Introduction
May 25, 2026. CI31, Vancouver to Taipei.
For years I have been saying the same thing: China Airlines keeps getting better, while EVA Air keeps slipping. This thirteen-and-a-half-hour long-haul gave that sentence a very complete footnote — and the footnote begins with the meal I had planned to skip.
Boarding
CI31 is one of China Airlines' flagship transpacific services, operated by the Boeing 777-300ER. Premium Business Class passengers board through the Sky Priority lane — no queue, no fuss. On an ultra-long-haul, the good mood starts at the gate.
The Seat: A Study in the Sky
The 777-300ER Premium Business cabin is arranged 1-2-1 in reverse herringbone, with direct aisle access from every seat. The wood-grain side table, the little reading lamp, the generous shell you can sink into — this "study in the sky" design language has aged remarkably well, and it remains one of my favourite business-class seats on any Taiwanese carrier.
Wi-Fi: 42 Mbps at 35,000 Feet
The onboard Wi-Fi clocked 42.2 Mbps down and 4.02 Mbps up. Photos, messages, even real work — all perfectly doable. At this speed, productivity on a long-haul is simply on another level.
The Wine List: Vintage Champagne, Three Ways
The first surprise is in the drinks menu: cocktails created with BLAH BLAH Bar, the bar brand of Taiwanese craft brewer SUNMAI, have made it into the business cabin. The alcohol-free side is just as thoughtful — Taiwanese teas from Ten Ren's, Nespresso capsules and hot chocolate.
Then there is the champagne — three vintage bottles, one per route group: Laurent-Perrier 2015 for the Americas, Charles Gardet 2007 for Europe, and Boll & Cie 2010 for Oceania. Vintage champagne as a business-class pour is a statement of intent.
The still wines are equally complete: Château Laroque 2017 from Saint-Émilion, Piccini Chianti Riserva 2018, OPAWA Sauvignon Blanc 2024 from Marlborough, Famille Hugel's Grossi Laüe Gewurztraminer 2013 from Alsace, and a Taylor's 10 Year Old Tawny Port to finish. Each wine gets its own page of tasting notes — the list reads like a small book.
The Main Event: The Pre-Selected Lamb Rack
Dinner opens with a ham and asparagus salad, followed by a Chinese-style soup — the gentle sweetness of red dates tastes like home, and on the first meal of a long flight, that is exactly what you want.
The main course was the lamb rack I had pre-selected before the flight. Honestly, my plan had been to sleep straight after takeoff — but when I saw the lamb on the pre-select menu, I decided dinner came first. It was absolutely the right call.
The cream-sauce version was tender and deeply savoury; the red-wine version brighter and just as good. I nearly finished both. Lamb rack executed this well at 35,000 feet is precisely why China Airlines' catering earns top marks from me.
Dessert, Sleep and a Taiwanese Breakfast
Dessert was a Häagen-Dazs vanilla ice cream bar with cheese and fruit. Our two Shiba companions, Ary and Sharp, joined in paper hats — a small family ritual on every flight. However good the meal is, they always get their moment.
Before landing came a Chinese breakfast — congee, mantou and small dishes, served piping hot: the most Taiwanese way imaginable to wake up. On the screen, the aircraft was passing over Japan. Thirteen hours ago we were in Vancouver; Taipei was suddenly close.
Verdict
This was the most satisfying business-class meal I have had on a Taiwanese airline in years. China Airlines' progress is across the board: a wine list with ideas, catering with real standards, Wi-Fi that keeps up with the times, and a seat design that has stood the test of time. EVA, frankly, needs to catch up.
Given the choice, I will keep choosing China Airlines — and one last wish: retire the old A330s soon. When the whole fleet flies to this standard, China Airlines will be a force to reckon with.
