Had the frenched bone-in chicken on my SFO-SIN flight - very average. Beef congee at landing was better than the usual omelets / scrambles but not by much.

However, flying right now on SIN-HKG on a 78X on SQ, being served A5 wagyu yakiniku through Book the Cook that is better than your average restaurant food by quite a bit…now I can understand why people could get excited about soft product on board. I wonder what the marginal increase in cost for this service is relative to SQ’s usual catering. I would not trust UA to do such a service because the FAs would invariably ruin what should be a great meal by over (or under) heating the food.