Airline Food – HAM-DXB

Food on the flight from Hamburg to Dubai.

Cocktail, sort of (our traditional starter on an Emirates flight) – Campari and tonic. (On a trip to Croatia we tried to order Campari/soda in a small bar in Cres but all they had was tonic, and we actually liked it.)

The menu

• Appetizer
  Marinated Shrimp – shrimp marinated in cocktail sauce, served on a yoghurt potato sauce
• Main Course
  Lamb Medaillons with a Moroccan tagine sauce, flavoured couscous and sautéed green beans; or
• Roast Chicken topped with a creamy thyme sauce, served with an asparagus risotto and rustic style vegetables; OR
• Four Cheese Tortellini tossed in a tangy tomato and mascarpone sauce, topped with freshly shaved parmesan cheese and garlic flakes
• Dessert
  Mango and coconut cream – fruity mango coulis topped with cubes of chocolate brownie, encased in a coconut cream
• cheese and biscuits
• tea or coffee
• chocolates

Sitting in the last row I didn’t get to taste the lamb, a friend in the row before us took the pic of his meal which was actually quite good. Left with chicken or pasta, we opted for chicken. The sauce was starchy, not much thyme, and even less aspargus in an underwhelming soft rice, still, it tasted much better than most airline meals I’ve had. The shrimp cocktail consisted of some cold potato salad and some very cold cooked shrimp on a leaf of lettuce, doused in cocktail sauce. The dessert was a slice of brownie (cheap choc pound cake topped with flavoured mango sauce and an instant cream pudding tasting a lot better than the artificial coconut flavoring smelled. The ‘chocolates’ are the Emirates-packaged tiny chocolate squares with 36 % cocoa solids, good taste.

In contrast to last year, the cheese was a lot better – real Emmental cheese, not gloppy pseudo Gouda. Haven’t tried the crackers so far, they are my last reserve food for a long night. The Sauvignon Blanc we ordered with our chicken was pretty nice.

Tags: airline food, economy, Emirates, travel