Air Canada 882: YYZ-CPH

Today I'm seated in the premium economy cabin aboard C-GHQY which is my second leg on this plane as I continue on my way to Copenhagen. At the time if my booking, the premium economy ticket was actually cheaper than the standard economy ticket which is quite odd of course I don't mine. After flying business on the way from Vancouver I can provide a comparison of the food service which so far has been adequate and on par with Asian carriers.

I decided to go for the beef tenderloin as it seemed like a better choice than the pasta. Honestly, I openly go for meat. It doesn't need to be a choice between pasta or meat because there is really no choice. It's meat all the way.

When I first saw the beef along with the potato, my first impressions were that it looked better than my previous flight in business class. The impression was correct as it did taste better than my business class meal of the similar type of dish. 




The salad was ordinary but the Parmesan was a welcome addition as I would be foregoing my standard cheese dish in this cabin. But back to meat which was so tender and topped with the most juicy sauce and air Canada has produced a top dish is a semi-premium cabin. The dessert was definitely not premium and the wine was served out of plastic single serving bottles. Lame. I miss asking the flight attendant the country of origin for the wine and then pretending I know something about wine. Usually my decision flow for wine selection based on country of origin is France > USA > Italy > Canada > Australia/NZ > others.     

The seat itself is comfy but not sleep comfy. I've been spoiled with my abundance of time spent 180 degrees and I've never been able to sleep upright so the last four or so hours were of me tossing and turning, likely annoying those in my vicinity.

Oh well, I can live through 7 hours of being uncomfortable.

After "waking up", the cabin was served coffee, yogurt, and a slice of banana bread which I quickly discarded. To my disgust, Air Canada would serve one of my most hated foods. Bananas. I really hope they add a note to my passenger profile.

I asked for a second yogurt which they were happy to oblige.

Overall, the flight upright was survivable and the 787 is a fantastic airplane but this will be the last time I will fly to Copenhagen from SFO via YYZ and YVR just because I wanted to.

Menu Shot - click to enlarge.

Air Canada 1176: YVR-YYZ

Ah, the dreamliner - my new favorite plane. This is my second time on Air Canada’s fantastic choice of aircraft and is really a window into the future of air travel. 

From the electrochromic windows to the widespread use of LED lights and to Air Canada’s choice of business class seats, they’ve really hit the hard product out of the part.

I’m on my way to Copenhagen connecting through Toronto. I am expecting this exact aircraft I fly to YYZ will eventually continue on its way to CPH where I will be sitting in the premium economy section. 

Today’s plane is tail C-GHPY, an almost brand new 787 which entered service a few months prior to my flight. Air Canada’s aircraft is configured in three classes, with business, premium economy, and economy.

In business class, Air Canada has launched a brand new seat which is like my favorite Cathay seat - reverse herringbone lie flat - a very private configuration of seat which I am looking forward to possible catching an hour or two of sleep as my prior nights relatively short nap was not sufficient. Travel always raises my anticipation the day before, and my adrenaline always makes it harder to sleep the night before a trip.

It’s clear Air Canada is proud of this plane. I overheard the senior purser talk  to a passenger on end of Air Canada’s plans for future 787-9 orders and how the seat will proliferate to the 777 albeit with less J seats as apparently these seats do take up more volume.. but it’s worth it. Although this is my second time in this seat, I’ve discovered new features.

One discovery is the comfort option for the seat softness. Holy crap, this was definitely a surprise and I am delighted as I can actually feel a difference.

My first time flying the seat, I had complaints that the seat did not actually lie flat. On this flight, I've discovered that the headrest was just extended and with a short wait, the headrest became flush with eh rest of the seat. 

Onto the food. I started with the usual scotch alongside my nuts. Usually it's sparkling water or scotch, but if you've read my posts, this should be well known to you.

The starter was a finely designed salad which required some deconstruction from it’s cucumber wrap. Once released, the super fresh greens alongside fennel, tomato and asparagus were reminiscent of quality one would see from a high end Italian restaurant or a expensive trendy organic grocery store. Balsamic vinegar and olive oil were served as the salad dressing in a mini condiment bottle.

The beef tenderloin itself was underwhelming. Slightly overcooked, dry and tough -  it's sustenance but not enjoyable. I would find on my following onward flight to Copenhagen, that the beef was much better even though I was flying a lower class. 

To finish in typical Air Canada fashion, gelato and a fresh baked cookie which I accidentally began consuming prior to taking a shot.

Menu shot - click for a large version. 

Air Canada 757: SFO-YYZ

It’s funny how one drink spurs my want to write my time in an airplane. 

Sitting in my seat, armed with my noise canceling headphones and newspaper when suddenly I remember that I have a laptop and somewhat enjoy writing. Of course, this memory is sparked by the first sip after sight of a stewardess placing a drink at my side.

So here I am in 6A on my way to SFO armed with this laptop and an iPhone aboard Air Canada 757 from Toronto. What better way to the time than preparing another post for this often neglected blog. I think I have around 2 to 4 posts written up from months ago that I have yet to post. I have probably forgotten which set of photos should being going along with the text, but I can always figure that out later.

Today’s service is aboard a 767-300ER, tail number C-GLHK which happens to be my last flight of 2014 topping off another long arduous year of flying. And what a way to end the year flying all-aisle access lie-flat transborder in North America - a feat almost unimaginable in a world where the recliner seat reins supreme in NA “first” class.

Air Canada only recently began flying one 767 to and from SFO each day - which I believe is from the addition of 787 aircraft which are replacing 20+ something year old aircraft like the one I’m flying today. 

Unlike other wide body aircraft, the single boarding door for all classes exists at the front of the plane which has made for some interesting and bewildered comments from passengers walking down past the J cabin. I can only assume that most people who are flying to and from locations within North America may not be used to seeing a long haul aircraft, let alone lie-flat seats. A young girl on my outbound exclaimed to her mother, “WHOA, look at these seats - what is this?” While another, toddler-aged child stopped in her tracks at my seat and  locked in an intense but friendly staring contest with me with her father breaking the awkwardness with a smile very Canadian sarcastic remark, “she wants your seat.”

Air Canada’s classic Pod seat seems the most ubiquitous lie flat in its fleet. A reverse herringbone seat with Aisle access is not like Cathay’s “coffin” reverse herringbone as I don’t need to crane my neck at an unnatural and VERY uncomfortable angle to get a view of the outside. A simple gentle roll as if one were talking to a neighbour at dinner table is sufficient. 

Now for the food. I started off with my usual sparkling water and to make up for the lack of champagne on Air Canada flights, decided to enjoy my first drink with a scotch  - well scotch whisky blend. Johnny Walker black to be exact. Adequate, but not the JW gold i’m used to on my regular Cathay flights, I think to myself. 

The order for my meal was taken before we left the ground and my menu swept promptly from my hands. From my memory, the choices were Beef, Chicken, Salmon, and Pasta. I went for the Chicken. 

To start, salad with some lettuce, zucchini and a single succulent sundried tomato. A whole grain roll and a glass of an unknown syrah were placed at the side. 

Overall, the salad was fine. I’m not sure what people expect about the take of plated salad and a side of balsamic/olive oil dressing. Nothing to write home about here folks - just another typical salad. 

Next my main, and once I saw the rice and began to have second thoughts about the choice. Whenever I see a plate of re-hydrated carbs, I realize I am likely going to sinking my teeth into some reheated oven-dried grain. Some expert marketers may call it an “adventure of textures” but I call it a plate of regret. Not to sound like an ungrateful bastard, but… but yeah I’ve got nothing, I very much am an ungrateful first-world-problem inducing bastard. 

The chicken and it’s sauce were the highlight of the dish whereas the vegetables were reminiscent of the frozen, privately operated hospital cafeteria variety. May we never meet again. 

I tried to add pepper to enhance the flavor, but either the pepper sucked or the food was that much more in need of spice. Let’s go with both perhaps. 

To finish, a warm cookie (cooked on board), ice cream, and a coffee enhanced with baileys.

After finishing writing this article, I walked to the lavatory where one of the stewardesses in the adjacent galley was remarking to a pilot while shaking a passionate fist, “when are they going to change the menu???” She’s my favourite crew member on this flight. 

Also, I would really like to know what drinks are available on board to consume. The menu is devoid of any drink list and i have to pull out a copy of the onboard enRoute magazine (by the way - which is fantastic for a in-flight magazine) and look at the drinks available to economy to know what possible drinks I could consume. A wine list would be nice…

Perhaps the lack of a wine or drink list could be doing one of two things. Forcing passengers to interact with the crew to figure out what’s available (not a bad idea actually) or “out of sight, out of mind”. Possible great for cost savings. 

Until next time.