yulscs

Another vote for the Harissa Chicken option currently on outbound TATLs (YUL-FRA in my case). It's excellent: easily one of the best AC J meals I've had in years. The chicken is not dry, the sauce is medium-spicy, very tasty, and abundant. I honestly really enjoyed it.

wjw

Cabin mood lighting did not help this appetizer shine… nor did the takeout style plastic cup and lid with the sauce.

Admiral Ackbar

Posting this in the interest of balance, J meal was so much better (unsurprisingly?) on AC6 NRT-YUL return. Nothing major just much better quality and more food. I would STFU if they maintained this (attainable) standard. Went George Costanza and had the beef which was surprisingly good and medium (I usually eat it rare but understand the constraints of beef at 35,000 feet). Amazing what a few extra veg and properly roasted potatoes can do. Even the desert did not look stingy, parsely omelette japan version was also much better than what comes out of YUL. The difference between YUL and NRT catering is staggering and should not be so in a business class product. But this is consitently inconsistent AC we are talking about. Will still write in to note the discrepancy.

The Lev

Had the lamb chops coming back from Vienna on Monday and they were tender and very tasty.

I'm a +1 on the positive reviews on the Harissa Chicken. Looks like the ex-Canada menu is changing for November (the Hawksworth risotto is the one hold-over). Based on the Harissa chicken, I might have to give the butter chicken a try in a couple of weeks.

Bohemian1

Ms. Boh pre-ordered the Butter Chicken for our run down to SCL tomorrow. I'll get some notes (and pix) from her and let you know.

chris-price

Was uncertain about an item that had to be described as ‘flavourful’, but was pleasantly surprised (Yul-Fra).

Eagle2000

If AC catering on long haul J class always has one entree as spicy/curry it would improve their product significantly. Should not cost them significantly any more to prep such a dish.

ACYYZ/SD

I TOTALLY agree! It's not a cost issue. Recent dishes which I wish were more "fragrant" have included the jerk chicken and the thai chicken curry, both of which have been mild on my radar. Maybe add some optional chile/jalapeno/habanero peppers on the side? Many of us travel with our own pepper sauce.
(Some like it hot)!

Eagle2000

https://supplybox.ca/products/wings-...gn=sag_organic

Hahahahah! I bring this with me every flight!

ACYYZ/SD

Direct from Barbados:
delishproducts.com
(The Cucumber Pepper Sauce)

Bohemian1

That stuff is the best. They appeared to have some in the small gift shop in BGI too.

bambinomartino

I discovered this hot sauce when I moved to Canada. It seems to be a staple at food court Chinese, and have grown to love it.

Speaking of spicy food on planes, I will never forget a Beijing to Chengdu flight, where a flight attendant followed the food cart with a jar of hot sauce and a big spoon. Must have been a thing for flights to/from Sichuan, renowned for its numbingly hot (literally - mala) cuisine.

vancouver25k

I was on a UA flight where the SD supplied passengers with his personal chili supply.

tobegold

Which is better (or more edible): the Parmesan crusted chicken or braised beef pappardelle? These are my non-seafood options available for my YVR-HKG flight. Thanks.

Wigg

I had the permesan crusted chicken a while ago on a yyc-fra flight. It was very moist and quite good. Unfortunately meal consistency is not an AC hallmark.