2012 Let's Eat - International First, BusinessFirst, & Business Class
#301
Join Date: Jun 2012
Location: Austin, TX
Programs: Kettle
Posts: 23
can anyone comment on what the asian vegetarian meal is from ewr to cph?
#302
Join Date: Sep 2009
Location: 1A
Programs: UA GS, NH Diamond, Hyatt Lifetime Globalist (formerly Courtesy Card sadly), Amanjunkie, CLEAR
Posts: 3,713
#303
Join Date: Mar 2009
Location: Midwest
Programs: UA GS, UA 1.6MM, AA LT PLT, AA 2.6MM, Intercontinental Royal Ambassador
Posts: 838
EWR - DEL
I am vegetarian and wondering if I need to order a special meal for the above captioned flight and the return, or if I can assume that the regular menu will provide a vegetarian option.
#304
Join Date: Mar 2010
Location: NYC
Programs: AA EXP, UA Platinum, Alaksa MVP 75K, Air Berlin Gold, HHonors Diamond, Marriott Gold, Hertz PC
Posts: 2,389
While I'm sure a vegetarian option would be a given on an India flight, better to be safe, and formally go ahead and request a vegetarian meal.
#305
Join Date: Jul 2010
Posts: 246
Lunch on UA929?
Does anyone know if UA offers lunch on UA929 LHR-ORD in J? The .bomb site says breakfast but that would be a very small meal for an almost 9 hours flight
#306
Join Date: Dec 2002
Location: USA
Programs: Alaska MVP, Marriott Lifetime Titanium (United Silver), Hilton Gold
Posts: 779
United 930 SFO-LHR Business
UA 07/12
LAX/SFO-LHR (LD61-R67-B67)
210C022-3
TO BEGIN
Chilled Appetizer
(no details on the menu but this was lox-style salmon and hard smoked salmon with spicy tartar sauce)
Fresh Seasional Greens
Tomatoes, cucumbers, and croutons with your choice of buttermilk ranch or classic Caesar dressing
MAIN COURSE
Grilled Pork Chop
Green peppercorn sauce, shitake mushroom bread pudding, white asparagus and broccolini
Osso Buco-style Breast of Chicken
Chanterelle mushroom ragout, garlic polenta cake and broccolini
San Francisco-style Cioppino
Seared hake and grilled shrimp in tomoato-seafood sauce with mixed vegetables
Spinach Cannelloni
Four-cheese sauce and roasted tomatoes with Parmesan cheese
TO FINISH
Internationl Cheese Selection
Grapes and crackers werved with Noval Fire Ruby Port
Dessert
Ice cream with your choice of toppings
MID-FLIGHT SNACK
Assorted Sandwiches
Sun-dried tomoato and basil tortilla wrap with turkey and cheddar
Hummus and pepper jack cheese
Fruit and light snakcs are available at any time following the meal service
Please help yourself or ask a flight attendant for today's selections
PRIOR TO ARRIVAL
Herbed Scrambled Eggs
Potato gratin and turkey sausage
Chilled Deli Selection
Swiss cheese, Black Forest ham, Genoa salami and turkey
Cereal and Banana
Served with milk
Breakfast breads wtih butter and fruit preserves
Notes: Started and salad were significantly improved, I had the Cioppino and the fish was a little dry but otherwise decent (it had clams which weren't listed on the memu which I'm not sure I've seen before on an airplane) and it's nice to have both the cheese and the ice cream...this is definitely a change I like
LAX/SFO-LHR (LD61-R67-B67)
210C022-3
TO BEGIN
Chilled Appetizer
(no details on the menu but this was lox-style salmon and hard smoked salmon with spicy tartar sauce)
Fresh Seasional Greens
Tomatoes, cucumbers, and croutons with your choice of buttermilk ranch or classic Caesar dressing
MAIN COURSE
Grilled Pork Chop
Green peppercorn sauce, shitake mushroom bread pudding, white asparagus and broccolini
Osso Buco-style Breast of Chicken
Chanterelle mushroom ragout, garlic polenta cake and broccolini
San Francisco-style Cioppino
Seared hake and grilled shrimp in tomoato-seafood sauce with mixed vegetables
Spinach Cannelloni
Four-cheese sauce and roasted tomatoes with Parmesan cheese
TO FINISH
Internationl Cheese Selection
Grapes and crackers werved with Noval Fire Ruby Port
Dessert
Ice cream with your choice of toppings
MID-FLIGHT SNACK
Assorted Sandwiches
Sun-dried tomoato and basil tortilla wrap with turkey and cheddar
Hummus and pepper jack cheese
Fruit and light snakcs are available at any time following the meal service
Please help yourself or ask a flight attendant for today's selections
PRIOR TO ARRIVAL
Herbed Scrambled Eggs
Potato gratin and turkey sausage
Chilled Deli Selection
Swiss cheese, Black Forest ham, Genoa salami and turkey
Cereal and Banana
Served with milk
Breakfast breads wtih butter and fruit preserves
Notes: Started and salad were significantly improved, I had the Cioppino and the fish was a little dry but otherwise decent (it had clams which weren't listed on the memu which I'm not sure I've seen before on an airplane) and it's nice to have both the cheese and the ice cream...this is definitely a change I like
#308
Join Date: Dec 2002
Location: USA
Programs: Alaska MVP, Marriott Lifetime Titanium (United Silver), Hilton Gold
Posts: 779
United 959 LHR-ORD Business
UA 07/12
LHR-IAD/ORD (LD61-R69-S67P)
211C024-3
TO BEGIN
Chilled Appetizer
(no details on the menu but this was hard smoked salmon and shrimp with pineapple salsa)
Fresh Seasional Greens
Tomatoes, dried cherries, mini fruit and croutons with your choice of creamy tropical fruit dressing or balsamic vinaigrette
MAIN COURSE
Pan-seared Steak
Red wine sauce, chanterelle mushroom-onion medley, potatoes, broccoli and carrots
Tandoori Breask of Chicken
Coriander-tomato sauce, saffron rice pilaf and curried spinach
Indian-spiced Shrimp
Spiced tomato sauce, basmati rice and julienned begetables
Pici Pasta
Tomato-basil sauce and vegatable-mushroom medley with Parmesan cheese
TO FINISH
Internationl Cheese Selection
Grapes and crackers werved with Noval Fire Ruby Port
Dessert
Ice cream with your choice of toppings
MID-FLIGHT SNACK
Fruit and light snakcs are available at any time following the meal service
Please help yourself or ask a flight attendant for today's selections
PRIOR TO ARRIVAL
Chicken Bouquet
Notes: Salad was a little smaller than the outbound (but still an improvement over pmUA) and Chicken entree could have used more sauce. Pre-arrival snack was fine but I miss the scones and clotted cream that used to be served ex-LHR
LHR-IAD/ORD (LD61-R69-S67P)
211C024-3
TO BEGIN
Chilled Appetizer
(no details on the menu but this was hard smoked salmon and shrimp with pineapple salsa)
Fresh Seasional Greens
Tomatoes, dried cherries, mini fruit and croutons with your choice of creamy tropical fruit dressing or balsamic vinaigrette
MAIN COURSE
Pan-seared Steak
Red wine sauce, chanterelle mushroom-onion medley, potatoes, broccoli and carrots
Tandoori Breask of Chicken
Coriander-tomato sauce, saffron rice pilaf and curried spinach
Indian-spiced Shrimp
Spiced tomato sauce, basmati rice and julienned begetables
Pici Pasta
Tomato-basil sauce and vegatable-mushroom medley with Parmesan cheese
TO FINISH
Internationl Cheese Selection
Grapes and crackers werved with Noval Fire Ruby Port
Dessert
Ice cream with your choice of toppings
MID-FLIGHT SNACK
Fruit and light snakcs are available at any time following the meal service
Please help yourself or ask a flight attendant for today's selections
PRIOR TO ARRIVAL
Chicken Bouquet
Notes: Salad was a little smaller than the outbound (but still an improvement over pmUA) and Chicken entree could have used more sauce. Pre-arrival snack was fine but I miss the scones and clotted cream that used to be served ex-LHR
#309
Join Date: Feb 2002
Location: NYC: UA 1K, DL Platinum, AAirpass, Avis PC
Posts: 4,599
Two of these are United Business mains (actually one is from PS) in 2012. Three are from international First class on non-US carriers - KE, TG, and LH.
UA may be lacking in the starter and wine departments in first class, but really....they are now above average when it comes to main courses thanks to the old CO BizFirst standard. And this is in business class...don't even try to compare biz class from a typical international carrier to what UA now serves in BizFirst. Unless we're talking outlers like SQ and Qatar, for business class the mains are as good as you're going to get.
UA may be lacking in the starter and wine departments in first class, but really....they are now above average when it comes to main courses thanks to the old CO BizFirst standard. And this is in business class...don't even try to compare biz class from a typical international carrier to what UA now serves in BizFirst. Unless we're talking outlers like SQ and Qatar, for business class the mains are as good as you're going to get.
#310
Join Date: Aug 2002
Location: WAS/TYO
Programs: UA 1K, AA EXP (3MM), DL PM, BONVOY TITANIUM, HYATT GLOBALIST, HILTON DIAMOND, IHG DIAMOND AMB, et al
Posts: 5,913
UA893 J SFO-ICN July 2012
UA893 J SFO-ICN July 2012
Terrible service from an indifferent crew and inoperative IFE made for a very long flight. Second meal service didn't begin on the upperdeck until we had already begun our descent for ICN, leaving me 3 minutes to eat the meal before the tray was taken away and the cabin prepared for landing. Also of note, not a single choice was available for the main lunch entree - even though the FAs were busy eating my two preferred entrees when I went downstairs to use the lav.
Lunch
To Begin
Chilled Appetizer
Fresh Seasonal Greens
Tomatoes, cucumbers and croutons with your choice of buttermilk ranch or classic Caesar dressing
Main Course (pasta was absolutely identical to a transcon dinner I had last month)
Grilled Tenderloin of Beef
Bulgogi sauce, baby bok choy, carrots and steamed rice
Osso Bucco-style Breast of Chicken
Chanterelle mushroom ragout, garlic polenta cake and broccolini
San Francisco-style Cioppino
Seared hake and grilled shrimp in tomato-seafood sauce with mixed vegetables
Spinach Cannelloni
Four-cheese sauce and roasted tomatoes with Parmesan cheese
To Finish
International Cheese Selection
Grapes and crackers served with Noval Fine Ruby Port
Dessert
Ice cream with your choice of toppings
Mid-Flight Snack
Assorted Sandwiches
Sun-dried tomato and basil tortilla wrap with turkey and cheddar Hummus and pepper jack cheese
Prior to Arrival
Herbed Scrambled Eggs
Potato gratin and turkey sausage
Noodle Soup with Braised Beef
Won tons and Chinese broccoli
Cereal and Banana
Served with milk
Wine List
Champagne
Paul Dangin Brut NV Champagne
White Wine
Burgans Albarino 2009, Rias Baixas, Spain
Chateau St. Jean Chardonnay 2010, Carneros
or
Kunde Estate-Bottled Chardonnay 2010, Sonoma Valley
Red Wine
Santa Duc - AOP Les Buissons Cairanne 2010, Cotes du Rhone Villages
Cosentino The Cab 2009, California
or
Trapiche Broquel Malbec 2009, Argentina
UA 07/12
SFO-ICN (LD81-R87-B87)
260C013-3
Terrible service from an indifferent crew and inoperative IFE made for a very long flight. Second meal service didn't begin on the upperdeck until we had already begun our descent for ICN, leaving me 3 minutes to eat the meal before the tray was taken away and the cabin prepared for landing. Also of note, not a single choice was available for the main lunch entree - even though the FAs were busy eating my two preferred entrees when I went downstairs to use the lav.
Lunch
To Begin
Chilled Appetizer
Fresh Seasonal Greens
Tomatoes, cucumbers and croutons with your choice of buttermilk ranch or classic Caesar dressing
Main Course (pasta was absolutely identical to a transcon dinner I had last month)
Grilled Tenderloin of Beef
Bulgogi sauce, baby bok choy, carrots and steamed rice
Osso Bucco-style Breast of Chicken
Chanterelle mushroom ragout, garlic polenta cake and broccolini
San Francisco-style Cioppino
Seared hake and grilled shrimp in tomato-seafood sauce with mixed vegetables
Spinach Cannelloni
Four-cheese sauce and roasted tomatoes with Parmesan cheese
To Finish
International Cheese Selection
Grapes and crackers served with Noval Fine Ruby Port
Dessert
Ice cream with your choice of toppings
Mid-Flight Snack
Assorted Sandwiches
Sun-dried tomato and basil tortilla wrap with turkey and cheddar Hummus and pepper jack cheese
Prior to Arrival
Herbed Scrambled Eggs
Potato gratin and turkey sausage
Noodle Soup with Braised Beef
Won tons and Chinese broccoli
Cereal and Banana
Served with milk
Wine List
Champagne
Paul Dangin Brut NV Champagne
White Wine
Burgans Albarino 2009, Rias Baixas, Spain
Chateau St. Jean Chardonnay 2010, Carneros
or
Kunde Estate-Bottled Chardonnay 2010, Sonoma Valley
Red Wine
Santa Duc - AOP Les Buissons Cairanne 2010, Cotes du Rhone Villages
Cosentino The Cab 2009, California
or
Trapiche Broquel Malbec 2009, Argentina
UA 07/12
SFO-ICN (LD81-R87-B87)
260C013-3
#311
FlyerTalk Evangelist
Join Date: Apr 2003
Programs: UA*Lifetime GS, Hyatt* Lifetime Globalist
Posts: 12,337
UA 88 PEK-EWR (July 14) 1 of 2
#312
FlyerTalk Evangelist
Join Date: Apr 2003
Programs: UA*Lifetime GS, Hyatt* Lifetime Globalist
Posts: 12,337
UA 88 PEK-EWR (July 14) 2 of 2
#313
Join Date: Aug 2002
Location: WAS/TYO
Programs: UA 1K, AA EXP (3MM), DL PM, BONVOY TITANIUM, HYATT GLOBALIST, HILTON DIAMOND, IHG DIAMOND AMB, et al
Posts: 5,913
upper deck (747) meal service issues
I don't have much experience flying UA 747s internationally, but last week I flew UA893 (SFO-ICN) on the upper deck (seated in 15K - roughly midway through the cabin) and encountered a whole host of meal service issues. I'm curious if these are related to sitting in the upper deck (which I thought was desirable) or particular to this flight crew.
- Meal Choice - was told that they had run out of every entree except the pasta when orders were taken. Later, I went downstairs to use the lav and saw the FAs eating what would have been my first and second entree choice (the beef and the cioppino, respectively). Are the upper deck's entrees entirely segregated from those available on the lower deck? It would seem there should be some coordination between both decks when taking orders, no? I requested to pre-order my prior-to-arrival entree choice, but was told it wasn't possible unless I was a GS.
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs. Instead I was offered a refill of red wine with no offer to get the Port from downstairs. Are passengers expected to walk downstairs to get particular beverage choices?
- Pre-Arrival meal service - didn't begin until approximately 40 minutes before landing, just as we started our descent. By the time they got to me I was told they had run out of all three meals and only had the tray setup (with fruit, yogurt, and bread) remaining. It wouldn't have really mattered anyways, because three minutes later the tray was picked up before I was finished as the pilots requested the cabin be prepared for landing. Do they not cater enough pre-arrival meals so everyone can at least have something? Again, is this something specific to the upper deck (perhaps meal storage limitations?).
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts, though this seemed to be isolated to my seat and didn't affect the rest of the upper deck.
I don't mean to rant - just curious if this kind of service is the norm for those seated on the upper deck?
-FlyerBeek
- Meal Choice - was told that they had run out of every entree except the pasta when orders were taken. Later, I went downstairs to use the lav and saw the FAs eating what would have been my first and second entree choice (the beef and the cioppino, respectively). Are the upper deck's entrees entirely segregated from those available on the lower deck? It would seem there should be some coordination between both decks when taking orders, no? I requested to pre-order my prior-to-arrival entree choice, but was told it wasn't possible unless I was a GS.
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs. Instead I was offered a refill of red wine with no offer to get the Port from downstairs. Are passengers expected to walk downstairs to get particular beverage choices?
- Pre-Arrival meal service - didn't begin until approximately 40 minutes before landing, just as we started our descent. By the time they got to me I was told they had run out of all three meals and only had the tray setup (with fruit, yogurt, and bread) remaining. It wouldn't have really mattered anyways, because three minutes later the tray was picked up before I was finished as the pilots requested the cabin be prepared for landing. Do they not cater enough pre-arrival meals so everyone can at least have something? Again, is this something specific to the upper deck (perhaps meal storage limitations?).
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts, though this seemed to be isolated to my seat and didn't affect the rest of the upper deck.
I don't mean to rant - just curious if this kind of service is the norm for those seated on the upper deck?
-FlyerBeek
Last edited by FlyerBeek; Jul 14, 2012 at 5:18 pm Reason: typo
#314
Join Date: Dec 2002
Location: Tokyo, Japan
Programs: JAL Global Club & oneworld Sapphire, ANA SFC & Star Alliance Gold
Posts: 3,747
Wow, that is really bad service. Can't believe they wouldn't let you pre-order the pre-arrival meal. Given how you got shafted on the first meal choice, they should have let you pre-order the next one as a goodwill gesture.
Is there any chance you can fly Asian carriers next time? I can pretty much guarantee that these problems would not happen on NH and (I'm guessing) OZ. When I flew NH they happily accepted my pre-order for the second meal, and I can't imagine them denying a food or drink item because they're too lazy to get it from a different section of the plane.
Is there any chance you can fly Asian carriers next time? I can pretty much guarantee that these problems would not happen on NH and (I'm guessing) OZ. When I flew NH they happily accepted my pre-order for the second meal, and I can't imagine them denying a food or drink item because they're too lazy to get it from a different section of the plane.
#315
A FlyerTalk Posting Legend
Join Date: Jun 2005
Posts: 57,608
I don't have much experience flying UA 747s internationally, but last week I flew UA893 (SFO-ICN) on the upper deck (seated in 15K - roughly midway through the cabin) and encountered a whole host of meal service issues. I'm curious if these are related to sitting in the upper deck (which I thought was desirable) or particular to this flight crew.
- Meal Choice - was told that they had run out of every entree except the pasta when orders were taken. Later, I went downstairs to use the lav and saw the FAs eating what would have been my first and second entree choice (the beef and the cioppino, respectively). Are the upper deck's entrees entirely segregated from those available on the lower deck? It would seem there should be some coordination between both decks when taking orders, no? I requested to pre-order my prior-to-arrival entree choice, but was told it wasn't possible unless I was a GS.
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs. Instead I was offered a refill of red wine with no offer to get the Port from downstairs. Are passengers expected to walk downstairs to get particular beverage choices?
- Pre-Arrival meal service - didn't begin until approximately 40 minutes before landing, just as we started our descent. By the time they got to me I was told they had run out of all three meals and only had the tray setup (with fruit, yogurt, and bread) remaining. It wouldn't have really mattered anyways, because three minutes later the tray was picked up before I was finished as the pilots requested the cabin be prepared for landing. Do they not cater enough pre-arrival meals so everyone can at least have something? Again, is this something specific to the upper deck (perhaps meal storage limitations?).
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts, though this seemed to be isolated to my seat and didn't affect the rest of the upper deck.
I don't mean to rant - just curious if this kind of service is the norm for those seated on the upper deck?
-FlyerBeek
- Meal Choice - was told that they had run out of every entree except the pasta when orders were taken. Later, I went downstairs to use the lav and saw the FAs eating what would have been my first and second entree choice (the beef and the cioppino, respectively). Are the upper deck's entrees entirely segregated from those available on the lower deck? It would seem there should be some coordination between both decks when taking orders, no? I requested to pre-order my prior-to-arrival entree choice, but was told it wasn't possible unless I was a GS.
- Port wine - requested a glass of Port with cheese and was told there wasn't any available upstairs. Instead I was offered a refill of red wine with no offer to get the Port from downstairs. Are passengers expected to walk downstairs to get particular beverage choices?
- Pre-Arrival meal service - didn't begin until approximately 40 minutes before landing, just as we started our descent. By the time they got to me I was told they had run out of all three meals and only had the tray setup (with fruit, yogurt, and bread) remaining. It wouldn't have really mattered anyways, because three minutes later the tray was picked up before I was finished as the pilots requested the cabin be prepared for landing. Do they not cater enough pre-arrival meals so everyone can at least have something? Again, is this something specific to the upper deck (perhaps meal storage limitations?).
Also, my IFE (video screen) was inoperative throughout the flight despite multiple reset attempts, though this seemed to be isolated to my seat and didn't affect the rest of the upper deck.
I don't mean to rant - just curious if this kind of service is the norm for those seated on the upper deck?
-FlyerBeek
My seatmate had a bad IFE screen as well, though. Were you sitting in seat 15A?