It's been nearly half a year since I last posted on my Blog. I've decided to post my first post of 2014 beginning with my first ever A380 flight. Hope you guys enjoy the pics as much as I enjoyed my flight :)
View of the A380
Business Class Cabin
Lunch Meal Service
Showing posts with label Airplane Cuisine. Show all posts
Showing posts with label Airplane Cuisine. Show all posts
Thursday, July 10, 2014
Friday, January 6, 2012
Excellent In-Flight Service Meals @ Cathay Pacific Flight CX826 (HKG-YYZ)
A month ago I received an email from a reader asking what do I usually eat on my long-haul flights. To answer his question I whipped out my camera on my latest long-haul flight from Hong Kong to Toronto via Cathay Pacific Flight CX826.
First Class Cabin
Cathay's First Class Seat is really spacious with ample storage space and a dining table that can serve two people. The Seat converts into a fully flat bed upon which my friendly Flight Attendants Cindy and Roslyn will turn it into a proper bed complete with Bed Sheets, an Over-sized Pillow and a really soft Duvet. The Seat also features a massage function.
Amenity Kits
Unlike Business, First Class includes a nice set of Pajamas from Shanghai Tang. The Amenity Kit features a Ermengildo Zegna Bag that includes a Dental Kit, Face Moisturizer, Lip Balm and a Comb
Dinner Service
Caviar and Balik Salmon “Tsar Nicolaj” with Garlic Bread on the side
My meal began with Sevruga Caviar and Balik Smoked Salmon that is served with minced egg yolk, onions, sour cream, spring onions and really good boiled Yukon Gold Potatoes
Grilled Vegetable Salad with Balsamic Vinegar Dressing
A rather simple but delicious salad. The Grilled Bell Peppers were very sweet and went really well with the tangy Balsamic Vinaigrette
Smoked Bacon Miso Soup with Shiitake Mushrooms and Leek
The soup was more like a Consomme. I could definitely taste the smokiness of the Bacon and flavors of the Shiitake Mushrooms and Leek
Apple and Juniper Berry Marinated Grilled Australian Lamb Chop, Baby Capsicum, Roasted Garlic, Baked Potato and Sun Dried Tomato
Senior Purser Cindy prepared and plated the Lamb to perfection. It was heated to a perfect Medium (a first for me on board a plane) and the Lamb was very tender. This dish is comparable to eating at a top rated restaurant.
Fresh Berries with Cream and Vanilla Ice Cream
The Berries consisted of Strawberries, Blueberries and Raspberries. They were really fresh and was delicious with the Vanilla Ice Cream and Cream
Assorted Truffles
Breakfast
Fresh Seasonal Fruits and Fruit Yogurt from La Ferme du Manege
Fresh Multi-Grain Toast served with Mrs. Bridges Scottish Preserves, Tasmanian Meadow Honey and Butter
Freshly Scrambled Organic Free Range Egg Whites served with Steak, Sauteed Button Mushrooms, Roast Tomato and Potato Cake
The eggs were cooked on-board the flight and as such we could have it any way we liked. I had mine Scrambled and requested it to be only Egg Whites and it was cooked beautifully.
Of all my flights I had in 2011 this was the best In-flight Meal I've had and the only flight where the Lamb was prepared Medium and was really tender (something that's hard to do on a flight). Special thanks to Senior Purser Cindy for prepping and plating the food!
Food: 4.5/5
Service: 5/5
Ambiance: 4.5/5
Price: N/A
Contact Information
Address: Flight CX826 (Hong Kong to Toronto)
Web: www.cathaypacific.com
First Class Cabin
Cathay's First Class Seat is really spacious with ample storage space and a dining table that can serve two people. The Seat converts into a fully flat bed upon which my friendly Flight Attendants Cindy and Roslyn will turn it into a proper bed complete with Bed Sheets, an Over-sized Pillow and a really soft Duvet. The Seat also features a massage function.
Amenity Kits
Unlike Business, First Class includes a nice set of Pajamas from Shanghai Tang. The Amenity Kit features a Ermengildo Zegna Bag that includes a Dental Kit, Face Moisturizer, Lip Balm and a Comb
Dinner Service
Caviar and Balik Salmon “Tsar Nicolaj” with Garlic Bread on the side
My meal began with Sevruga Caviar and Balik Smoked Salmon that is served with minced egg yolk, onions, sour cream, spring onions and really good boiled Yukon Gold Potatoes
Grilled Vegetable Salad with Balsamic Vinegar Dressing
A rather simple but delicious salad. The Grilled Bell Peppers were very sweet and went really well with the tangy Balsamic Vinaigrette
Smoked Bacon Miso Soup with Shiitake Mushrooms and Leek
The soup was more like a Consomme. I could definitely taste the smokiness of the Bacon and flavors of the Shiitake Mushrooms and Leek
Apple and Juniper Berry Marinated Grilled Australian Lamb Chop, Baby Capsicum, Roasted Garlic, Baked Potato and Sun Dried Tomato
Senior Purser Cindy prepared and plated the Lamb to perfection. It was heated to a perfect Medium (a first for me on board a plane) and the Lamb was very tender. This dish is comparable to eating at a top rated restaurant.
Fresh Berries with Cream and Vanilla Ice Cream
The Berries consisted of Strawberries, Blueberries and Raspberries. They were really fresh and was delicious with the Vanilla Ice Cream and Cream
Assorted Truffles
Breakfast
Fresh Seasonal Fruits and Fruit Yogurt from La Ferme du Manege
Fresh Multi-Grain Toast served with Mrs. Bridges Scottish Preserves, Tasmanian Meadow Honey and Butter
Freshly Scrambled Organic Free Range Egg Whites served with Steak, Sauteed Button Mushrooms, Roast Tomato and Potato Cake
The eggs were cooked on-board the flight and as such we could have it any way we liked. I had mine Scrambled and requested it to be only Egg Whites and it was cooked beautifully.
Of all my flights I had in 2011 this was the best In-flight Meal I've had and the only flight where the Lamb was prepared Medium and was really tender (something that's hard to do on a flight). Special thanks to Senior Purser Cindy for prepping and plating the food!
Food: 4.5/5
Service: 5/5
Ambiance: 4.5/5
Price: N/A
Contact Information
Address: Flight CX826 (Hong Kong to Toronto)
Web: www.cathaypacific.com
Thursday, June 24, 2010
In-Flight Cuisine @ Cathay Pacific's First Class Cabin (Hong Kong-Toronto)
Injuring my back, my company allowed me to purchase a business class ticket back to Toronto. However I stuck some good luck while boarding my flight from Hong Kong to Toronto as I was given a complimentary upgrade to sit in First Class!
Despite flying over 180,000 miles on Cathay last year this was my first time sitting in their First Class Cabin and it was definitely a big difference from Business Class.
Passengers were given complimentary Shanghai Tang pajamas and the seat itself was at least 6” long with a width that could sit me and another passenger. There was even a turn-down service after our meal where the flight attendant would convert our seat into a bed that includes a mattress top, over-sized pillow and a super soft duvet.
Besides the seat and additional amenities the cuisine on First was also a far cry from Business Class. Krug Champagne was all you can drink for both the Dinner and Refreshment meals with wider selection of dishes to choose from.
Dinner
For dinner my meal began with Caviar and Balik Salmon that was served with some Crème Fraiche and Fingerling Potatoes. The Balik Salmon was delicately smoked to maintain the salmon’s moisture and was cut thick giving it a much better texture then the common thin sliced version. It was delicious when eaten with the Osetra caviar and fingerling potatoes.
For my main meal I had the option of having an International or Chinese set menu. Flying a Hong Kong based airline I chose the latter. The first course was Pork Soup with Winter Melon, Chicken and Pearl Barley and a Cold Plate of Marinated Cuttlefish with Chili Vinegar and Szechuanese Cucumber Salad. Both dishes were pretty bland. I felt the dishes were a little too common for a First Class Menu. Serving Sharks Fin Soup and Slices of Cold Abalone might have done the trick!
My main course was Stir-Fried Beef with Enoki Mushrooms that was served with Jasmine Rice and Steamed Choy Sum with chopped garlic. The beef was a little bland bit the Choy Sum was simple and good. Again I felt the dish was a little too simple for First Class.
At the end of my meal I was served two desserts beginning with Fresh Berries and Cream. The berries were served chilled and a little sour which went really well with the warm and sweet cream.
The second dessert was a Warm Hazelnut Cake with Chocolate Ice Cream and Vanilla Sauce. The hazelnut flavor of the cake went really well with the vanilla sauce and the dark chocolate ice cream which balanced out the sweetness from both the cake and the sauce. What I loved most was the crust at the top of the cake which had a slight crunch similar to that of a really good muffin top.
Refreshment
Ninety minutes prior to landing we were served a refreshment meal that began with a bowl of fruits and a breadbasket with some butter and olive oil.
For my main course I had the Braised Veal Cheeks with Vegetable Pearl Cous Cous, Asparagus and Vine Ripen Tomatoes . The cheeks were tender but was way too salty to be eaten.
My disappointing veal cheeks was redeemed with their simple Lemon Tart with Creme Fraiche. I'm always a sucker for sour desserts and the tart was no exception. It had the right amount of sourness and sweetness that will leave you wanting more without feeling too heavy or guilty.
Overall the food at First Class was definitely much better than Business. I was a little disappointed with the normality of the dishes except for the Balik Salmon, Caviar and desserts.
Contact Information
Address: Flight CX826 (Hong Kong to Toronto)
Tel: N/a
Web: www.cathaypacific.com
Despite flying over 180,000 miles on Cathay last year this was my first time sitting in their First Class Cabin and it was definitely a big difference from Business Class.
Passengers were given complimentary Shanghai Tang pajamas and the seat itself was at least 6” long with a width that could sit me and another passenger. There was even a turn-down service after our meal where the flight attendant would convert our seat into a bed that includes a mattress top, over-sized pillow and a super soft duvet.
Besides the seat and additional amenities the cuisine on First was also a far cry from Business Class. Krug Champagne was all you can drink for both the Dinner and Refreshment meals with wider selection of dishes to choose from.
Dinner
For dinner my meal began with Caviar and Balik Salmon that was served with some Crème Fraiche and Fingerling Potatoes. The Balik Salmon was delicately smoked to maintain the salmon’s moisture and was cut thick giving it a much better texture then the common thin sliced version. It was delicious when eaten with the Osetra caviar and fingerling potatoes.
For my main meal I had the option of having an International or Chinese set menu. Flying a Hong Kong based airline I chose the latter. The first course was Pork Soup with Winter Melon, Chicken and Pearl Barley and a Cold Plate of Marinated Cuttlefish with Chili Vinegar and Szechuanese Cucumber Salad. Both dishes were pretty bland. I felt the dishes were a little too common for a First Class Menu. Serving Sharks Fin Soup and Slices of Cold Abalone might have done the trick!
My main course was Stir-Fried Beef with Enoki Mushrooms that was served with Jasmine Rice and Steamed Choy Sum with chopped garlic. The beef was a little bland bit the Choy Sum was simple and good. Again I felt the dish was a little too simple for First Class.
At the end of my meal I was served two desserts beginning with Fresh Berries and Cream. The berries were served chilled and a little sour which went really well with the warm and sweet cream.
The second dessert was a Warm Hazelnut Cake with Chocolate Ice Cream and Vanilla Sauce. The hazelnut flavor of the cake went really well with the vanilla sauce and the dark chocolate ice cream which balanced out the sweetness from both the cake and the sauce. What I loved most was the crust at the top of the cake which had a slight crunch similar to that of a really good muffin top.
Refreshment
Ninety minutes prior to landing we were served a refreshment meal that began with a bowl of fruits and a breadbasket with some butter and olive oil.
For my main course I had the Braised Veal Cheeks with Vegetable Pearl Cous Cous, Asparagus and Vine Ripen Tomatoes . The cheeks were tender but was way too salty to be eaten.
My disappointing veal cheeks was redeemed with their simple Lemon Tart with Creme Fraiche. I'm always a sucker for sour desserts and the tart was no exception. It had the right amount of sourness and sweetness that will leave you wanting more without feeling too heavy or guilty.
Overall the food at First Class was definitely much better than Business. I was a little disappointed with the normality of the dishes except for the Balik Salmon, Caviar and desserts.
Contact Information
Address: Flight CX826 (Hong Kong to Toronto)
Tel: N/a
Web: www.cathaypacific.com
Friday, April 9, 2010
Cathay Pacific First Class Lounge @ HKIA, Hong Kong
During my 23 hour flight back to KL I ended up watching "Up in The Air" a story about a single middle aged male (played by George Clooney) whose goal is to achieve 10,000,000 frequent flyer miles!
"Customer Loyalty" were two words that related his character to me. In the movie Clooney flew a total of 250,000 miles a year using the same airlines. This mind you is not the actual miles flown since he flew in First class which usually means an extra 50% on top of the actual miles flown.
Curious at how long I would need to achieve 10,000,000 miles I checked my Marco Polo Club Statement (Cathay Pacific's FF Program) and found that I have only racked up a total of 707,267 miles since joining the club in Dec 2001 and have flown 170,234 miles in 2009. It would take at least 59 years and at 26 I would be 88 years old if I were to achieve 10,000,000 miles at my current pace!
Flying on economy class didn't help as I could have counted on the extra 50% bonus miles if my company allowed me to fly on First which is impossible given the amount of times trans-pacific flights I fly a year.
The thought of achieving 10 million miles was definitely thrown out of the sky. But achieving 1 million miles is still doable and this is what I hope to achieve before I hit 30. I wonder if Cathay would give me some sort of prize for achieving it or if I might end up being the youngest frequent flyer to achieve 1 million miles. Lifetime complimentary upgrades would be nice!
In the meantime I would settle for some of the benefits that Cathay provides its Diamond Members such as the use of the First Class Lounge which offers a simple buffet spread that beats any of the economy meals served in the air.
Contact Information
Address: HKIA
Web: www.cathaypacific.com
"Customer Loyalty" were two words that related his character to me. In the movie Clooney flew a total of 250,000 miles a year using the same airlines. This mind you is not the actual miles flown since he flew in First class which usually means an extra 50% on top of the actual miles flown.
Curious at how long I would need to achieve 10,000,000 miles I checked my Marco Polo Club Statement (Cathay Pacific's FF Program) and found that I have only racked up a total of 707,267 miles since joining the club in Dec 2001 and have flown 170,234 miles in 2009. It would take at least 59 years and at 26 I would be 88 years old if I were to achieve 10,000,000 miles at my current pace!
Flying on economy class didn't help as I could have counted on the extra 50% bonus miles if my company allowed me to fly on First which is impossible given the amount of times trans-pacific flights I fly a year.
The thought of achieving 10 million miles was definitely thrown out of the sky. But achieving 1 million miles is still doable and this is what I hope to achieve before I hit 30. I wonder if Cathay would give me some sort of prize for achieving it or if I might end up being the youngest frequent flyer to achieve 1 million miles. Lifetime complimentary upgrades would be nice!
In the meantime I would settle for some of the benefits that Cathay provides its Diamond Members such as the use of the First Class Lounge which offers a simple buffet spread that beats any of the economy meals served in the air.
Contact Information
Address: HKIA
Web: www.cathaypacific.com
Saturday, September 19, 2009
Off to Deutscheland!
I wasn't planning to write anything about my flight to Frankfurt Germany. However on my first sector of my flight from KL to Hong Kong, I was really lucky to be upgraded to Cathay's First Class Seat.
I've never sat on their first class before and took a lot of shots of the cabin. Funny how I wasn't the only person snapping shots as everyone else seems to have been upgraded as well and were also taking photos.
Since it was an upgrade we were only served a business class meal and not first.
Starters: Lamb Satay
Smoked Salmon with Horseradish Cream and Buckwheat Blinis with Seasonal Salad with Ginger and Herb Dressing
Braised Chicken Sambal, Malaysian Fried Rice, Acar Rampai and Broccoli
I've never sat on their first class before and took a lot of shots of the cabin. Funny how I wasn't the only person snapping shots as everyone else seems to have been upgraded as well and were also taking photos.
Since it was an upgrade we were only served a business class meal and not first.
Starters: Lamb Satay
Smoked Salmon with Horseradish Cream and Buckwheat Blinis with Seasonal Salad with Ginger and Herb Dressing
Braised Chicken Sambal, Malaysian Fried Rice, Acar Rampai and Broccoli
Friday, August 14, 2009
Dining 39,000 feet W/Cathay Pacific
My work is finally done in Toronto and I'm on a long flight back to KL via Hong Kong on Cathay Pacific flight CX826. Total flight time from Toronto to Hong Kong is 15 hours and 30 minutes.
I had a friend ask me once why I never had a post about airline food since I fly so much. And so... with all the time in world I've decided to do one on this flight.
I was sitting in business class and we were served two meals on this flight; Brunch and Dinner. Snacks are also available on business class and they were Beef Teriyaki Sandwich, Roast Duck with Noodle Soup and so forth.
With Cathay's new flat-bed seats, the idea of bed and breakfast becomes a reality. Tucked in my duvet with my seat reclined and watching "The Boat that Rocked" our friendly air stewardess setup my table for the Brunch service.
We had several options as our mains and I chose to have Fish and Prawn Porridge with a Pan Fried Pork Bun. For our bread selection I chose the Blueberry Muffin.
I started off my meal with the blueberry muffin which I thought was really good. The muffin was moist and fluffy and packed quite a strong blueberry flavor.
The Pan Fried Pork Bun was also very good. The bun itself was crispy on the outside and soft inside. The pork filling was also very tasty. The only thing I wished was for more pork filling.
Fish and Prawn Porridge however was pretty bland. The one thing that surprised me was how the prawns were not overcooked despite being re-heated on the flight.
Our dinner came some 8 hours later and it was a multi-course menu. We started off with an amouse bouche of a Chilled Prawn with asparagus.
Next came our starter of a Mesclun Salad and Smoked Duck with Fig Chutney, Honey Dew and Cantaloupe Melon.
I really liked the Smoked Duck which was very tender. The melons were a nice touch to balance the salty flavor of the duck.
The salad was also decent but what threw me off was the dressing. For CAD $6000 a seat one would expect aged balsamic vinegar with a good quality olive oil but instead we were given a plastic packaged balsamic dressing from Kraft.
For my main course I opted for the Sweet and Sour Cod with Egg Fried Rice and Bok Choy. The cod was not overcooked and went well with the sweet and sour sauce. The fried rice however was a little too soggy and flavorless.
Next, we had a Cheese Course and Fresh Seasonal Fruits. Honestly the fruits are not seasonal. I'm on a Cathay flight every two months and it's always the same combination.
For dessert I had a really good Apple Raspberry Cheesecake with Berry Compote. The cake was velvety smooth and creamy. There were also some crumbs on top which gave it a nice crispy texture.
Despite the long flight, the food and movies definitely help make the flight feel shorter.
Contact Information:
Address: 39,000ft above the Sea
Tel: N/A
Website: www.cathaypacific.com
I had a friend ask me once why I never had a post about airline food since I fly so much. And so... with all the time in world I've decided to do one on this flight.
I was sitting in business class and we were served two meals on this flight; Brunch and Dinner. Snacks are also available on business class and they were Beef Teriyaki Sandwich, Roast Duck with Noodle Soup and so forth.
With Cathay's new flat-bed seats, the idea of bed and breakfast becomes a reality. Tucked in my duvet with my seat reclined and watching "The Boat that Rocked" our friendly air stewardess setup my table for the Brunch service.
We had several options as our mains and I chose to have Fish and Prawn Porridge with a Pan Fried Pork Bun. For our bread selection I chose the Blueberry Muffin.
I started off my meal with the blueberry muffin which I thought was really good. The muffin was moist and fluffy and packed quite a strong blueberry flavor.
The Pan Fried Pork Bun was also very good. The bun itself was crispy on the outside and soft inside. The pork filling was also very tasty. The only thing I wished was for more pork filling.
Fish and Prawn Porridge however was pretty bland. The one thing that surprised me was how the prawns were not overcooked despite being re-heated on the flight.
Our dinner came some 8 hours later and it was a multi-course menu. We started off with an amouse bouche of a Chilled Prawn with asparagus.
Next came our starter of a Mesclun Salad and Smoked Duck with Fig Chutney, Honey Dew and Cantaloupe Melon.
I really liked the Smoked Duck which was very tender. The melons were a nice touch to balance the salty flavor of the duck.
The salad was also decent but what threw me off was the dressing. For CAD $6000 a seat one would expect aged balsamic vinegar with a good quality olive oil but instead we were given a plastic packaged balsamic dressing from Kraft.
For my main course I opted for the Sweet and Sour Cod with Egg Fried Rice and Bok Choy. The cod was not overcooked and went well with the sweet and sour sauce. The fried rice however was a little too soggy and flavorless.
Next, we had a Cheese Course and Fresh Seasonal Fruits. Honestly the fruits are not seasonal. I'm on a Cathay flight every two months and it's always the same combination.
For dessert I had a really good Apple Raspberry Cheesecake with Berry Compote. The cake was velvety smooth and creamy. There were also some crumbs on top which gave it a nice crispy texture.
Despite the long flight, the food and movies definitely help make the flight feel shorter.
Contact Information:
Address: 39,000ft above the Sea
Tel: N/A
Website: www.cathaypacific.com
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