caimaster

No clay pot rice? Booooo

MattEvan

Embarrassing food and menu for F.

Carfield

December 2019
Cathay Pacific Airways First Class
CX 880 Hong Kong to Los Angeles

New Menu:





Supper

Caviar Service
Caviar with blinis, chives, crème fraiche and chopped eggs
Served with vintage Champagne


Chinese Favorites
Cold Plate – Poached chicken with preserved vegetables in conpoy sauce


Double-boiled pork and hedgehog mushroom soup

*Pan-fried US beef short rib with soy sauce
Dried bamboo shoots with kai lan, flower mushroom and steamed Jasmine rice
Hong Kong Flavors


Western Favorites
Roasted sweet corn soup


Quinoa salad with pomegranate and oven-roasted pumpkin, served with lemon yogurt
Optionally with beef tataki

Pan fried black cod with oven-roasted cherry tomatoes and pea sauce
Mediterranean beluga lentils with grilled pepper and grilled potato terrine
Or
Baby spinach salad with grilled baby carrots and toasted sesame

Scamorza cheese ravioli with pink peppercorn butter sauce
Vegetarian choice

US boneless pork ribs with black truffle on Jasmine rice clay port, garnished with choy sum and seasoned soy sauce

Cheese
Bleu D’Auvergne, Taleggio, Somerset Brie


To Finish
Seasonal fresh fruit


Papaya and snow fungus with apricot kernel sweet soup
Served warm or cold

Dark chocolate and pear gateau with vanilla ice-cream

Pralines

Wellness Menu
Our recommendation of lighter dishes

Quinoa salad with pomegranate and oven-roasted pumpkin, served with lemon yogurt

Pan fried black cod with oven-roasted cherry tomatoes
Baby spinach salad with grilled baby carrots and toasted sesame

Seasonal fresh fruit

All Day
Potato and garden peas tikki
Served with tamarind and mint chutney
Vegetarian choice

#Fish ball and fried fish slices with flat rice noodles in soup
Pak Loh Chiu Chow Restaurant

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun with chunky fries

Selection of ice cream Movenpick

Breakfast

To Start
Fresh orange juice
Apple juice
Mango and passion fruit smoothie
Seasonal Fresh Fruit



Cereal selection
Nut-and-seed granola with natural honey flavored Greek yogurt
Assorted bakery, fresh toast, preserves, honey and butter

Mains
Organic free-range eggs ~ freshly scrambled, fried or boiled
Veal sausage, oven-roasted tomato wedges, sautéed button mushrooms, bacon and potato roesti


Abalone and mushroom congee with dim sum selection
(Chicken siu mai/scallop and shrimp dumping/vegetarian fun guo)

Avocado tomato ricotta omelette, slow-roasted cherry tomatoes and grilled mushrooms
Vegetarian choice

Goji berry coconut Bircher muesli with coconut shavings

Wellness Menu
Our recommendation of lighter dishes

Seasonal Fresh Fruit
Nut-and-seed granola with natural honey flavored Greek yogurt

Avocado tomato ricotta omelette, slow-roasted cherry tomatoes and grilled mushrooms
Vegetarian choice
233/251/255/289/880 <12/19>

Carfield

December 2019
Cathay Pacific Airways First Class
CX 885 Los Angeles to Hong Kong

New Menu:





Lunch

Caviar Service
Caviar with blinis, chives, crème fraiche and chopped eggs
Served with vintage Champagne


Chinese Favorites
Cold Plate – Abalone with plum sauce, carrots and cucumber

Double-boiled American ginseng chicken soup

Braised pork ribs with soy bean chili sauce
Winter melon with shiitake mushrooms, carrots, pak choy and steamed Jasmine rice

Western Favorites
Chickpea, smoked red pepper and harissa soup
Vegetarian choice

Quinoa and beetroot salad with whipped feta yogurt and almonds
Optionally with grilled lemon chicken

Grilled double American lamb rib chop with lemon-rosemary jus
Served with crispy polenta and peperonata


Grilled sea bass with lemon caper butter
Moroccan spiced lentils with celeriac
Or
Nicoise-style seasonal vegetables

Ricotta mezzaluna in green zucchini sauce
Served with stracciatella
Vegetarian choice

Cheese
Caveman Blue cheese, Invierno cheese, Nicasio reserve cheese

To Finish
Seasonal fresh fruit

New York blueberry ricotta pancake


Water chestnut sweet corn soup
Served warm or cold

Pralines

Wellness Menu
Our recommendation of lighter dishes

Quinoa and beetroot salad with whipped feta yogurt and almonds

Grilled sea bass with lemon caper butter
Nicoise-style seasonal vegetables

Seasonal fresh fruit

All Day
Classic chicken quesadilla with sour cream, spicy tomato salsa and guacamole

Prawns with egg thick noodles in soup

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun, served with chunky fries


Selection of ice cream Haagen-Dazs

Dinner

To Start
Seasonal Fresh Fruit


Mains
Abalone sauce steamed chicken, served with mushrooms and cured ham
White radish roll with cordyceps flowers, steamed Jasmine rice

Baked baby monkfish with tartar sauce
Mashy peas and crispy sweet potato wedges


Mezzi rigatoni “cacio e pepe”
Vegetarian choice

To Finish
Dark chocolate tart with crème fraiche and vanilla ice-cream

807/831/885 <12/19>
PS. Thanks to a fellow FT talker for the menu and photo!

Carfield

December 2019
Cathay Pacific Airways First Class
CX 841 New York JFK to Hong Kong

Breakfast
To Start
Fresh orange juice
Matcha and green vegetable smoothie
Seasonal fresh fruit
Cereal selection

Greek yogurt
Honeyed walnuts and homemade granola

Assorted bakery, fresh toast, preserves, honey and butter

Mains
Organic free-range eggs ~ freshly scrambled, fried or boiled
Bacon, chicken sausage, chive potato roesti, cherry tomatoes and sautéed spinach

Chicken sliced and Shimeji mushroom congee with dim sum selection
(Har gow/chive dumpling/siu mai)

Avocado tomato ricotta omelette, sautéed mushrooms and cherry tomatoes
Vegetarian selection

Quinoa energy bowl with soybeans, dried fruits and nuts
Vegetarian selection

Wellness Menu
Our recommendation of lighter dishes

Seasonal fresh fruit

Greek yogurt
Honeyed walnuts and homemade granola

Avocado tomato ricotta omelette, sautéed mushrooms and cherry tomatoes
Vegetarian selection

All Day
Classic chicken quesadilla with sour cream, spicy tomato salsa and guacamole

Prawns with egg thick noodles in soup

Beef Burger
Monterey Jack cheese, bacon, pickled onion and zucchini on toasted brioche bun, served with chunky fries

Selection of ice cream Haagen-Dazs

Dinner
Caviar Service
Caviar with blinis, chives, crème fraiche and chopped eggs
Served with vintage Champagne

Chinese Favorites
Cold Plate – Abalone with plum sauce, carrots and cucumber

Double-boiled American ginseng chicken soup

Braised pork ribs with soy bean chili sauce
Winter melon with shiitake mushrooms, carrots, pak choy and steamed Jasmine rice


Western Favorites
Chickpea, smoked red pepper and harissa soup
Vegetarian choice

Quinoa and beetroot salad with whipped feta yogurt and almonds
Optionally with grilled lemon chicken

Grilled double American lamb rib chop with lemon-rosemary jus
Served with crispy polenta and peperonata


Grilled sea bass with lemon caper butter
Moroccan spiced lentils with celeriac
Or
Nicoise-style seasonal vegetables

Ricotta mezzaluna in green zucchini sauce
Served with stracciatella
Vegetarian choice

Cheese
Caveman Blue cheese, Invierno cheese, Nicasio reserve cheese

To Finish
Seasonal fresh fruit

New York blueberry ricotta pancake

Water chestnut sweet corn soup
Served warm or cold

Pralines

Wellness Menu
Our recommendation of lighter dishes

Quinoa and beetroot salad with whipped feta yogurt and almonds

Grilled sea bass with lemon caper butter
Nicoise-style seasonal vegetables

Seasonal fresh fruit

PS> Thanks to a fellow FT talker for the menu and photos!

Carfield

December 2019
Cathay Pacific Airways First Class
CX 888 Hong Kong to Vancouver to New York JFK

Hong Kong to Vancouver
[Old Style Menu]

Caviar and Champagne
Caviar and Champagne, a perfect match
Served with traditional garnishes of blinis, chives, crème fraiche and chopped eggs

International Favorites
Harissa lentil soup

Kwai Fei chicken, mixed green salad, citrus vinaigrette

Grilled USDA Prime beef tenderloin, asparagus, carrot, potato, red wine and Béarnaise sauce

Or
Truffle tagliolini, porcini and forest mushroom sauce
Vegetarian option

Chinese Favorites
Chicken and American ginseng soup

Cold plate – bean curd with century egg and pork floss

*Braised bean curd stuffed with prawn mousse, assorted mushrooms with yellow fungus and steamed Jasmine rice
Hong Kong Flavors

Pork ribs with duo of Chinese and duck liver sausage on jasmine rice clay pot, garnished with choy sum and seasoned soy sauce


Cheese and Dessert
Shropshire Blue, Steinerberger, Camembert Le Pere

Fresh berries with rose syrup

Caramel fig cake with vanilla ice cream and chocolate sauce

Double boiled aloe vera with lotus seed and lily bulbs

Bread Basket
Assorted bread
Butter and balsamic olive oil

Illy freshly brewed coffee
Also available are espresso, cappuccino, caffe latte
And
Jing a selection of teas

Pralines
888~M~HKG.FLS12.1911.CX <12/19>

Snacks
#Fish ball and fried fish slices with flat rice noodles in soup
Pak Loh Chiu Chow Restaurant

Roasted duck with lai fun noodles in soup

Beef Burger, Monterey Jack cheese, bacon, pickled onions, zucchini, toasted brioche bun with chunky fries

Hong Kong style egg tart

Movenpick Ice cream

Breakfast
Starters
Orange, apple or grapefruit juice
Mango and passionfruit smoothie
Seasonal fresh fruits
Natural or fruit yogurt
Assorted cereals

Main Courses
Organic free-range eggs ~ freshly scrambled, fried or boiled
Dingley Dell bacon, Cumberland sausage, mushrooms, vine ripened tomato, cheese spring onion potato cake

Chinese dim sum
Siu mai, cod fish kung choy dumpling, Chiu Chow fun gor and chicken glutinous rice

Seafood Congee
Baked spring onion puff

Bread Basket
Assorted breakfast bread and fresh toast
Served with preserves, honey and butter

Illy Freshly brewed coffee
And
JING a selection of teas

Champagne
Krug Vintage, Champagne, France 2004

White Wines
Domaine Roux, Chassagne-Montrachet 1er Cru Macherelles, Burgundy, France 2017
Auntsfield Single Vineyard Sauvignon Blanc, Marlborough, New Zealand 2018

Red Wines
Chateau Lynch-Bages, Pauillac, Bordeaux, France 2008
Castelogiocondo Brunello Di Montalcino DOCG, Tuscany, Italy 2013
Bodegas Muga ‘Seleccion Especial’ Rioja, Spain 2014

Port
Warre’s Otima Single Year Tawny Colheita, Douro, Portugal 2006

Vancouver to New York JFK

Supper
International Favorites
Grilled prawns, sun dried tomato lentil salad and cherry tomato

Lemongrass ginger carrot soup

Grilled Angus AAA beef tenderloin, Portobello mushrooms, broccolini, mashed potatoes and port wine sauce


Chinese Favorites
Pan fried black cod, sweet onion sauce, mixed vegetables and steamed Jasmine rice
Or
Shrimp wonton with noodles in soup

Cheese and Dessert
Cambozola cheese, Aged cheddar cheese, Triple cream Canadian Brie

Chocolate lava cake, vanilla ice cream and raspberry coulis


Bread Basket
Assorted bread
Butter and balsamic olive oil

Illy freshly brewed coffee
Also available are espresso, cappuccino, caffe latte
And
Jing a selection of teas

Pralines

PS. Thanks to a fellow FT talker for the menu and photos!

nldogbert

Hi,

Here's some photos of the new F service on this LHR-HKG flight. Sorry I did not take any photos of the menu, so no detailed description of the menu and I can only give the generic name for the dishes as I remember them. Crew were as usual superb - with a lovely Japanese senior purser serving my aisle (was in 1A and travel companion 2A).

I did not try any other drinks besides the Krug 2004 Vintage champagne [Only other drinks I had was water, HK style milk tea, sparking jasmine tea (liked this too)] My companion mentioned that the Italian Red wine was also good. I had wanted to try Betsy - but totally forgot about it.

I did a true dining on demand in the following order:
- Caviar with sides - with Krug [went to bed after for about 6 hours]
- woke up to have the breakfast offerings [Fruits and seafood porridge and noodles]
- waited 2 hours before having my dinner [carrot hummus, soup, veal]
- Arriving


Hot Towel upon boarding and Sparkling Jasmine tea

Pre-departure drink [Krug 2004 Vintage] and warm mixture of nuts

Caviar with the sides and Krug


Green tea with my breakfast

Fresh Fruits as breakfast starter

Seafood congee with fried noodles (which surprisingly was not dry)


Carrot hummus with lentils (and noticed the additional caviar). As you can see I continued my journey with the champagne.

Soup - this was a pea soup from Business as they ran out of the soup offered in First (I did not mind - was preinformed before by the FA) - sadly I found the garlic bread this round to be not the best - not sufficiently spread with garlic butter


Veal with sides (At this point I was actually very stuffed). I wanted to try the dessert (which I was told was very good - but I was just too stuffed).

All in all, I like the new portions - they are not too big. I know some will say that this is just cutting cost measure, which is in some ways true - as for me it is still JAL, Swiss and Lufthansa the true #1 airline to go for First class cabin service.

Cheers!

ps: 2 days before my flight, we were the only 2 pax in First, but on the DoD, checking the load, First filled up - was told that this was due to a cancelled flight that day so they moved up quite a number of pax. Would have been the first for me if I had the whole cabin to myself for a long haul flight. (The only time I had the whole First cabin was between HKG-TPE 2 years ago).

Visconti

Nice pics! By the way, how was the veal? I've never seen that on the menu in my prior flights.

PS - Because of that MOP thread on SQ, I just have to chuckle every time I see a non MOP spoon accompanying caviar.

nldogbert

The veal was soft and tender and it went very well with the sauce.
As for the caviar without MOP, truthfully - it did not change the taste at all - not that I am a connaisseur of caviar, for me the metal spoon was good enough

londonexpert

You are really lucky. I had the veal a few days before you and was so bad the crew took it away and ask me to order somewhere else. They said Do&co is quite inconsistent after the initial “trial” period.
However overall the new catering is pretty good and def an upgrade compared to the past. I like the new wellness menu.