CX713 BKK-SIN, Business
Scheduled departure – 1145
Actual departure – 1152
Aircraft – B747-400
Seat – 86A
There was nobody at the J check in desks when I rocked up, which made for a rather fast check-in. I was debating as to whether I ought to pay for an upgrade to F but ultimately decided that the extra cost required was not worth it for the short sector. I was also issued an invitation to the CX lounge in concourse G.
It was a pretty long trek to concourse G, particularly as I was distracted by the ability to purchase reasonably cheap champagne for my parents along the way.
The CX lounge at BKK was disappointing. The whole place felt pretty dull and drab Despite overlooking the tarmac, there did not seem to be much natural light in the lounge, which could probably be attributed to the poor interior design. Apart from the dim sum, there was very little in the way of catering. As the QF/BA lounge next door was not open, I had to stick to the CX lounge.
Boarding
Soon boarding for CX713 was announced, and I dutifully made my way to the gate. As the flight was nowhere near full, there was entirely no queue for boarding.
Once onboard I was greeted cordially, directed to my seat and served pre-departure champagne.
Seat/Cabin
I did not manage to score a 74A configuration but the older config was perfectly fine for the short flight.
Seat 86A was a window seat at the emergency exit row on the upper deck. It’s nice of CX to allow other oneworld emeralds/sapphires to preselect row 86 seats in addition to their own MPC elites. I had ample legroom and a whole row to myself.
Service
I’ve never had the best of luck with CX cabin crew, and I’d always wondered how they received such rave reviews on virtually every travel forum I frequent. However, this flight proved to be totally different from my previous (albeit limited) experiences with CX.
As I was sitting opposite the jump seat, I’d already built up a good rapport with the charming Senior Purser during taxiing and take off. The crew seemed to remember pax names without the help of a pax list, which I found pretty impressive. Throughout the flight, the Senior Purser and her team were most attentive and truly lived up to the reputation CX enjoys. My champagne flute was never empty. Eventually, to save the junior FA from going back and forth my seat to top up champagne, I decided to join the crew at the galley and was welcome (“but don’t expect Lan Kwai Fong!”) with a bottle of bubbly all to myself.
Catering
Menu and wine list as follows:
LUNCH
Starter
green and white asparagus with tomato salsa, smoked ham and Mesclun salad
Main Courses
*pork piccata with tomato basil sauce
linguini noodles and baked vegetable medley
braises fish fillet with bean curd sheets and mushroom
steamed rice and stir-fried oriental mixed vegetables
Dessert
water chestnut and coconut cream dessert Thai-style
Tea and Coffee
Pralines
*my choice
Drink list
Juices
orange, apple, tomato
Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water
tonic water, soda water and ginger ale
Coke Zero is now available on selected flights
Coffee
freshly brewed coffee
Teas
Hong Kong style milk tea
Ceylon, Japanese, jasmine
organic selection: carmomile, earl grey and peppermint
Hot Chocolate
Wines List
From the wine consultants
Disznoko Tokaji Aszu 5 Puttonyos 1996
Champagne
Billecard-Salmon Brut Champagne
White wines
Paul Sapin Macon Lugny Cuvee Prestige 2005
Watershed Margaret River Unoaked Chardonnay 2005
Red wines
Kirrihill Companions Clare Valley Shiraz 2004
Vieux Chateau London, Cru Bourgeois Medoc 2003
Port
Dow's Late Bottled Vintage Port 2000
Aperitifs and Cocktails
Gin, Rum, Vodka, Martini Rosso, Martini Extra Dry, Campari, Sweet and Dry Sherry, Bloody Mary, Screwdrive
Whiskies
Chivas Regal 12 Years Old, Johnnie Walker Gold Label, Jack Daniel's Bourbon, Canadian Club
Cognac
Hine'Rare and Delicate Fine Champagne
Liquers
Drambuie, Cointreau, Bailey's Irish Cream
Beer
International Selection
CX signature drinks
Cathay Delight
A kiwifruit based non-alcoholic drink with coconut juice and a touch of fresh mint
Pacific Sunrise
A refreshing combination of champagne and Drambuie with the zest of orange and lemon
Contrary to what the Purser warned when I decided to pay a visit at the galley, the list of drinks was enough to start a Lan Kwai Fong cocktail party onboard. I certainly enjoyed the champagne, which never stopped flowing.
Lunch however was a poor affair. To begin with, the portions were miniscule. The presentation left much to be desired, and this substandard presentation was matched by the mediocre quality of the pork main course, which was soggy and overcooked.
I’d also flown the BKK-SIN sector in J with SQ, TG and LX, and also once with CX two years ago, and this latest meal indicated such a drastic decline of CX’s meal service that I’d have to rank it the poorest out of the lot. Given CX’s position as one of the world’s premier carriers, I thought the airline could lift their game in the food stakes a little.
The lovely dessert ended up saving the day – being full of flavour and of the right texture, it was a sure winner.
IFE
I did not make use of the IFE. However I wouldn’t have enjoyed what Studio CX really had to offer even if I had as only short features were shown due to the flight’s duration.
Despite the sub-par lunch, I enjoyed the short flight on CX, thanks to the great set of crew I got. The junior FA was a little reserved initially but let her guard down eventually. Both the Senior Purser and the Purser were cheeky and entertaining characters who made my time on the aircraft a fun one. I think the light load, and thus optimum crew-pax ratio helped. The stellar crew more than made up for my grievance with the food.
We landed early in Singapore’s Changi Airport. And as I’ve come to expect from Changi – no queuing was necessary at passport control and despite the lack of queues, my bag was already waiting for me on the carousel when I emerged from immigration.
Next: AK6352 JHB-KUL, LCC