EVA’s superb Short-Haul Business Class from Taipei to Shanghai
In my last post, I explained why EVA Air’s business class remains my favorite way to cross the Pacific. But another area where EVA truly excels is its short-haul and regional flying.
EVA’s fleet composition plays a major role here. The airline operates only 17 narrowbody aircraft, all A321neos, meaning the vast majority of its flights, both short and long, are flown by widebody aircraft. Most routes are operated by the 777, 787, or A330 families. As a result, even relatively short flights often feature a full long-haul business class product.
That was the case on today’s flight from Taipei Songshan Airport to Shanghai Hongqiao Airport. These are my preferred airports in their respective cities, offering fast and easy access to the most central areas of Taipei and Shanghai.
Check-in at Songshan is typically straightforward, though today required a bit of extra explanation due to my use of China’s transit zone visa exemption. Even with the added discussion, check-in was still efficient, and I was heading toward security within about ten minutes. Security and immigration were both seamless, and I soon found myself in the lounge designated for EVA-operated flights.
The VIP Lounge lives up to its name in terms of space and food offerings. It is expansive, comfortable, and well stocked. While the lounge lacks windows and therefore offers limited aircraft views, the made-to-order noodle bar more than compensates. After spending some time in the lounge, I headed downstairs to the gate. Songshan Airport as a whole offers few viewing opportunities, but its compact size compared to Taoyuan makes it easy to navigate and far more relaxed.
Following a short delay, we boarded flight BR772, operated by one of EVA’s 16 Boeing 787s. This particular aircraft was a five-year-old 787-10, and the cabin felt modern and fresh. The contrast with my long-haul EVA flight from Los Angeles the day prior was striking, given that the shorter flight featured the newer hard product. Welcome drinks were served, I chose fresh orange juice, orders were taken, and the safety demonstration followed.
After a scenic departure over central Taipei, meal service began. There were three standard options available onboard, but I had pre-ordered a custom dish using EVA’s excellent meal pre-selection system. More than 24 hours before departure, passengers can choose from a curated selection of chef-designed meals, significantly expanding the available options.
My choice was Tan’s Steamed Pork Ribs with Chestnuts and Preserved Vegetables Fried Cantonese Noodles. The crew explained that the dish was created by Chef Ching-Biao Huang, who leads a Chinese restaurant at Marina Bay Sands in Singapore, according to EVA’s website. The result was extraordinary. The pork was so tender it fell off the bone, something I would not have thought possible given the constraints of an aircraft galley. This was easily one of the best meals I have ever had on a flight, and likely the best I have experienced in business class, with only select first class products competing at that level.
The accompaniments were equally strong. Wine chicken rolls, a mushroom salad, and EVA’s warm bread selection, which included French bread, onion ciabatta, peach and oolong tea rolls, and garlic bread, rounded out an exceptional meal.
Given the short duration of the flight, we soon began our descent into a cold and stormy Shanghai. Once again, EVA demonstrated that its strengths extend well beyond long-haul travel. The airline delivers a consistently high-quality experience even on shorter regional routes.
I booked this flight as an essentially free add-on to my Los Angeles to Taipei itinerary. Through Air Canada’s Aeroplan program, both LAX to TPE and LAX to TPE to TSA to SHA price at the same 75,000 points plus taxes and fees. It remains one of my favorite award sweet spots and an excellent example of how EVA fits perfectly into a well-optimized points strategy.
