QR Al Safwa First Class Lounge
Sep 27, 21, 8:22 am - Wikipost
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May 10, 22, 4:53 am
#2581
Join Date: May 2021
Posts: 321
Originally Posted by SKT-DK
You are absolutely right - the menu is the same as many years ago, the only change is that the food has become much more bland 
Previously it was a thin cut (sliced through again the long way) and always cooked well done. But the one I just had was a thick cut and we had a long discussion about how I wanted it cooked and it came out definitely pink. The veg were all crisp and tasty too and a peppercorn sauce was served.
Some may prefer more seasoning of course but I was pleasantly surprised after reading some of the recent comments here. Perhaps it helps that I am here at a quiet time?
May 10, 22, 10:19 am
#2582
Join Date: Feb 2018
Location: Brooklyn, NYC
Programs: DL Diamond Medallion, QR PC Platinum, Marriott Bonvoy Platinum
Posts: 453
Originally Posted by KingCanute
I'm in AS now, and in the name of scientific research have just had the fillet steak. It may not be what you might get in a specialist steak house or a Michelin starred restaurant, but I would say it has definitely improved since before covid.
Previously it was a thin cut (sliced through again the long way) and always cooked well done. But the one I just had was a thick cut and we had a long discussion about how I wanted it cooked and it came out definitely pink. The veg were all crisp and tasty too and a peppercorn sauce was served.
Some may prefer more seasoning of course but I was pleasantly surprised after reading some of the recent comments here. Perhaps it helps that I am here at a quiet time?
Previously it was a thin cut (sliced through again the long way) and always cooked well done. But the one I just had was a thick cut and we had a long discussion about how I wanted it cooked and it came out definitely pink. The veg were all crisp and tasty too and a peppercorn sauce was served.
Some may prefer more seasoning of course but I was pleasantly surprised after reading some of the recent comments here. Perhaps it helps that I am here at a quiet time?
May 10, 22, 11:22 am
#2583
Join Date: Oct 2013
Location: Doha, Qatar
Programs: Qatar Airways Privilege Club Platinum; Accor Le Club Platinum
Posts: 858
Originally Posted by KingCanute
I'm in AS now, and in the name of scientific research have just had the fillet steak. It may not be what you might get in a specialist steak house or a Michelin starred restaurant, but I would say it has definitely improved since before covid.
Previously it was a thin cut (sliced through again the long way) and always cooked well done. But the one I just had was a thick cut and we had a long discussion about how I wanted it cooked and it came out definitely pink. The veg were all crisp and tasty too and a peppercorn sauce was served.
Some may prefer more seasoning of course but I was pleasantly surprised after reading some of the recent comments here. Perhaps it helps that I am here at a quiet time?
Previously it was a thin cut (sliced through again the long way) and always cooked well done. But the one I just had was a thick cut and we had a long discussion about how I wanted it cooked and it came out definitely pink. The veg were all crisp and tasty too and a peppercorn sauce was served.
Some may prefer more seasoning of course but I was pleasantly surprised after reading some of the recent comments here. Perhaps it helps that I am here at a quiet time?
May 10, 22, 3:15 pm
#2584
Join Date: May 2021
Posts: 321
Originally Posted by fender5787
Genuinely curious what that discussion entailed, as I had a filet there in march and though I asked for medium-rare, the thing came out like a hockey puck.
May 10, 22, 4:10 pm
#2585
Join Date: Jan 2016
Location: South Africa
Programs: QR PC Platinum
Posts: 359
Originally Posted by KingCanute
Well yes, that was my previous experience too. But today I was asked how I would like it cooked "medium rare, medium well?" I replied that I thought they only came well done but usually I would order rare, and he went off saying he'd ask for medium rare. And a juicy pink thing returned some time later. Strange things are happening
May 10, 22, 9:07 pm
#2586
Join Date: May 2006
Programs: Qantas Plat
Posts: 120
Is Qatar First Class Lounge the same as Al Safwa? I can't seem to purchase AS online with a J booking but states the Qatar First Class Lounge is included. Only Qantas Platinum. I'm presuming it isn't but then wondering why I can't purchase access to AS.
Last edited by pushka; May 10, 22 at 9:14 pm
May 10, 22, 9:13 pm
#2587
Join Date: Dec 2002
Programs: QR Plat
Posts: 2,275
Originally Posted by pushka
Is Qatar First Class Lounge the same as Al Safwa? I can't seem to purchase AS online with a J booking but states the Qatar First Class Lounge is included. Only Qantas Platinum.
-A
May 11, 22, 1:57 pm
#2589
Join Date: Sep 2008
Location: NYC
Programs: UA GS, SPG Plat
Posts: 261
Originally Posted by pushka
Is Qatar First Class Lounge the same as Al Safwa? I can't seem to purchase AS online with a J booking but states the Qatar First Class Lounge is included. Only Qantas Platinum. I'm presuming it isn't but then wondering why I can't purchase access to AS.
May 11, 22, 2:41 pm
#2590
Join Date: Jul 2005
Posts: 701
Originally Posted by KingCanute
I'm in AS now, and in the name of scientific research have just had the fillet steak. It may not be what you might get in a specialist steak house or a Michelin starred restaurant, but I would say it has definitely improved since before covid.
Previously it was a thin cut (sliced through again the long way) and always cooked well done. But the one I just had was a thick cut and we had a long discussion about how I wanted it cooked and it came out definitely pink. The veg were all crisp and tasty too and a peppercorn sauce was served.
Some may prefer more seasoning of course but I was pleasantly surprised after reading some of the recent comments here. Perhaps it helps that I am here at a quiet time?
Previously it was a thin cut (sliced through again the long way) and always cooked well done. But the one I just had was a thick cut and we had a long discussion about how I wanted it cooked and it came out definitely pink. The veg were all crisp and tasty too and a peppercorn sauce was served.
Some may prefer more seasoning of course but I was pleasantly surprised after reading some of the recent comments here. Perhaps it helps that I am here at a quiet time?
May 11, 22, 3:58 pm
#2591
Join Date: May 2006
Programs: Qantas Plat
Posts: 120
Originally Posted by ohstewardess
I’m having the same issue on my outbound. On my return however I can purchase Al Safwa access. Why can’t I on the outbound?
May 12, 22, 5:56 am
#2592
Join Date: Oct 2005
Location: DUB / DXB
Programs: EK Gold, BA Gold
Posts: 2,400
In the interest of fairness, i have to report that i was back in AS lounge on monday night, and the steak was excellent (medium), definitely cooked to order unlike previous times. The VC Le Grand Dame was flowing, and a lovely glass of red wine also. Staff were excellent. So, despite my first visit being unimpressive, i have to say i liked it second time around.
May 13, 22, 11:39 am
#2594
Join Date: Mar 2012
Posts: 3,036
I'm flying DXB-DOH-JFK soon, and my DXB-DOH flight is coded as first class while my DOH-JFK flight says business class.
In this case, can I use the AS lounge during my layover in DOH as I'm coming from a fist class flight connecting to business class?
In this case, can I use the AS lounge during my layover in DOH as I'm coming from a fist class flight connecting to business class?
