Recently, I traveled to Asia. Here's what happened.
Modern aircraft make extended flights easier. On the horizon is Boeing's Dreamliner, with a composite hull that permits more moisture in the air (airlines intentionally dehumidify the air to prevent rust; safety > comfort). But for today, this recent model 777 is certainly well appointed. The seats are wide, with plenty of legroom. Passengers have their own entertainment center with a wide selection of movies ready to be streamed on demand. There are even bassinets mounted on walls for infants.
A word about EVA Air, a Chinese airline. Although the fares are (very) reasonably priced, it doesn't strike me as a discount airline. The flight attendants are friendly, and on EVA's Boeing 777s, at least, the legroom is generous. All things I confirmed ahead of time by reading online reviews.
Curiously, the reviews complained about the food, but let's face it: who flies for the food? Complaining about airline food is like complaining that your Ferrari doesn't have enough trunk space. When you sign up, you pretty much know what you're getting.
Regardless, EVA's food wasn't bad. The only thing that gave me pause were the scrambled eggs, which had the distinct look of engineered food. The eggs were of such curiously uniform density that I imagined they were cooked in a vat, extruded into loafs and sliced. Tucking into them made me think of Cold War bomb shelter rations. Egg loafs processed by 1950s technology, engineered to stand the test of time.