Latest news with #LynchBages

National Post

Flying 12 hours in business class — an honest review of the $6000 experience

Article content Cathay Pacific dining Article content Article content The Duddell's abalone certainly lived up to the hype, and is arguably one of the best items I've enjoyed in the sky on any flight. Louise's sea bass was decent, however, a tad bland, and not quite to par with what I've come to know and love from the restaurant itself (which I highly recommend on a visit to Hong Kong). Regardless, it was still an elevated choice considering – and I would get it again, but maybe add a little salt. Cheese, Häagen-Dazs ice cream or fresh fruit followed, for some simple but solid dessert options (although the ice cream was very frozen – beware!). Article content Article content Article content Where the menu truly stood out was on the all-day options, which could be requested at any time during the flight. Noodles (a popular choice) and a burger with fries are on the docket, both of which were excellent. Key detail: the fries were delicious and not soggy. Article content For those looking to indulge in a drink, the cocktail and wine lists were extensive, edging out Canadian competitors. The Chateau Lynch-Bages from Pauillac is a tried and true choice, but for those feeling experimental, Chinese wine – not readily available in North America – is available. On the non-alcoholic front, the Hong Kong-style milk tea appeared to be a popular choice with those on my flight. Article content Article content Cathay Pacific sleep Article content Following dinner and some work, it was time to get some shut-eye. Cathay provides a hotel-style pillow, 400-thread count cotton duvet and perhaps the most important details for a high-quality snooze — a mattress pad and eye mask. Combined with the Bamford pillow spray, I got in a full eight hours with zero interruption. The sleep was so solid, in fact, I nearly dozed through breakfast. Article content I'm glad I didn't, though, as the pre-landing meal was also impressive. In-flight breakfasts are usually nothing to write home about, however, there were a few nice touches here, like warmed cherry tomatoes, a shockingly decent croissant with butter and jam and – small detail – a tea bag dish (oversteeped tea is a no-no). Congee, a traditional rice porridge found in South and East Asia, was also available and looked delicious. Guests were invited to make a chocolate selection from a box, a nice touch before landing.