Mar 12, 2017, 8:00 pm
Last edit by: sxc
Trial flights:
May 1 to May 31 - CX343/344 (HKG-LGW)
June 1 to June 30 - CX806/CX807 (HKG-ORD)
Media coverage:
http://www.scmp.com/news/hong-kong/economy/article/2078183/cathay-pacific-trial-demand-catering-long-haul-flights
https://www.ausbt.com.au/cathay-pacific-to-trial-dine-on-demand-meals-in-business-class
May 1 to May 31 - CX343/344 (HKG-LGW)
June 1 to June 30 - CX806/CX807 (HKG-ORD)
Media coverage:
http://www.scmp.com/news/hong-kong/economy/article/2078183/cathay-pacific-trial-demand-catering-long-haul-flights
https://www.ausbt.com.au/cathay-pacific-to-trial-dine-on-demand-meals-in-business-class
Dine on Demand Trial in J class coming in May 2017
May 12, 2017, 1:30 am
#151
Original Poster
Join Date: Oct 2009
Location: ORD [formerly] + HKG
Programs: CX Diamond, AA exExPlat, BAEC exGold, HH Diamond, Hyatt Globalist, Starriott Titanium, GE
Posts: 2,966
Yep, I agree, just like sometimes I ask the CC is this chilled, is this spicy etc...so it's really not that big of a deal. gongzuokuang will feel pampered in J!
After all, maybe the 'surprise/delight pax/ enhance communications' bit within the new service is about this, walking pax through the menu
After all, maybe the 'surprise/delight pax/ enhance communications' bit within the new service is about this, walking pax through the menu
May 12, 2017, 1:33 am
#152
Ambassador, Hong Kong and Macau
Join Date: May 2009
Location: HKG
Programs: Non-top tier Asia Miles member
Posts: 19,801
The confusion is that I am apparently less "Well Travelled" and don't know what any of the stuff is that I listed. And I am a big steak eater!
For example, I know Sauteed red snapper. But what is artichoke potato hash? Artichoke crisps are maybe some deep fried potato chip like thing? I have no idea what beurre blanc is.
Braised Australian wagyu cheek makes sense if you know what a waguy is. I did not. Potato and comte puree sounds like some massively blended thing, except I don't know what "comte" is. Sherry reduction means that they've boiled the sherry until it's thick, I think. So to me, I'm trying to imagine the cheek of some unknown animal with some semi-liquid goo made of potato and some unknown element, covered in thickened sherry.
While I do know croissant, I don't know Pain au raison, so there is no way to envision that.
I googled "bubble and squeak", and it appears to be some sort of quiche thing? What is back gammon bacon? And again, I would not have known what it is unless I've either travelled to England, or have google available on the flight.
I imagine some might be viewing me as some uncultured slob if I don't know these things, but I can't be the only barbarian hillbilly on the flight.
For example, I know Sauteed red snapper. But what is artichoke potato hash? Artichoke crisps are maybe some deep fried potato chip like thing? I have no idea what beurre blanc is.
Braised Australian wagyu cheek makes sense if you know what a waguy is. I did not. Potato and comte puree sounds like some massively blended thing, except I don't know what "comte" is. Sherry reduction means that they've boiled the sherry until it's thick, I think. So to me, I'm trying to imagine the cheek of some unknown animal with some semi-liquid goo made of potato and some unknown element, covered in thickened sherry.
While I do know croissant, I don't know Pain au raison, so there is no way to envision that.
I googled "bubble and squeak", and it appears to be some sort of quiche thing? What is back gammon bacon? And again, I would not have known what it is unless I've either travelled to England, or have google available on the flight.
I imagine some might be viewing me as some uncultured slob if I don't know these things, but I can't be the only barbarian hillbilly on the flight.
I will be amazed if crew can properly explain all these foods. You know their vocab is usually limited to "chicken or beef"
May 12, 2017, 1:41 am
#153
Join Date: Oct 2013
Programs: CX DM, QF PL
Posts: 96
The confusion is that I am apparently less "Well Travelled" and don't know what any of the stuff is that I listed. And I am a big steak eater!
For example, I know Sauteed red snapper. But what is artichoke potato hash? Artichoke crisps are maybe some deep fried potato chip like thing? I have no idea what beurre blanc is.
Braised Australian wagyu cheek makes sense if you know what a waguy is. I did not. Potato and comte puree sounds like some massively blended thing, except I don't know what "comte" is. Sherry reduction means that they've boiled the sherry until it's thick, I think. So to me, I'm trying to imagine the cheek of some unknown animal with some semi-liquid goo made of potato and some unknown element, covered in thickened sherry.
While I do know croissant, I don't know Pain au raison, so there is no way to envision that.
I googled "bubble and squeak", and it appears to be some sort of quiche thing? What is back gammon bacon? And again, I would not have known what it is unless I've either travelled to England, or have google available on the flight.
I imagine some might be viewing me as some uncultured slob if I don't know these things, but I can't be the only barbarian hillbilly on the flight.
For example, I know Sauteed red snapper. But what is artichoke potato hash? Artichoke crisps are maybe some deep fried potato chip like thing? I have no idea what beurre blanc is.
Braised Australian wagyu cheek makes sense if you know what a waguy is. I did not. Potato and comte puree sounds like some massively blended thing, except I don't know what "comte" is. Sherry reduction means that they've boiled the sherry until it's thick, I think. So to me, I'm trying to imagine the cheek of some unknown animal with some semi-liquid goo made of potato and some unknown element, covered in thickened sherry.
While I do know croissant, I don't know Pain au raison, so there is no way to envision that.
I googled "bubble and squeak", and it appears to be some sort of quiche thing? What is back gammon bacon? And again, I would not have known what it is unless I've either travelled to England, or have google available on the flight.
I imagine some might be viewing me as some uncultured slob if I don't know these things, but I can't be the only barbarian hillbilly on the flight.
You can blame them for spelling 'Pain au Raisin' as 'raison' ... !
Comté is a well known French hard cheese.
Artichoke potato hash is, well, a potato has made with artichokes ... not sure what the problem is there either.
A reduction is a very common term in a decent restaurant - without being absurdly fancy. Bubble and Squeak is uniquely English so fair enough for putting this on a LGW flight.
Anyway, the A350 has wifi so any queries can be resolved!
I think the menu looks great. Can't wait to try.
May 12, 2017, 1:59 am
#154
Ambassador, Hong Kong and Macau
Join Date: May 2009
Location: HKG
Programs: Non-top tier Asia Miles member
Posts: 19,801
All a matter of personal experience and knowledge, I guess, although Wagyu is so common as a descriptor of beef (whether cheels, burger or steak) that it is unusual for a big steak eater not to be familiar with it. You can't blame CX for that.
You can blame them for spelling 'Pain au Raisin' as 'raison' ... !
Comté is a well known French hard cheese.
Artichoke potato hash is, well, a potato has made with artichokes ... not sure what the problem is there either.
A reduction is a very common term in a decent restaurant - without being absurdly fancy. Bubble and Squeak is uniquely English so fair enough for putting this on a LGW flight.
Anyway, the A350 has wifi so any queries can be resolved!
I think the menu looks great. Can't wait to try.
You can blame them for spelling 'Pain au Raisin' as 'raison' ... !
Comté is a well known French hard cheese.
Artichoke potato hash is, well, a potato has made with artichokes ... not sure what the problem is there either.
A reduction is a very common term in a decent restaurant - without being absurdly fancy. Bubble and Squeak is uniquely English so fair enough for putting this on a LGW flight.
Anyway, the A350 has wifi so any queries can be resolved!
I think the menu looks great. Can't wait to try.
I guessed the same thing as you did for artichoke potato hash
I forgot Comte's a cheese. I think puree put me off as I thought only vegetables can be made to purees.
Never came across a sherry reduction til now. Tho I know what is a red wine reduction and can extrapolate from there.
I studied in an ESF school for 9 years, I wasn't taught what a bubble and squeak is before moving on to Aus. If I was on the LGW flight, I think I am entitled to be treated as a foreigner/visitor.
May 12, 2017, 2:01 am
#155
Ambassador, Hong Kong and Macau
Join Date: May 2009
Location: HKG
Programs: Non-top tier Asia Miles member
Posts: 19,801
Here's another more practical question - how many mains per passenger do they intend to load?
This menu's even longer than the one they had on my 17-hour DOH-EZE. I think "prior passenger selection" is gonna hit hard.
This menu's even longer than the one they had on my 17-hour DOH-EZE. I think "prior passenger selection" is gonna hit hard.
May 12, 2017, 2:04 am
#156
Original Poster
Join Date: Oct 2009
Location: ORD [formerly] + HKG
Programs: CX Diamond, AA exExPlat, BAEC exGold, HH Diamond, Hyatt Globalist, Starriott Titanium, GE
Posts: 2,966
I perused the galley instruction/guide sheets and inquired with the CC on my QR ULH flight. The loading for each 'main' item is like 50-60%, more for those that sensibly should be (like bread baskets). So knowing our favorite airline, let's not estimate the number to shock ourselves...
May 12, 2017, 7:08 am
#159
Ambassador: Japan Airlines
Join Date: Mar 2008
Location: LAX
Programs: JAL Mileage Bank, JMB Diamond, oneworld Emerald, Bonvoy Platinum
Posts: 16,398
May 12, 2017, 7:56 am
#160
Join Date: Dec 2004
Posts: 5,632
May 12, 2017, 8:27 am
#161
FlyerTalk Evangelist
Join Date: Apr 2001
Location: NYC
Posts: 27,234
You need to get out more. @:-)
May 15, 2017, 2:18 am
#162
Join Date: Nov 2006
Programs: MPC,CA,MU,AF
Posts: 8,171
