EVA Air dining *

With a new innovative scheme Premium Economy and Economy passengers on EVA Air will soon be able to enjoy the same meals as those travelling in Business Class.

The meals, created by chefs Huang Ching Biao and Joe Huang, are standard for Business Class and Royal Laurel passengers from 1 October until 31 December.

Premium Economy and Economy Passengers, meanwhile, will be able to upgrade their meals for US$25.75 (before departure), though there is limited availability with only eight special meals in Premium and 12 in Economy available.

Chef Huang Ching Biao has created a multi-course meal selection featuring steamed halibut with chopped chilli paste paired with seasoned shrimp and lime vinaigrette, chayote vines salad with pine nuts and water chestnut cake with osmanthus for dessert.

Joe Huang, chef at Evergreen Sky Catering, meanwhile has designed a meatless alternative, with ingredients sourced locally in Taiwan to further reduce carbon emissions. The menu features an appetiser of layered plant-based crêpes filled with chopped truffles, a main course of artichoke with plant-based lasagne, and an apricot tart with oriental beauty tea jelly for dessert.

Both meals are presented on tableware from Singapore luxury brand Luzerne.

Via the EVA Air website or app selections can be made from 21 days until 24 hours before the scheduled departure.

www.evaair.com

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OUR READERS' FINEST WORDS (All times and dates are GMT)

All comments are filtered to exclude any excesses but the Editor does not have to agree with what is being said. 100 words maximum

Jacob Smith, Harrow London

This idea might just - take off. Virgin Atlantic invented Premium Economy and now it is offered by most long haul airlines.