There are a lot of perks of flying first class on commercial airlines; lounge privileges, privacy and sleeping space, priority screening lanes when going through security and customs, fantastic amenities, free-flowing drinks and of course, first-class meals.
We all hear about the delicious meals offered in first-class cabins, but what exactly is served?
Check out some of the delights three premium airlines, Cathay Pacific, Qantas and Singapore Airlines are dishing up for their exclusive clients in the sky.
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Cathay Pacific
Swire-owned Cathay Pacific is widely known for its quality offerings, including stylish design to attention to detail.
Based in Hong Kong, a gastronomic hub featuring a mix of both Asian and Western cuisines, the airline takes its on-board dining seriously.
It has collaborated with renowned chefs in Hong Kong, including Michelin-starred chef Pino Lavarra at Tosca, the restaurant at The Ritz-Carlton, Hong Kong, and May Chow at Little Bao to curate its in-flight menus.
From caviar and fine smoked salmon to pan-fried sea bass and kung pao chicken, first-class dishes are paired with drinks highlighted with the airline’s signature cocktails Cathay Delight and Pacific Sunrise.
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A variety of bubblies and wines such as Krug Grande Cuvée Champagne, Chateau Lynch Bages 2004 and Estancia Reserve Monterey Chardonnay 2007 are also available.
Since December 2018, travellers between Hong Kong and London, Los Angeles, New York, Paris and San Francisco have had the enchanting 2005 vintage by the renowned Bordeaux winery Chateau Montrose added to their wine list.
Meals are also finished with desserts such as raspberry mousse cake or banoffee pie, depending on the routes.
This spring, the carrier rolled out a seasonal menu with a nostalgic nod to its home base.
First-class passengers were treated to braised abalone with flower shiitake and choi sum-layered bean curd and braised grouper with bean curd and shiitake mushrooms in ginger and scallion sauce.
Business travellers can count on Hong Kong classics such as roasted duck with lai fun rice noodles in soup and Hong Kong-style milk tea pudding with tapioca pearls.
Qantas
Qantas passengers in first class are in for a dining treat.
Not only has the Australian carrier worked with acclaimed chef Neil Perry of Rockpool Bar & Grill fame for over 22 years to offer fantastic seasonal menus, but its wine selection also has the wow factor.
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Its sommelier in the sky service won six gold awards at the Cellars in the Sky Awards in London this year. This was the best result achieved by any airline group at the prestigious awards.
Qantas offers the most extensive range of Australian wines in the sky and selects 250 of the best from over 1,000 wineries across its home country each year. Its something not to be missed for oenophiles.
Singapore Airlines
First-class passengers on Singapore Airlines are spoilt for choice when it comes to their meals. Before they even board the flight they can pre-order from a Book the Cook menu, which is made up of dishes by eight world-renowned chefs from around the world – or their International Culinary Panelists.
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Stars on this panel include Carlo Cracco, the acclaimed judge of MasterChef Italia and Yoshihiro Murata, the Japanese chef with more Michelin stars at his restaurants that any other chef in Japan.
A variety of delectable cuisines are available from take-off locations, ensuring high-flying diners will never get bored.
On flights from Hong Kong, passengers can sink their teeth into lobster thermidor with buttered asparagus, red capsicum, baby yellow squash, and mashed potatoes, and braised abalone and mushroom in oyster sauce with flat noodles. On flights from Tokyo, where Murata gives his valuable input, guests can pre-order a salmon chazuke – rice with sliced salmon and dashi stock – grilled wagyu beef fillet with wasabi and soy dipping sauce, or a hearty kurobuta pork cha siu ramen.
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