What's going on with CX food in J?
#1
Original Poster
Join Date: Sep 2013
Location: Singapore
Programs: OWP, *G, IHG Spire, HH Diam., McD FF Plat.
Posts: 32
What's going on with CX food in J?
Happy new year, everyone!
I've been a loyal CX J flyer averaging about 50-60k miles per year for the past several years. However, my recent travel on 3 sectors left me hugely disappointed with the quality, variety and quantity of on board food. I've flown these sectors every year and the decline was very noticeable compared with my last trip about 7 months ago.
Two of the sectors were regional and the other across the pacific. The food was stunningly and uniformly bad across all three. I'm not a fussy eater but I left most of my entree on all three flights. Appetizers were, well, not appetizing at all: 2 x small prawns on salad leaves on regional legs and pre-packaged crackers+spread on trans pacific leg. Other changes:
- no nuts served
- no proactive serving of cheese (it used to be served via a cart where you could pick and choose)
- dessert on tray vs. separate after dinner cart
It was glaringly obvious that cost-cutting was in full force.
I politely asked one of the lead flight attendants what was going on and she apologized and said "I agree and I'm embarrassed to serve you this food". Wow! She said there had been a noticeable decline in the food quality over the past few months.
I view CX as one of the best out there but this recent experience has shattered my confidence in them. Have you seen similar declines in catering quality?
I've been a loyal CX J flyer averaging about 50-60k miles per year for the past several years. However, my recent travel on 3 sectors left me hugely disappointed with the quality, variety and quantity of on board food. I've flown these sectors every year and the decline was very noticeable compared with my last trip about 7 months ago.
Two of the sectors were regional and the other across the pacific. The food was stunningly and uniformly bad across all three. I'm not a fussy eater but I left most of my entree on all three flights. Appetizers were, well, not appetizing at all: 2 x small prawns on salad leaves on regional legs and pre-packaged crackers+spread on trans pacific leg. Other changes:
- no nuts served
- no proactive serving of cheese (it used to be served via a cart where you could pick and choose)
- dessert on tray vs. separate after dinner cart
It was glaringly obvious that cost-cutting was in full force.
I politely asked one of the lead flight attendants what was going on and she apologized and said "I agree and I'm embarrassed to serve you this food". Wow! She said there had been a noticeable decline in the food quality over the past few months.
I view CX as one of the best out there but this recent experience has shattered my confidence in them. Have you seen similar declines in catering quality?
#3
formerly gemini573
Join Date: Jun 2003
Location: LAX, HKG, and BKK
Programs: CX Emerald, WOH Globalist, Marriott Platinum, AA Lifetime Platinum, Virtuoso, Prive, STEPS, STARS
Posts: 2,233
Happy new year, everyone!
I've been a loyal CX J flyer averaging about 50-60k miles per year for the past several years. However, my recent travel on 3 sectors left me hugely disappointed with the quality, variety and quantity of on board food. I've flown these sectors every year and the decline was very noticeable compared with my last trip about 7 months ago.
Two of the sectors were regional and the other across the pacific. The food was stunningly and uniformly bad across all three. I'm not a fussy eater but I left most of my entree on all three flights. Appetizers were, well, not appetizing at all: 2 x small prawns on salad leaves on regional legs and pre-packaged crackers+spread on trans pacific leg. Other changes:
- no nuts served
- no proactive serving of cheese (it used to be served via a cart where you could pick and choose)
- dessert on tray vs. separate after dinner cart
It was glaringly obvious that cost-cutting was in full force.
I politely asked one of the lead flight attendants what was going on and she apologized and said "I agree and I'm embarrassed to serve you this food". Wow! She said there had been a noticeable decline in the food quality over the past few months.
I view CX as one of the best out there but this recent experience has shattered my confidence in them. Have you seen similar declines in catering quality?
I've been a loyal CX J flyer averaging about 50-60k miles per year for the past several years. However, my recent travel on 3 sectors left me hugely disappointed with the quality, variety and quantity of on board food. I've flown these sectors every year and the decline was very noticeable compared with my last trip about 7 months ago.
Two of the sectors were regional and the other across the pacific. The food was stunningly and uniformly bad across all three. I'm not a fussy eater but I left most of my entree on all three flights. Appetizers were, well, not appetizing at all: 2 x small prawns on salad leaves on regional legs and pre-packaged crackers+spread on trans pacific leg. Other changes:
- no nuts served
- no proactive serving of cheese (it used to be served via a cart where you could pick and choose)
- dessert on tray vs. separate after dinner cart
It was glaringly obvious that cost-cutting was in full force.
I politely asked one of the lead flight attendants what was going on and she apologized and said "I agree and I'm embarrassed to serve you this food". Wow! She said there had been a noticeable decline in the food quality over the past few months.
I view CX as one of the best out there but this recent experience has shattered my confidence in them. Have you seen similar declines in catering quality?
BKK used to have decent catering. Lately, crap!
I didn't think anything can be as bad. I recently took a flight in J on BA from LAX to LHR. It makes CX's inflight catering pretty darn good. With CX, you can choose the cheese plate and the dessert. BA, pick the dessert or the cheese plate.
Nuts are served in packets as opposed to a nut bowl with CX.
Breakfast on BA. Fruits, a scone, and a bacon sandwich. CX at least you get a full breakfast.
#6
Join Date: Jan 2005
Location: ...
Programs: CX DM / SQ PPS / VN Platinum
Posts: 1,078
#7
Join Date: Jan 2005
Location: ...
Programs: CX DM / SQ PPS / VN Platinum
Posts: 1,078
I fly SGN to HKG in J weekly.
The crews very often have ground staff bring them banh mi sandwiches (in large numbers), which they eat on the SGN to HKG flight. I am always so jealous. I would much prefer a US$0.75 sandwich from the street to CX J catering.
#8
Join Date: May 2009
Posts: 6,978
#10
Suspended
Join Date: May 2006
Location: HKG
Programs: A3, TK *G; JL JGC; SPG,Hilton Gold
Posts: 9,952
Wirelessly posted (Mozilla/5.0 (iPhone; CPU iPhone OS 6_1 like Mac OS X) AppleWebKit/536.26 (KHTML, like Gecko) Version/6.0 Mobile/10B142 Safari/8536.25)
I promise i'll slash them on the upcoming review session. (Ive always used every opportunity to complain about their sh!tty food)
I promise i'll slash them on the upcoming review session. (Ive always used every opportunity to complain about their sh!tty food)
#11
Join Date: Jan 2005
Location: ...
Programs: CX DM / SQ PPS / VN Platinum
Posts: 1,078
Two of the sectors were regional and the other across the pacific. The food was stunningly and uniformly bad across all three. I'm not a fussy eater but I left most of my entree on all three flights. Appetizers were, well, not appetizing at all: 2 x small prawns on salad leaves on regional legs and pre-packaged crackers+spread on trans pacific leg. Other changes:
- no nuts served
- no proactive serving of cheese (it used to be served via a cart where you could pick and choose)
- dessert on tray vs. separate after dinner cart
Have not seen dessert on tray ever. Maybe on 1 hour routes. Normally on short flights its ice cream rather than a dessert.
Bizarre about the cheese. If its on the menu, they always roll a cart down the aisle to serve it. How did they handle it? Actually I have seen improvement on the cheese service recently - it's back on some ~3 hours flights that it had previously been removed from
#12
Join Date: Jul 2011
Programs: OneWorld Emerald (BA GGL), *A Silver (Miles & Less), Skyteam Pleb (KLM FlyingBlue), Mucci Platinum
Posts: 907
Lamb chops
I agree with the OP though: CX food is generally dire by J standards.
#13
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,528
I agree with the generic cost-cutting/decline impression but assuming that the above pertains to the long haul, I am very surprised by your experience, as in my experience, CX still serves warm cashew nuts in little bowls and a separate cheese and fruit service off the trolley before dessert. If you did not have those things on your transpacific, I suspect that there might have been a problem with your specific flight and would suggest writing to complain.
#14
Join Date: Nov 2007
Location: Hong Kong
Programs: CX, UA, Shangri-La, Hyatt, Starwood
Posts: 7,708
fwiw, those bahn mi are usually for ex-HKG crews doing turnarounds. the ground staff do the same for turnaround crews with cheese bread in Manila and coffee breakfast pastries in Jakarta.
and yes, ditto i'd way rather CX cater with the street food than a lot of the nonsense they serve in J. But hey, at least where CX fails with taste at least they make up with high-brow sounding food vocabulary words I never knew:
for example, while I likely won't get a good tasting meal, at least now I know what are "medlar seeds", enjoyed "mustard butter", know the English translation for 木耳 ("wood ear mushroom"), tried delicate dishes from the sea ("ling cod fish", "diced fish julienne", yum), savored "braised five spice beef shin" and "spicy four season beans", and I even learned that parsley could be used as a verb ("parsleyed new potatoes"......what the %%#@?!). CX never misses a chance to describe in extreme, lengthy detail practically every morsel I'm eating in J class. And here I was all along thinking I was mainly eating an unidentifiable protein with some slop sauce....
#15
Join Date: Feb 2009
Location: HKG
Programs: MPC, Marriott, Hyatt
Posts: 407
ha, spot on.
for example, while I likely won't get a good tasting meal, at least now I know what are "medlar seeds", enjoyed "mustard butter", know the English translation for 木耳 ("wood ear mushroom"), tried delicate dishes from the sea ("ling cod fish", "diced fish julienne", yum), savored "braised five spice beef shin" and "spicy four season beans", and I even learned that parsley could be used as a verb ("parsleyed new potatoes"......what the %%#@?!). CX never misses a chance to describe in extreme, lengthy detail practically every morsel I'm eating in J class. And here I was all along thinking I was mainly eating an unidentifiable protein with some slop sauce....
for example, while I likely won't get a good tasting meal, at least now I know what are "medlar seeds", enjoyed "mustard butter", know the English translation for 木耳 ("wood ear mushroom"), tried delicate dishes from the sea ("ling cod fish", "diced fish julienne", yum), savored "braised five spice beef shin" and "spicy four season beans", and I even learned that parsley could be used as a verb ("parsleyed new potatoes"......what the %%#@?!). CX never misses a chance to describe in extreme, lengthy detail practically every morsel I'm eating in J class. And here I was all along thinking I was mainly eating an unidentifiable protein with some slop sauce....