EVA Air’s business class has long been my favorite way to cross the Pacific, even if the nonstop from Los Angeles to Taipei is noticeably longer than similar routes from airports like Tokyo Haneda, Tokyo Narita, or Seoul Incheon. Still, EVA consistently delivers where it matters most to me: service, comfort, and above all, food.

This trip began at Tom Bradley International Terminal at Los Angeles International Airport. EVA’s check-in process was smooth and refreshingly efficient. The dedicated business class counters were well staffed, and I was through check-in and on my way to security in under two minutes. Security itself was equally painless at this hour, with an entirely empty CLEAR and PreCheck lane and only moderate queuing for standard screening.

EVA does not operate its own lounge at LAX, instead directing premium passengers to the Star Alliance Lounge located on the sixth-floor mezzanine above the P.F. Chang’s. The lounge is spacious and generally pleasant, with a respectable food spread. The highlights for me were the semi-outdoor terrace overlooking the terminal below and the true outdoor seating area, which offers decent views of arriving and departing aircraft. Despite its size, the lounge can feel crowded during peak periods due to the number of airlines sharing the space.

I did not linger long, though. I arrived at the airport later than intended, and I am increasingly convinced that getting to LAX is far more difficult than getting through it.

EVA operates three daily LAX–TPE flights, BR5, BR11, and BR15, all using Boeing 777-300ER aircraft. These planes feature an older business class cabin compared to EVA’s newer 787s, which somewhat ironically tend to operate shorter regional routes. Upon boarding, I was greeted by name, offered a fresh juice, and asked to place my meal order. Shortly afterward, a crew member stopped by to confirm my pajama size. EVA previously partnered with Jason Wu for its sleepwear, but has since transitioned to a still very comfortable set by French luxury brand Maison Kitsuné. The same brand also supplies EVA’s well-stocked amenity kits.

Meal service began not long after takeoff. It opened with warm nuts and a welcome drink. I opted for Kavalan, Taiwan’s flagship whisky, which was excellent. An appetizer of prosciutto served with rice and greens followed, before the arrival of one of EVA’s strongest offerings: bread. A generously stocked basket of warmed bread was presented, and I chose garlic bread along with what I believe was pretzel bread, paired with olive oil and butter.

Alongside the bread came my favorite course of the meal, a garlic soup that was rich, aromatic, and deeply satisfying. In my experience, EVA consistently excels with its soups, and this one was no exception. By this point I was already full, and the salad was only just arriving. While visually appealing and paired with a pleasant vinaigrette, it was the lone weak point in an otherwise excellent meal.

The main course followed, a tender and flavorful white fish accompanied by well-cooked vegetables and a sauce with a gravy-like consistency. Dessert consisted of two ice cream flavors and a modest but adequate cheese plate.

After dinner, I changed into my pajamas and settled in for some rest. The crew assisted in converting the seat into a bed. Despite the cabin’s age, the bed itself was spacious and comfortable. My main criticism lies in the seat’s design, particularly the fold-out television mechanism, which slightly limits legroom, and the narrowing of the footwell. These are minor issues, but noticeable compared to newer business class products.

After roughly six hours of solid sleep, I decided to explore more of the menu. EVA clearly understands the demands of a 15-hour flight and stocks accordingly. I started with the lobster roll, followed by the “Chinese hamburger.” Both were enjoyable, though the bun on the latter was a touch dry.

Curiosity eventually led me to the galley between the two business class cabins, where I found a well-curated snack basket featuring a mix of Taiwanese and American-style snacks, along with wine and, once again, Kavalan whisky. I grabbed a few items before returning to my seat to get some work done.

For most of the flight, the cabin lighting was kept dim to encourage rest. These transpacific day flights remain some of the most challenging when it comes to managing sleep. With a 10:00 AM departure from Los Angeles and a 5:00 PM arrival in Taipei, my preferred strategy for minimizing jet lag is to sleep well the night before, stay awake for most of the flight, and then go to bed a few hours after arrival, ideally around 8:00 or 9:00 PM local time. It is not easy, especially considering that corresponds to after 4:00 AM Pacific Time, but it tends to work best.

The final meal service came about two hours before landing and was breakfast-themed, which felt slightly odd given the late afternoon arrival. I chose one of the Chinese options, a crab and egg fried rice that was a bit dry, accompanied by omelet-style egg slices, vegetables, mushrooms, and a meat dish that tasted faintly reminiscent of orange chicken and was impressively tender.

Soon after, we began our descent into Taipei.

This flight once again reaffirmed EVA’s strengths. The food was outstanding throughout, the service polished and warm, and the overall experience highly enjoyable. While the business class seat is clearly showing its age, it remains comfortable enough, and in light of everything else EVA gets right, I would not hesitate to fly them again. For me, EVA remains the best way to cross the Pacific.

LA–Taipei on EVA: Where the Food Shines

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