Late night departure from HKG. Having taken myself and a guest through the wonders of The Pier Business and the Qantas lounge, I wasn’t feeling massively hungry on the plane, but found space for all three courses for dinner. I used to find the catering from HKG was much better before Covid, it seems to have deteriorated somewhat, but this was still much better than what was served back in June.

Salmon gravlax to start, and was nice and fresh, I would have appreciated more of what I presume was a tartare sauce, the acidity worked very well with the salmon. Beef next, and it was alright, tender in places, leathery in others, the accompanying sauce provided most of the flavour, the veg was there for decoration. Fruit to finish, but I really should’ve got the chocolate lava cake, fruit on the ground in HKG is so much better than that served on the plane.

I didn’t take any pictures of breakfast, but had the mushroom and Parmesan frittata, which I’m pretty sure was made with powdered egg, improved by the butter given on the tray. Breakfast in the arrivals lounge was much better.