Book The Cook was not available for my flight, but I was looking forward to trying out something from the airline's collaboration with Canyon Ranch, which apparently clocks in only 700 calories per meal. Unfortunately, the healthier option turned out to be Herb Roasted Chicken Breast (which I'm not personally a fan of), so I opted for the Pan Fried Fish in Thai Choo Chee Curry instead. The dish was pretty flavourful and I polished up most of it, along with the rice.
There were snacks (Hershey's Cookies and Cream Bar, Original Sun Chips, fresh fruits, etc) and sandwiches (Vegetarian Tortilla Wrap and Multigrain Bread with Jerk Chicken) offered mid-flight, but I missed out on trying those as I was fast asleep.
At around the 13-hour mark, dinner was served. My first option of Baked Three-Cup Chicken with Asian Vegetables and Fried Rice was incredibly popular and had run out by the time the stewards reached me. Not wanting to do fish again, I got the Pulled Pork Shoulder in Mustard Sage Sauce with Sauteed Vegetables and Polenta. The veggies and polenta were tasty and I finished all of it, but I did find the pork to be a bit on the drier side and took only a few bites.
Perhaps because it was an inaugural flight, that champagne was offered generously throughout the journey. My seatmate enjoyed at least 3-4 glasses, though the teetotaler (I'm kidding, it was the dehydration I was worried about) that I am, abstained from any. Besides the usual soft drinks and juices, a mocktail of pineapple juice and coconut water, which was delicious, was also served. About two hours or so before descent, we were offered a vegetarian-friendly Four Cheese Pizza.