Discuss your meal options here
#346
Join Date: Sep 2015
Posts: 786
CX865 YVR-HKG October 2018
It apparently was on the menu, see this post. https://www.flyertalk.com/forum/30322856-post51.html
It would be nice to know what whiskeys will be loaded on ZRH-HKG on the 5th December, Ill report later :-)
It apparently was on the menu, see this post. https://www.flyertalk.com/forum/30322856-post51.html
It would be nice to know what whiskeys will be loaded on ZRH-HKG on the 5th December, Ill report later :-)
#347
Join Date: Aug 2012
Posts: 6,752
CX865 YVR-HKG October 2018
It apparently was on the menu, see this post. https://www.flyertalk.com/forum/30322856-post51.html
It would be nice to know what whiskeys will be loaded on ZRH-HKG on the 5th December, Ill report later :-)
It apparently was on the menu, see this post. https://www.flyertalk.com/forum/30322856-post51.html
It would be nice to know what whiskeys will be loaded on ZRH-HKG on the 5th December, Ill report later :-)
#349
Join Date: Jul 2015
Location: SEA
Programs: Hilton/Marriott Gold, Accor Silver
Posts: 2,036
#350
Join Date: Oct 2017
Posts: 969
So in the US, the "vegetarian" diet will include chicken, duck, fish, shellfish, animal by-products (such as gelatine, rennet) et al? That does explain why I've met Americans who call themselves vegetarian but they eat, say, chicken. But I would have thought CX would know that the typical vegetarian elsewhere in the world don't eat animal by-products for which the animal would have been killed.
#351
Join Date: Sep 2011
Location: MNL
Programs: CX MPO DM, Le Club Accor Platinum, World of Hyatt Explorist
Posts: 2,284
I'd guess they have parmesan-style cheese that is free from animal by-product. Only Parmigiano-Reggiano would have to follow the use of rennets in the cheese making processes. Again I do not know this for a fact but there are ew animal-rennet-free Parmesan options in the market.
#353
Join Date: Jul 2015
Location: SEA
Programs: Hilton/Marriott Gold, Accor Silver
Posts: 2,036
So in the US, the "vegetarian" diet will include chicken, duck, fish, shellfish, animal by-products (such as gelatine, rennet) et al? That does explain why I've met Americans who call themselves vegetarian but they eat, say, chicken. But I would have thought CX would know that the typical vegetarian elsewhere in the world don't eat animal by-products for which the animal would have been killed.
- Vegan: eats no animal products at all.
- Vegetarian: eats no animal flesh or byproducts of such. Will usually still consume milk, eggs, etc.
- Pescetarian: eats seafood but no birds, mammals, etc.
#354
FlyerTalk Evangelist
Join Date: Jan 2007
Location: BOS/UTH
Programs: AA LT PLT; QR GLD; Bonvoy LT TIT
Posts: 12,753
I really object (and always have) to things like:
I find things like that a bit condescending and generally obnoxious. I don't need anyone to tell me what to drink with what foods. People should drink whatever they like with whatever foods they want, convention be damned. When the opportunity presents, I'll usually drink Champagne with a meal regardless of what the foods are. I like it. CX should stick with a description of the wine, not tell me when to drink it.
Krug 2004 ... Ideal as an aperitif and may also accompany a variety of fish dishes.
#355
Suspended
Join Date: Jun 2002
Location: Hong Kong
Programs: None any more
Posts: 11,017
Well yes, but I suspect that many of the people flying in CX F aren't as experienced with wine as you, and would welcome some guidance. I'm with you that good champagne can pair with many things, but some people (once in a lifetime AS mile burners, noveau riche mainlanders, etc) need help.
Also looking at the wine list you commented on, I find it absurd that CX has two wines in F that retail above US$120 (the Krug and the Montrose) and then a bunch of other crap that retails at US$15-20 (and which CX is presumably getting for around US$10). I really don't think that's a good splitting of whatever budget they have. US$10 wines should be in Y, not even J, never mind F.
Also looking at the wine list you commented on, I find it absurd that CX has two wines in F that retail above US$120 (the Krug and the Montrose) and then a bunch of other crap that retails at US$15-20 (and which CX is presumably getting for around US$10). I really don't think that's a good splitting of whatever budget they have. US$10 wines should be in Y, not even J, never mind F.
#356
Join Date: Aug 2012
Posts: 6,752
Well yes, but I suspect that many of the people flying in CX F aren't as experienced with wine as you, and would welcome some guidance. I'm with you that good champagne can pair with many things, but some people (once in a lifetime AS mile burners, noveau riche mainlanders, etc) need help.
Personally, I find unsolicited suggestions in fine dining or F cabin in this case to be a tad presumptuous. It reminds of a well-meaning server in a restaurant who suggested I have a Sauternes with my foie gras (the classic pairing), which I've had many times before; but, I prefer it with a sweeter champagne (sparkling wine), and felt neither the need nor inclination to explain this to her. When I read the menu quoted by Dr. H, it reminded me of this incident.
In F, an Airline should just stick to their craft and mind their own business, only offering suggestions if and when a passenger solicits it, in my view.
#357
FlyerTalk Evangelist
Join Date: Jan 2007
Location: BOS/UTH
Programs: AA LT PLT; QR GLD; Bonvoy LT TIT
Posts: 12,753
Well yes, but I suspect that many of the people flying in CX F aren't as experienced with wine as you, and would welcome some guidance. I'm with you that good champagne can pair with many things, but some people (once in a lifetime AS mile burners, noveau riche mainlanders, etc) need help.
Also looking at the wine list you commented on, I find it absurd that CX has two wines in F that retail above US$120 (the Krug and the Montrose) and then a bunch of other crap that retails at US$15-20 (and which CX is presumably getting for around US$10). I really don't think that's a good splitting of whatever budget they have. US$10 wines should be in Y, not even J, never mind F.
N.B.: My opinions on this stuff are generally unconventional. I looove the Chateau Talbot (and have since the very first time I tasted it, decades ago), which is only classified as a Quatrièmes Crus.
#358
Join Date: Mar 2011
Location: AKL
Posts: 446
CX865 YVR-HKG October 2018
It apparently was on the menu, see this post. https://www.flyertalk.com/forum/30322856-post51.html
It would be nice to know what whiskeys will be loaded on ZRH-HKG on the 5th December, Ill report later :-)
It apparently was on the menu, see this post. https://www.flyertalk.com/forum/30322856-post51.html
It would be nice to know what whiskeys will be loaded on ZRH-HKG on the 5th December, Ill report later :-)
#359
Join Date: Feb 2011
Location: EWR
Programs: CX Green | UA Silver | Marriott Lifetime Platinum | Hyatt Globalist | Hilton Gold | AA EXP
Posts: 813
Anyone had chocolate cake on board a CX flight (long-haul J class) recently? I was on CX841 (JFK-HKG) a couple of days ago and size of the cake was about the same as the opera at the F Wing (i.e. a small square). Was that a fluke (maybe they forgot to load enough cakes and decided to cut it?) or is this the new CX?
It's been about 3 years since I last flew CX long-haul so I don't have anything recent to compare with but I don't recall CX cakes on board ever being so small (yes, I like my dessert ...). I know CX is trying to save money left and right (and those cheap tickets ex-VN don't help) but still ....
It's been about 3 years since I last flew CX long-haul so I don't have anything recent to compare with but I don't recall CX cakes on board ever being so small (yes, I like my dessert ...). I know CX is trying to save money left and right (and those cheap tickets ex-VN don't help) but still ....
#360
Join Date: Oct 2009
Location: ORD [formerly] + HKG
Programs: CX Diamond, AA exExPlat, BAEC exGold, HH Diamond, Hyatt Globalist, Starriott Titanium, GE
Posts: 2,966
Anyone had chocolate cake on board a CX flight (long-haul J class) recently? I was on CX841 (JFK-HKG) a couple of days ago and size of the cake was about the same as the opera at the F Wing (i.e. a small square). Was that a fluke (maybe they forgot to load enough cakes and decided to cut it?) or is this the new CX?
It's been about 3 years since I last flew CX long-haul so I don't have anything recent to compare with but I don't recall CX cakes on board ever being so small (yes, I like my dessert ...). I know CX is trying to save money left and right (and those cheap tickets ex-VN don't help) but still ....
It's been about 3 years since I last flew CX long-haul so I don't have anything recent to compare with but I don't recall CX cakes on board ever being so small (yes, I like my dessert ...). I know CX is trying to save money left and right (and those cheap tickets ex-VN don't help) but still ....