CX J class
Nov 26, 1999 | 11:50 pm
#17
Original Poster
Company Representative - Air Canada
Join Date: May 1999
Location: Canada
Posts: 24,224
Just an update...
I have chosen to fly CP instead of CX. Most important factor is the 65" inch pitch. It is a big difference compared to the 50" if it is a 13 hr flight.
However, I think CX's in flight entertainment and food is probably better than CX. I'll probably try them out on my next trip to HK early next year, hopefully they'll have the new first class then.
However, thanks for all the comments.
Regards,
Empress
I have chosen to fly CP instead of CX. Most important factor is the 65" inch pitch. It is a big difference compared to the 50" if it is a 13 hr flight.
However, I think CX's in flight entertainment and food is probably better than CX. I'll probably try them out on my next trip to HK early next year, hopefully they'll have the new first class then.
However, thanks for all the comments.
Regards,
Empress
Nov 27, 1999 | 11:40 am
#19
Suspended
Join Date: Mar 1999
Location: Half the World & More and then some.
Programs: BA, SQ, AA, QF, CX, VS
Posts: 1,202
Johna - the Mystery meal is solved!
I flew BKK-HKG on the same 10am CX708 flight that you took and had the same meal choices to see what is the strange 'brown' sauce you were talking about.
The "Salmon Salad Thai Style" is a tad spicy but if if someone would have just boarded from Thailand, they would know what 'spicy' is all about. I had no problems with that appetizer. In fact, I found it quite yummy.
The "Supreme of Duck Hunter's Style" needs to be cooked with the "thick layer of fat" in order to keep the meat moist. I just removed it when dining as did most of the other passengers. (Most of the HK Chinese passengers just ate the meat and the fat as they are used to fatty duck!) The "brown sauce" is in fact, an onion-based sauce which I found to be quite distinctive. It complimented the duck perfectly and mixed in well with the noodles.
I had the "Coconut Pie" for dessert - which I wolfed down as well.
In my opinion anyway, CX definitely had better food than Canadian (at least between BKK and HKG).
Give them another go sometime!
I flew BKK-HKG on the same 10am CX708 flight that you took and had the same meal choices to see what is the strange 'brown' sauce you were talking about.
The "Salmon Salad Thai Style" is a tad spicy but if if someone would have just boarded from Thailand, they would know what 'spicy' is all about. I had no problems with that appetizer. In fact, I found it quite yummy.
The "Supreme of Duck Hunter's Style" needs to be cooked with the "thick layer of fat" in order to keep the meat moist. I just removed it when dining as did most of the other passengers. (Most of the HK Chinese passengers just ate the meat and the fat as they are used to fatty duck!) The "brown sauce" is in fact, an onion-based sauce which I found to be quite distinctive. It complimented the duck perfectly and mixed in well with the noodles.
I had the "Coconut Pie" for dessert - which I wolfed down as well.
In my opinion anyway, CX definitely had better food than Canadian (at least between BKK and HKG).
Give them another go sometime!
Nov 28, 1999 | 5:46 pm
#20
In Memoriam
Join Date: May 1999
Location: San Francisco UA1K; AA Gold
Posts: 937
Thanks for the follow-up, Celestar. Yes, the same meal choices...but my salmon was incredibly spicy (somebody used Tablespoons instead of teaspoons that day?!), and I removed the layer of duck fat, too but didn't find anything distinctive about the sauce (didn't taste much of anything my day). And while my lemon pie was OK, I think I would have preferred your coconut!
Don't know if I'll have a further chance to try CX, but I'll keep your comments in mind (as well as actually look forward to them on a long-haul).
Don't know if I'll have a further chance to try CX, but I'll keep your comments in mind (as well as actually look forward to them on a long-haul).