Even on this 4-hour flight over the Tasman Sea, we were handed a printed menu. Just as with our earlier flight to Hong Kong, the menu featured small plates consisting of warm smoked salmon on a bed squid ink soba noodles. The fish was light and fresh, and the Asian-style noodles were nicely complimented by fresh herbs and veggies.
After just having this one option for a starter, we were delighted to see three different dish choices for the main plate. Choosing between beef, snapper, or chicken, we went for the "white cut chicken rice with ginger relish, Asian veggies and chilli sauce." It's essentially an airplane version of Singapore's hawker delight, Hainanese chicken rice. Although the presentation was less than appealing, the taste was perfectly satisfying, and we say that as someone who's tasted real-deal Hainanese chicken rice before.
To finish off the surprisingly nice meal, we opted for a nectarine and muscovado ice cream accompanied by a few thin and crispy almond cookies to balance out the sweetness. Again, the presentation wasn't the best as it arrived as a plastic cup with a peel-back seal, but by the time we had our first spoonful, we forgot about all that.
[Photos: Rayme Gorniak/Jaunted]