aviatorzz

As always, splendid writing and pictures

zz

Kevincm

Well done Moomba - great work.

I reckon you're just Passionately Addicted... well at least to CX F at least

I'll have to work hard on my reports to beat that!

Well done again

Moomba

Kevincm I think you might be right.

I just realised I am a little of half way through my year of hell so a statistic or two might be in order.

Thankfully for you and I it is a little easier going this next 6 months.

Kiwi Flyer

Great report moomba, but what is this nonsense that 19 sectors in F (and only 10 in Y) constitutes a year of hell? Where's the passion in that statement? Or the addiction for that matter?

Moomba

I am passionately addicted to avoiding Y if at all possible.

Moomba

The Photos


Off again on the Asian portion of my RTW but not without a last minute re-jig.

I don’t know about y’all but I am obsessive about checking my bookings on almost a daily basis. It was on one of these visits to checkmytrip.com that I noticed that my SIN-HKG leg I was due to take on Cathay Pacific early next year had changed from an F booking to a J booking.
Upon investigation of the CX schedules for later this year I soon realised that they look like they are dropping F from this route on all but Thursdays from sometime in December. Now for person who is passionately addicted to flying in First this would just not do at all.

A very interesting weekend had me re-doing my plans in search of an acceptable alternative. It was almost like planning the trip over again but in miniature. I seem to get as much fun out of planning these things as I do actually doing them.
With some judicious use of EF and some luck on my side I was going to be able to change my HKG-NRT-HKG-SIN for Sept 08 and SIN-HKG-MEL for Jan 09 to a new routing that ensured I was able to keep flying First. The only down side, if you can call it that, was that I needed to add another sector to this week in Asia that originally planned.

I rang the BA Gold line and got on to one agent who told me that the first of my changes could not be done, for some reason he thought I could only change to BA code share flight numbers. I knew there was availability on the flight I wanted but he insisted he could not even see the flight. I thanked him and hung up.
I was going to give up and “live” with a 3.5 hour J flight but decided to try my luck again with BA. This time I got a lovely lady, who although she knew less about the AONE rules than I did, managed to get me on the flights I wanted. She needed to go off to check with her supervisor several times during the call but persevered and we got there in the end.
She even apologised for the delays which was very nice of her.

All I needed to do now was get the paper ticket reissued. I wanted to do this before I headed back to HKG to ensure everything was fine so a trip to LHR for no other reason than to get my ticket reissued was on the cards for the following weekend.

I asked a wandering agent where I should go to get a ticket reissued and she pointed me to a line of people. I wandered over and joined the queue. I then thought what is this queue nonsense and went back to her and said “Is your answer any different if the ticket is a First class ticket?” She smiled and pointed me in the direction of the First check-I section where she assured me someone would be able to help me out.

To my surprise the person manning the desk was none other than the ‘famous’ Jeremy Spake who was at the time an Aeroflot Dispatcher on the TV program "Airport" here in the UK.

I told him I needed a paper ticket changed and he said, “A round the world is it?”. I confirmed and saw his face fall. He said he would have to go out the back and get one of the people back there to sort it out for me and asked me to take a seat. About 10 minutes later he returned and confirmed my crazy routing and asked me to follow him back to the desk. He said he would make it an E-ticket which would save him a lot of time and hassle and also would save me hassle if I needed to change again

Golly this preamble is longer than some of my reports.

He pushed a few buttons took 71 quid from my BA Amex and said “Just hang on a minute and I will print off a new itinerary for you”. The dot matrix printer behind him started chugging away for a while. In very true to form Mr Spake style he said “There goes another small south American rain forest”.

He said to me “it looks like a really nice little trip you have there although a little convoluted”. I said I can handle convoluted when it involves sitting at the pointy end of CX and I get to try JAL F now. He wished me a pleasant trip and sent me on my way.

Four days later I was eagerly awaiting 15:00 when I was checking out of work mode and into holiday mode.
As I now have a new job Steady-EDI is going to have to learn a new mantra. One tube and the HEX is the new phrase for my trip reports. I caught the 15:40 HEX to T3 at London Heathrow airport.

I made my way up to the surface and located Zone E where the SQ desks were located. My means of returning to HKG to pick up the RTW was a BMI redemption that I booked a long ways back originally routing LHR-FRA-SIN-HKG. In a moment of sanity I was able to change that to a direct flight LHR-SIN on SQ. This would mean a later departure from LHR, which is good when leaving from work, and I would get to try the much talked about Virgin Clubhouse.

A no queue situation at check-in had me on my way upstairs to a queue of 6 people at Fast Track security. I avoided the gaze of the shoe queue guy and then made a beeline for the Clubhouse.

Hmm not sure if I like or don’t. It was sort of downmarket W hotel in style. I grabbed a shower first to freshen up after work. Next up I explored a wee bit to see what was around. There was a bar, a self serve salad bar, a sit down restaurant, a pool table, a hairdresser, a spa treatment area, some computers and lots of seating of various shapes and sizes.

I found a quiet corner and sat myself down caught a staff member’s eye and ordered some afternoon tea, from the menu provided, and a glass of bubbly which was MUMM.
I sat and ate my cucumber sandwich whilst sipping on my champagne, how quintessentially British.

I spent around an hour and half in the lounge before making my way down to the First class section of the SilverKris lounge which was closer to my gate.

The SQ lounge was quite small and ended up being quite crowded. They had some sandwiches and nuts etc and a small menu of other hot items you could order. There was a serviced bar where you could order drinks using top shelf liquor. The champagne in the lounge was Moet.

I grabbed some cashews and a G&T to while away the next 45 minutes. The flight was called about 40 minutes prior to flight time and I made my way to the gate.

At the gate there was no queue for passport check and BP scanning. I was told I could board straight way through door A.

Flight SQ319 LHR-SIN Seat 2A
Aircraft: 747
Departure time: 18:30

On board I was escorted to my seat and my jacket was taken and hung up. I was offered a newspaper and magazines and was asked what I would like to drink. You all know what I asked for and the FA said “Dom Perignon or Krug?” If you have been reading this report from the beginning you should also know that my answer was Krug.

The Krug was delivered and a menu was handed out and a hot towel whilst still on the ground.

The cabin soon filled up with all but the Captain Kirk seat occupied. SQ has a single seat in row 1 on their 747. This seat, which sits smack bang in the centre of the front section of the cabin on its own is known as the Captain Kirk seat. The FA asked me what I would like to drink after take off and I said I would try a Singapore Sling. Shock, horror, Moomba asked for something other than Champagne. Quick call an ambulance.

We pushed back a couple of minutes after schedule and headed out into the almost night sky. We hit the air at 18:50 after queuing for quite some time.

Passing by beneath us was a NZ 747 at its new stable of T1, the dead BA 777 that came crashing to earth rather suddenly earlier this year, and a lonely looking Concorde hidden away in the back of some hangar. It is very sad to see that beautiful bird sitting there. I still remember my one Concorde flight like it was yesterday.

After the seat belt sign went off a crew member came over with sling. Not long after the drink was delivered a crew member came around and offered me some of the SQ signature Satay.
The lamb was a little tough but the chicken was very nice but both were no doubt significantly enhanced by the Krug accompaniment.

The in charge purser took my dinner order and another round of hot towels made the cabin before dinner was served.

Dinner:

Canapes:
Satay with onion, cucumber and spicy peanut sauce

Appetisers:
Chilled malossol caviar with melba toast and condiments

Chilled lobster with fine mixed salad and mango chilli salsa

Soups:
Oriental broth of bamboo fungus and fish maw

Cream of cauliflower with sautéed mushrooms

Salad:
Caesar Salad

Main Courses:
Gordon Ramsay bouillabaisse

Indian style chicken tikka in masala spices with braised lentils and cumin rice

Papardella pasta topped with braised veal shoulder and ceps mushroom,
arugula, fava beans

Roast duck noodle soup

Spinach and ricotta tortellini served with Roquefort cheese sauce, sautéed ceps and arugula lettuce

Desserts:
Lemoncurd tart with raspberry coulis and fresh raspberries

Cheeses:
Brie, Hereford hop, cashet blue and mull of Kintyre served with dried fruit, grapes, nuts and cracker

Fruits:
Fresh fruits in season

Light Bites:

Noodles:
Fish ball soup

Sandwiches:
Assorted savoury finger sandwiches

Double Gloucester, cheddar and tomato relish roll

Snacks:
Cashew, almond or macadamia nuts

Potato chips

Chocolate bar

Cereal bar

Assorted walkers biscuit

A selection from the fruit basket

Assorted cheeses with garnishes

Wine List:
Champagnes:
Dom Perignon 2000

Krug Grand Cuvee

White Wines:
Cloudy Bay Sauvignon Blanc 2007 Marlborough

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines:
Chateau Cos d’Estournel 1999 Saint-Estephe

Mr Riggs The Gaffer Shiraz 2005 McLaren Vale, Australia

Port:
Dow’s 20 Year Old Tawny Port Portugal

Tea Selection:
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Fruit Tea
Japanese Green Tea
Mint Tea

Chinese Tea Selection:
Jasmine
Ooolong
Tie Guan Yin
Long Jin
Pi Lo Chun

Gourmet Coffees:
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA ‘Kilimanjaro’

I tried valiantly to partake of all that was on offer but after the Caviar, Cauliflower soup, salad, Papardelle pasta and lemon curd tart I could not face the cheese. I am sorry I have failed you all but I was full as a goog.
I switched back to the Krug for most of the meal only changing briefly to the Mr Riggs Shiraz when eating the main course. During the meal there were several offers for bread and my water and champagne glass were never approaching empty.

After dinner hot towels were once again passed around and more champagne made its way into my glass. And some more, and some more until I finally decided I needed to tell them to stop.

A bottle of water was delivered to my seat prior to the crew dimming the lights. I was watching another episode of Pushing Up Daisies and waited until it finished before setting the seat down.
I was a little cold so went and asked a crew member for a blanket. He asked me if I would prefer he make up the bed for me and I agreed. He set down an under blanket and a duvet on top and wished me sweet dreams before letting me snuggle into my cocoon.
I slept fitfully through the flight mostly caused by alcohol excess I would assume.

Four hours out of SIN I decided to give up trying and sat my seat up and started to play with the IFE doing exceedingly well in the analytical quiz, which is good as I am an IT analyst.

Just over two hours out the lights came up and the hot towels once again made an appearance. The senior crew member again was the one responsible for taking the breakfast orders.

Before Touch Down:

To Start With:
A choice of apple, tomato or freshly squeezed orange juice

Fruits:
Fresh fruit plate

Starters:
Choice of cereals or yoghurt

Entrees:
Thai style pork meatball and rice noodle soup

Braised Ee-Fu noodles with prawns, scallops and leafy greens

Grilled chicken breast served with roasted tomato, sautéed mushrooms and roesti potato

Free range egg prepared on-board with bacon or chicken sausage, baked beans and mushrooms. Baked, boiled or scrambled

From The Bakery:
Assorted breakfast pastries and bread with butter, jam, marmalade or honey


I started with the fresh OJ and then had the fruit which was lovely and sweet. I followed this with an attempt at healthy eating and had the bran cereal with some plain yoghurt. It all went down hill from here though as I had the chicken which was absolutely delicious. It had been at least 7 hours since I stuffed myself stupid the prior evening.

The hot towels again made their way around after the breakfast plates were cleared away. I had been drinking tea up to this point and decided to have a coffee to finish off the flight with. I ordered a cup of what I believe to be the world’s most expensive coffee, the Jamaican Blue Mountain.

I dozed and watched some more IFE programs during the remaining hour of the flight. Just prior to touchdown more hot towels came around and were cleared away with the remaining service items prior to landing in SIN.

We touched down at 14:08 and pulled up next to a Guppie. The jet bridges were on the move as soon as the engines were shut down and we were off in no time. I made my way to the empty immigrations hall and was at the carousel just as it started to come to life. A couple of minutes later my bag appeared and I was on my way out through customs. I was sitting in a taxi heading to my new favourite hotel in SIN 20 minutes after my flight touched down.

I won’t bore you all again with my stay at the St Regis except to say it was pretty much a mirror stay to the one described earlier in this report.

The only exception being that I asked, when I was escorted to my room, if I could bring a guest to the wine tasting that afternoon. I was told that would not be a problem.
I contacted one of the new members of the BA forum BA1A who I knew would be in SIN from a post he had made in that forum.

BA1A showed up later in the afternoon and I gave him a tour of my suite before we headed down to taste some lovely Vasse Felix Cab Sav. We moved on after an hour to do some people watching at a bar outside the Marriot hotel before he had to do some work!

So there you go BA1A you get your honorary mention in my tome.

With that good folk I leave you until the next report, a short 3.5 hours to HKG.

The Photos

HIDDY

So he wasn't content with me giving him a mention in my trip report?


Good to see you back in the air again Moomba - Super report as usual. ^

Moomba

The Photos


After recouperating from the LHR-SIN flight it was time to once again take the front seat on an SQ flight.

Included in my rate at the hotel was the full works for breakfast so of course I had to partake in some cheeses, cold meats, bread, eggs Benedict, some fried mushrooms, grilled tomato and some potato roesti. Feeling sufficiently stuffed I headed down to check out at around 09:00 and caught a taxi to the SQ First class check-in building at SIN T3.

On arrival at the dedicated F drive up zone which is away from the rest of the airport, I was warmly greeted and my suitcase whisked away. I was led into the building and asked to take a seat.

My suitcase was dealt with and I was issued with a BP and baggage receipt and given a landing card for HKG.

I went through the dedicated passport check and emigrations counter before taking the escalator up to the SK F lounge. In the lounge I could not face anything more substantial that a glass of clear bubbles (a.k.a. mineral water).

I find myself wanting to spend less time in all these nice lounges these days and aim to arrive later than I used to. Am I finally getting this thing out of my system??
I only had around an hour in the lounge before I headed down to the gate area. The security queues for the gates were empty and I was quickly through and in the gate lounge waiting to board.

At 10:30 exactly boarding was announced with F, J and elites invited to use the A door whilst the civilians were asked to use the other door. I headed down to door A an onboard the 77W. Yes in a stroke of luck all those months ago I was able to snag a redemption seat on this 77W service to HKG. This would be my first time in the not so new now, 77W F seat.

Flight SQ862 SIN-HKG Seat 1A
Aircraft: 77W
Departure time: 11:00

I didn’t really need to be escorted to my seat as it was just there around the corner from the door, well you do pass the loo first. My jacket was taken by the leading stewardess and news papers and magazines were offered.
I was asked if I would like a drink and again I asked for champagne and yes I asked for Krug. I will be getting some Dom later in this week of luxury so don’t worry too much that I am giving the Dom the big miss for the moment.

My immediate impression of the seat was that it was looking tired already. The decision to have leather covered seats may not have been all that wise. They looked cracked and crazed and the whole suite had knocks and scratches on it.

The crew were rushing around before take off pandering to the couple in the middle seats of row one who seemed to be quite demanding. Blankets, papers, more blankets, socks etc. They did hand out the menus and hot towels whilst on the ground and took a post take off drinks order. No need to tell you what I asked for.

The cabin was full with all 8 seats occupied. One seat was occupied by a deadheading flight crew member and another by a small child.

We took off with my glass still sitting on the side of the seat which I hung onto in order to stop it flying down the cabin.

After take off another hot towel service was offered and my glass of Krug was delivered with some cashews and walnuts. I was offered more nuts whilst my glass was being refilled a little later but I declined.
The leading stewardess took my lunch order at this time.

Lunch:

Appetisers:
Oriental cold appetizer
Abalone with sweet pineapple, tofu with brandy cherry and scallop with Bai Ling

Oven-baked warm oyster with tomato salsa and spicy cheese sauce in half shell

Soup:
Beef consommé with pearl barley and puy lentils

Oriental thick soup with tofu, crabmeat and spinach puree

Salad:
Mizuna with shaved fennel and cherry tomato
Singapore dressing infused in a shallot oil with sambal, lime and honey
Balsamic and extra virgin olive oil dressing

Main Courses:
Stir fried lobster in sweet and sour hot bean sauce, seasonal vegetables and fried rice

Singapore beef noodle soup

Panfried chicken in mustard sauce with vegetables and potatoes

Baked crusted Chilean Bass with white wine-chive sauce, brocolini, cherry tomato and pea mash

Beancurd skin parcel with vegetables-mushroom, braised fine noodles in black bean sauce and Chinese greens

Desserts:
Warm pear tart with vanilla ice cream

Warm almond soup with sesame dumplings

Cheeses:
Selection of emmenthal, caprice des dieux, rambol walnut and boursalt vache cheeses served with garnishes

Fruits:
Fresh fruits in season

Wine List:

Champagnes:
Dom Perignon 2000

Krug Grand Cuvee

White Wines:
Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines:
Chateau Leoville-Poyferre 1999/2001 Saint-Julien

Castello di Fonterutoli 2004 Chianti Classico

Port:
Dow’s 20 Year Old Tawny Port Portugal

Tea Selection:
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Fruit Tea
Japanese Green Tea
Mint Tea

Chinese Tea Selection:
Jasmine
Ooolong
Tie Guan Yin
Long Jin
Pi Lo Chun

Gourmet Coffees:
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA ‘Kilimanjaro’

I watched a movie whilst partaking of my lunch that BA1A had recommended the evening before.

I started with the cold appetiser which was the first time I had ever eaten abalone. Not sure why it is so hyped up!
The oriental thik soup was delish as was the Lobster with black bean. The Krug was an admirable accompaniment to this fine repast.
Unfortunately for me the leading stewardess didn’t ask if I wanted the pear tart but instead showed it to me all plated up with ice cream, fruit and couli. How could I refuse?

NO CHEESE please.

A hot towel was delivered to my seat after I had completed the meal.
My movie finished in perfect time around 40 minutes out of HKG which meant this brief trip was almost over. But not quite. My glass just kept on getting filled with Krug and I know I was the only one drinking the stuff. I don’t know whether to be ashamed or proud to say that more than one bottle of Krug was opened on this 3 hour 50 minute flight. I think we ran out of time at around a bottle and a quarter.

The captain announced that we would be commencing descent soon and the cabin was tidied up for landing.

We landed at 14:58 and I was at immigrations not much later where there was no one in the queue. I went out to the baggage reclaim to await my bag. A few minutes later the carousel started and my bag was one of the first few off. I then proceed out through customs and upstairs to check the bag in for my flight the following day.

An airport express ride and shuttle bus had me checking into my harbour view upgraded room at Sheraton Towers by 16:18.

Another day another bottle and a bit of Krug. All in quite a satisfying little journey and definitely a passion.

I bid you a fond farewell until next time.

The Photos

Moomba

The Photos

Rightyho on with the AONE this time cradled in the bosom of my beloved Cathay Pacific.

Up early and a quick shower before checking out of the Sheraton and hopping a cab to Kowloon station. The Airport Express was along within a couple of minutes of my reaching the platform.

At the airport I made to the security queue bypassing check-in on the way as I already had collected my BP the previous day. The queues moved very quickly as HKG seem to understand that the more machines you have operating the quicker people move through. Funny that hey?
The goons at LHR fail to understand this basic principle – well most of the time anyway.
Emigration control was equally as quick and I was soon turning left after exiting into airside.

The Cathay Pacific First lounge entrance is just to the left after you pass security and emigrations. No waltzing around the airport you can do directly to F lounge do not pass through the shopping mall.
I made my way to the restaurant and was sitting eating breakfast by 07:30. I decided to keep it light as I knew CX would feed me well. I had some Bircher Muesli, a very nice Pork Bun and a piece of toast with some juice and coffee.
It was quite busy in the restaurant and they seemed to struggle to keep up with the demand. They had mini eggs Benedict type things that they brought out 4 at a time and they were gone before you blinked. Reminds me of all the fat cat business men descending on the sandwich tray when it is brought out into the EDI terraces lounge on a Friday evening.

I finished my grub and went out to the seating area passing by the computers and work stations. Now many of you may know that there aren’t exactly an overload of computers in the F section of the Wing. I noticed that someone had parked their wheelie next to one of these computers but was nowhere to be seen. OK fair enough they might be in the loo or checking their flight. But no said person finally showed up and was someone I had noticed eating their breakfast in the restaurant. What a bleedin’ cheek. To top it off when she got back she then started to do some work at that desk and didn’t even use the computer.
Oh and whilst I am .....in’ about this woman she treated the wait staff like morons too. “Could I have some DE CAF IN A TED Coffee”. If I was the wait staff I would have returned with the coffee saying “here is your DE CAF IN A TED coffee madam”.
OK that is my rant for the day lets move on along to Tokyo.

After a coffee and some water in the lounge I did my usual trick of checking the gate for activity by peering down on the civilians from on high.
Now I hope you all realise that when I talk about the civilians I do it with tongue very firmly planted in my cheek. Right got that off my chest too.

Anyway there was movement at the station for the word had passed around that the NRT flight was boarding soon. That was my cue to get on down the stairs and join the left hand queue. Eww two queues in the one sentence with two spellings – I love English.

Blimey this report is going in more directions than a ball in a pachinko machine.

I promise I haven’t had any alcohol at all today – it is my day of rest.

Now where was I? Oh yes, in the queue on the left hand side which started to move quickly as the gate agents were blocking the erm civilians (sorry can’t help myself) from boarding in order to get the F/J/Elite queue a little shorter. They used both agents to check the BPs of this queue while holding back those other folk.

Oh blimey talk about digging a hole for oneself. Down the ramp I go at around 08:40 and onboard the 747-400 fitted with the new CX suites.

Flight CX504 HKG-NRT Seat 3K
Aircraft: 747-400
Departure time: 09:10

I was met at the door by the F purser who handed me off to her ally who then escorted me to my suite saying she would let me settle in and would be back in a moment.

I did just that by stowing my bag under the buddy seat and hanging my jacket in my own personal closet. Bet the civilians don’t have their own personal closet, stop it Moomba. Enough is enough.

The crew member came back and offered me newspapers and magazines both of which I declined, and asked that all important question. I of course said could I have some Champagne please. A wee while later my glass appeared with that lovely nectar of the gods bubbling and fizzing away waiting for me to sup down that divine brew. Really I promise I haven’t had a drop today.

I noticed the IFE screens were showing the route and time in HKG and in NRT and a destination in miles that was correct, and a time to destination that seemed to have a problem. It was trying to tell me we would be flying for 20 hours and 49 minutes to reach Tokyo. I wish!
That little feature of the IFE rectified itself as soon as we were on the move.

After previously flying in 2K on this new configuration I have decided that 3K is even more private. You can see no body part of any other individual in the cabin unless you or they stand up that is.
The captain came over the speakers and introduced himself and the other crew and told us the flying time would be 3 hours and 40 minutes. He said the first part of the flight would be smooth but he expected some bumps in the final part of the flight.

My champagne glass was refilled prior to take off by the F purser. I said to her “you have me worked out already hey?” She smiled and said yes.

Hot towels were passed around whilst on the ground to the 6 of 9 passengers on board this flight.

We pushed back at 09:20 at which time my glass was taken away by the F purser who said “don’t worry I will be back with more after we take off”. I knew there and then that this was going to be one of those stellar F flights with CX.

After the seat belt sign went off the menus were passed out and my bubbles were delivered as promised. I was also offered some a small plate of almonds and small plate of Japanese nibbles. Yes the wasabi peas still pack a punch like they did 2 years ago.

Here is what was on the menu for this flight.

Brunch:

Starters:
Juice selection

Marinated prawn and mixed salad

Tomato, orange and basil soup

Main Courses:
Grilled lamb chop with natural jus and roasted garlic cloves
roasted new potatoes and seasonal vegetables

Chinese dim sum

Sautéed sea bass with spring onion
steamed rice
boiled kalian, carrot, turnip and mushroom

Cheese and Dessert:
Cheese selection

Fresh seasonal fruit

Cherry clafoutis
served with vanilla sauce

Tea and Coffee:

Pralines:

Japanese Meal:
Cathay Pacific is pleased to offer a seasonal Japanese meal,
in traditional Kaiseki style, as an alternative choice.

Canapes:
Shrimp and pork roll with cheese, Chestnut,
Baby Abalone and Japanese Taro

Liqueur:
Choya ume liqueur

Appetizer:
Pickled pike mackerel and salmon sahimi bonito with salmon roe,
Tuna with fish roe

Soup:
Clear soup with fish ball with beans and matsutake mushroom

Braised Dish:
Braised duck breast Japanese style, Bean curd skin,
Baby eggplant and braised pumpkin

Main Dish:
Broiled sea bass with miso sauce,
Boiled spinach, Chestnut and gingko nuts

Vinegar Dish:
Boiled cuttlefish slice with shrimp and mixed seaweed

Noodle:
Maten tea and plum noodles with shimeji mushroom

Rice Dish:
Steamed rice, Miso soup, Assorted pickles

Fresh Seasonal Fruit:

Beverages:
Ginjyo-sake, Green tea, Mineral water


Wine List:

Champagne:
Cuvee William Deutz Brut 1998

White Wines:
Henri de Villamont Meursault 2005

Helen’s Hill Yarra Valley Chardonnay 2006

Vaucher Pere Meursault Premier Cru 2004

Red Wines:
Chateau Branaire-Ducru 2001, 4eme Cru Classe

Possums Vineyard McLaren Vale Shiraz 2004

Montesodi Chianti Rufina 2003

Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port

Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, La Ina Dry Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver

Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky

Cognac:
Tesseron Lot 76 XO Tradition

Liqueurs:
Grand Marnier, Cointreau, Drambuie, Kahlua, Bailey’s Irish Cream

Beer:
International Selection

CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.

Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.

Juices:
orange, apple, tomato

Soft Drinks:
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coffees:
freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated

Teas:
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint

Hot Chocolate:


I know this will sound like a sacrilege to some of you but I opted in favour of the western menu today and left the Kaiseki to my fellow travellers. I think only two people had the Japanese meal on this flight.

The ISM came around and introduced herself, gave out the landing cards and asked me to let her know if I needed anything.

My table was set and the bread basket delivered and my champagne refilled. The salad then came out and was quite nice although I had no idea what the vegetable was I was eating. After the plate was cleared away there was a brief wait and then my lamb appeared. I said “Oh I had ordered the soup as well”. Profuse apologies and my lamb was taken away.
The soup appeared not long after with an apology from the FA who took my order. I said it was not a problem. I was glad I got them to give me the soup as it was delicious.

The dish was cleared away, my glass was refilled with bubbles and then I was ready for the lamb. I wasn’t quick enough to stop her pouring the bubbles as I wanted to switch over the Possums Vineyard Shiraz.
I just love to see Aussie wines listed on menus next to French ones. They just sound so unpretentious by comparison. “Sir would you like the Chateau Branaire-Ducru or would you prefer the Possums Vineyard mate”. Is it possible to be an anti snob?

Back to brunch Moomba.

The crew member offered to take away my glass of bubbles and I said don’t worry it will get drunk. The Lamb. Nice, very nice actually and the garlic cloves abounded and were delicious.

More of the Possums Vineyard made its way into my glass whilst I was devouring the lamb. Some more managed to spill into the glass after I had finished the lamb. It made a perfect accompaniment to the cheese plate that was then presented before me.

I was beginning to burst at the seams by this time and could not finish my cheese and fruit. I did finish the glass of shiraz though. I trotted off to the loo and on exiting the crew member was just removing my tray and asked if I was done. I replied in the affirmative but I will just grab this putting my hand on the champagne glass. She said No. I will get you a fresh glass Mr Moomba. I said OK.

A couple of minutes later a fresh fizzy, bubbly glass was placed at my side. I decided not to bother with the IFE for today except to listen to some music. I found something appropriate for the mood with a little beat to it. It seems today’s flight was a disco flight. Well the 747 wanted it that way anyway. Throughout the flight the cabin lighting was flashing on and off in different colours.

The F purser came by with more bubbles and a survey for me to fill out “if I had the time”. I said Oh I am used to these now I seem to get them a lot. I said I have never one the flights yet though and smiled. She said maybe this time will be lucky and she waived her hand over the form in a sort of blessing.

I dutifully filled in the form and put it to one side. All that champagne was beginning to make its way through my system and I needed to visit the little boys room again.
On exiting the loo the ISM and the two F crew were all standing in the galley and in unison said “Is there anything I can get for you Mr Moomba?” I reeled back and said Whoa. We all started laughing and I said I was fine for the moment. I went back to my seat and grabbed the completed survey and took it back to them saying “I have already filled this in so don’t worry”. I told them Cathay was my favourite airline and it was because of you, waiving my hand past all three of them. They seemed really appreciative of my praise.

The rest of the flight saw another glass or two of champagne disappear down my gullet. The captain came on the horn and informed us of our imminent arrival. The F purser came by with the bottle of bubbles and said “one more before we land”. A few minutes later the other F crew member came to my seat and clasped her hands together in prayer, pouted and looked at me. I handed her my half empty glass of champagne and smiled.

Things did get a little bumpy on the way down as it was quite cloudy over Narita. Believe it or not I actually managed to record our landing time of 14:26 and made a long taxi to the terminal building.

After the seat belt sign was switched off I grabbed my jacket from the closet and threw it on my seat. I then made my way back to the loo again passing the crew member with the comment “too much champagne”.
After relieving myself I grabbed my stuff and thanked the crew member for a wonderful flight and she responded with “it was a pleasure having you aboard Mr Moomba”. I thanked the F purser also who was standing at the door.

I headed on down to immigrations hoping it would not be like the last time I took this flight where I had waited around 40 minutes to be processed. In fact it was the complete opposite with immigrations personnel waiting to serve us.

I was in the baggage hall and the carousel started to move at around 14:47 however my bag took all of 8 more minutes to arrive.
I went out through customs with a brief questioning about what the purpose of my trip was and how much currency I had on me.

Then it was off to the limo bus counter to get my self onto a bus to Ebisu and the Westin Tokyo for a whole 2 nights.

I had to wait 30 minutes for the next bus and then I began the tedious trip from Narita to Ebisu. Two hours and 10 minutes later we rocked up at the Westin.

I made my way up to the 17th floor Executive Club to check-in and was in my non-upgraded room a few minutes later.

Now it is detox time in Tokyo. Well apart from a drink or two in the lounge each evening.

There we are my friends. I hope I haven’t bored you all silly once again. If I have driven you to drink then please, for my sake make it Champagne!

And no I repeat. I have not had any alcohol today.

Tomorrow is another story. Oh will you look at the time. It is cocktail hour at the Executive Club at the Westin here in Tokyo.

Cheerio

The Photos

Jenbel

Hey, you haven't seen the EDI-based FTers ability to swoop in, select the sandwiches we want and get out fast in the same situation

Well actually, you probably have

Another great report. I do like the way I can keep track of you by your trip reports

I think you need to spend a lot of time in the gym in Tokyo

Kiwi Flyer

Who isn't? I wouldn't call 10 flights in Y in a year hellish, rather giving you the opportunity to appreciate F that little bit more.

Oh dear. The passion has gone again.

That's more like it.

Moomba

The Photos

As much as I love Tokyo I hate flying in and out of there. Narita is soooo far away from the city and if you have a flight that is before noon you need to get up at the crack of dawn in order to get there in time. I suppose that is why there are so few domestic flights out of NRT as getting to the airport would take longer than the flight.

So it was that I arose at 6:00 in order to have breakfast before catching the 07:30 bus to the airport. Another tediously long ride and we finally made it to the airport after stopping to have our passports viewed at the seemingly pointless security check point.

The bus pulled up to terminal 2 first and I offloaded myself and grabbed my suitcase. Inside I found the First class check-in section and had to queue for a minute before I was able to be checked in. The agent needed to faff about a bit and I was beginning to wonder if something was wrong. This was the only JL sector on my itinerary and was only added a couple of weeks ago. As mentioned in a previous remit this also coincided with the ticket being reissued as an e-ticket.
In the end though she managed to print off a BP and the baggage tag and send me on my way. Thank you Mr Spake for getting it right. ^

I then headed off to the security check where I was able to use a fast track line which is off to the left of the main security entrance. I was done in a jiffy and went through into the immigrations hall where I was in queue for all of 2 minutes.
On entry to airside the JAL lounge complex was straight in front of me. I went in and approached the desk where an agent saw my First BP and escorted me to an elevator informing that the First lounge was upstairs. On exiting the elevator I was welcomed in and went into the lounge.

The lounge is reasonably small and was quite crowded when I first arrived. There was a food and drinks section with various alcoholic and non-alcoholic drinks, salad, soups, miso, sushi and other snacks. There was an impressive array of scotch of both domestic origin and from Scotland. The champagne on ice was Moet Brut.

I had a small bowl of soup and a Perrier water as I wasn’t that hungry after the big Westin breakfast experience.

Somehow I think I will need a combined detox and weight loss clinic when I get back home. I feel I should avoid laying by a beach for fear someone might to try and roll me into the water.

I left the lounge before the flight was called so that I could wander a bit around the duty free stores before heading to the gate. My gate was a short train ride away and I was wandering around there at around 10:35. Boarding started at 10:40 and first, business and elites were invited to board through as separate line.

Flight JL719 NRT-SIN Seat 2K
Aircraft: 747-400
Departure time: 11:05

On board I was greeted by the leading stewardess and was pleased to see the next to new First seats on the plane. It seems this route is notorious for the flight being subbed with an old 2-2 config first seat. I lucked out (sorry Fraser) and got the solo seats that are quite modernistic and all curvy, with pale green and cream leather in abundance.
My jacket was taken and I was offered newspapers and magazines. I was asked if I wanted some sleepwear to change into which I accepted. Pillows, blankets and Bose headsets were also handed out to the 6 lucky people up the front.

There was no beverage service on the ground and I sat there waiting to push back without a glass of champagne in my hand for the first time this trip. I did survive this ordeal though and managed not to experience any shock symptoms as we pushed back at 11:10.
After the tug let us loose the tug driver and another two ground staff all stood in a row and bowed as the plane moved off. They then stood waving until we had moved away.

We taxied forever and finally hit the sky at 11:30 travelling up through some bumps before we smoothed out and the seat belt sign was extinguished. After that event a crew member came around with glasses of VC La Grande Dame for each passenger. A wine list was then handed out and an order for drinks was taken a little later.

Wine List:
Champagne:
Bollinger La Grande Annee 1999

Veuve Cliquot La Grande Dame 1993

White Wines:
Demessey Chassagne Montrachet 1er Cru Morgeot 2000

Martin Ray Ageline Chardonnay 2006 Russian River

Von Schubert’schen 2003 Maximim Grunhauser Herrenberg Riesling Spatlese

Rubaiyat Koshu Barrel Aged 2006

Red Wines:
Chateau Smith Haut-Lafitte 2004 Pessac Leognan

Vosne Romanee 2004 Domaine Daniel rion & Fils

Artesa Merlot 2004 Sonoma Valley

Haras de Pirque: Albis 2003 Maipo Valley

Sake:
Jyuyondai

You

Shochu:
Mori Izo

Kanehachi

I asked for a glass of the Bolly and a small plate of appetisers was placed at my seat. Unbeknown to him it seems Mr 1K and I were in some sort of contest as to who could down the most Bolly. He took off early and led the charge with my being unable to cope with the pace he has set.
The menu was handed out next.
My glass of Bolly was never empty for longer than a few seconds and the crew came around with a basket of nibbles including, rice crackers and nuts. I dipped into this basket a couple of times over the next wee while all the time supping down Bolly.

The leading stewardess came by and asked me what I would like to eat.

The menu:

Chef’s Recommendation:
Amuse Bouche

King Crabmeat Charlotte with Avocado & Cauliflower Mousse

Consomme with “Matsutake” Mushroom

Seared Fillet of “Wagyu” Beef Steak on Shallot Compote with Red Wine Sauce

Roasted Cornish Game Hen with Mushroom & Black Olive Matignon

Steamed Stuffed Sea-bass with Mushroom Duxelles, Noilly Cream Sauce

Fresh Salad

Assorted Cheeses

Fruits in Season

Tricolour Dry Fruits & Liqueur Gateau “Basque”

Raspberry Mousse with Pistachio & Chocolate Fondant

Praline & Walnut Cream Cake

Coffee

Espresso

Cappuccino

Tea

Herbal Tea

Chocolate

Autumn Taste of Japan:
Sakizuke
Steamed Crabmeat with Yam Sauce & Egg Yolk Vinegar Sauce

Zensai
Mixed Sweet Japanese Persimmon & Radish with SesameVinegar Dressing in Citrus Cup
Rolled Pike Conger & “Matsutake”
Deep-simmered “Ayu-fish” in Japanese Pepper Soy Sauce
Marinated Trout “Oshi Sushi”
Mini Skewered Shrimp & Herring Roe
Simmered Sweet Potato
Fried Wheat Gluten Bread

Wan
Japanese Clear Soup with Prawn Mousse

Mukouzuke
Rolled Sea-bream with Sea Urchin & Seared Squid Roll “Sashimi” Style

Susumezakana
Braised Conger Eel with “Yuba” Crepe in Soy Starch Sauce

Kobachi
Poached Scallop with Apple Vinegar Sauce

Dainomono
Grilled Fillet of Sablefish Miso Flavour & Steamed Sea-bream Roll with Egg Yolk

Mousse
Steamed Rice with Chestnut or Steamed Rice
We are pleased to offer freshly steamed Koshihikari rice

Fruits in Season

Japanese Sweet

Green Tea

Refreshments:
Steamed Rice and Vegetables with Japanese Tea “Ochazuke”

Eel Teriyaki on Steamed Rice

Japanese “Udon” Noodles in Soup with Fried Bean Curd

Chinese “Ramen” Noodles in Soup with “Kagoshima” Pork Fillet
(Soy Sauce Flavour Soup or “Tonkotsu” Soup)

Vegetable Curry Japanese Style

Assorted Sandwiches


I am afraid I committed a mortal sin again and decided against the Japanese meal and instead chose the “Wagyu” beef.

My table was set and bread was offered from a basket. My Bolly glass was refilled again. The amuse bouche was delivered in a little espresso cup and was some sort of vegetable concoction that had some lovely aubergine in it.
More bread was offered along with the crabmeat starter and again this was quite nice.
The consommé was next on the menu and was deliciously light. Then came the part I was waiting for the most. The “Wagyu” beef fillet which was cooked medium rare and was a melt in the mouth taste explosion.

The leading stewardess came by with a trolley with fruits, cheeses and the desserts. I chose the walnut cake. All through the meal I was drinking the Bolly.

Well it seems the old tortoise and the hare routine won out again as my Bolly drinking competition, after taking an early lead was at this point overtaken. He passed out in his seat leaving me still sipping the delightful brew. Ha, Ha the winner and Bolly champeen of flight 719 Mr Moomba.

After the meal amenity kits with Shiseido products were handed out. A bottle of water was delivered and some chocolates were passed around. After my chocolate and a few more sips of Bolly it was time for me to snooze.

I nodded off for quite a while and woke up about 1.5 hours out of SIN. I played with the IFE but there was not much on offer as this was MAGIC 1 which is the most limited of the JAL IFE permutations. I listened to some music for a while and decided to have a snack before landing.

Around an hour out I ordered the Udon noodles which were delivered around 10 minutes later. They were quite nice and went down well with the Demessey white wine.

I changed out of my sleeper suit and back into my civvies when there was around 40 minutes to go. We landed at 17:15 and made a long taxi to the gate. I got myself together and exited thanking the crew on the way out. A long walk up to immigrations where there were several officials waiting in the empty hall. I was processed by a funny chap who made a quip about my name. He then stamped his stamp three times in quick succession on the forms and my passport. I said “you’ve done this before”. He smiled and said “many, many times”.

I went down to the baggage hall and waited a few minutes before the bags started to roll. My bag was out soon after and I was on my way. A taxi ride to the St Regis and I was checked into yet another executive suite.

In the end I was glad I my hand was forced and I added this JAL sector into my AONE. It was a pleasant change and it is always nice to try something new. This was my first JAL experience and I was impressed.
I still prefer CX crew who I always seem to be able to have more fun with. The JAL crew were very business like and efficient but certainly did the job making sure my bubbly glass was full.

The Photos

Moomba

The Photos

After an all too brief stay at the wonderful St Regis it was time to head back to Changi airport for what has to be the nuttiest 24 hours in the history of this TR.

I got my driver to drop me off at the SQ First class check-in area at Terminal 2. I went inside to the sit down F check-in area and handed over my passport.
On asking where I was going I said Bangkok – tomorrow evening. The found the flight and checked my bags in for the flight, gave me a BP and a Thai immigrations form and I exited out the door again.

I then hopped on the train and headed over to T1 to check-in for my flight to Hong Kong on Cathay Pacific. A short ride later I was approaching the CX desks. It seems that CX does not pay for the SATS Premium Check-in for their customers and one must queue up along side the civilians.

There was a separate line for First as well as one for Business and several desks for the others. I waited a moment whilst the person in front of me was being checked in. I then went up to the counter and was able to get my BP for the flight and an invite to the Skyview Lounge.
There was no queue at immigrations and I was heading upstairs to the QF/BA lounge in no time.
On entry there was only a scattering of people in the lounge. There was sweet little on offer food wise as I assume it was too early to put much out for the expected influx on transit pax on the Roo route. No bubbly was to be found.
I grabbed a glass of red and some nibbles and was able to use the free wi-fi (code to be collected from reception) to check email etc.
Around half an hour before the flight was to board I walked to the other end of the terminal and went up to the Skyview lounge. Twas rather busy up there with scant offerings in the way of food or wine and I opted for a Pineapple juice.
Many, many suits were present in the lounge this evening.

I soon tired of this place and walked a little further to get to the gate. I cleared security quickly and had my BP and passport checked. I was able to walk straight onboard as the lounge had almost been emptied by the time I go there.

Flight CX716 SIN-HKG Seat 3A
Aircraft: 747-400
Departure time: 18:25

On board I was greeted and escorted to my seat, once again one of the new F suites. Newspapers were offered and I declined again. Drinks offered and I accepted. No need to say what I ordered.
A hot towel service was done on the ground.

The captain came on the horn and informed us of a 3 hour 22 minute flight time to HKG. The cabin was full in F which was quite a change from the last time I checkedon EF.

The doors closed at 18:20 and we were ready to go, or so we thought. At 18:30 the captain came on again and said that HKG airport was a train wreck (not his words) due to a typhoon that had swept through the previous evening. Many flights had been delayed, cancelled and diverted. Now they were attempting to get those diverted planes to HKG and ATC had asked us to hold fire for 45 minutes before pushing back. Ahh that is why we were so full this evening.

Oh well time for another glass of bubbly please.

We pushed back at 19:17 and taxied down to the far end of the runway before hurtling down the runway at 19:27.

The menus were handed out and orders were taken for dinner.

Dinner:

Satay:
Malaysian style chicken and beef satay

Starters:
Celeriac soup with croutons

Traditional Caesar salad

Main Courses:
Stir-fried king prawns with Singaporean chilli sauce
steamed rice, broccoli and mushrooms

Roasted chicken breast with caramelised shallot cream sauce
asparagus risotto
baby carrots and grilled zucchini

Mushroom and garlic ravioli with cream sauce
braised red peppers, kalamata olives and basil

Cheese and Dessert:
New Zealand-Aged Cheddar, Gruyere, Cambazola, Petit Pont

Fresh seasonal fruit

Mississippi mud cake

Tea and Coffee:

Pralines:

Wine List:

Champagne:
Cuvee William Deutz Brut 1998

White Wines:
Henri de Villamont Meursault 2005

Helen’s Hill Yarra Valley Chardonnay 2006

Red Wines:
Chateau Branaire-Ducru 2001, 4eme Cru Classe

Possums Vineyard McLaren Vale Shiraz 2004

Montesodi Chianti Rufina 2003

Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port

Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, La Ina Dry Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver

Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky

Cognac:
Tesseron Lot 76 XO Tradition

Liqueurs:
Grand Marnier, Cointreau, Drambuie, Kahlua, Bailey’s Irish Cream

Beer:
International Selection

CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.

Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.

Juices:
orange, apple, tomato

Soft Drinks:
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coffees:
freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated

Teas:
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea

organic selection: camomile, earl grey and peppermint

Hot Chocolate:

The table was pulled out and a tablecloth placed down but no other items. The satay was brought out with the first of the drinks after take off. After I finished my satay I was asked if I would like some more and couldn’t resist saying yes and some more bubbles.

I went the whole hog this evening as it was my Birthday flight. I had the soup that both FAs kept calling Celery soup. Whatever they like to call it I will call it scrumptious.
The Caesar salad was the same as I had on a previous flight and was nice as well.
For the main I chose the chicken as I am a sucker for shallot anything and asparagus as well.

After the main was cleared the F purser asked if I would like some cheese and I said I would try just a little piece of the Aged Cheddar. She said no more? I said I need to save room for dessert. She smiled and said I will put one aside for you.

The cheese was OK but not really worth the effort but I live in hope of experiencing the NZ cheddar I had on my first NZ flight in May.

Next up the dessert was delivered by the very delightful Japanese attendant that was also working the F cabin. As I was finishing up this little delicacy the lead FA asked if I enjoyed the cake. I said it was divine and the only thing missing was the candle. She said ‘is it your birthday?’ I confirmed and she wished me a happy birthday and went off about her business.

Around half an hour later the Japanese FA came by and said I have a birthday present for you and handed over a survey form for me to fill out. She said it is not really a present but I might win a trip. I said I haven’t so far and I seem to fill these out on almost all flights. I have a very healthy collection of CX pens in my carryon.

A few seconds later both the F attendants appeared at my seat again and wished me a happy birthday and gave me a card signed by perhaps a dozen members of the crew and also gave me a box of the CX pralines.

The cheeky Japanese one asked me how old I was. When I told them the lead FA said ‘you don’t look it’. I thanked her.

The flight was soon over and we were descending into HKG on what was still quite a windy night. We landed at 22:47 and taxied toward the terminal building. As we were pulling up I noticed we started to turn left and not right. It was then I came to realisation that we were being directed to an out-stand. To top it off I could see no sign of either stairs or a bus! Oh Oh.

We pulled up and everyone prepared to exit but alas there was no one home at HKG. The captain came on the horn and told us that HKG was chaos and there were no stairs available and we would just have to wait. The FAs suggested we take out seats again which most of us did.

Whilst waiting I feel it is time to have my first rant about CX for this year (well apart for subbing in old config seats on me twice earlier in the year). As already stated the cabin was full on this flight and it was very evident that the service was not up to par with only two working the cabin. There were extended periods when my glass remained empty and plates lingered too long for comfort as well. Also there was a very noticeable absence of any appearance of the ISM in the F cabin.

As we were stuck on the ground I overheard one of the other passengers on the flight call someone and talk about the flight. He said to ‘find out who the ISM was for this flight as she was completely useless and the flight was a shambles’. Well I thought I was a tough customer but this guy was not at all happy.
I wondered whether he worked for the airline and was perhaps ‘testing’ their services.

Anyway, after about half an hour some stairs made it to the plane. The captain came on the horn and informed us of this but said there was a shortage of busses so we were still unable to offload. To top it off they were having trouble with ground power and he was being forced to leave number 4 engine on to keep the aircon operating on the plane. A bus did show up but stayed back from the plane. The captain then came on again and said they were still having trouble with power but he had asked the bus to come up to the plane to start to get us off. He said it would be noisy on exiting as the right most engine was still running.

We finally were allowed off and I thanked the crew for the card and chocolates and went on down the stairs. There was only one bus beside the 747 plane at this point and all of F and I presume most of J were able to get on before the closed the doors. Tip for those unfortunates of you who get bussed to immigrations in HKG; the bus empties from doors at the front and not the side doors. Stand up near the driver and you should be first off the bus. I watched the ‘old hands’ on this flight including Mr Complainer and stood where they all did, which was at the front. Therefore I was quickly off the bus and walking up to the immigrations area.

There were 4 people working the visitor line at immigrations but the queue was not as long as I had been expecting. Still I had to queue for maybe 10 minutes before I was allowed into Hong Kong. I did hear a chap trying to explain to the officer in the next booth why he left HKG today and is re-entering today. He explained he did an out and back and was paid by Cathay Pacific to observe the flight. So perhaps Mr Complainer was another of these people? I will never know I suppose.

Boy was I glad I had checked my bags into SQ and didn’t have to worry about waiting for them off of this flight. Who knows what time they would have shown up on the carousel? I went out and walked on down to the Airport Express Train which was just pulling in to the platform as I approached.

A 20 odd minute ride later and I was on my way up to the W hotel via an empty Elements mall shopping complex. I checked in quickly and the clerk informed me they had lots of late check-ins this evening because of the chaos at the airport. He said if it is any consolation we have upgraded you to a wonderful Fantastic Suite. He gave me my key and sent me on my way. It was now just after midnight.

Wow! Fantastic is about the right word for the suite. The opposite of the word fantastic is how I felt realising that I would need to be out of the room in around 7 hours to go back to the airport.

There was a separate living are all very W furnished and a Bang and Olufsen stereo that was mighty nice. The trio of desserts the same as I had on my previous stay was sitting on the coffee table. They were still sitting there when I checked out the next morning.
Just as I was trying to figure out how to set the alarm clock the phone rang and it was Whatever/Whenever enquiring if I needed a wake up call for the morning and noting that they would prepare the bill and have it ready for a quick departure.
I crashed, well at least tried to. The light in the hall closet did not go out when the door was closed and that with the other myriad of LED scattered about the room were annoying.

Ah sleep perchance to dream.

Ciao, Ciao for now.

The Photos

goback

Really enjoying your trip report Moomba.^

Interesting to hear of HKG groaning under the weight of post-typhoon traffic, I thought they would be more on top of it. Mind you a strong westerly sends SYD into chaos, so I dare say one couldn't expect anything better than HKG managing these situations.

Moomba

The Photos

Well despite the light show in my room I did get some sleep although it was interrupted by a 5am alarm from my watch. Not sure how I managed that but it was quickly silenced and I went back to dreaming about flying for another hour.

The phone rang me back to life and I got myself ready for a trip back to HKG airport.

Down, down, down to the AEX train and onboard after waiting 8 minutes for the train.

At HKG I walked up to the F check-in area and an agent asked me where I was going. I said Singapore the long way around and handed her my passport. She tapped away for a while and looked up and said ‘you flew in from Singapore yesterday yes?’ I confirmed this and she said OK and went on about her business, no doubt thinking ‘ah another nutter here.’

She issued me with my BP for seat 1A, on what I was expecting to be an old config aircraft, and a lounge invite. The seat maps had shown the older F seat map since the seat maps were available 6 months ago.

I went on to clear security which, despite a quite lengthy line was quite quick. Immigrations was equally quick and I was soon exiting into the airside part of the airport.

My assigned gate was 62 so I needed to head down to the Pier this time for my lounge schlepping. I caught the little train thingy and walked down to the F lounge which was conveniently just outside gate 62. Well outside and down a set of escalators. Inside I gave the agent my invite and went into the lounge. No food this time as I knew breakfast would be served on the flight. I only managed a cappuccino before deciding it was time to re-emerge from the depths and walk over to the gate. Boarding had already begun and I joined the short elite queue. My BP was scanned and I wandered on down to the plane.

Flight CX713 HKG-BKK Seat 1A
Aircraft: 747-400
Departure time: 08:50

On board I immediately discovered that this was a new config aircraft. Perhaps the typhoon had messed things up and some poor long haul sods were having to make do with the older seats. Anyway I wasn’t doing any complaining.

The two front row seats are slightly different to the seats further back as the TV screens are off to the side of the cupboard and not immediately in front of you. There is more space under the foot stool though as the space goes behind the cupboard somehow.

I was asked if I would like a drink and of course I asked for the ‘suitable anytime’ drink champagne. My drink was delivered as the cabin started to fill up. Hot towels were handed out on the ground on those nice little trays.

Hmm it seems the old typhoon played havoc with the loads on this flight too. The last time I checked this one there was only 3 in F. By the time we pushed back at 09:07 there was only 1 seat free in F. We taxied on down to the end of the runway and needed to wait in a queue for a while until we were able to hurtle down the runway at 09:27.

After the ding the attendants came around with menus for the breakfast service on this flight. There was no wine list handed out though.

On offer for breakfast was:

Breakfast:

Starters:
Juice selection

Fresh seasonal fruit

Natural or low fat fruit yoghurt

Assorted cereals

Main Courses:
Omelette with mixed mushrooms and sun-dried tomato
pan-fried potato cake with cheese and spring onion
Lincolnshire sausage and vine ripen tomato

Assorted Chinese dim sum

Bread Basket:
Assorted breakfast pastries
served with preserves, honey and butter

Tea and Coffee:

Drink List:

Juices:
orange, apple, tomato

Soft Drinks:
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coffees:
freshly brewed coffee

Teas:
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint

Hot Chocolate:

Before the meal started the ISM came to visit and asked me if I like their new seats. I said this is my fifth time in them and I really like them. She said ‘Oh that many? Thank you for your business I am glad you like them.’

I started with tomato juice, a coffee and some fresh fruit which was delivered at the beginning of the service. Also on this flight the FA’s used the Bon Appetite cards signed by the two crew members. This was the first time on this Asian trip that they made an appearance.

I skipped the cereal and yoghurt round this time and went straight on to the dim sum. Although looking rather Spartan on the plate the four pieces of dim sum were tasty and an adequate repast.

A little basket had been delivered during the meal with a croissant and a banana muffin on board. The former I didn’t touch the later was to die for. I ordered a cappuccino after I had finished.
I was yawning and stretched my arms up just as the First Purser was coming up with the coffee. She needed to dodge my arms and spilt the coffee a little. She went back to the galley with my coffee. I followed and went to the loo. On exiting I apologised to her and she said, ‘my flower got all messed up’. She was repairing the damage as I came out from the loo. She had made a nice little flower pattern in the foam of the coffee.

One thing I noticed on this flight was that the ISM was pitching and helping with the meal service. It seems the ISM on the previous evening’s flight really was not that good and perhaps she will be getting her just desserts after the comments from Mr Complainer.

After the meal was cleared away it was not long before we started our descent. The flight was only 2 hours and something minutes. We landed at 10:58 local time and taxied up to the terminal building. The ISM had already informed me that I would not be able to get off the plane in Bangkok. She made announcement about this as we were coming in to park. Transit passengers were also asked to go to their originally assigned seats and to refrain from going to the toilet so they could do their security checks and cleaning.

We were on the ground for around 45 minutes before the aircraft started to fill again. There were three of us transiting in F which is two more than when I checked EF a day or so back. The woman in 1K was a re-route due to the typhoon. She was on an awards flight with SIN from the US to SIN and onto PER. When she got to SFO they told her there was no aircraft inbound and they would see what they could do. The SQ agent in SFO was able to re-route her on CX from SFO then on this dog leg flight HKG-BKK-SIN on CX which would still get her to SIN in time for her onward to PER. She was happy that they went so out of their way to do this for her.

Whilst on the ground the lead FA asked us if we would like a drink. I went for a rather sober Perrier water.

The lead F purser remained on board after BKK but the other FA said her goodbyes and a fresh FA came on board and introduced herself to us. I asked if she was to go on and to the 716 to HKG later. She looked surprised and said ‘Yes – you know a lot about our schedules.’ I wasn’t going to let her know I had done that flight the night before for fear she might get the straight jacket out of the closet.

Flight CX713 BKK-SIN Seat 1A
Aircraft: 747-400
Departure time: 11:45

We pushed back at 11:32 local and taxied out to the runway where we had to wait for a couple of inbound aircraft before making our surge down the runway.

The captain announced a 1 hour 55 minutes flight time and the FA came around with a lunch menu and wine list saying they would be serving drinks and then lunch.

After the ding I was asked if I would like a drink and I said a glass of wine. Shock horror – yes folks a glass of non-bubbly white alcohol.
Some almonds were delivered along with the drink.

The menu for lunch read something like this:

Lunch:

Starter:
Scallops with vegetables and mascarpone

Main Courses:
Pork medallion Panaeng curry
steamed jasmine rice, kalian, carrots and mushrooms

Herb crusted black cod with tomato
pumpkin puree and asparagus

Dessert:
Fresh seasonal fruit

Coconut Jackfruit cake

Tea and Coffee:

Pralines:

Wine List:

Champagne:
Cuvee William Deutz Brut 1998

White Wines:
Henri de Villamont Meursault 2005

Helen’s Hill Yarra Valley Chardonnay 2006

Vaucher Pere Meursault Premier Cru 2004

Red Wines:
Chateau Branaire-Ducru 2001, 4eme Cru Classe

Possums Vineyard McLaren Vale Shiraz 2004

Montesodi Chianti Rufina 2003

Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port

Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, La Ina Dry Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver

Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky

Cognac:
Tesseron Lot 76 XO Tradition

Liqueurs:
Grand Marnier, Cointreau, Drambuie, Kahlua, Bailey’s Irish Cream

Beer:
International Selection

CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.

Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.

Juices:
orange, apple, tomato

Soft Drinks:
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coffees:
freshly brewed coffee, espresso, cappuccino and caffe latte regular or decaffeinated

Teas:
Fuding jasmine silver fur, Anqi supreme Ti Guan Yin, Ceylon, Japanese, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint

Hot Chocolate:

I think my wine glass had a refill before the crew made up my table for the lunch.
A little basket of bread was delivered with the scallop starter. I love CX garlic bread and tend to go with that almost every time and this was no exception.
I stuck with the chardonnay throughout this trip and it went rather well with the scallops and indeed the super scrumdelicious curry that was to follow.

Well folks it looks like old Moomba is slowing down as he passed the dessert offer on this flight and just went for another cappuccino which was delivered with a couple of pralines.

The flight was over soon and we landed at 15:07 local time in Singapore. Here endeth the AONE for the time being as it will be parked in SIN until January next year when I fly the remaining sectors.

I was quickly off the plane and making my way towards the exit before realising I could walk in the opposite direction and get to T2 without having to catch the train.

I made directly for the SQ Silver Kris lounge and was welcomed into the F section.
I tell you Moomba is really slowing down. The only consumables that were erm, consumed in the lounge was a glass of sparkling mineral water. I could not face any food or alcohol. I whiled away the couple of hours I had to wait catching up with emails and browsing FT on the free wi-fi.

I packed up my stuff and headed down to the gate for my flight to Bangkok. Wait a minute didn’t you just come from there? Yep you heard me folks I was about to fly back to Bangkok. Poor planning on my part meant that this was going to be a marathon day of flying. The Singapore F1 was due to be run for the first time over the coming weekend and accommodation was at a premium. When I realised this the best I could do was change my SIN-BKK flight to the same day as those described above in order to avoid having to pay through the nose to stay in SIN this one night.

So it was a very tired Moomba that walked down to the gate where my SQ 777 was waiting for me. This flight and the subsequent flight to LHR were a BD Cash and Miles redemption and constitute the 7th and last ( I think ) break in my AONE journey.

At the gate there was no queue for security and I was through in a jiffy and waiting in the lounge. The wait was only a couple of minutes when the agent asked for First, Business and Elites to board at their leisure.
I got up and made my way down onto the aircraft.

Flight SQ978 SIN-BKK Seat 1F
Aircraft: 777-200
Departure time: 18:00

I was escorted to my seat and asked if I would like a drink. OK the old Moomba was back now and asked for some Champagne. The bottle of dom was popped and a glass and the bottle were brought to my seat. I was offered newspapers and magazines and the menu was handed out. A hot towel was handed out and my glass was filled a second time and my dinner order taken and the menu whisked away. I asked the FA if I could keep the menu insert and she brought it back for me. She also asked if I wanted a copy of the business class menu.
We pushed back at 18:00.

On offer for din dins tonight was:

Dinner:

Appetiser:
Duck foie gras with apple and mesclun

Main Courses:
Wok-fried beef in black pepper sauce with garlic, French bean with dried shrimp in XO sauce, fish noodle with bean sprout

Panfried prawns in garlic-herb tomato sauce with vegetables and potatoes

Fish tandoori with mixed vegetables korma and steamed basmati rice

Fruits:
Fresh fruits in season

Wine List:

Champagnes:
Dom Perignon 2000

White Wines:
Rudesheimer Riesling Spatlese 2006 Rheingau Balthasar Ress

Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils

Red Wines:
Chateau Leoville-Poyferre 1999/2001 Saint-Julien

Castello di Fonterutoli 2004 Chianti Classico

Port:
Dow’s 20 Year Old Tawny Port Portugal

Tea Selection:
Pure Ceylon Tea
Earl Grey
Darjeeling
Camomile
Decaffeinated Tea
Fruit Tea
Japanese Green Tea
Mint Tea

Chinese Tea Selection:
Jasmine
Ooolong
Tie Guan Yin
Long Jin
Pi Lo Chun

Gourmet Coffees:
Brazil Santos Bourbon
Colombian Supremo
Jamaican Blue Mountain
Kenyan AA ‘Kilimanjaro’

We taxied out and took off without much delay and once the ding indicated the crew could get about their business one of my three personal flight attendants came out with the bottle of dom and some almonds and walnuts.

Yes folks it was just me up front this time. My bubbles were filled up again before the dinner service started.

The table was set a while later and I was asked if I would like something else to drink with the meal. I felt rather guilty but wanted to have some red with the meal so asked for the Saint-Julien.

The appetiser came out with an offer for some bread from the basket the FA carried. I asked for garlic bread, talk about predictable. The appetiser was nice but nothing brilliant and I thought the apple with the foie gras was rather an odd combination. But who am I to know these things?

The main course was rather more to my taste and the red washed it down quite nicely thank you. More bread was offered during the meal as well as top ups of the wine and water.

After the remains of the main were cleared away I was offered fruit from a big basket the FA carried out. I grabbed a strawberry, a plum and a think what was a lychee.

After dinner another hot towel was offered.

The FA asked if I would like coffee as she was clearing my plate and I requested a cup of the Blue Mountain again whilst I was dodging the rays coming in from the opposite windows. She noticed my attempts at avoiding the sun and with the tray with my plate still in her hand went to the other side of the aircraft and closed the blinds. She then went back to the galley to deposit the dirty plate.

Once I disposed of the coffee down my gullet I was asked if there was anything else I would like. I said I wouldn’t mind a drop of the single malt.

Ah yes Moomba is back on form.

I was still sipping the scotch when the captain announced we were going to shortly start our descent into BKK.

We landed at 19:08 local and had taxied to the gate by 19:15. I had heard horror stories about BKK immigrations but when I reached them there was no queue at all and I was processed in seconds.

I went through to the baggage hall and waited my two bags that I had left in SQ’s hands over 24 hours earlier.
The belt started and bags started to appear at 19:28 with my bags coming out after about the first dozen or so.

Outside I was met by a representative from the Sheraton Grande Sukhumvit. He deposited me with a driver in a Benz where I was able to fill in the check-in information as we drove to the hotel.

Once at the hotel I was met at the car by an agent and a bell hop who both escorted me to my Grande Suite upgrade. Sweet. After the formalities were completed I settled into my suite which would be home for 3 whole nights.

I think this takes the cake as the nuttiest of things I have done to date flying SIN-HKG-BKK-SIN-BKK in a little over 24 hours. But these are the things one does when you have an addiction.

More in a couple of days when I return to London. I will also be able to upload my photos to go with this Asian report.

Happy trails folks.

The Photos