If you prefer Asian flavors, then EVA Air would be a good. They plate their meals (on their long haul flights at least) just like QR and don't use trays.

If only they could switch to OW lol

No need to chase status if you will be flying paid business class anyway. Redeemable miles aren't much use these days as availability and award charts are getting ridiculous these days.

You'll be much happier by choosing whichever airline has the best service.

Sounds like you had a bad example. But....I feel fairly confident saying with at least 40+ longhaul CX J sectors (and scores more shorthaul and mid haul) and another 15-20 QR J sectors in the last 5 or so years, there is simply zero comparison. Not even close not a debate....like black and white. One bad situation doesn't tell a story of airlines that serve tens of thousands of seats a day.

QR J catering destroys CX!

Do you mean the rollout was delayed?

However, one area of concern is whether the flight attendants remember to change their rubber gloves between cleaning the lavatory and plating meals!

In a plating scenario, the meals are heated in aluminum containers (with separate compartments for sauces, garnishing/sides and the main piece of meat) and each component is carefully transferred by hand (rubber gloved) to the plate as per the plating guide provided by the caterer and dressed with additional unheated items such as fresh herbs etc.

I suppose it would be too much to ask CX to improve wine in J. it literally is garbage perhaps second only to Air China serving great wall red. but then who would bottle the tanker car left over plonk from chablis or who cares district of left over declassified garbage wine from france for CX...

Having watched this video ( ) it's no surprise that the rollout has been delayed. CX's catering division is simply too used to handling those casserole dishes in business class. It looks like their whole internal process is built around it. Even though the flight attendants may have already been trained, it would probably take longer for their catering division (and their contractors in the outports) to get used to the new process.

As per the video, it took them 3 months to come up with a way to properly serve the business class hamburger on board. Three months just to come up with the idea to heat the bun/patty separately and them assemble the burger using lettuce/tomato/pickle from a separate unheated container is just hilarious.

The first part of the video ( ) is here. You can see them making omelets and dishing them onto those ugly casserole dishes.

Thanks for posting those videos.

Meanwhile 100km away in Guangzhou (CAN), China Southern Airlines has already rolled out their new business class dining. Not exactly sure what their roll out schedule is like (perhaps it's already fully rolled out?).

Here is a video I just watched on youtube showing their new business class service from AMS-CAN.


The food is well presented and no trays/casseroles are used. They even serve soup in business class.

With the way things are going now, it seems like that Hong Kong will pretty soon just be another (Mainland) Chinese city and Cathay Pacific will just be another (Mainland) Chinese airline. The glory days for Hong Kong and Cathay Pacific are over.

I had several starters served casserole style from a cart on Austrian TATL J, and the items tasted better than some meals I've had in international F!

https://cimg1.ibsrv.net/gimg/www.fly...824121c977.jpg
i said before and say again now. i dont need fancy 5* plating or presentation done by FAs who had no gastronomy training. equally i dont expect them to know which vintage was poorly affected by weather... one plate or carrosole or not as long as food is tasty i dont care how they pesent it

just as comparison my recent virgin AY flight in J served smoked trout ex HEL. it was just a carrosole dish but it was extremely superbly done... i feel like they smoked it in cabin (donno how) as during preparation i can smell aroma of nice wood smoke. it didnt have a Michelin star presentation but boy trust me the fish was perfect mediumish with lots of texture and moisture needless to say ntg like dried cod CX serve (my dog will refuse to eat it) and they had proper seasoning not like CX's over usuage of salt and MSG

point is this: i dont need DoD nor fancy plating... just serve propert tasty meal on a carrosole if need be... i cud care less if this was one plate as long as food is good

https://cimg3.ibsrv.net/gimg/www.fly...c315ba3370.jpg

+1!

Dine on Demand is somewhat overrated in my opinion, and sometimes are downright confusing. We all only need tasty food.