Originally Posted by
tfung
I don't think this is the point of the post.. The point is that CX has a history of doing these collaborations with Michelin star or well known HK restaurants, all sounding great on paper, but they inevitably fail miserably on execution (most likely because of limited budget)... I personally feel that simple HK comfort foods, would be be much easier and cheaper to mass prepare in an industrial kitchen, chilled, stored and then replated on the plane, compared to these fancy meals they think up.. And like what the last poster said, there are many cha chan teng foods that can be elevated into different variations that can probably satisfy those who want something more fancy...
These kinds of high end collaborations are probably better left to do in the lounges, imho..
I like some of the Duddle's and Louise dishes though, and I've read many online comments re Cathay Signature that they like the Louise dishes (halibut and lamb shoulder) as well.
At the end of the day, most people buying J and F do expect fancy food (on paper at least), while those fly in premium cabins so often like you (I'm not being
sarcastic here, you really do an enviable amount of premium flights lol) may crave comfort foods which are already featured in economy class. So I think next time just ask a flight attendant what's on offer down the plane.