Every tray included an entrée of chicken or fish (the vegetarian meals had already been served), bread, a small noodle salad, Australian cheese and crackers, and a mini water bottle. I was surprised it came with metal cutlery rather than the plastic or wood I’m used to seeing in economy.
I started with the salad, which featured vermicelli noodles and shrimp cooked far more delicately than expected for an in-flight meal. The shrimp were plump and fresh, pairing well with the light, tangy dressing that covered each noodle.
I opted for the chicken entrée, which was solid. The meat was tender and covered in sauce, while the potatoes were well-cooked but under-seasoned.
It wasn’t exactly gourmet, but it was a huge upgrade from the undercooked pasta and rubbery meat I’ve had on many long-haul flights with US airlines. (And I’ll never forget the tortilla filled with a cut-up hot dog.)
