Just completed my 3rd segment of RTW in First class. Flew on CX 748 JNB-HKG in First Class on my way to Bali (again) for a quick R&R and then onwards home to Toronto for Xmas. I was delighted to see that CX is bringing back First on this route (only for Nov,Dec, Jan months according to the FA).

Anyways, just a few observations on CX flight 748 from JNB:
(1) I cannot believe how many people are on this Boeing 747! According to the FA, the flight is completely full in Business and Economy, and I was leaving mid week!
(2) First Class, fortunately, was half full with 6 of the 12 seats occupied.
(3) I was seated in 2A – now my favourite seat!
(4) Krug Champagne is back! Had 2 glasses…
(5) Caviar and Salmon was served from the cart– had two portions this time! The Caviar wasn’t as good.
(6) Sheena, one of the 3 FA’s looking after first Class was absolutely amazing! It just showed how much one person can make the experience so much better. She anticipated all of my needs. She was from Malaysia.. and did I mentioned she was quite a hottie!
(7) There must have been some cutback in meals – There were only four main courses, 2 selections of snacks, and 2 Breakfast selections. See full menu below. There was no dim Sum option..
(8) I was quite disappointed in the quality of the meal – I had the Stir Fried Beef with Steamed rice and Pok Choy – The Beef was really chewy (like those cheap Chinese take away meals), and the portion was tiny (could have had 2 more servings).
(9) Orange Juice was from Concentrate and not Fresh
(10) No Croissants for Breakfast!
(11) I think the pillow is now bigger than the ones from last year – I could be wrong.

Overall, a great flight on CX other than for the catering… Looking forward to my next trip HKG-SFO trip in F on Sunday!

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Menu:
LUNCH (Nov, Dec, Jan)

Caviar and Balik Salmon Delight:
Caviar and Balik Salmon “Tsar Nicolaj” served with Warm New Potatoes and Crème Fraiche

Soup:
Crem of Carrot and Coriander Soup

Salad:
Seasonal Salad with Crispy Bacon, Grilled Zucchini, Leek and Shaved Parmesan served with Olive Oil and Balsamic Vinaigrette

Main Course:
1) Pan Fried Pork Fillet with Citrus Demi-glace, Potatoes and Roasted Vegetables
2) Stir-fried Beef with pineapple and Onion, Steamed Rice and Pak Choy
3) Grilled Kinglip with Tomato, Herbs, and Olives, Boiled Potatoes and Vegetables
4) Mushroom Risotto with Cherry Tomato and Parmesan Cheese

Cheese Board

Dessert Selection:
1) Raspberry Ice Cream served with Pistachio and Chocolate Wafer
2) White Chocolate Amaretto Pudding served with Vanilla Ice Cream
3) Pineapple Upside Down Cake with mixed Berry Compote and Mascarpone

Bread Basket: Assorted Bread and Rolls

Tea and Coffee

Pralines and Cookies
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Refreshment
1) Noodles in Soup with Prawn Wontons and Pak Choy
2) Croque Monsieur with Ham and Cheese
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BREAKFAST

Juice Selection

Fresh Seasonal Fruit

Yoghurt Selection

Cereals: Corn Flakes, Muesli or Rice Crispies

Main Courses:
1) Eggs – Freshly scrambled, fried or boiled
2) Congee with Salted Pork and Century Egg

Accompaniments:
Grilled Pork Sausage and Back Bacon, Cheese and Potato Cake, Grilled Tomato and Boiled Whole Mushrooms

Bread Basket: Assorted Bread, Rolls, and Fresh Toast