Intro
I had never flown with Ethiopian Airlines before; I flew from Athens (ATH) to Addis Ababa (ADD) on a Boeing 737 MAX, then took flight ET672 from Addis Ababa to Seoul Incheon (ICN) on a Boeing 787.
On both flights the emphasis was placed on the parts around the tray rather than on the items placed on it.
The galley, the crew and the amenities were generous. The tray itself was simpler.
Inflight Experience
Athens to Addis Ababa
The flight lasted 4 hours and 45 minutes and was configured in a 3-3 layout without having seatback screens; at boarding each seat was provided with a pillow enclosed in a disposable green cover and the headrest covers featured a commemoration of Ethiopian’s 80th anniversary, from 1946 to 2026.
Everything arrived on one tray: a three-bean salad of kidney beans, white beans, chickpeas and cucumber; a bread roll with Président butter; a Président Le Carré cheese portion with an Ethiopian-branded cracker; a marbled dark-and-white chocolate bar; and a cup of tomato juice.
I chose the chicken: thigh pieces in sauce with yellow-streaked rice, baby carrots and zucchini.
It was the weakest dish of the trip. The vegetables tasted overcooked; the chicken was bland and too grey for my liking, but I did enjoy the rice.
The airline continues to use plastic cutlery, the bean salad was a fresh side dish, and the additional items like cheese and crackers served were nice touches, but the dessert, which was a chocolate bar, seemed rather unimaginative.
After the meal the crew brought out a further supply of drinks. During the later part of the flight the self-service galley served Fiore di Puglia rosemary crackers and a variety of drinks.
Addis Ababa to Seoul
The cabin had seatback screens, and each seat offered a pillow and a blanket.
Each passenger was also given a red ‘Sweet Dreams’ pouch containing grey socks, a grey eye mask, a toothbrush wrapped in paper and Ethiopian-branded toothpaste.
The first dish followed the Athens tray format; I ordered beef with white rice and mushrooms together with a salad containing peas, white beans, chickpeas, black beans and diced carrot.
This was a great improvement on the chicken since it was tender and tasty.
I loved how the crew member filled up my cup with tomato juice.
Between services, the galley held a self-service spread: Nongshim Shin Cup noodles, Ceres passion fruit blend, Lacnor juice, Mirinda, Coca-Cola, a lemon-lime soft drink and water.
It’s a nice touch to have the Shin Cup on a flight to Seoul.
The breakfast consisted of udon-style noodles with chicken and vegetables, together with a muffin, a bread roll, Président butter and strawberry jam.
The choice of noodles was appropriate for a meal taken before arriving in Seoul, and it was my favourite of the three dishes eaten on the plane.
The fruit cup let the tray down: diced pineapple and pale yellow fruit in syrup, sealed in a plastic tub. It looked cheap in economy, and fresh-cut fruit, which many Asian airlines serve, would have been better received.
The crew delivered on both flights. They kept the galley stocked between services, answered call bells and patrolled the cabin regularly.
Every interaction was pleasant and friendly.
Conclusion
Ethiopian puts its effort around the tray. The self-service galley was stocked between meals, the crew brought a second drinks round without being asked, and every seat on the 787 had a Sweet Dreams pouch waiting.
The tray itself is plainer: plastic cutlery, fruit in syrup, a chocolate bar for dessert.
It doesn’t have the real cutlery or proper desserts that Swiss and EVA Air offer in economy, and the noodles into Seoul were the best dish I ate on the trip.
I would fly Ethiopian again, but compared to the latest economy offerings from Swiss and EVA Air, it feels well behind.