Hello from Hong Kong, where I’ve completed the next leg of my journey and am now relaxing at The Pier.
Although it was only a short three-hour flight from Beijing to Hong Kong, I was reminded once again how wonderful Cathay Pacific First Class it…it has been a few years since I last flew from London to Hong Kong in first class and I had forgotten how amazing service on Cathay Pacific is.
Literally, from the moment I stepped on to the moment I stepped off, the three ladies working first class exuded the perfect blend of professionalism and warmth. Warmth is sometimes missing from Cathay Pacific, but there was no shortage of it on this flight.
Cathay offers a rather unique six-seat first class cabin on its 777-300s. These open suites are among the most comfortable (well-padded) first class products in the sky. Furthermore, the clever use of large closets in every seat means no overhead bins and therefore a much more open and spacious cabin.
The multi-course lunch service included Champagne (William Deutz Brut Millesime 2009), a duck and goose liver appetizer (beautifully presented, but not for me), lobster cream soup, grilled king prawns, delectable cheese, and hazelnut chocolate cake with raspberry sauce. Delicious bread and cappuccino as well.
Cathay Pacific (like Austrian and SWISS) demonstrates that catering from Mainland China does not have to be bad. U.S. carriers are simply too cheap, it seems, to cater nicely out of PEK and PVG. Even the fresh-squeezed orange juice out of PEK was just perfect.
And here’s something simply revolutionary for Cathay Pacific. Not only was wi-fi available onboard, even over Chinese airspace, but it was lightning fast!
That’s simply amazing…and quite an improvement for a carrier that resisted wi-fi for so long.
We landed ahead of schedule in Hong Kong, where I am now enjoying what has instantly become one of my favorite first class lounges.
Next up: Colombo in business class aboard Cathay’s A330.