April 02, 2005
Vancouver to Hong Kong
Cathay Pacific First Class
747-400 B-HOV Seat 2K
240p-755p Flight Time: 12:43


Spring and winter got reversed this year in the Pacific Northwest. The biggest winter storm of the season arrived on the fifth day of spring and hasn’t really let up since. The mountains have been getting large amounts of snow

At a time when most ski areas are starting to wrap up their seasons, many of them here in Washington State are just now opening. It seems fitting that for many, opening day is April 1st, or April Fool’s Day.

Springtime not withstanding, I awoke this morning to yet another gray, rainy day. I never thought I’d say this about life in the Pacific Northwest, but the fact is I haven’t seen much in the way of sunshine since winter!

After running a few last minute errands in Bellingham, I headed up I-5 to Vancouver. The big border crossing at Blaine was pretty busy for a Saturday. Electronic signs above the interstate advised that there would be a thirty-minute wait. I timed it. Twenty-seven minutes. Close enough.

After dropping the car off, I headed straight for the Cathay Pacific check-in counters. No dawdling for me. I’d been looking forward to this day from the moment I stepped off my last Cathay Pacific flight and I was anxious to return to the world of Cathay’s First Class service as soon as possible.

Today, that service began with an empty First Class check-in counter and continued with a Fast Track lane through the security checkpoint. Nobody was ahead of me, not even a few Business Class passengers. It was almost dreamlike to just stroll up to security and have friendly, smiling agents waiting there just for me. Reality quickly reasserted itself when one of the agents decided that my laptop was worthy of a few swabs with the explosive residue detection wipes.

Cathay Pacific’s First Class Lounge is located just beyond security, up on the fourth floor. The lounge I visited last year served both Business and First Class passengers. It was not air-conditioned and the buffet area offered only a sparse selection of dim sums and hot noodles along with peanuts and Asian snack mix. I had heard that Cathay’s Vancouver lounge had recently been refurbished and was now much nicer than the mediocre facility I visited before. Well let’s just head right on up there and find out, shall we?

Just outside the entrance to the lounge is a life sized cardboard cutout of a Cathay Pacific Flight Attendant. These cardboard cutouts seem rather popular with the Asian airlines - I have seen examples from China Airlines, Singapore Airlines and now Cathay. A hostess greeted me from behind a long counter, inspected my boarding pass and then escorted me into the First Class Lounge. Along the way, she oriented me to the location of the wash rooms, the workstations and the buffet. Boarding would be announced at a little after 2:00pm. Please make yourself comfortable and enjoy the lounge.




Cathay Pacific's Vancouver Lounge


Right away it was obvious that Cathay had done an excellent job of refurbishing this facility. Polished black marble floors, potted plants, comfortable seating and big picture windows made this lounge a pleasant place to while away an hour or two before departure. Outside the windows on the ramp below us was a pair of Air Canada A340s, both sporting the new weird greenish white livery. Soon they were joined by a Lufthansa 747-400. Isn’t it about time Lufthansa considered a new livery?

Turning away from the window, I headed over to the other side of the lounge to take stock of the epicurean delights on offer. Along one wall was a nicely stocked buffet area that included a tray of sushi with wasabi and ginger, a nice selection of small sandwiches and wraps, small bowls of Macadamia nuts, and a hot bowl of wontons and something unrecognizable. In a self-serve refrigerator were nice looking, individually made up fruit plates along with a good selection of juices and soft drinks. Red wine from Chile and white wine from Australia accompanied the usual variety of bottled spirits. The champagne was Pol Roger and the beer selections included Molson and Heineken.

I put together a colorful plate of food, grabbed a cold Molson with a bowl of Macadamia nuts and headed over to one of the three Internet capable computer terminals. I really wanted the desk space more than the computer, especially since I was able to plug in my own laptop and access the Internet via the lounge’s Wi-Fi availability. A couple of phone calls, a couple of emails, an Internet purchase of travel insurance and suddenly it was 2:15pm and boarding was announced for CX839 to Hong Kong.




First Class Snacking in the Lounge


In the boarding lounge, a large group of high school students was being shepherded together by their teachers with a small talk being given about proper behavior onboard the airplane. A field trip to Hong Kong! Man, would that ever be exciting - even in Economy Class! I envied the thrill those kids must be feeling to travel so far away at so young an age. All my school field trips were aboard busses and never went any farther than a hundred miles or so.

There was no separate jetway for First and Business Class passengers so although I didn’t have to wait in line to enter the jetway, I did have a fair wait inside the jetway to actually get onboard the aircraft. At the door, two Flight Attendants welcomed passengers and I was directed to cross the aircraft and bear left. As usual on a big airplane like the 747, it looked to be sheer bedlam back in Economy Class with lots of people up and about, trying to stow their carry-ons and squeeze into their aisles. It’s weird how when I’m flying Economy, I don’t give all this noise and commotion a second thought. When I’m fortunate enough to be sitting in First or Business Class however, it’s with an almost palpable sense of relief that I take that left hand turn and accelerate smoothly into the peace and quiet of the forward cabins.

Today, it was with great pleasure that I was able to continue on through Business Class and enter into the rarified atmosphere of Cathay Pacific’s First Class cabin.

Ahh…

Soft Chinese melodies floated through the cabin like a gentle breeze on a spring afternoon. A Flight Attendant approached, welcomed me by name and introduced herself as Jennifer. She assisted me in stowing my carry-ons and hanging my jacket, then returned with a tall glass of Krug Champagne. That’s right, folks – Cathay still serves the good stuff!

Next, a male Flight Attendant appeared. Would you care for a lobster appetizer, perhaps? But of course! A small plate of shredded cabbage topped with a nice portion of sliced lobster tail was soon delivered. Mmmm!




Welcome Aboard!


Champagne and lobster - this is how a proper flight should begin.

Hot towels were next, followed by sleeper suits and amenity kits. Renowned clothier Shanghai Tang makes Cathay Pacific’s sleeper suits and this year’s version is black with green trim. The suit comes with slippers and an eye mask. I still have a couple of last year’s suits that were gold with red trim. Since I don’t expect to be sleeping much on this flight, I reckon I’ll mail this one home and add it to the collection.

This year’s Amenity Kits feature products from skin care specialists Elemis. A small brochure included in the kit reads as follows: Brought to you by Cathay Pacific, the world renowned Elemis range of advanced skin care products is uniquely designed to provide life-enhancing solutions for every man and woman… helping to re-awaken your senses on your journey into sensory heaven.

What is it with skin care and all this New Age mumbo jumbo? The Molson Brown Spa at British Airways’ Heathrow Lounge Pavilion is famous for its massages and skin treatments that suggest you’ll be the beneficiary of not only better skin tone and circulation but an enlightened sense of being as well. As for journeying to sensory heaven, I’m only going to Hong Kong but so far the comfort of my First Class seat, the sounds of the soft Chinese music and the taste of the champagne and lobster were stimulating my senses quite nicely, thank you.

This year’s amenity kit includes the following Elemis products:

Lip Rescue
A fresh, wild mint balm to support, nourish and moisturize the lips. Use at anytime to keep lips in perfect condition.

Skin Survival Cream
Helps improve the appearance of fine lines, whilst nourishing and moisturizing the skin. Apply liberally to face and neck throughout the flight, especially after shaving.

Moisture Mint Shave Gel
This peppermint shaving gel provides intense moisturization and protects the skin from irritation. Apply to the face and neck to soften the beard ready for shaving.


Also included are a basic toothbrush and toothpaste set, a bottle of mouthwash, a set of earplugs and a lint brush. As First Class amenity kits go, I think this is a very nice little kit. I’ll send it on home with the sleeper suits and it’ll make a nice Christmas stocking stuffer.

In the center console across from me was a large selection of Asian and Canadian papers. There was even the international edition of USA Today. I selected a copy of the International Herald Tribune and listened as the Captain made a short announcement welcoming us aboard. He promised us a smooth journey over to Hong Kong and indicated a planned flight time of twelve hours and forty-four minutes.

Pushback was right on time. I love the sound from up in the forward cabin as those big Rolls Royce engines spool up, then whistle into “second gear” as we begin our taxi out to the runway. Upon completion of the safety video, Head Purser Karianne stopped by to welcome each passenger aboard and thank us for our patronage of Cathay Pacific.

The menu and wine list were presented during taxi. Cathay’s menus are always very attractively designed. The cover usually features an artistic photograph of fruits or vegetables, a stylish hint of the Epicurean delights to be served aloft. Today’s menu featured a close up of a tasty looking morsel of herbed prawn. I’m hungry already! Let’s see what’s for lunch:




The Menu


Vancouver to Hong Kong

LUNCHEON

Caviar and Fine Fish Delight
Caviar and Fine Smoked Salmon served with Warm New Potatoes and Crème Fraiche

Soup
Seafood Chowder

Salad
Baby Spinach with Grilled Romaine and Warm Goat Cheese
Served with Sundried Tomato and Oregano Dressing

Bread Basket
Assorted Bread and Rolls


MAIN COURSES

Grilled Lobster with Garlic Butter Sauce
New Potatoes and Mixed Vegetables

Sautéed Chicken with Kung Po Sauce
Steamed Rice and Black Mushroom in Oyster Sauce with Boiled Shanghai Pak Choy

Roast Herb Crusted Lamb Rack with Mint Flavored Lamb Jus
Roasted Red Skin Potato Wedges and Fresh Seasonal Vegetables

Noodles in Soup
With Braised Beef Brisket


*** ***** ***

Cheese Board
A Selection of Fine International Cheeses
Served with the Traditional Accompaniments

DESSERT SELECTION

Wildberry Gateau
Chocolate Soufflé
Vanilla Ice Cream
Double Milk Custard with Ginger


Tea and Coffee

Pralines and Cookies




So many choices … and four desserts! I was glad I hadn’t eaten too much in the First Class Lounge.

We took off into a gray and drizzly sky but soon climbed above the cloud cover, allowing bright sunlight to flood the cabin. After a week of continual clouds and rain, I quite welcomed that first warm glow of sunshine. I was the only one however. Everyone else in the cabin slammed down their window shades quicker than a pack of vampires! I almost expected to hear a collective hiss as my fellow passengers recoiled from the bright world outside their windows and replaced it with blissful darkness illuminated only by artificial light. Go figure.

Our initial route of flight took us up over Vancouver Island. We then passed between Prince Rupert and Queen Charlotte Island before adapting a more westerly heading that took us a little farther from land but still essentially paralleled the Alaska coastline. Being as it was a little after 3:00pm with a big luncheon service soon to come, I decided to keep a couple of my window shades up. Besides preferring natural light to artificial light, I’d also checked out the weather report for coastal Alaska and knew that the clouds would disappear and we’d soon be treated to some pretty fine scenery. In the meantime, I reclined my seat and perused the Wine List:




The Wine List



Wine List Presentation


WINE LIST

Champagne
Krug Grand Cuvee Champagne

White Wines
Franciscan Oakville Estate Chardonnay 2001
Vincent Girardin Meursault, Vielles Vignes 2001

Red Wines
Corton Grand Cru Louis Max 1996
Foley Santa Maria Valley Pinot Noir 2001
Chateau Lynch Bages 1997, 5éme Cru Classé


Dessert Wine
Chateau Roumieu “Haut-Placey” Sauternes 2001

Port
Ramos Pinto Quinta de Evamoira 10 Year Old Tawny Port

***** ***** *****

Aperitifs and Cocktails
Campari * Martini Rosso * Martini Extra Dry * Harvey’s Bristol Cream Sweet Sherry * La Ina Dry Sherry * Gordon’s Dry Gin * Stolichnaya Russian Vodka * Bloody Mary * Screwdriver

Whiskeys
Chivas Regal 12 Years Old
Johnnie Walker Blue Label
Glenfiddich Ancient Reserve Single Malt Whiskey
Gentleman Jack Bourbon
Canadian Club

Cognac
Hennessey XO

Liqueurs
Grand Marnier * Cointreau * Drambuie * Kahlua * Bailey’s Irish Cream

Beer
International Selection




I’ve never really been much of a whiskey or bourbon drinker, but then I’ve rarely had occasion to be served any of the top shelf stuff. Today I decided to try out the Gentleman Jack Bourbon. Again, being as I'm not a regular drinker of bourbon, I requested only a small glass, served “on the rocks” or over ice. Apparently, my request was misunderstood because what was ultimately delivered was a full ten ounce tumbler with just a little bit of ice.

Oh my God! I’d need wheelchair assistance off the aircraft if I drank all that! Though I hate to see good alcohol go to waste, there was no way I was going to drink anywhere near what was in that glass. I managed to communicate this clearly and concisely to a different Flight Attendant who quickly replaced my large glass with a smaller wineglass of the amber elixir.
As for the Gentleman Jack’s, it was very good. True sippin’ whiskey as they say. I might just have to buy a bottle to keep around the cabin for special occasions out on the porch.




Whiskey and Cashews ~ Oh yeah!


Speaking of special occasions, it was time for lunch. A trolley was wheeled out with all the accouterments necessary to setting a quality table. Crisp white linens, sparkling glasses and cutlery, a salt and pepper shaker, a bread plate and a toothpick completed the ensemble. Once my table was set, I was asked if I’d care for a glass of wine.




Trolley Service


Hmm… How about a glass of that Lynch Bages 1997. Over the past couple of years, Cathay’s First Class clientele had sung the praises of the 1995 vintage loud and clear. I was fortunate to enjoy a couple of glasses of that fine wine during last year’s travels aboard Cathay to South Africa. Would the ’97 be a worthy successor? I thought so.

Luncheon service started with Cathay’s revered caviar and salmon presentation. This was done in the grand old tradition via the trolley and I watched with considerable anticipation as my plate was artistically put together with generous spoonfuls of caviar, sliced salmon, chopped red onions, eggs and crème fraiche sprinkled with finely chopped shallots. Also included were four pieces of Melba toast and a lemon half. Sheer decadence!




Caviar And Salmon a la Cathay Pacific


The seafood chowder was neither New England style nor Manhattan, but it was fairly thick and had generous portions of seafood and potatoes. Good stuff. It was followed by a nice salad that was highlighted by the delicious Sundried Tomato and Oregano Dressing. The dressing was presented in an individual small pitcher placed next to the salad. This was a nice touch that other airlines would do well to emulate.




Seafood Chowder



Luncheon Salad


For my entrée selection, I ordered the Grilled Lobster with Garlic Butter Sauce. I’d never had lobster as an inflight entrée before and was looking forward to seeing what Cathay’s chefs had come up with. Two other passengers across the cabin from me had also ordered the lobster and I watched with interest as their entrees were delivered.

My entrée as delivered certainly looked impressive. The big red lobster tail took up about half the plate and the potatoes and grilled red and green peppers made for a nice looking combination on the other half of the plate. Unfortunately, my lobster tail was about 70% shell and only 30% meat. I got all of three bites out of it. The tail I was served would have made a better appetizer. Still, most of these International First Class airline meals can be quite filling – occasionally overly so. I was looking forward to cheese and dessert so on the plus side I at least minimized the risk of feeling too full after the meal.




The Lobster Looked Better Than It Really Was


By the way, I accompanied the lobster with a glass of the French Meursault. That was the best wine of the flight in my opinion. But don’t take just my word for it. This wine won “Best First Class White Wine” in Business Traveller Magazine’s “2004 Cellar In The Sky Awards”. I’ll be looking forward to more glasses of this on flights to come.

Plates were cleared and it was time to move on to the cheese service. To be honest, what I was really looking forward to was a glass of that tasty port that Cathay proffers. A cheese board bearing six different cheeses was brought to my seat and I was allowed to select my preferences. I selected four including a tasty blue cheese and also requested a glass of the port. Very nice…




The Cheese Selection


Four different dessert choices! How many airlines offer that? I chose the Wildberry Gateau and was not disappointed. It was presented in much the same style as the Pear Charlotte I had on last year’s flight between Vancouver and Hong Kong. It consisted of a thin layer of chocolate cake topped by a berry soufflé garnished with berries. This was a delicate and delicious dessert, washed down with a couple of cups of Cathay’s very good coffee.




Wildberry Gateau


It’s worth noting here that on Cathay Pacific at least, requesting a cup of coffee with your meal will get you much more than just a cup of coffee. What you get is a coffee service that includes a pot of coffee, a pitcher of cream, sugars, a small plate of pralines and a chocolate mint.




The Coffee Service - Cathay Style


Even though the lobster portion was too small, overall I felt this was a very tasty and satisfying meal. After plates were cleared and my table stowed, I reclined my seat and took in the beautiful view of the rugged Alaska coastline outside my window. The clouds cleared just outside of Juneau and those of us who cared to look were treated to spectacular views of some of North America’s most impressive coastline. Mountains, glaciers and clear blue sky punctuated by some of the tallest mountains on the continent. Mt. St. Elias rises to over 18,000 feet while just behind it and to the east is Mt. Logan, Canada’s tallest at 19,550 feet.




Cruising Along Alaska's Rugged Coast



'Tis A Privilege To Live In Alaska!


As I sat there relishing life in Cathay Pacific’s First Class, it occurred to me that on this very date just one year ago I was similarly ensconced in the forward cabin of a British Airways 747 flying high over Australia’s Great Sandy Desert enroute to Singapore. That flight, BA 18, may be my favorite flight ever. It leaves Melbourne in the late afternoon, just as the shadows begin to get longer and the sky takes on a deeper shade of blue. After a leisurely round of cocktails and canapés, dinner is served over the Simpson Desert southeast of Alice Springs. The flight time of just over seven hours allows for a service that is relaxed and unhurried. After dinner, as the sun sinks below the western horizon, it’s time to recline that big comfortable seat, enjoy another glass of fine wine and perhaps watch a movie. There are over thirty to choose from. Time flies by all too quickly in such comfortable surroundings and before you know it, you’re over the Sea of Java and Singapore is only an hour away. Arrival in Singapore is a little before 10:00pm, leaving plenty of time to get into the city for a good night’s sleep.

Meanwhile, back over the deep blue Pacific, we were cruising along at 35,000 feet while battling a staunch 42 mph headwind. This reduced our ground speed to a leisurely 574 mph, allowing that much more time to enjoy the views of Alaska’s Seward peninsula, rising spectacularly just off our starboard side.



A fine afternoon for flying out over the North Pacific

Not long after this however, clouds began to gather so I closed the shades on nature’s highlights and decided to check out this month’s offerings on Studio CX.

When it comes to inflight entertainment systems, I cannot imagine a finer product than Cathay Pacific’s Studio CX. It is unquestionably the finest inflight entertainment system that I have ever experienced. The range of movies and television programs is absolutely stunning, and of course the ability to bring them up on demand, with pause, rewind and fast forward functions is simply superlative. In all fairness, I’ve not flown First Class aboard some of the other top notch IFE providers such as Singapore or Emirates but I’m sure that Cathay’s Studio CX would compare favorably with whatever product they offer.

Now if only Cathay would offer inflight Internet access…

I decided to watch Meet The Fockers. It would be interesting to see such fine actors as Robert DeNiro and Dustin Hoffman reduced to gags in a B comedy. And Barbara Streisand - I didn’t even know she was still alive! Well, I got a good laugh out of this movie and on a couple of occasions couldn’t help but let loose with a hearty guffaw that hopefully did not overly disturb the peaceful tranquility of the First Class cabin.

By contrast, the elderly Chinese woman across the cabin from me in Seat 2A sounded alternately like an old steam engine or an old camel – gasping and wheezing one moment, snorting and snuffling the next, punctuating these episodes of respiratory distress with the occasional hacking cough. I wasn’t entirely sure she’d survive the flight. The Flight Attendant kept her plied with seemingly endless pots of tea and darned of she didn’t toddle off the plane under her own power once we reached Hong Kong.

After the movie, I switched back over to the AirShow. We’d left Alaska behind, crossing over the Bering Strait just south of Big Diomede and Little Diomede Islands, where Russia and the U.S. are just 10 miles apart. We’d also crossed the International Date Line at that point so I had to figure out how to move my watch ahead to April 3rd. Maybe it was time to lay off the alcohol and switch to something mellower. I ordered a Cathay Delight and decided to put in some work on this report while occasionally monitoring our progress on the AirShow.

After crossing into Russian air space, we adopted a south-southwesterly heading and flew down the length of the Sea of Okhotsk before then over flying the Gulf of Shelekhova. At this point, Hong Kong was just 3,605 miles away. About as far as your typical flight between most western European capitols and New York City.

I sure wish I could’ve had the windows open for our journey down over Eastern Siberia. The few peeks I did sneak revealed a snow-covered world of big mountains, frozen rivers and long, wide valleys. Outside our windows, the late afternoon sun shown brightly but with local time in Vancouver now approaching 10:00pm, many passengers had their seats fully reclined and were trying to get some sleep.

The menu listed some refreshment items in addition to a light dinner to be offered prior to our arrival into Hong Kong. Let’s have another look at that menu:


REFRESHMENT

French Baguette with Artichoke and Crabmeat Dippings

Noodles in Soup
With Chicken, Chinese Mushrooms and Choy Sum

Prawn Congee
Accompanied by Oriental Pancake

Rice with Minced Pork Patty and Salted Egg Yolk in Hot Pot
Served with Clear Chicken Soup




The French Baguette is served with a hot artichoke and crabmeat dip and is downright decadent, if not off the scale in the cholesterol count. I’m not a big fan of congee and the minced pork patty hot pot is nothing special. However, one thing I did learn after last year’s travels with Cathay Pacific is that their soups are not to be missed. Last time, I ordered the Noodle Soup with Braised Beef Brisket. It was one of the finest Asian dishes I’ve ever had, be it in the air or on the ground. That same soup was available on today’s flight but the chicken and mushroom soup sounded like an interesting combination, especially with the addition of the Choy Sum, whatever that is. I ordered a bowl of it along with another Cathay Delight.

Cathay’s soup presentation is very nice indeed. I was presented a red tray bearing a covered bowl of soup, a small plate of hot chilli paste, a soup spoon with its own little holding dish and a set of chopsticks. The chicken soup was good, especially with the addition of that chilli paste. Even so, I have fonder memories of that beef soup. Hopefully it’ll be available on one of my flights home next month.




Noodle Soup with Chicken, Chinese Mushrooms and Choy Sum


We’d been aloft a little over seven hours so far and there were still another five hours left in the flight. Twelve hours is a long time to remain sat in one place, so if only for the opportunity to just get up and move around a bit, I decided to take a stroll back into Economy and Business Class. We all know how comparatively crowded and cramped Economy Class travel is. It’s no better or worse on Cathay Pacific. What surprised me was how comparatively crowded the New Business Class looked. I’ve read more than a few Trip Reports that make this Business Class sound quite good. I guess it would certainly seem that way if your main point of reference were Economy Class travel. Alas, I’ve never flown anything but First Class aboard Cathay so from my perspective that new Business Class doesn’t look very nice at all. Three across seating in the main cabin… eegads! (Shivers!) If you must travel in Business Class, definitely try to get a seat upstairs.

Have I become a spoiled rotten Trip Reporter? Probably. Have my flight reports lost their luster and objectivity because I’ve lost touch with FlyerTalk’s Business and Economy Class constituency? You be the judge. I’m just saying that when viewed from the perspective of a suite in Cathay Pacific’s spacious and luxurious First Class cabin, the comparative space and comfort in Cathay’s Business Class cabin represents a substantial drop in the quality of the travel experience.

Our 7:50pm arrival time in Hong Kong was the equivalent of 3:50am back in Vancouver. Since my travel budget has never allowed an outlay of over $100.00 a night for a hotel room (Single room rates at HKG’s only airport hotel start at over $200.00 USD per night) I knew I’d be overnighting in the airport as a transit passenger. Hong Kong International is a huge airport and the hustle and bustle of passengers going and coming would not likely die down until after 10:00pm. Since it was unlikely I’d be able to find a nice quiet place until at least then, that meant I’d have to be up and about until the equivalent of about 6:00am my time. As such, it made sense to get in a bit of sleep now before we arrived so that I’d be in better shape once we arrived at Hong Kong.

As I was reclining my seat, Jennifer stopped by to ask if and when I’d like to be served dinner. This was not a full dinner service but rather a light meal, on a par with what’s called dinner aboard many domestic First Class flights these days. She’d be willing to start the service as late as 6:00pm Hong Kong time, so that’s what I opted for. As for my meal selection, what did I do with that menu? Ah, there it is, under the Studio CX catalogue:


DINNER


Appetizer
Fresh Seasonal Fruit

MAIN COURSES

Braised Pork Spare Ribs Wuxi Style
Steamed Rice and Stir Fried Choy Sum

Superior Fried Noodles with Crabmeat
Stir-fried Pak Choy

Oven Roasted Chicken Breast stuffed with Wild Mushrooms and Brandy Cream Sauce
Saffron Risotto, Glazed Baby Carrots and Zucchini


BREAD BASKET
Assorted Bread and Rolls

*** ***** ***

Tea and Coffee

Pralines and Cookies





Oven Roasted Chicken Breast stuffed with Wild Mushrooms and Brandy Cream Sauce. Try repeating that name yourselves. Doesn’t it just roll beautifully off the tongue? I ordered this and then reclined my seat and stretched out fully. Ahh… Jennifer returned and laid a soft wool blanket over me. Sleep came soon after.

I awoke (or was I awoken?) right at 6:00pm. The AirShow indicated that we’d just passed over Beijing. The air temperature was –83 degrees Fahrenheit. My table was quickly and efficiently set and another glass of that delicious Meursault was delivered. The chicken dinner was almost as good as it sounded. I say almost because the Brandy Cream Sauce was certainly flavorful though hardly creamy.




Fresh Fruit Appetizer



Oven Roasted Chicken Breast stuffed with Wild Mushrooms and Brandy Cream Sauce


We began a long gradual descent into Hong Kong at about 7:15pm. An informative film about the Hong Kong airport was shown and then the IFE system was shut down for the remainder of the flight. Well dang! I was just in the middle of only the second CSI episode I’d ever watched and I must say the show had held my attention thus far. Ah well, I’d have to catch up with the rest of it somewhere over the Philippines tomorrow.

We made a nice landing in Hong Kong and I briefly considered that perhaps all landings seemed nice up in First Class because the cabin is such a long ways from the main landing gear. Especially on a 747. By the time we parked at Gate 21, one of the closest gates to the main terminal, it was 7:45pm. We were five minutes early.

To me at least, a sure sign of an excellent flight is when you regret arriving early, or in my case - arriving at all. This flight epitomized the standard of service for which Cathay Pacific is world renowned. That’s not to say it was perfect, but it scored high marks in all the areas that are intrinsic to a superior air travel experience. The First Class Lounge in Vancouver was comfortable and well stocked, the Flight Attendants were gracious and attentive, the food and beverages served aloft were of superior quality and the seat and Studio CX contributed greatly to a comfortable and entertaining flight. Time just flew by, making this twelve hour and forty-three minute flight feel like a much shorter one.