STARLUX Unveils New First Class Service Equipment

Premium Taiwan carrier, STARLUX has unveiled a new selection of First Class service equipment in partnership with Clip.

Clip teamed up with English brand William Edwards to create a bespoke collection drawing on ‘old-world refinement’ and traditional craftsmanship.

Made from fine bone china, a subtle white-on-white decor inlaid in the glazing and matte gold edging aims to offer a feeling of understated luxury.

“William Edwards is delighted to be associated with this highly prestigious airline,” said William Edwards. “It is always our ambition to design elegant tableware to complement our clients interiors, I believe any passenger flying with STARLUX will enjoy their dining experience.”

Also part of the new collection is refreshed cutlery, developed in partnership with Robert Welch, another heritage English brand. Every element is finely polished and shaped for a comfortable hold, while their hollow core keeps them light – both enjoyable to use and efficient to be carried onboard an aircraft.

Rupert Welch, Joint-Managing Director of Robert Welch Designs, said: “Robert Welch Designs has a long history of partnerships with the luxury travel industry, dating back to my father’s tableware designs used onboard the SS Oriana Ocean Liner launched in 1959, and we are delighted that STARLUX should also choose to include Robert Welch cutlery and tableware products for their new first class cabin. It is in our DNA to produce timeless, elegant and functional pieces of the highest quality and we are confident these will further enhance the onboard experience for STARLUX guests.”

STARLUX added: “We are delighted to have this partnership with Clip to develop the finest tableware selection for our passengers. Pairing up these elegant pieces with our delicate inflight cuisine, we believe our First Class passengers can enjoy an unprecedented dining experience on STARLUX’s flights”.

The new tableware will be on board the airline’s brand new Airbus 350 that will start flying in 2023.


This article first appeared here on the Onboard Hospitality website.