Airline Experience Review
Emirates First Class on the A380 is often regarded as one of the world's premier commercial aviation experiences, and Suite 1A certainly delivers on space, privacy and onboard luxury. However, on this particular flight, the service failed to match the quality of the product. The crew were noticeably impersonal and lacked the warm, engaging interaction typically associated with Emirates First Class.
Service throughout the flight felt slow, with lengthy gaps between courses and used plates often remaining on the table well after each course had been finished. While the cabin itself remained impressive, the hospitality felt more functional than premium, leaving the dining experience without the personal touch expected at this level. The very personal interaction and fun I had on a flight 2 years ago was not going to be beaten on this flight.
However, a special note should be given to Ghazal the Purser, who was quite the opposite and was engaging and chatted with me for a long time and even came up to my suite to farewell me.
Even the menu was unusually under whelming.
1. Amuse-Bouche
Before the meal service began, a small amuse-bouche was presented as a welcoming introduction to the dining experience. While modest in size, it set the tone for the meal ahead and reinforced Emirates' restaurant-style approach to First Class dining.
2. Emirates Signature Caviar Service
Emirates' iconic Signature Caviar service arrived with traditional accompaniments including chopped egg, onion, chives, sour cream and lemon wedges. Served with warm blinis and Dom Pérignon, it remains one of the standout experiences in commercial aviation.
3. Chicken and Lemongrass Soup
A fragrant broth infused with shiitake mushrooms, ginger and chili, offering a delicate balance of warmth, freshness and depth of flavour.
4. Baz Chicken
Tender chicken served over aromatic spiced rice and finished with fried onions, pistachios and fresh herbs. Accompanied by yoghurt, the dish delivered satisfying Middle Eastern flavours and was among the strongest courses of the meal.
5. Grilled Barramundi
The Grilled Barramundi was the weakest dish of the meal. Presentation was uninspiring and lacked the refinement expected in First Class, with the tomato-based sauce dominating the plate rather than highlighting the fish. Unfortunately, the barramundi arrived cold, dry and lacking flavour, while the sauce did little to complement the delicate seafood. A disappointing course for first class that fell well below the standard set by the other highlighted menu selections.
6. Meringue with Chantilly Cream
A light and elegant dessert featuring crisp meringue, Chantilly cream and fresh fruit. The combination of strawberries, mango and passionfruit provided a vibrant and refreshing finish to the meal.
7. Wine Pairing
The meal was complemented by a bottle of Château Rauzan-Ségla Margaux 2011, whose mature Bordeaux character paired beautifully with both the Baz Chicken and Grilled Barramundi. Together with the Dom Pérignon served during the caviar course, the wine programme remained a highlight of the flight.
Experience Score
- Reservation Process
- 9/10
- Welcome
- 8/10
- Lounge
- 6/10
- Menu Selection
- 8/10
- Food Theatre
- 6/10
- Food Presentation
- 5/10
- Food Taste
- 6/10
- Dinnerware
- 9/10
- Food Portions
- 9/10
- Attentiveness
- 6/10
- Service
- 5/10
- Staff Knowledge
- 5/10
- Staff Attire
- 9/10
- Passion
- 6/10
- Beverage Selection
- 10/10