CX472 HKG-TPE 16-Mar
Airbus A340-300 B-HXK (Jul-98), Seat 16K, Gate 71

Menu (400/408/464/470/472 F-A/12)
Refreshment

Starter
Fresh seasonal fruit

Main Courses
Braised minced pork patty, steamed jasmine rice with pak choy and Chinese vegetables
Roasted chicken breast in port wine sauce, creamy Parmesan polenta, roasted carrot, turnip and parsnip
Braised e-fu noodle with deep-fried shrimp shiu gow

Dessert
Chocolate mousse brownie with raspberry

Tea and Coffee

Wines (same menu)
Champagne – Billecart-Salmon Brut Champagne
White – Mount Riley Marlborough Sauvignon Blanc 2010 (NZ); Domaine des Malandes Chablis 2009 (France)
Red – Moonvine McLaren Vale Shiraz Cabernet Merlot 2009 (SA Australia); Château Taffard de Blaignan Médoc 2009
Port – Dow’s Late Bottled Vintage Port 2006

Arrived at TPE T1 (which is undergoing wholesale renovation) and managed to find the single ATM Machine then downstairs for the bus into the city (a high speed rail connection is under construction but still seems some way off). I took the Cheung Kwa bus to Taipei Main Station then a short taxi to Ximending.

CX138 SYD-HKG 12-Mar
Airbus A330, B-HLR (Sep-01), Seat 19D

Checkin for CX at Sydney was in Row A which has seen better days. Only three serving the business queue with three other passengers waiting. Check in appeared very slow in the economy queue was quite large. Anyhow through to the Qantas First Lounge by 1930 when I was one of no more than five there (unfortunately spa was closed). Sat down and ordered and the lounge gradually filled up.

Lounge had just changed to the new spring menu so I took part in some of the new dishes, and then went back for the new wagyu sandwich (brilliant but messy given the salad).

[pe2-gallery class=”alignleft” ]
[/pe2-gallery]

Plane was old style lie flat coffins, I think this is the only HKG-SYD flight yet to change over to the new style and completely full. I had changed flights two weeks before and was only able to get an aisle seat. Watched j.edgar on the plane, got changed into my QF First pj’s (byo as cx doesn’t provide – two other pax were in QF Business), got a do not disturb sticker and to bed. Plane arrived at gate early and was through the airport by 430! So half an hour till CX Arrival opened and over an hour till the first train service

Menu (138-1137J-A/12)

Supper
Mixed salad with gravlax and French dressing

Main Courses
Braised lamb shank with creamy polenta, green beans and carrots
Deep-fried cod with hot bean sauce, steamed rice, pak choy and carrot

Light Choice
Roasted duck in noodle soup

Cheese and Dessert
Camembert, Maffra Fargo Walnut, Roaring Forties Blue
Fresh seasonal fruit
Chocolate orange mousse and strawberry cream cake with raspberry coulis

Tea and Coffee
Pralines

Snacks
Roasted duck in noodle soup
Maggie Beer ice cream

Breakfast
Starters
Orange or Apple juice
Mixed berry & soya milk smoothie
Fresh seasonal fruit
Fruit yoghurt
Butcher muesli

Main Courses
Spanish omlette with Mushrooms, chorizo, beans and corn cakes
Braised e-fu noodles with dim sum and Chilli sauce
Congee with chicken and ginko nuts

Bread Basket
Assorted breakfast bread served with preserves, honey and butter

Tea and Coffee

Wines (100,102,104,110,134,136,138,156,162,170,174,178,194 1-3-2012)
Champagne – Champagne Deutz, Brut Classic
White – Mountadam Vineyard Eden Valley Riesling 2009 (SA, Australia); Domaine des Malandes Chablis 2009 ( France )
Red – Château de Maison Neuve Montage Saint-Emilion 2009 (France); Moonvine McLaren Vale Shiraz Cabernet Merlot 2009 ( SA, Australia )
Special leaflet – Dilection Chinon 2010 (Grand Château, Loire Valley, France )

[pe2-gallery class=”alignleft” ]
[/pe2-gallery]