Sector - AKL-PVG
Flight number - NZ89
Class - Business
Seat - 3A
Aircraft - B777-200ER

The downside of flying NZ, apart from the big detour, was the unfriendly connecting times at AKL. I wound up with a 6 hour connection on the outbound - an awkward length of time in that it's too short for enjoying a little visit downtown, and long enough to get thoroughly bored.

After the QF Flounge, NZ's lounge at AKL (which also functions as the *A lounge) was somewhat of a downer - as nice of a lounge as it was as a business class lounge. I did what I could to pass time - from going for the complimentary massage for Business Class and NZ Gold elite pax, to debating the James Hardie asbestos controversy with a group of lawyers sitting beside me. I was careful to pace myself with the lounge's diverse range of wines to avoid getting too sloshed and missing my connecting flight.

fast forward to boarding time...


Look what I saw along the way to the gate

I made my way to the Auckland Zoo, oops AKL boarding gate, as soon as boarding for my flight was announced in the lounge. Boarding was performed by row numbers, but Business Premier and *G pax could board at their own leisure. Again, no priority lanes had been set up. Boarding could've been orderly had it not been for massive swarm of gate lice, consisting of almost the entire plane-load, all overwhelming the GAs without regard to which rows they were actually seated in. I was glad that the GAs firmly turned people who boarded out of turn away.



The mood lighting on the 772ER created a very pleasant vibe. The flight went out only half full in J, and we each had a few seats to ourselves which was handy when my seat refused to recline later in the flight. The 772ER J cabin was pleasant enough, however would not have been as nice if full. I still prefer the nose of the 744.





Once onboard I was greeted by the cabin crew member (whose name I sadly forgot) in my aisle who offered to hang up my coat. The PVG sector is crewed entirely by NZ's PVG base, and the flight consisted entirely of mainland Chinese crew members along with 2 Kiwi supervisors (the Inflight Service Manager and the Inflight Service Coordinator, who worked in J and Y respectively). The Chinese crew spoke immaculate English.

The wine guide, menu and amenity kit were already sitting on my ottoman when I got to my seat. A pair of slippers was also handed out.





I am most impressed by NZ's wine list, and being a huge fan of New World wines I was even more impressed by NZ's serious attempt to showcase the finest of NZ wines to the rest of the world. The wine list was one of the best I've ever seen on any airline in any class (not including champagnes), not only for its quality but also the passion in the national wine industry that was evident in the comprehensive wine guide which was more like a mini Bible to Kiwi wines. A very delicious pinot noir from Central Otago was served on this flight and I altermated between the pinot and the bubbly stuff. Champagne was meant to be a choice of Veuve Clicquot NV or Laurent-Perrier NV but it seemed like only the former was available.


NZ's comprehensive selection of wines

The design of the amenity kit did not look too exciting, but it was practical. Being plastic, I could use it to hold little tubes of LAGs to meet airport security rules. Inside was a tube of very nice lip balm and luggage refresher from a Kiwi skincare company, as well as the usual necessities such as a dental kit, eye shades etc.

The initial drinks service was incorporated with dinner. The cabin crew member attending my aisle, whilst completely lovely and competent in every other manner of her duties, appeared to have a glaring inability to open Veuve Clicquot bottles. One of the NZ crew trainers I know had explained that they were not allowed to open champagne bottles in the cabin as the pressure would cause a mess. But even so - instead of taking the bottle back to the galley to be opened, she elected to 'borrow' the already opened bottle from her colleague in the opposite aisle. This then resulted in a game of Veuve ping pong with the bottle passed back and forth between aisles, and which somewhat delayed the meal service.

Dinner was generally of a high standard, especially when washed down with pinot noir and Veuve Clicquot. Chopsticks were provided alongside the regular metal cutlery, wich was a nice touch considering the nature of the flight.

The Japanese-influenced seafood platter started off the meal beautifully:


I followed up the seafood with some quality Kiwi lamb loin, which was served with some gorgeous pea puree:


We were then sweetened up by ice cream:


Which was followed by a flavourful cheese and fruit plate:


I declined the tea/coffee, opting instead to have some pre-bedtime tipples.

My bed was made when I was ready to go to sleep. This took longer than it should have as the controls on my seat had malfunctioned and the bed had to be flipped over manually. Coupled with the sumptuous duvet, the bed was supremely comfortable and was easily the best in its class (Disclaimer: I've sadly not tried the new SQ business class product.). I slept like a baby, only to be woken up when the lights turned on for breakfast.





We were served a pretty good breakfast that fueled me up well. As a fan of hot breakfasts on planes, I'm pleased that the omelette had just the right texture.







I asked for a glass of post-breakfast champagne, but was told that the drinks have all been stowed. I then pointed out that the bar hasn't yet closed. The FA then served me a Veuve Clicquot that was left over from dinner - which was of course warm and flat. She seemed bewildered that I'd make such a request. Clearly the PVG crews still needed some training on the diverse drinking cultures of the world... an opinion which was also shared by some senior crew members I spoke to on my return flight.

The ISM came around to make small talk and advised me on the various sites of interest in Shanghai. Like the previous flight, I was also not referred to by name... and like the previous flight, I was once again chosen to fill in an inflight survey to which the total lack of being referred to by name factored into my response.

We arrived in PVG earlier than scheduled, and immigration/customs were quiet. I was out of the airport and in my taxi heading towards the Westin within 20 minutes of disembarking! The journey to the hotel on the other hand left a lot to be desired...

Full menu here.
Wine list here.

Next: The Wesin Bund Centre Shanghai