the usual comfort items courtesy of the airline’s new partnership with Cowshed with its signature botanical fragrances that are alluring yet not overly perfumed. There was free WiFi on board but service was frustratingly spotty and the seat afforded both USB and plug power-ports but the latter interfered with the sound system.
From the pre-flight Mimosa through the entire meal service, everything was tasty. The menu combined Western tastes with Eastern dishes including Shanghai beef, chicken, stir-fried prawns in five-spice sauce and stir-fried noodles. Chinese noodle soup was served as a midflight treat, and for late-night munchies, fruit and light snacks were on hand. Sinfully topped ice cream and a cheese platter completed the decadent meal service. Just before landing, we were served a breakfast with both Western and Chinese choices, such as congee, a rice porridge.
Under its new leadership United is doing a top-to-bottom review of every facet of its business, including its efforts to win back premium passengers. Clearly it’s time to take a second look at United’s premium services and its transPacific offerings.