Hong Kong 🇭🇰

In‑Flight Meal Onboard CX 715
Hong Kong → Singapore
Mid March Dinner Menu

- Soft bun with Lurpak slightly salted butter
- Fried rice served with pork chop, drenched in tomato sauce
- Corn salad with ham
- Assorted fruits
- Häagen‑Dazs Cookies & Cream Ice Cream
- Apple Juice

Overall, the meal was below average. The flavour was flat, but the heavy MSG seasoning made it feel artificial, so I did not finish it. The pork chop was tender but a bit soggy. The tomato sauce was sharp, tangy, and savoury. As usual, their salad and sides were more appetising than the main.
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🚩Onboard plane, over 30,000 feet
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #mehmehhongkong #inflightmeal #cx715 #cathaypacific

The set also included a hot coffee or milk tea. A cold drink top‑up was HKD 3 and a special drink top‑up was HKD 6. I added HKD 3 for an iced Ovaltine, but it seemed diluted even though I requested less ice. The metallic cup presentation was nice, but the flavour could have been stronger.

I did not expect such a huge serving portion of napa cabbage, full of juicy freshness, with the soy sauce drizzle adding extra savouriness.

Spring Onion Mixed Grill Served with Rice & Vegetables Set (HKD 95)
When in doubt, go all in. A generous plate of steamy rice was topped with pork chop, chicken chop, luncheon meat, and sausage, all drizzled with savoury and fragrant spring onion sauce. The pork chop had a browned crust yet stayed juicy and tender inside, the chicken chop was succulent, the luncheon meat was salty and nostalgic, and the sausage was firm with a satisfying bite. I did not expect such a huge serving portion of napa cabbage, full of juicy freshness, with the soy sauce drizzle adding extra savouriness. The spring onion sauce was excellent, tying everything together with its aroma and flavour. The food was greasy, sinful, but undeniably tasty.

I had a last look at Victoria Harbour before heading to the airport and decided to have a meal before the flight back.

This restaurant is located airside, inside Terminal 1, after the security check.

Spring Onion Mixed Grill Served with Rice & Vegetables Set (HKD 95)
When in doubt, go all in. A generous plate of steamy rice was topped with pork chop, chicken chop, luncheon meat, and sausage, all drizzled with savoury and fragrant spring onion sauce. The pork chop had a browned crust yet stayed juicy and tender inside, the chicken chop was succulent, the luncheon meat was salty and nostalgic, and the sausage was firm with a satisfying bite. I did not expect such a huge serving portion of napa cabbage, full of juicy freshness, with the soy sauce drizzle adding extra savouriness. The spring onion sauce was excellent, tying everything together with its aroma and flavour. The food was greasy, sinful, but undeniably tasty.

The set also included a hot coffee or milk tea. A cold drink top‑up was HKD 3 and a special drink top‑up was HKD 6. I added HKD 3 for an iced Ovaltine, but it seemed diluted even though I requested less ice. The metallic cup presentation was nice, but the flavour could have been stronger.
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🚩Men Wah Bing Teng (Airport) 敏華冰廳 (機場), Terminal 1, Sky Plaza Rd, Chek Lap Kok, Hong Kong
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#敏華冰廳 #MenWahBingTeng #蔥油超級雜扒飯 #SpringOnionMixedGrillServedwithRice #豬扒 #雞扒 #腸仔 #午餐肉 #IcedOvaltine #阿華田 #mehmehHongKong #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #foodHongKong #HongKongfood #香港美食 #薑蔥醬 #Springonionsauce #porkchop #chickenchop #luncheonmeat #sausage #雜扒飯

Cooling, lightly sweet, and refreshing. Served cold, it felt especially soothing. The pear was sliced into a single strand, delicate in texture, while the fig was juicy and added natural sweetness. The broth was clear and gentle, with herbal notes that balanced the fruit. Traditionally valued for moistening the lungs, easing cough, and clearing heat, this dessert soup was both tasty and health‑supportive.
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🚩Luk Lam Dessert 綠林甜品, 77, 79 Un Chau St, Un Chau, Hong Kong
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#川貝海底椰無花果燉雪梨 #LukLamDessert #綠林甜品 #燉雪梨 #mehmehHongKong #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #foodHongKong #HongKongfood #香港美食 #LukLam #Dessert #綠林 #甜品 #StewedSnowPearwithTendrilleavedFritillaryBulbLodoiceaandFigSweetSoup

I chose cold with sugar. Frothy, fresh, and cooling, with a strong beany taste rounded by a touch of sweetness. Simple but very refreshing, and it paired perfectly with the fried items.

I had the cold version with sugar. Silky smooth, delicate, and melting in the mouth. You could choose sugar or no sugar, with the sugar option meaning it came with a light syrup. Extra brown sugar could be self‑added from the condiment station on the table. Without sugar it would have been too plain, so the sweet option was the better choice. However, if you are health‑conscious, you can also go sugar‑free for a lighter, cleaner taste.

The golden fish and soya cake was extremely delicious, savoury, rich, and moreish.

The puff was light and puffy with a pleasant bounce.

The tofu had a crisp golden crust with a soft, creamy centre that was smooth and silky, and when squeezed, juice actually came out.

Freshly fried and served hot, this plate offered two pieces each of tofu, tofu puff, and golden fish and soya cake. The tofu had a crisp golden crust with a soft, creamy centre that was smooth and silky, and when squeezed, juice actually came out. The puff was light and puffy with a pleasant bounce, while the golden fish and soya cake was extremely delicious, savoury, rich, and moreish. On their own the pieces were quite plain, so drizzling soy sauce carefully over the plate added taste. Together they made a fun, varied snack that was excellent value.