Friday March 22, 2024
Qatar Airways Business Class
Houston, Texas to Doha, Qatar – 8030 miles
A350-1000 ~ 640p – 515p

After a comfortable night spent at one of the quartet of Comfort Suites located in the vicinity of Houston’s George Bush Intercontinental Airport, I employed my Choice Hotels Diamond status to affect a late check out before eventually catching the hotel shuttle out to IAH.

I was quite impressed by the approach road into IAH. It’s really more of a parkway with a wide grassy median, attractively lined with 70 to 100 foot tall Loblolly and Longleaf Pines. Back home in Alaska everything is still snow covered and we are just beginning to see daily high temperatures approach 40°F now and then. Here in south Texas, spring had long since sprung, leaving in its wake a landscape as vibrantly green as any I’d ever seen.

Houston Intercontinental is in the midst of a major facelift. Signs of construction are everywhere, much as they were when I last passed through here in September of 2022. Thankfully, the bulk of the construction at Terminal D, also known as the Mickey Leland International Departures Building, appears to be mostly complete with just a few finishing touches being applied here and there. It’s a huge improvement over the concrete floors, brightly colored construction tape and temporary drywall passageways that dominated the facility two years ago.

Check-in went smoothly, as did security, and soon I was on my way down the concourse in search of KLM’s Crown Lounge, with which Qatar Airways contracts for its Business Class passengers. The lounge is located airside across from D-15, and I arrived to find a small crowd gathered at the entrance. It didn’t appear to be a line though, just a handful of people standing around. As I politely made my way through them and approached the receptionists at the counter, I heard a man behind me say that the lounge was full. A sign on the counter indicated that it was – for holders of non-airline lounge access cards such as Priority Pass. Thankfully, my Qatar Airways Business Class Boarding Pass and Lounge Invite Card combined to secure me a warm welcome and directions to the food island and some open seats.

I’m not surprised the lounge was having capacity issues. It is not a very large facility and, with Air France’s Business Class lounge currently closed for refurbishment, the KLM lounge now serves both Air France and KLM, both of which had similarly timed early evening 777-300 departures to Europe. Just a half hour or so after those departures, our Qatar Airways A350 added another potential 40 passengers to the party. I thought the lounge was crowded, but not overbearingly so. As with my last visit, I made my way back to the rear of the lounge where four business desk type pods were situated. Three of the four desks were open.



KLM Lounge at IAH


After getting settled in, I sauntered over to the nearby food and beverage island. It was circular in design and was divided into four sections – hot food, salads, cheese, crudités and soup and finally, beer and wine. Stronger stuff was available at a manned bar just off the food island.

In one quarter of the food island were two large serving trays loaded with steamed rice and slices of hot, seasoned chicken. Surprisingly, there were no sauces or other seasoning agents such as pico de gallo. Instead, a platter of pita bread triangles was on offer. The next section over offered a variety of salads including one with seasoned quinoa and garbanzos; a spinach salad and a broccoli salad with cranberries. The last section offered a variety of cheeses, crudités, hummus, salami and cheese cornets along with a tureen of tomato bisque soup. Beer and wine on ice completed the circular offerings. I was pleased to see that locally brewed pale ale from St. Arnold Brewery was still on offer. I like that beer.



KLM Lounge Rice and Chicken


KLM Lounge Salads


The hotel I stayed at last night did not have a restaurant on site. Like most hotels, they did offer breakfast, but I opted to sleep in. As such, I arrived at the lounge with an appetite, which I had to temper somewhat given the six-course meal to be served aboard Qatar’s flight in about three hours. So, I put together a tasty little plate of quinoa and broccoli salad, a salami cornet and a bowl of soup. Though the food island appeared to be self-service, a bevy of lounge attendants hovered over my every move, offering to assist me with plating the salad (I can do this on my own, thanks), serving the soup, opening the beer and helping me carry it back to my seat.



KLM Lounge Food


The call to board was announced at about 6:00pm, and right on time a wheelchair arrived to whisk me to the gate. Upon arrival, we encountered a medium sized but quite manageable crowd. And, unlike the gate from which we’d departed two years ago, this gate had windows through which we could get a nice look at aircraft. I know a lot of seasoned flyers could care less, but for me, especially on international flights aboard rarely flown airliners, having a chance to visually check out the aircraft is all part of the anticipation. The A350 is a pretty airplane with her graceful tapered nose and swept back wings with their upward curving tips, so it was nice to get a good look at her prior to boarding.



Qatar A350-1000


I didn’t have but a minute or two to enjoy the preview of my A350-1000 before presenting my boarding pass and being wheeled down to the waiting airliner.

For many people, a long flight in International Business Class is as good as it gets these days, and Qatar Airways’ Business Class is amongst the most highly rated out there. In fact, per the international air transport rating organization Skytrax, Qatar Airways actually IS the most highly rated Business Class amongst all of the world’s great airlines. Qatar Airways dominated the Business Class awards at the 2023 Skytrax World Airline Awards, taking top positions as the World's Best Business Class Airline, the World's Best Business Class Seat, the Best Business Class Airline Lounge (Doha) and the World's Best Business Class Lounge Dining.

I’ve read many an article postulating that the best Business Classes are beginning to blur the differences between Business and First. Be that as it may, for a guy like me (and I should imagine more than a few of you) who’ve logged a lot of miles in International First Class, the differences between First and Business Classes are manifest from the moment you reach the aircraft door.

Initially, it comes down to numbers. Whereas most International First Class cabins (what’s left of them) generally have six to twelve suites (give or take a couple), most International Business Class cabins aboard widebodied jetliners offer anywhere from thirty to seventy or more seats or suites, depending upon the airline and aircraft type. Qatar Airways’ A350-1000s are outfitted with forty-six Q-Suites, spread throughout two cabins. The ratio of flight attendants to passengers is about 10-12 passengers per flight attendant – whereas in First Class that ratio drops to a much more attentive 3-4 to one.

So, whereas a First Class passenger would typically be greeted at the door and handed off to another flight attendant who would escort him/her into the First Class cabin, assist them with getting settled in and often offer a pre-departure drink within the first two or three minutes, even the world’s best Business Class simply doesn’t have enough available flight attendants to provide that level of personalized service. As such, I was greeted warmly at the door and directed to turn left toward the forward cabin. Row 4 on the left.

Another immediately noticeable difference between First and Business Class is space – there’s a lot less of it in Business Class. The spatial ambiance in most First Class cabins is significantly greater than the crowded ambiance amidst a multitude of Business Class pods – or suites, if you will. I’ve walked through many a crowded and busy Business Class cabin enroute to the comparatively peaceful sanctuary of the First Class cabin.

Oh my God! Cue the harp glissando and the chorus from the heavens as you enter the First Class cabin! On some airlines, it’s like emerging from the noise and traffic of a city street into the calm and serenity of a spring meadow.

Cathay Pacific’s 747s come to mind. So too do BA’s old First Class cabins – the ones with the first generation suites featuring seats upholstered in gray Connolly leather and chenille fabric offset by burr walnut wraparound barriers, beige side panels and dark blue carpet. The suite was designed to emulate the interior of a Rolls Royce. It was a very elegant cabin, far nicer and more comfortable in my opinion than the cold blue, off-white and gray suites that BA’s chosen to replace it with.



Cathay’s 747-400 First Class Suite


Cathay’s 747-400 First Class Suite


British Airways 747-400 First Class Suite


Qatar A380 First Class


Qatar has thirty-eight Q-Suites in the forward cabin of its A350-1000s, plus another eight in a smaller cabin behind the galley at door 2L. In a similarly sized First Class cabin, I would expect about 12 to 14 suites. That extra space is really appreciated from the moment you step foot into the serenity of First Class cabin. In Business Class – even aboard Qatar’s Q-Suite equipped A350s – the aisles are tight and space is limited, especially with 37 other passengers trying to board, as was the case with tonight’s nearly sold out flight.



Qatar A350-1000 Business Class


I hope no one misunderstands where I’m coming from with regard to Qatar’s Business Class. It is an excellent product, fully deserving of its many awards and accolades. But at the end of the day, it is still Business Class – particularly with regard to spatial ambiance.

Now meals, on the other hand, I think it could be argued that Qatar might actually be better than some airlines’ First Class offerings. But let’s not get ahead of ourselves here. There’ll be plenty of time to discuss the inflight dining later on. After all, we’ve an 8,030 mile thirteen hour and forty minute flight ahead of us.

Right. Getting back to space – there was plenty of room to stow my 22” roll-a-bord in the overhead storage bin. In fact, a flight attendant stopped by to offer assistance, though by then I’d managed most of the heavy lifting. I also tossed my daypack up there, along with my collapsible cane.



Qatar A350-1000 Business Class Q-Suite


Qatar A350-1000 Business Class Q-Suite


Stepping into my suite at 4A, I took a seat and removed my shoes. Already placed in the suite were a blanket, a large and a small pillow and an amenity kit. The kit was presented in a nicely wrapped black box about 4 ½ inches square and maybe an inch deep. I set it aside, fully intending to explore its contents later in the flight. Unfortunately, at some point during the flight it was either snagged by another passenger or more likely cleared off by a flight attendant and so I never did find out what goodies lay within. Oh well. I’m not a big amenity kit guy anyway, but still…

As to the Q-Suite, again my perspective is colored by my many flights in International First Class. I think the Q-Suite feels a bit snug for my tastes. Like most modern day Business Class seats, the seat is designed to be more comfortable lying down upon rather than sitting upon. And so it is. I found it to be a bit stiffer than I’d like. For true comfort in sitting, my personal favorite was the old Business Class cradle style seats aboard United’s 747s and 777 back in the late 90s and early 2000s. As to Qatar’s suite, like many modern Business Class suites, everything is right up there on you – the sidewalls, the television in front of you… It was tight enough that I was unable to cross my legs.



United 747-400 Business Class Seat ~ Circa 2000
Photo credit to Airliners.net


By comparison, any of you who’ve had the good fortune to sit in one of Cathay Pacific’s First Class Suites will know that there really is no comparison. Those Cathay Suites are so broad, spacious and downright comfortable – they are, per my tastes at least, the very best seat and bed in the sky.

But let’s not dwell on that which we don’t have at present. Though I pray my considerable bank of Alaska Airlines miles can secure me a First Class suite on Cathay again someday, for the time being I’m settled into what’s considered one of the best Business Class seats and suites in the sky, so let’s make the best of it.

As more of my fellow Business Class passengers made their way into and through the forward cabin, I took a moment to survey my surroundings. We appeared to have four FA’s in Business Class with occasional help from two others. I’d noted the time when I arrived at my suite and by my watch it was seven minutes before an offer of a pre-departure drink – including Champagne – was made. Not bad, all things considered.

One of the flight attendants working my side of the cabin introduced herself as Punata – pronounced like piñata, or, for those of you unfamiliar with Spanish pronunciation and accent signs – “Poon-Yah-ta”. She was from Thailand and provided first rate service throughout the flight. I informed her that I’d love Champagne, thanks. White or Pink? she asked. White, please.

Shortly thereafter, another flight attendant, Maya, arrived with pajamas, followed a couple of minutes later by the menu and wine list. Not a minute later, Puñata returned with a tray bearing a crystal clear flute of Laurent-Perrier La Cuvée Brut and a bowl of mixed nuts.

Bim! Bam! Boom! Pajamas, Menu, Champagne… I dare say the pre-flight service was rolling along quite nicely indeed now. I took a delicious long pull while savoring the effervescent goodness of my Champagne, and then pulled out my trusty Canon SX-160 to set up one of my favorite shots – that’s right – the classic Champagne and Passport shot. This trip is officially underway!



Champagne and Passport


Menu and Wine List


Indeed, I quite liked the composition of the Wine List, with full color photos of each of the wines available accompanied by nice descriptions of the winery and the wine itself. Let’s have a look, shall we?

WINE LIST

Champagne
Laurent-Perrier La Cuvée Brut – France
Alfred Gratien Brut Rosé – France

White Wine
Carmel Road Monterey Chardonnay 2021 – California
Montes Outer Limits Sauvignon Blanc 2022 – Chile
Dopff & Irion Cuvée René Riesling 2022 – France

Red Wine
Château Cos Labory Grand Cru Classé Saint Estèphe 2014 - France
Yalumba Samuel’s Collection Barossa Shiraz 2022 – Australia
Albert Bichot Moulin-à-Vent Domaine de Rochegrès 2021 - France

Dessert Wine
Château de Rayne Vigneau Premiere Grand Cru Classé Sauternes 2013 – France
Niepoort 20 Year Old Tawny Port – Portugal


SPIRITS

The Glenlivet – Founder’s Reserve Single Malt Scotch Whisky
Chivas Regal – Blended Scotch Whisky, 12 Years Aged
Woodford Reserve – Distiller’s Select Kentucky Straight Bourbon Whiskey
Grey Goose Vodka
Hendrick’s Gin
Bacardi Carta Blanca White Rum
Bacardi Añejo Cuatro
Aperol
Martini Extra Dry Vermouth

COGNAC & LIQUEURS

Frapin XO VIP
Bailey’s Original Irish Cream

BEERS

Stella Artois
Leffe
Budweiser



Wine List Presentation


Wine List Presentation


Wine List Presentation


Wine List Presentation


Meal orders were taken prior to pushback, and it was made clear in advance that dining was on demand. I was asked if I’d like dinner immediately after takeoff or would I prefer it later in the flight. I asked if 45 minutes in might be alright. But of course! And what might I care to drink once we’re airborne? Hmm… let’s go with a Woodford Reserve on the rocks – lots of ice, please.

I’d had plenty of time to look over the menu and so was ready to order. But you all – who hopefully are effectively along for the ride so far – have yet to review tonight’s meal choices. Here then, let’s have another look at that menu, eh? What looks good to you?


DINNER
Houston to Doha

STARTERS

Porcini and Chestnut Soup
Served with toasted garlic crostini and truffle oil

Spanish Style Tapas
Rosemary infused olives, spicy red pepper dip and
Shishito peppers with Cotija cheese

Herb Crusted Balik Salmon with Beetroot Hummus
Stuffed cherry tomatoes, radish and lemon wedge

MAIN COURSE

Slow-Cooked Beef Cheeks with Braising Jus
Pecorino polenta, sugar snap peas and Chimichurri

Chicken Chettinad with Basmati Rice
Fried okra and paratha

Grilled Atlantic Cod with Bisque Beurre Blanc Jus
Mushy peas, confit cherry tomatoes and Parmesan quinoa tuile

Creamy Wild Mushroom Risotto with Truffle Oil
Sautéed spinach, roasted cherry tomatoes and fresh basil leaves

CHEESE

Brie, Point Reyes Blue and White Cheddar
Served with Grainex, lavosh and an assortment of traditional accompaniments

SWEET FINALE

New York Cheesecake with Toasted Coconut
Poached peaches, cocoa ribs, pistachio crumble and crème Anglaise

Fresh Berries
Accented with basil syrup

Triple Chocolate Brownie Sundae
Chocolate and Vanilla ice cream, hot sauce and fresh berries

SELECTION OF ARTISAN BREAD

Cranberry Multigrain, Pretzel and White Baguette
Fresh butter and a selection of Monte Vibiano extra virgin olive oils, including
those infused with balsamic vinegar, tomato chilli or spicy lemon are
available upon request


LIGHT MEAL

Super Detox Salad with Lemon Vinaigrette
Farro, kidney beans, kale, grilled onions, pumpkin seeds

Massaman Beef Curry
Steamed jasmine rice, crispy wonton and fresh chilli

Snack Platter
Boneless chicken buffalo wings, grilled beef and chicken skewers
and gooey chocolate brownie

Grilled Beef Cheeseburger with Sweet Potato Fries
Butter lettuce, caramelized onions and Thousand island dressing

A selection of chips, popcorn, chocolates and biscuits are available
throughout the flight

That Porcini and Chestnut Soup might be a Houston Flight Kitchen Special, because it was on offer the last time I flew out of here two years ago. Well that’s fine by me, because I remember it as a delicious soup. Now then, let’s see… I’d also like to try a plate of the Herb Crusted Balik Salmon with Beetroot Hummus. That sounds delicious just saying it.

Puñata dutifully recorded my selections and waited patiently for my next choice. Right. On to the main course. Hmm… let’s go with… the Slow-Cooked Beef Cheeks with Braising Jus. Anything accented with Chimichurri is hard for me to resist. As to cheese and dessert, let’s hold off for now and see how I feel after the meal. Puñata concurred, and then read my menu choices back to me to ensure she’d recorded them correctly. Spot on! Thank you, Puñata.

Pushback was right on time. As we backed into the alley and disconnected from the tractor beneath us, I noted how quiet the A350 is upon startup. That said, the A350-1000 is quite a long airplane, checking in at 73.79 m or about 242 ft 1 in – almost exactly the same length as a 777-300. (The 773 is 73.86 m or 242 ft 4 in). The two Rolls-Royce Trent XWB high bypass turbofans powering our jet are a long way back from the forward cabin, so from my perspective up here at row 4, the only sound emanating from them was a low, muted hum.

Take off was similarly serene. I mean, it wasn’t like you couldn’t hear the roar or feel the thrust, but I was honestly surprised at how… smooth and almost pleasant it was. And relatively short, too. We’re talking an almost fully loaded A350 filled with enough fuel to take us over 8000 statute miles across half of the U.S., across the Atlantic, then Europe and the most of the Middle East before finally touching down eight time zones away. I was impressed that we took to the skies following a mere 39 second takeoff roll.

The big jet jiggled ever so lightly as we climbed away from IAH. I watched the Sky Map as we climbed through 3000, 7000, 12000, 15000…Our 6:40pm departure meant that we’d be taking off right about the time the sun set. Out my window, with the sun setting behind us as we sped ever higher on a northeastern tack, the sky took on a soft blue glow, contrasted nicely by the maroon sidewall of the suite walls. When my bourbon arrived, I just had to get a shot of its amber hue amidst the pinkish glow from the aircraft interior with the soft blue yonder offering the promise of a most enjoyable flight ahead.



Bourbon and Mixed Nuts


I hope none of you will feel slighted if I borrow a quote from a trip report I published nineteen years go. (Have I really been writing them that long?!) I think it very nicely sums up some of the pure pleasure of flying in International First Class (or even Qatar’s Business Class) relative to a seat back in 34C. Yes, we all arrive at the same time, but for some of us, we’re blessed to do so in a style that’s as enjoyable as it is memorable.

“I love the first forty minutes or so of a long flight in First Class. Now that you’re finally airborne, you’ve adjusted your seat to a comfortable position, gratefully accepted that first glass of your favorite libation and can now begin to truly relax and unwind. As your First Class cabin crew moves unobtrusively about the cabin delivering drinks and taking meal orders, from the galley come the faint clinks of glass and cutlery as the promise of the wonderful in-flight service ahead begins to be realized. Taking another sip from your drink, you gaze out the window and revel in the wonder of it all… Ah… it’s a good life, indeed.”

I had just about finished my bourbon when Puñata arrived with linens and cutlery to ready my table for dinner. I must say, Qatar really does set a very nice dinner table. The table slides out from under the IFE screen and then unfolds to approximately 18” x 24”. A crisp white linen table cloth was laid, followed by shiny heavyweight silverware and a long side plate, atop which was placed salt and pepper grinders and butter. A fancy latticed silver bread basket was next, loaded with three different types of rolls. A stylish purple water glass completed the ensemble. I particularly liked the ambiance given off by the attractively housed electric candle. Here’s a picture of the setting, complete with an amuse bouché.



Qatar Dinner Table with Amuse Bouche


Honestly now, how many airlines precede their meals with an amuse bouche? Not many, even in First Class. Then again, how many of you are even familiar with the term “amuse bouche”? I wasn’t until the first time I encountered one aboard a Cathay Pacific flight some twenty odd years ago. In French, "Amuse Bouche" means literally "it amuses the mouth." The French were using "Amuse-Bouche" as a word for small appetizers when English speakers embraced the culinary term about thirty years ago. We’re definitely talking small here. The idea is to merely tickle your appetite so to excite it toward the feast to come.

That said, I never did quite figure out what ingredients went into making up my amuse bouche. To be sure, it was an intricate little piece of food created with an artistic flair that I’ve come to associate with Japan Airlines’ First Class. I could definitely see and recognize the flavor of salmon, but beyond that it was all a delicious mystery. Let’s have a closer look…



Amuse Bouche Close Up


Aside from the amuse bouche, Qatar didn’t serve any canapés with the initial beverage service, but then few airlines do in Business Class. From my experience, the only airline ever to serve me canapés in Business Class was South African Airways aboard an ancient but exceedingly comfortable A340-300 between Sao Paulo and Johannesburg back in 2015. What a marvelous flight that was!

This flight’s shaping up to be pretty nice, too.

The soup course was next. Qatar doesn’t skimp on the soup either. I’ve ridden aboard a couple of airlines that serve their soup in a small bowl that is essentially cup sized. Not Qatar. We were presented an attractive and large bowl of the Chestnut Porcini soup, enticingly accented with a pair of golden brown crostini. Mmmm! Sheer decadence!



Chestnut Porcini Soup


Plates were cleared and we proceeded smoothly on to the appetizer course. Throughout, I couldn’t be more impressed by both the make up and the presentation of these food stuffs. In particular, I really liked the flow of the service on this flight. From soup to nuts, each course was served smoothly and without long intervals between courses. Kudos go out to Puñata for providing a really First Class service.



Herb Crusted Balik Salmon with Beetroot Hummus
Stuffed cherry tomatoes, radish and lemon wedge


They say a picture’s worth a thousand words. I certainly hope so as it’s getting late and I’m about ready for bed. That said, as you can see, this is a very attractively created and plated appetizer that was every bit as delicious as it looks. I particularly enjoyed the soft flavor combination of the salmon with the beetroot hummus. Per my tastes at least, some toasted garlic bread would have paired nicely with this appetizer, but I had absolutely no complaints with the Dopff & Irion Cuvée René Riesling with which I accompanied it.

Right! Bring on the Main Course! As always, Qatar Airways did not disappoint. I remember how pleased and impressed I was with the Osso Bucco main on my last long flight with Qatar. The Slow-Cooked Beef Cheeks with Braising Jus was every bit as flavorful and delicious as its title suggested. The meat was moist, tender and nicely flavored with the addition of Chimichurri. The Pecorino polenta made for a surprisingly tasty accompaniment compared to the flavorless mush that many airborne polentas have presented in the past. Throw in a nice variety of vegetables and a tasty glass of Château Cos Labory Grand Cru Classé Saint Estèphe and you’ve got a meal that ranks right up there with some of the best I’ve ever been privileged to have been served, regardless of class flown.



Slow-Cooked Beef Cheeks with Braising Jus
Pecorino polenta, sugar snap peas and Chimichurri


Slow-Cooked Beef Cheeks Close Up


Surprisingly, despite all of the food eaten so far, I still felt ready and willing to move on to the cheese and dessert courses. Now, some here may choose to accuse me of gluttony at this point – accusations which I assure anyone so inclined will fall upon deaf ears. Just as with Thanksgiving or Superbowl Sunday in America, there are days or events where food often plays a central role and in the indulgence of the moment, we occasionally overindulge. I think the operative word here is “occasionally”. Flying in Business Class on a long, international flight aboard Qatar Airways is just such an event, particularly if you’ve got a real passion for the in-flight experience such as I do. I rarely ever have cheese as a dinner course back home – even in restaurants. Catering on this level is a special event and I choose to enjoy it to the fullest.

Tonight’s cheese course listed Brie, Point Reyes Blue and White Cheddar as the featured cheeses, with a nice variety of accompanying breads, fruits and even a sizeable dollop of quince jelly. Quince is not always included on many airlines’ cheese plates. It’s made from cooking the quince fruit with sugar until a hard, sweet paste is formed. I’ve always enjoyed it and was pleased to see its addition to tonight’s service.



Brie, Point Reyes Blue and White Cheddar
Served with Grainex, lavosh and an assortment of traditional accompaniments


For most of us, when trying to envision a serving of New York Cheesecake, we might see a slim triangular wedge of cheesecake drizzled in some type of fruit compote, such as strawberries or blueberries. I’ve enjoyed this iconic dessert often in premium airline cabins across the globe, and I am pleased to relay that Qatar Airways’ chefs had a deliciously different take on it. Their version had a decadent melt in your mouth texture that made this quite possibly the finest New York style cheesecake that I have ever been served – be it aloft or on terra firma. The poached peaches and raspberries ever so nicely accented the core cake and there’s not a dessert out there that Crème Anglaise won’t make that much nicer. Bravo, Qatar Airways!



New York Cheesecake with Toasted Coconut
Poached peaches, cocoa ribs, pistachio crumble and crème Anglaise


What a marvelous repast! A true bounty of delicious food and drink, ably served and presented by the lovely Puñata and her fellow crew members. I am hard pressed to recall many better airline meals, regardless of class. Honestly, the only thing that would have made this meal even better – and this is a personal choice steeped on my many First Class flights back in the seventies and eighties – would be the panache provided via a trolley service. Alas, the Dine On Demand nature of most modern premium class services has long since relegated the trolley to the dustbin of history.

Those trolleys sure were wonderful highlights of the world’s finest inflight services from the 1960s through the 1980s though. Let’s take a quick stroll down Memory Lane…



Dinner Tables are set in anticipation of a renowned Air New Zealand feast


Cocktail Hour with Lobster, Caviar and Salmon aboard BOAC’s VC10


Anticipation aboard Pan Am’s 747 in the early 1970s


Afternoon Tea aboard an Emirates A340


By the time the last of my dinner service was cleared off, there were still another eleven and a half hours left in the flight. This is a big reason why I love these ultra long flights. For comparison’s sake, consider flying from the U.S. east coast to Europe. With a good stout tailwind, some of the shorter legs such as New York to London can be done in under six hours. Indeed, the current fastest subsonic passenger service on the route was achieved by a British Airways 747-400 on 9 February 2020 with a time of 4 hours 56 minutes.

While many passengers – especially those sat back in Economy – would be thrilled with such a quick flight, up in First Class I want to have time to enjoy all that the service has to offer. That means that after enjoying a sumptuous First Class feast, it’d be nice to take in a movie and then recline my seat into bed mode and catch a good five or six hour sleep, followed by an agreeable breakfast prior to arrival.

It’s been my experience on those East Coast to Europe flights that by the time the dinner service is over, there are only about four and a half to five hours left in the flight – hardly enough to catch a decent sleep before the lights (and seatbacks) come up in preparation for landing. Movie? Breakfast? Who’s got time, unless you want to pull an all nighter – which for me at least would wreak havoc with my circadian rhythms for the next three or four days.

But I digress. With over eleven hours left in this flight, I turned my attention to Qatar’s superb Oryx One Inflight Entertainment System. Produced by industry leader Thales, it presents via a seventeen inch touch screen and allows you to choose from up to 8000 options. The movies , TV and audio programs are refreshed monthly. For a little more detail, click HERE



A Nice Screen For A Movie or Two


When it comes to modern day cinematic and pop culture, I am seriously out of touch. Indeed, the last time I recall even being in a movie theater was back in 2005. I was in a small town in South Australia and the outdoor temperature had to be a little over 100°F or about 40°C. The only reason I went into the movie theater was because it was air conditioned. A Nicholas Cage film called National Treasure got me through the heat of the afternoon, and by the time I emerged into the late afternoon sun, the temperature had dropped just enough to take the edge off the heat.

In any event, Qatar’s Oryx One system offers a huge variety of entertainment options. I’d say about 75% of the films I had never heard of. Finally, I settled on Denzel Washington kickin’ a$$ on the Sicilian Mafia in The Enforcer 3. I’d have to say I enjoy Denzel Washington a bit more than the plot line of Enforcer 3, but all in all it accounted for a pleasant two hour diversion.

By the time the movie had ended, we were well out the Canadian province of Labrador and Newfoundland, speeding along at a sprightly 612mph. I depressed my flight attendant call button and requested that my suite be converted to sleep mode while I headed up to the forward lav to brush my teeth and change into Qatar’s comfortable dark blue pajamas. Upon my return, my suite was ready and waiting with a nice large pillow and a good sized warm blanket.

At just a hair under six feet, I was able to stretch out fully. Even the foot well, often a source of annoyance on many next generation suites, had enough space for my size 13 feet so that I didn’t feel cramped. Best of all, even though I’ve yet to encounter a modern day Business Class 180° lie-flat seat that wasn’t a bit stiff, I actually knocked off about six hours of sleep – not totally uninterrupted deep REM sleep, but refreshing sleep nonetheless. By the time I awoke, there were about three hours left in the flight. The sounds and smells of the breakfast service permeated the cabin, spurring me to get up, head for the lav and change back into something more presentable for arrival in Doha.

In the best First Class cabins, the crew generally take notice of your having arisen for the day, and, once it becomes evident that you won’t be going back to sleep, they’ll stop by without being asked to return your suite to its daytime configuration. Then again, in First Class we’re also dealing with a ratio of three or four passengers to each flight attendant. In the sold out Business Class cabin of this A350, the crew looked to be pretty busy getting the breakfast service either commenced or completed for various passengers. As such, I took it upon myself to fold up my blanket and mattress/cover and toss them into the overhead bin. Then I strolled up to the galley and asked if I might have a cup of coffee.

Returning to my suite, I raised the blind a bit and took a quick peak out the window. Darn! There was nothing but clouds. Oh well. The SkyMap showed that we were over western Saudi Arabia, and from what I know of Saudi Arabian topography, I probably wasn’t missing much in the way of dramatic scenery.



Sky Map Eleven Hours Into the Flight


Turning my attention to the upcoming breakfast service, I retrieved the menu from the storage bin to my left and opened it to the breakfast selections…


BREAKFAST

Refreshing Beverages
Fresh Orange Juice
Energizing Juice – spinach, cucumber, celery, lemon, ginger and apple
Mango Coconut Smoothie

STARTERS

Greek Yogurt
With mixed berry compote and toasted granola

Platter of Seasonal Cut Fruits

Choice of Breakfast Cereals
Kellogg’s Corn Flakes or Fruit ‘n Fiber

Assiette of Cold Cuts
Balik salmon, roast beef, caper berry, white cheddar cheese,
pickled fennel and dill

MAIN COURSES

Four Cheese Omelette
Roasted fingerling potato with chives, cherry tomato and
turkey bacon

Breakfast Bagel with Smoked Turkey Bacon and Fried Egg
Tomato chutney, caramelized red onion and sweet potato chips

Buttermilk Strawberry Pancakes
Mascarpone cream, blueberries, blackberries and maple syrup

Acai Super Smoothie Bowl
Almond milk, strawberry, blackberry and cocoa nibs

FROM THE BAKERY

Croissant, White Roll, Apple Turnover
Fresh butter and a selection of strawberry jam, orange marmalade and honey


Corn Flakes… I tried to remember the last time I had Corn Flakes… It had to have been back in the late 1960s, when I was a kid in summer camp. For the past forty years or so – on those rare occasions when I do eat a cold breakfast cereal – it’s usually a muesli mix or one of those multi-grain and nut cereals. Today, sat in one of the world’s best Business Classes, I think I would like to take advantage of some of the more intricately prepared items on the menu.

So, when Puñata returned, pen in hand and ready to take my order, I opted to start with a fruit plate accompanied by the Greek yogurt and granola combo. As to the main course, I’ll go with the Four Cheese Omelette. Oh – and may I have a refill on that coffee, please?

Despite how busy the cabin crew seemed with all the other passengers, my breakfast service preceded quite quickly and smoothly. Following all the usual table settings – including a bread basket brimming with croissants and a Danish – I was presented my fruit plate, complete with the last minute addition of a creamy mango coconut smoothie. Mmmm! Dee-Licious!



Fruit Plate and Yogurt Starter


The omelet was similarly delicious, though I had a hard time discerning the four different cheeses. The only thing that I really missed – more so from a First Class perspective – was a portion of sautéed mushrooms.



[b Supertramp should have made an album titled Breakfast Over Saudi Arabia


It’s said that time flies when you’re having fun, and I rarely fail to enjoy myself whilst traveling in international caliber premium class aboard any of the world’s finest airlines. This morning’s – or rather afternoon’s – entertainment was derived from plugging IN my laptop and putting in a bit of work on this trip report. In years past, I used to write more often as I flew, so I’d be pretty much current or within a day or two of my last flight.

That’s not so much the case anymore. Now I tend to take notes and do the actual writing later. That said, I’ve been on Bali for two weeks now and am leaving in two days. I’d better get at least some writing in before I leave.

Arrival in Doha was on a hazy beige afternoon. The main landing gears of the big Airbus practically caressed the runway before I finally felt the nose wheel softly touch down. Nice landing, Captain!


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