While waiting for our flight from Manila to Hong Kong yesterday early morning, we were at the Cathay Pacific lounge at Manila airport. It was extremely early, so we didn’t get anything to eat (other than Kaia grabbing an apple and eating 70 percent of it, as per usual). I went to make my last cup of freshly squeezed calamansi juice, honey, and hot water, and to see what the breakfast offerings were at the food bar. I noticed a man marveling out loud at all the food options in the lounge. He made his selection, was quickly served, and snapped a photo of his dish. “What could be more amazing than this?” he exclaimed out loud in an Australian accent.
“Few things are more amazing than the food in this lounge,” I said to him, grinning. We’ve had some epic lounge experiences around the world, but I will say that the Cathay Pacific lounge experience from a food standpoint is likely one of the best ever. I cannot decide if I like this lounge more or the JAL First lounges in Japan; it might even be a tie (the thoughts of someone who is obviously overly privileged!!).
We made some small talk. He’s based in Sydney, where he was born, and shared that he’d just sold his company, was feeling “unshackled,” and was heading off to Japan for three weeks with zero itinerary other than starting in Tokyo after spending the last ten days in Manila, Cebu, and Boracay (did he copy our Philippines itinerary, or what?). He told me that he’d never eaten better food in a lounge before flying Cathay. “This food is so much better than Qantas lounge food – their food is the worst!” he moaned.
I wrinkled my brow at him. “Ummmm, the Qantas lounges actually have food,” I replied dryly. “If you were based in the U.S. and flew American, you’d be lucky to even get pretzels!”
He is not wrong that the food is incredible with Cathay. Sometimes when we have flown them and eaten their food, I think that the food could be similar quality, if not better, to some of the best Chinese food we’ve had at upscale restaurants in Asia, Australia, and the U.S. I could feel my cold progressing, so I went to the food bar and asked the server if I could have a bowl of just broth instead of the full wonton noodle soup. He quickly ladled a bowl for me, and I immediately inhaled and took a sip. Mmmmm — this was like a nourishing elixir. It had that nice, clean chickeny, porky flavor, with just a hint of seafood at the end the way a legit, authentic wonton broth should have.
In flight to Hong Kong, we were served a braised minced pork noodle dish, which seemed like such a decadent breakfast. We all ate the entire serving — even Kaia! And on the breakfast on the flight from Hong Kong to JFK, we were served beef and mushroom jook/congee. Without us helping, Kaia immediately started eating huge spoonfuls of congee while engrossed in her Bluey screen time. Once again, she finished the whole damn serving! My child was eating like a little adult!
For lunch, the seasonal Chinese offering was a clay pot rice with abalone (A WHOLE ONE!), Chinese sausage, and pork patty. I was curious to see how they’d achieve the crispy rice bits characteristic of the best claypot rice dishes. Somehow, they were successful! There were large morsels of crispy rice flecked throughout the bowl. The pork patty, sausage, and abalone were perfectly cooked. The abalone piece was not only whole, but huge! Every single thing I ate on these two flights was perfect, whether it was the congee, the claypot, the tea (Hong Kong milk tea on unlimited offer… dangerous), or even the hawthorn berry jelly with Chinese yam (something I’d never order on my own at a restaurant or cafe, but hey, if it’s on the flight, why not?). Even the three pieces of dim sum served with my congee were likely some of the best dumplings I’ve had — regardless of whether it was on land or in the air.
Whenever the rare occasion comes up when I can have abalone, I always think of my dad. My paternal grandparents had a pretty large family and friends network, and so when my dad was growing up, they got invited to seemingly endless weddings all the time, all with huge Chinese banquets and the most lavish multi-course feasts. The dish he remembers savoring the most were the abalone dishes. He insisted that they were the most delicious things he’d never eaten in his life. To this day, abalones are highly prized in Chinese cuisine and command a ridiculously high price tag. A single abalone can go for as much as $125 USD! And as a poor kid growing up in Chinatown when it was considered a ghetto, my dad found these meals life-changing and completely exhilarating. The funny thing was — back then, I never thought much about abalone, but I realized that they are actually large marine snails (gastropods). I always liked abalone shells for their rainbow iridescence. I’ve collected them as gifts as well as from the sands of Brighton Beach in Brighton, Victoria, Australia (sorry, I may be the reason that there is currently a sign there that says “no removing shells”), but I never had abalone until I became an adult. I think abalone is fine, but it’s not worth the insane price tag. I would never seek it out myself or choose it off a menu, and I’d certainly never choose to pay the crazy high market prices for it. It’s mostly a texture thing that makes it unique to me; it has virtually no flavor. Frankly, if I am going to pay a premium for seafood, it better be something like crab, lobster, or Moreton Bay bugs — sea creatures that actually do have a distinctive flavor!
I am sure Cathay puts it on their menu to impress their high-paying Chinese business/first class customers. I am also sure that this tactic works. I know for sure that my dad would have savored every last bite of that abalone far more than I would have. Maybe the next time I call home, I’ll tell him I was served abalone on the flight back to New York just to get his reaction.
