There are a lot of airlines fly from Singapore to Hong Kong, but i only consider Cathay Pacific and Singapore Airlines for 99% of the time. I loved the large aircraft, service and facilities of SQ, while the food sometimes was not really satisfying. Most of my experiences with CX were not as pleasant as SQ, but i still decided to switched to CX this time, majorly for their food. The overall experience was not bad regardless some HKnes who talks quite loud.
Airline: Cathay Pacific
Flight: CX 736
09:55 Singapore Changi (SIN) –> 14:05 Hong Kong Intl (HKG)
A starter of cured salmon fillet was firstly arrived to the table, garnished with fennel circus salad, creme fraiche cucumber roll. On the side, a small bowl of mixed garden salad was served with oriental dressing. Bread service included too.
Unlike Singapore Airlines, which you are asked to choose a main dish before starting the meal. Onboard Cathay, all the mains are served on a trolley and you can choose the dish you like. I don’t really like it in this way because the food may get cold. Regardless of the trolley, CX business food always have a better plating than SQ. While SQ offers a wider range of selections.
There were three main courses to choose from: braised duck,roasted cod or prawn and fish cake Alaska. I went with Braised duck, moi choy perserved vegetables, broccoli, himeji mushroom, carrots and steamed jasmine rice. CX is the first airline that serves freshly-cooked jasmine rice on board, the rice was just cooked from the rice cooker. Duck was surprisingly good, succulent and flavourful, with a hint of spicy of the dried chili – matches so well with the rice! (下飯!)
To finish: cheese selection, fresh seasonal fruit or ice cream, served with freshly brewed illy coffee or assorted tea.