Emirates Business Class, HKG-BKK
May 22, 2006, 6:16 am
#1
Original Poster
Join Date: Feb 2000
Location: Chicago
Programs: UA 1K, AA Gold
Posts: 3,640
Emirates Business Class, HKG-BKK
I’ve read rave reviews on Emirates, so I decided to give their Biz Class product a test run. I had intended to do this on a Trans-Tasman flight (AU to NZ), but the prices are a bit higher and the schedule isn’t especially convenient (morning flight from Australia to NZ means a wasted day, I much prefer to fly in the evening).
So… given I had some downtime before a meeting in HKG, I decided to do a quick trip to Bangkok, just enough time to fly there, sleep, go for a swim, eat breakfast, and head back! Normally I like to see the cities I visit, but I needed to make the most of a single day. And I wasn’t even doing this for status miles, as EK will earn UA miles but not EQMs. But a Business Class fare of $358 USD roundtrip was so good that I decided to give it a try!
EK 385, Hong Kong to Bangkok, 22:25 – 00:05 +1, Boeing 777-300 (2 class)
After a busy day rushing around Hong Kong, I checked in at the Airport Express station in Kowloon. Since I was moving hotels, I just decided to check my luggage to Bangkok. At check in, they had an “important message” for me that my seat had been changed from 3K to 2A, and I was asked if that change was acceptable. Given I never even asked for an advance seat assignment, I told them it was no problem. What a big contrast to most airlines that will change your seat without even telling you.
After arriving at the airport, I headed to the shared lounge that Emirates uses, the CNAC VIP Lounge. Basically this is the lounge for carriers such as Air China, and it was a bit of a disappointment. They get an A for effort (there was a huge spread of all sorts of food, and they had a cheap Chilean wine instead of Great Wall wine), but a C grade for quality. Basically the food all looked inedible. If you’ve visited the shared lounge in PEK, you know what I mean.
I headed down to the gate for boarding and stopped by the counter to check my UA FF number. Having read stories on FT of EK flights not crediting, I checked to see if my number was on file, and was told no. The agent entered it, and then seeing I was a biz class passenger, escorted me away from the massive Y line to the empty Biz line. This 777-300, which continued on to Dubai, was packed to the gills, and based on the stack of biz class boarding passes at the gate counter, I imagine there were some op-ups. Apparently even some biz class seats that were supposedly inop with no recline were assigned, I assume to op-ups.
This was a fairly new 777 (with a large World Cup livery); the biz cabin had pink cloth seats and wood paneling on the windows and armrests. It also featured the new 500 channel entertainment system (I think it’s called ICE), which has a near endless variety of music and tv programming. Leg room and recline seemed less than United Business. Soon after boarding, champagne, fresh orange juice, and water were offered in real glasses. Shortly after, we pushed off the gate and were on our way on our 2.5 hr flight to Bangkok.
Being a late night departure and a short flight, I was a bit skeptical about the food service, but this “light meal” could have fooled me:
Appetizers
Marinated Prawns and Scallops
Citrus marinated prawns and scallops, placed in a roasted yellow capsicum and served with green asparagus tips and sun-dried tomatoes.
Roast Duck with Soba Noodle Salad
Marinated duck breast, with plum sauce, accompanied with green soba noodle salad and red chilli
Main Courses
Pan-Fried Seabass Fillet
Topped with leek and mustard cream sauce, served with tomato concasse, buttered fresh broccoli, turned carrots, and herb mash potatoes
Roast Chicken with Ginger
Stir fried chicken with ginger and spring onions on oyster sauce, served with sugar snap peas, capsicum and black mushroom mix, accompanied with egg fried rice
Braised Beancurd Roll
Vegetarian braised bean curd roll, with assorted vegetables, thin egg noodles and blanched Chinese greens
Dessert
Rice Pudding Cake
Light rice pudding cake, placed on raspberry puree, accompanied with fresh berries
Tea (Ceylon, Green, Earl Grey, Chamomile)
Coffee (freshly brewed, decaffeinated, espresso, cappuccino)
Chocolates
Wines
Champagne
Charles Ellner – Cuvee de Reserve Bruit
White Wine
Pascal Jolivet Pouilly Fume
Wither Hills Sauvignon Blanc (Marlborough, NZ)
Red Wine
Chateau Potensac Medoc (France)
Torbreck Estate Barossa Valley Old Vines Grenache Shiraz Mourvedre (Australia)
Port
Warre’s Late Bottled (Vintage 1999)
Needless to say, I don’t know what was light about this meal, but I was thrilled to see such a great spread. First, tablecloths were set and hot towels offered, then meals were served from the cart (back to front), followed by the bar cart, bread basket, and wines.
The placesetting was especially classy, featuring a fresh orchid. I started with the duck, and while nicely presented and flavorful, didn’t look nearly as good as my seatmate’s marinated seafood. For the main, I had the sea bass, which was moist and full of flavor. It was served in the casserole which it was cooked in, but I guess that’s the only efficient way to serve a hot meal on such a short flight. The dessert was served on the initial placesetting with the appetizer, and really was accompanied by fresh berries (strawberry, blueberries, raspberries). Godiva chocolates were served with the hot beverages following the main meal.
Once the meal service was over, we were 45 minutes or so away from Bangkok. Upon arrival in BKK, our chirpy British purser (Emirates has a multinational crew) welcomed us and informed all passengers continuing on to Dubai to remain on board during the stopover. Upon deplaning, the ground staff also checked to make sure no Dubai bound pax were getting off, but not quite as stringent as NW is in Kona (where they check your name on a list to make sure SEA bound pax from OGG don’t get off at the stopover).
I then headed off to the Millennium Hilton, which I had reserved on a Point Saver for 15,000 HHonors points. It’s a new property located near the Peninsula Hotel, across the river from the city center. The hotel has a nice boutique feel and caring staff, but it annoyed me that the ventilation in the room was in the entry way and not the bathroom. This meant I could hear a fan whirring all night which I couldn’t turn off. I liked the view from my room to the river, and the breakfast buffet was excellent. One downside of this hotel is that it is fairly far from the airport, but there is boat service across the river running every 20 minutes. I’d probably stay there again if the price was right.
EK 384, Bangkok to Hong Kong, 13:45 – 17:40, Boeing 777-300 (2 class)
Worried about Bangkok’s infamous traffic jams, I left for the airport 3 hours before my flight, just to be safe. As it turned out, the trip took around 40 minutes, so I had plenty of time. Of course I had to scramble to exchange some foreign currency to pay the 500 Baht departure tax. Why are BKK and AKL some of the few airports in the modern world that can’t include fees in airline tickets?
After clearing customs, I headed to one of the Thai Royal Orchid lounges. I can’t remember which one except that it was different to the one I visited last time I was in BKK. The food spread was fairly weak but at least there was wireless access, so I was able to relax and surf while waiting for my flight. I noticed a number of tag legs departing – i.e. KLM to Taipei, Finnair to Singapore, etc.
Boarding began a bit late at 1:30pm, because they needed to finish servicing the inbound aircraft. However, we loaded quickly, because all the through passengers from Dubai had remained on board. The cabin was a bit untidy (i.e. seatbelts on vacant seats not crossed), and this was an older 777-300 as there was a more basic IFE system (still personal TVs but not 5000 channels) and no wood paneling, but the same pink seats.
Of course, pre departure beverages were offered, and soon we were on our way to Hong Kong. Here is today’s menu transcript:
Appetizers
Smoked Duck
Smoked duck placed on a bed of black mushroom and bamboo shoot salad, accompanied with green asparagus
Marinated Asian Seafood
Scallops, tiger prawns, and poach salmon drizzled with Oriental dressing, served with a glass noodle salad
Main Courses
Snow Chamoula
Baked snow fish, Arabic style, served with zucchini and tomatoes, accompanied with mango rice
Fillet of Beef Teriyaki
Grilled filet of beef, marinated and served with teriyaki sauce, accompanied with sautéed mixed vegetables and gratinated potatoes
Thai Chicken Curry
Tender pieces of chicken in a coconut flavoured curry sauce, served with jasmine rice and baby Chinese broccoli with oyster sauce
Desset
White Chocolate and Orange Mousse Cake
Light and fluffy mousse cake served on a dark chocolate mirror
Tea (Ceylon, Green, Earl Grey, Chamomile)
Coffee (freshly brewed, decaffeinated, espresso, cappuccino)
Chocolates
Wines identical to outbound
Given my regret over not ordering the marinated seafood on the outbound, I tried it this time and it did not disappoint – artfully presented and full of flavour. The poached salmon was a generous sized portion. Then for the main I had the baked snow fish which was spicy and delicious and well accompanied by the Sauvignon Blanc. Breads were offered including garlic bread and pita.
The F/A came around to collect trays before I finished my dessert, and she gracefully cleared my tray, and left me my orchid and dessert. We were hitting some bumpy air (recall typhoon Chanchu was approaching HKG), so the F/As came around to apologize that no hot drink service would be offered because the seatbelt sign was on. She seemed genuinely sorry. They provided refills of water and of course brought around the Godiva chocolates, and soon after we arrived in Hong Kong.
Overall a great set of flights on Emirates – hopefully they become a full EQM member of Star or OneWorld so I can earn EQMs on them next time. The HKG-BKK route is highly recommended for those who want to sample the product without spending a fortune. One way fares are available from around US $200.
Cheers.
So… given I had some downtime before a meeting in HKG, I decided to do a quick trip to Bangkok, just enough time to fly there, sleep, go for a swim, eat breakfast, and head back! Normally I like to see the cities I visit, but I needed to make the most of a single day. And I wasn’t even doing this for status miles, as EK will earn UA miles but not EQMs. But a Business Class fare of $358 USD roundtrip was so good that I decided to give it a try!
EK 385, Hong Kong to Bangkok, 22:25 – 00:05 +1, Boeing 777-300 (2 class)
After a busy day rushing around Hong Kong, I checked in at the Airport Express station in Kowloon. Since I was moving hotels, I just decided to check my luggage to Bangkok. At check in, they had an “important message” for me that my seat had been changed from 3K to 2A, and I was asked if that change was acceptable. Given I never even asked for an advance seat assignment, I told them it was no problem. What a big contrast to most airlines that will change your seat without even telling you.
After arriving at the airport, I headed to the shared lounge that Emirates uses, the CNAC VIP Lounge. Basically this is the lounge for carriers such as Air China, and it was a bit of a disappointment. They get an A for effort (there was a huge spread of all sorts of food, and they had a cheap Chilean wine instead of Great Wall wine), but a C grade for quality. Basically the food all looked inedible. If you’ve visited the shared lounge in PEK, you know what I mean.
I headed down to the gate for boarding and stopped by the counter to check my UA FF number. Having read stories on FT of EK flights not crediting, I checked to see if my number was on file, and was told no. The agent entered it, and then seeing I was a biz class passenger, escorted me away from the massive Y line to the empty Biz line. This 777-300, which continued on to Dubai, was packed to the gills, and based on the stack of biz class boarding passes at the gate counter, I imagine there were some op-ups. Apparently even some biz class seats that were supposedly inop with no recline were assigned, I assume to op-ups.
This was a fairly new 777 (with a large World Cup livery); the biz cabin had pink cloth seats and wood paneling on the windows and armrests. It also featured the new 500 channel entertainment system (I think it’s called ICE), which has a near endless variety of music and tv programming. Leg room and recline seemed less than United Business. Soon after boarding, champagne, fresh orange juice, and water were offered in real glasses. Shortly after, we pushed off the gate and were on our way on our 2.5 hr flight to Bangkok.
Being a late night departure and a short flight, I was a bit skeptical about the food service, but this “light meal” could have fooled me:
Appetizers
Marinated Prawns and Scallops
Citrus marinated prawns and scallops, placed in a roasted yellow capsicum and served with green asparagus tips and sun-dried tomatoes.
Roast Duck with Soba Noodle Salad
Marinated duck breast, with plum sauce, accompanied with green soba noodle salad and red chilli
Main Courses
Pan-Fried Seabass Fillet
Topped with leek and mustard cream sauce, served with tomato concasse, buttered fresh broccoli, turned carrots, and herb mash potatoes
Roast Chicken with Ginger
Stir fried chicken with ginger and spring onions on oyster sauce, served with sugar snap peas, capsicum and black mushroom mix, accompanied with egg fried rice
Braised Beancurd Roll
Vegetarian braised bean curd roll, with assorted vegetables, thin egg noodles and blanched Chinese greens
Dessert
Rice Pudding Cake
Light rice pudding cake, placed on raspberry puree, accompanied with fresh berries
Tea (Ceylon, Green, Earl Grey, Chamomile)
Coffee (freshly brewed, decaffeinated, espresso, cappuccino)
Chocolates
Wines
Champagne
Charles Ellner – Cuvee de Reserve Bruit
White Wine
Pascal Jolivet Pouilly Fume
Wither Hills Sauvignon Blanc (Marlborough, NZ)
Red Wine
Chateau Potensac Medoc (France)
Torbreck Estate Barossa Valley Old Vines Grenache Shiraz Mourvedre (Australia)
Port
Warre’s Late Bottled (Vintage 1999)
Needless to say, I don’t know what was light about this meal, but I was thrilled to see such a great spread. First, tablecloths were set and hot towels offered, then meals were served from the cart (back to front), followed by the bar cart, bread basket, and wines.
The placesetting was especially classy, featuring a fresh orchid. I started with the duck, and while nicely presented and flavorful, didn’t look nearly as good as my seatmate’s marinated seafood. For the main, I had the sea bass, which was moist and full of flavor. It was served in the casserole which it was cooked in, but I guess that’s the only efficient way to serve a hot meal on such a short flight. The dessert was served on the initial placesetting with the appetizer, and really was accompanied by fresh berries (strawberry, blueberries, raspberries). Godiva chocolates were served with the hot beverages following the main meal.
Once the meal service was over, we were 45 minutes or so away from Bangkok. Upon arrival in BKK, our chirpy British purser (Emirates has a multinational crew) welcomed us and informed all passengers continuing on to Dubai to remain on board during the stopover. Upon deplaning, the ground staff also checked to make sure no Dubai bound pax were getting off, but not quite as stringent as NW is in Kona (where they check your name on a list to make sure SEA bound pax from OGG don’t get off at the stopover).
I then headed off to the Millennium Hilton, which I had reserved on a Point Saver for 15,000 HHonors points. It’s a new property located near the Peninsula Hotel, across the river from the city center. The hotel has a nice boutique feel and caring staff, but it annoyed me that the ventilation in the room was in the entry way and not the bathroom. This meant I could hear a fan whirring all night which I couldn’t turn off. I liked the view from my room to the river, and the breakfast buffet was excellent. One downside of this hotel is that it is fairly far from the airport, but there is boat service across the river running every 20 minutes. I’d probably stay there again if the price was right.
EK 384, Bangkok to Hong Kong, 13:45 – 17:40, Boeing 777-300 (2 class)
Worried about Bangkok’s infamous traffic jams, I left for the airport 3 hours before my flight, just to be safe. As it turned out, the trip took around 40 minutes, so I had plenty of time. Of course I had to scramble to exchange some foreign currency to pay the 500 Baht departure tax. Why are BKK and AKL some of the few airports in the modern world that can’t include fees in airline tickets?
After clearing customs, I headed to one of the Thai Royal Orchid lounges. I can’t remember which one except that it was different to the one I visited last time I was in BKK. The food spread was fairly weak but at least there was wireless access, so I was able to relax and surf while waiting for my flight. I noticed a number of tag legs departing – i.e. KLM to Taipei, Finnair to Singapore, etc.
Boarding began a bit late at 1:30pm, because they needed to finish servicing the inbound aircraft. However, we loaded quickly, because all the through passengers from Dubai had remained on board. The cabin was a bit untidy (i.e. seatbelts on vacant seats not crossed), and this was an older 777-300 as there was a more basic IFE system (still personal TVs but not 5000 channels) and no wood paneling, but the same pink seats.
Of course, pre departure beverages were offered, and soon we were on our way to Hong Kong. Here is today’s menu transcript:
Appetizers
Smoked Duck
Smoked duck placed on a bed of black mushroom and bamboo shoot salad, accompanied with green asparagus
Marinated Asian Seafood
Scallops, tiger prawns, and poach salmon drizzled with Oriental dressing, served with a glass noodle salad
Main Courses
Snow Chamoula
Baked snow fish, Arabic style, served with zucchini and tomatoes, accompanied with mango rice
Fillet of Beef Teriyaki
Grilled filet of beef, marinated and served with teriyaki sauce, accompanied with sautéed mixed vegetables and gratinated potatoes
Thai Chicken Curry
Tender pieces of chicken in a coconut flavoured curry sauce, served with jasmine rice and baby Chinese broccoli with oyster sauce
Desset
White Chocolate and Orange Mousse Cake
Light and fluffy mousse cake served on a dark chocolate mirror
Tea (Ceylon, Green, Earl Grey, Chamomile)
Coffee (freshly brewed, decaffeinated, espresso, cappuccino)
Chocolates
Wines identical to outbound
Given my regret over not ordering the marinated seafood on the outbound, I tried it this time and it did not disappoint – artfully presented and full of flavour. The poached salmon was a generous sized portion. Then for the main I had the baked snow fish which was spicy and delicious and well accompanied by the Sauvignon Blanc. Breads were offered including garlic bread and pita.
The F/A came around to collect trays before I finished my dessert, and she gracefully cleared my tray, and left me my orchid and dessert. We were hitting some bumpy air (recall typhoon Chanchu was approaching HKG), so the F/As came around to apologize that no hot drink service would be offered because the seatbelt sign was on. She seemed genuinely sorry. They provided refills of water and of course brought around the Godiva chocolates, and soon after we arrived in Hong Kong.
Overall a great set of flights on Emirates – hopefully they become a full EQM member of Star or OneWorld so I can earn EQMs on them next time. The HKG-BKK route is highly recommended for those who want to sample the product without spending a fortune. One way fares are available from around US $200.
Cheers.
May 22, 2006, 5:25 pm
#3
Join Date: Jan 2005
Location: Pennsylvania
Programs: AA Platinum Pro, AC *S, Marriott Gold Elite, Hyatt Explorist
Posts: 9,689
Thanks for the report. ^
In your report, you have also answered a puzzling question that no-one on the EK board has been able to answer for months: Has EK started reconfiguring its 777-300s with ICE? And I now know that answer is yes. Thanks so much
Cheers
In your report, you have also answered a puzzling question that no-one on the EK board has been able to answer for months: Has EK started reconfiguring its 777-300s with ICE? And I now know that answer is yes. Thanks so much
Cheers
May 23, 2006, 12:04 pm
#6
Join Date: Sep 2003
Location: MSP
Programs: DL PlatMM, BA and Alaska Emerald, HHonors DIA, Accor, Marriott Titanium, IHG Plat Amb, UA Silver, AA
Posts: 4,516
Can I ask if you actually watched the IFE? On an EK flight last year in January HKG-BKK-HKG, they refused to turn it on because "it was a short flight" of about 2.5 hours. ??
So, it's good news if they actually use the great EK IFE nowadays.
Thanks
So, it's good news if they actually use the great EK IFE nowadays.
Thanks
May 23, 2006, 2:49 pm
#7
Join Date: Jan 2005
Location: Pennsylvania
Programs: AA Platinum Pro, AC *S, Marriott Gold Elite, Hyatt Explorist
Posts: 9,689
Originally Posted by kyushuman
Can I ask if you actually watched the IFE? On an EK flight last year in January HKG-BKK-HKG, they refused to turn it on because "it was a short flight" of about 2.5 hours. ??
So, it's good news if they actually use the great EK IFE nowadays.
Thanks
So, it's good news if they actually use the great EK IFE nowadays.
Thanks
If you are on a non ICE plane, EK plays "sets" that run for 2-3hours. If your flight is short (1.5-2.5hrs or so) they only play TV and no movies etc. If your flight is really short (such as DXB-DOH) they only play "silent" films.
Cheers
May 25, 2006, 8:33 pm
#8
Join Date: Apr 2001
Location: SYD
Posts: 1,363
Originally Posted by sadiqhassan
Thanks for the report. ^
In your report, you have also answered a puzzling question that no-one on the EK board has been able to answer for months: Has EK started reconfiguring its 777-300s with ICE? And I now know that answer is yes. Thanks so much
Cheers
In your report, you have also answered a puzzling question that no-one on the EK board has been able to answer for months: Has EK started reconfiguring its 777-300s with ICE? And I now know that answer is yes. Thanks so much
Cheers