Card from F/A
July 2, 2017
HX 80 HKG-YVR Lv1230 Arr1010 Airbus A330-200 B-LNL
Album Link:
http://s1213.photobucket.com/user/Ca...KGYVR07022017J
There are currently three A330-200s equipped with the all-suite business class and economy class with no PTV: B-LNJ, B-LNK, and B-LNL. They were basically acquired back then when HX started its short-lived London Gatwick all-business-class flights and that’s why there is an onboard bar on these three planes. I think HX has just acquired another A330-200 but you really don’t know what kind of seats they will have. I hope it will be the suites version, so there is a fourth plane that can be used if LNJ/K/L breaks down. Anyway, I have been tracking the movement of these three planes, and I am happy that B-LNL was used because I official flew all three 33Vs. This is purely an aviation geek thing. Anyway B-LNL was used on a roundtrip redeye/overnight flight to Bangkok, and was well rested here before the noon duty to Vancouver. B-LNJ, the plane that was on the inaugural flight, went to Shanghai after arriving in HK from Vancouver. B-LNK was used on the second day of Vancouver service.
B-LNL:
Check-in:
Hong Kong Airlines uses Aisle K, which is on the opposite end of Cathay Pacific.
They have a nice cozy business class check-in counter, and the three staffs were stationed there. There was no wait, and the gentleman in the middle checked me in. He verified that I had pre-booked 16K and things went better this time.
Business class check-in
Economy Class – you will be asked to use the kiosk or encourage to do online check-in so you can just go straight to the baggage drop off queue.
Lounge:
Hong Kong Airlines, despite basing its operation in the Midfield Concourse, still operates the lounge between gate 23 and 25, and the new Midfield lounge is way behind schedule, and there is no opening date.
Club Bauhinia – need to walk down stairs or take elevator
Currently, many airlines, including American Airlines, use this lounge, and I presume if HX opens the new Midfield Lounge, HX will continue to operate this lounge for these airlines or someone will take over this place. The lounge was becoming a bit small these days, but today was okay. Their food choices are very Hong Kong style – congee, dim sum, custard bun, fried noodles, and turnip cake, as well as stir-fried vegetables. There is a salad bar with actually good sandwiches, along with fried fish sticks, sausage, hash brown and a food bread pantry. There is a kitchen with ordered food. HX has improved its breakfast offering now – you can order eggs and macaroni in minestrone soup.
One of the five remaining old-style weighing scales in HK
The internet was reasonably fast, but I like the view best.
Aeroflot Boeing 777-300ER
Midfield Concourse:
HKG opened this new Midfield concourse because they are running out of gates. Hong Kong Airlines and Express use most of the gates, along with some LCCs, such as Air Asia and Jetstar, but also some major airlines, like Lufthansa, Turkish Airlines, Austrian Airlines, Jet Airways, and Malaysia Airlines. They have A380 equipped gates over here.
Future Club Bauhinia Lounge in the Midfield Concourse
Jet Airways Boeing 777-300ER
Jet Airways Airbus A330-200
Austrian Airlines’ Boeing 777-200ER
Boarding:
Boarding began really early at 11:45am, especially the plane was here. These days many airlines really tried to get out early because of ATC issues.
Gate 214
The only male F/A of the flight, Jaden, was greeting passengers at the door.
Business Class cabin again – full eventually
Original seat 16K
Moved to 17H to accommodate a family
As usual, bottled Evian waters and headsets…
Choice of beverage – iced lemon tea, orange juice, or water
I chose Iced lemon tea
Amenity kit - HK theme – Hong Kong Tram is featured here.
Around 12:10pm, 20 minutes before departure time, there were some commotion, as three passengers were missing. Five minutes later, they were off-loaded. The lesson here is that HX takes the 20 minutes deadline seriously. Don’t be late and yes, you need to allocate extra time to get to Midfield Concourse.
Door was closed at 12:22pm, and it was a busy day.
KE 777-300ER
CX A330-300 to Bangkok
Another Hong Kong Airlines’ A330-200 B-LNF – going to Denpasar/Bali this afternoon
Then the heavy rain came – no pictures…
We finally took off from R/W25L at 1:13pm.
Climb out
The routing today was pretty straightforward – Taiwan, Japan and straight across the Pacific Ocean and heading into Vancouver. We passed Zhangmuwen and then climbed to 31,000ft. Then we climbed up to 35,000ft and then passing Taoyuan, TPE, and Yangmingshan National Park. We headed towards Japanese cities of Kuroshima, Ibuski and Nichinan and then settled in 39,000ft for the cross across Pacific Ocean. We did not see ground till passing Tofino and then Nanaimo, and then into YVR.
Catering: Food was slightly better on this sector and the Asian/Chinese selection made more sense.
Here is both the photo of the menu and the transcript:
Lunch
Starter
Side Salad
*Vegetarian Goose Wrapped in Bean Curd Sheet
[Not a good translation here – it is basically a vegetable roll wrapped in bean curd sheet with a soy sauce based sauce)
Main Course
Navarin beef with mashed potato and seasonal vegetables
Or
*Deep Fried Chicken with lemongrass, ginger and preserved mandarin orange peel with steamed rice and seasonal vegetables
Or
Braised pumpkin and oyster mushroom in Hoisin sauce, with taro egg fried rice and seasonal vegetables
Dessert
*Chilled pomelo and osmanthus pudding
Or
Haagen-Dazs Ice Cream
Or
Cheese Plate
*Dish Designed by Chef Leung Fai Hung, Hoi King Heen of InterContinental Grand Stanford Hong Kong
Selection of Breads
Tea and Coffee
Mid-Flight Snack
A selection of sweet and savory snacks is available at the SKYBAR.
Alternatively, please ask the cabin crew at any time if you would like to enjoy one of the following mid-flight snacks.
Cheese and tomato calzone
Or
Pan fried Pork Loin and onion Deep Fried Chinese whole wheat bun
[Hong Kong style Pan Fried Pork Loin with Onion Sauce, accompanied by a deep fried Chinese whole wheat milk bun]
Or
Cheese Plate
Breakfast
Served Prior to Arrival
Starter
Seasonal Fresh Fruit
Fruit Yogurt
Main Course
Ratatouille quiche with baked beans, roasted button mushrooms and seasonal vegetables
Or
Stir friend Jiangxi rice vermicelli with shiitake mushroom, carrot and bean sprouts in soy sauce, Assorted Chinese Dim Sum
Or
Banana crepes with mango compote
Or
Light Option
(Fresh fruit, fruit yogurt, corn flakes)
Selection of Breads
Tea and Coffee
Champagne
Gonet-Medeville Blanc de Noirs Premier Cru Brut NV, France
White Wines
Charlotte Street Chardonnay, Southeast Australia
Luis Felipe Edwards Family Seleciton Gran Reserva Sauvignon Blanc, Leyda Valley, Chile
Red Wines
Charlotte Street Cabernet Sauvignon, Southeast Austarlia
Luis Felipe Edwards Family Selection Gran Reserva Merlot
Spirits
Smirnoff Vodka Red Label
Gordon’s Dry Gin
Johnnie Walker Black Label
Jack Daniel’s Black Label
Remy Martin XO Cognac
Port Wine
Sanderman Ruby Port
Beer
International Selection
Hong Kong “Yum Cha” Culture
“ESSENSE”
Baiyaqlian Oolong Tea
Hubei Steamed Green Tea
Imperial Pu-Erh Tea
Golden Tip Red
2016HKGYVR_HMBHC3_V1
Gin & Tonic and warmed nuts
Lunch service was more or less okay. The appetizer was a bit bland and it was not what I expected. They need to use more seasoning and more vegetable fillings. The salad was very fresh though and I could not determine what the dressing was – maybe French dressing. Breads were good and I like the black sesame multigrain Kaiser rolls.
The Chef-designed entrée was good but it really needs some sauce. It makes sense to use fried rice as an accompaniment, unless they can provide more sauce on the side. The chef-designed dessert was also pretty good. I still think they need to use a better casserole dish with more portion of the protein and less carb, as well as a formal fruit and cheese course. The F/As finished the meal service before we left Taiwan.
Flying along Taiwanese West Coast
Mid-flight snack was better but still no noodles. I tried the local Pork Chop bun.
