New Business class service - from July 2018 - Experiences and Discussion
#16
Join Date: Dec 2000
Location: Seat 1A
Programs: Non-status paid F/J (best value for $$$)
Posts: 4,122
Honestly I prefer Asian flavors and from my experience with QR, they mostly serve South Asian or Middle eastern dishes plus Western options, while I wouldn't say its inedible, it wasn't really great. However I like how their dishes are presented. I want my meals plated properly and I want them on the table instead of getting it my meal served on a tray like in the cafeteria or the hospital.
#17
Join Date: Sep 2011
Location: MNL
Programs: CX MPO DM, Le Club Accor Platinum, World of Hyatt Explorist
Posts: 2,284
#18
Join Date: Dec 2000
Location: Seat 1A
Programs: Non-status paid F/J (best value for $$$)
Posts: 4,122
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.
You'll be much happier by choosing whichever airline has the best service.
#20
Join Date: Nov 2007
Location: Hong Kong
Programs: CX, UA, Shangri-La, Hyatt, Starwood
Posts: 7,704
I know everybody raves about qr business food. I flew them last sept. iad/doh.cpt. First leg entre was lamb loin. So over cooked it was inedible. Second leg I had the filet sandwich. It had so much grisle it also was inedible. When I complained to the fa she said"i'll let catering know"' Sorry, I think CX is better than Qr.
YMMV
YMMV
QR J catering destroys CX!
#22
Join Date: Dec 2000
Location: Seat 1A
Programs: Non-status paid F/J (best value for $$$)
Posts: 4,122
However, one area of concern is whether the flight attendants remember to change their rubber gloves between cleaning the lavatory and plating meals!
In a plating scenario, the meals are heated in aluminum containers (with separate compartments for sauces, garnishing/sides and the main piece of meat) and each component is carefully transferred by hand (rubber gloved) to the plate as per the plating guide provided by the caterer and dressed with additional unheated items such as fresh herbs etc.
In a plating scenario, the meals are heated in aluminum containers (with separate compartments for sauces, garnishing/sides and the main piece of meat) and each component is carefully transferred by hand (rubber gloved) to the plate as per the plating guide provided by the caterer and dressed with additional unheated items such as fresh herbs etc.
#24
Suspended
Join Date: Aug 2008
Programs: dont care anymore
Posts: 112
I suppose it would be too much to ask CX to improve wine in J. it literally is garbage perhaps second only to Air China serving great wall red. but then who would bottle the tanker car left over plonk from chablis or who cares district of left over declassified garbage wine from france for CX...
#25
Join Date: Dec 2000
Location: Seat 1A
Programs: Non-status paid F/J (best value for $$$)
Posts: 4,122
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 (
Last edited by daniellam; Jul 13, 2018 at 5:54 pm
#27
Join Date: Dec 2000
Location: Seat 1A
Programs: Non-status paid F/J (best value for $$$)
Posts: 4,122
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.
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.
Last edited by daniellam; Jul 13, 2018 at 7:25 pm
#28
Join Date: Mar 2009
Location: LAX
Posts: 3,267
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!
#29
Join Date: Apr 2001
Location: HKG/HND/OOL
Programs: QF Emerald. SQ Gold.
Posts: 3,143
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
#30
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
Dine on Demand is somewhat overrated in my opinion, and sometimes are downright confusing. We all only need tasty food.