Seat 2A

It’s that time of year again… Then again, for a guy who’s averaged over 150,000 miles of flying per year over the past twenty years, when it comes to flying somewhere, anywhere, I suppose it’s almost always “That time of year”. More to the point, it’s typically that time of year in early spring or autumn when I often put together some big, convoluted trip involving trains, planes and maybe a ferry or two to some distant corner of the planet. Some of you may even recall past trips where I've reported on traveling to or through places like Australia, Laos, New Zealand, Pennsylvania, South Africa, Chile, Canada, Fiji, Argentina, North Carolina, Finland, Thailand… even North Dakota for a couple of days.

Anyway, here's hoping you enjoy our shared trip together. No need to push the "Like" button. The memos of them just clog up my message board anyway. If you enjoy the report, great! But with so many great reports being posted here each day, there's really no time to respond to all the ones you like. Just enjoy and move on to the next one.

Last year, in the Fall of 2022, I made my first proper visit to Bali. By proper, I mean I treated Bali as a destination rather than a brief layover as part of a larger trip, such as I did in 2017 when I spent only three days there. This time I flew straight to Bali (EWR-SIN-DPS) and booked myself a Deluxe Suite – the finest accommodation available – at the Bali Tropic Resort in Nusa Dua, located just a half hour’s drive south of the main airport at Denpasar.

Veteran readers of my reports from twenty years ago will recall that I had no qualms about staying in budget accommodations such as hostels and extremely basic – and inexpensive – hotels. I even slept in airports - intentionally - and still would if my back were up for it. For the most part, I’m still okay with budget accommodations, but on the whole I've upgraded the quality of my overnight accommodations over the years. While you won't find me attaining status with the Marriotts, Hiltons or Sheratons of the world, for the past three years I've maintained Diamond Status with both Choice and Wyndham Hotels. The only thing I won't do anymore is dormitory bunkrooms at hostels. And, every once in a while I'll splurge and shell out a couple hundred bucks to stay in a place of historical significance, like Denver's Brown Palace Hotel.

In any event, I so enjoyed my first visit to the Bali Tropic in December 2022 that I came back for 17 days in January 2023 and for 23 more in March. After three separate stays, the resort considers you part of the Bali Tropic “Family”, and then you become eligible for discounts on room stays, so that was a nice bonus.

Discount or no discount, I cannot imagine staying anywhere else in Bali. The island sports a nice variety of world class resorts, but even if I were a billionaire; the people, the grounds and the vibe of the Bali Tropic will always be my Balinese home.

And so it is that I’m getting ready to set off on my fourth visit to the Bali Tropic. On the previous three trips, I was able to use Alaska Airlines’ Mileage Plan to book Business Class award travel via Singapore Airlines. This translated to extremely convenient itineraries involving nonstop flights from the US to Singapore, whence I’d connect to a short two hour flight down to Denpasar.

Alas, times have changed for the worse at Alaska’s Mileage Plan with regard to mileage redemption for Business or First Class international travel. Although Alaska boasts partnership with thirteen OneWorld Alliance airlines and fourteen independent airlines with which you may also earn or redeem miles, Premium Class award travel has become considerably more difficult to find availability for.

This is especially true for First Class award travel. Occasionally, a seat on British Airways or American may pop up, but BA’s awards come with additional fuel and security surcharges that often total well over $600.00 USD while American’s International First Class is is only offered on flights operated with its 777-300 aircraft.

If you’re within a week or two of your desired departure date – rarely ever more – you might get lucky and find a seat with Japan Airlines, mostly into or out of Dallas. As for longtime OneWorld stalwarts Qantas and Cathay Pacific – your odds of using Alaska’s Mileage Plan to find a First Class seat these days are right up there with winning the Powerball lottery. Don’t believe me? Go ahead and try.

Business Class used to be pretty easy to come by with JAL and Fiji Airways, but that’s not the case anymore. It’s still easily found with many Qatar Airways flights, but typically at a cost of 170000 to 255000 miles one way. BA is also reliable for Business Class award space, but again, be prepared to pay those hefty additional security fees and taxes. Even more extreme is new partner Starlux, a Taiwanese airline that’s said to offer an excellent Business Class but at a hefty price tag of 350000 miles. One Way! (NOTE: Since I wrote this back in March, Starlux has lowered the mileage requirement for its one way trans-Pacific Business Class awards to a mere 250000 miles one way.)

Back when Emirates was a partner with Alaska, its First Class awards started out at 100000 miles one way. Later, as a result of unabashed credit card churning (including seminars on how to do so), the one way First Class award was raised to 180000 miles.

As for Singapore, its one way U.S. to SE Asia First Class award was initially listed at 200000 miles, but I've yet to ever seen one offered. Anywhere in the world. Ever. One way Business Class awards were going for 100000 miles, and were fairly easy to come by last year. I haven’t been able to find any SQ award space lately – regardless of class – even on short, intra-Asian flights like SIN-SGN. That said, Singapore is a Star Alliance carrier, so I suppose I should count myself lucky that as a OneWorld member, I was able to book so many Business Class award flights last year.

On a positive note, across the spectrum of its twenty-seven airlines with which you can redeem mileage for award travel, Alaska’s Mileage Plan does offer quite a nice diversity of affordable destinations worldwide. For example, if you don’t mind sitting in Economy, you could travel from the U.S. to Indonesia for as little as 42500 miles each way. Santiago can be visited for as little as 25000 one way, while much of Europe can be visited starting for just 22500 each way. No doubt there are plenty of people out there who would happily jump at the opportunity to squeeze into Economy seats at these award levels, so I doubt guys with my complaint will ever garner much sympathy.

Perhaps I should have seen the writing on the wall last spring, when I was trying to book a seat home from Denpasar. I had spent days checking out all the angles – via Asia, Europe or Australia. I did find one option where I could fly Australia’s Jetstar from Denpasar down to Adelaide for $115.00 USD, then use a 55000 mile Qantas Business Class award from Adelaide to Honolulu via Sydney. The connections were awful though, and there were no reasonably priced award or revenue seats out of Hawaii back to Alaska. Finally, I tossed in the towel and plunked down $2400 for a one way Business Class ticket from Jakarta to San Francisco using Etihad from Jakarta to Abu Dhabi and on to New York, then connecting to Jet Blue’s Mint transcon service across the country to San Francisco. I even scored one of those highly coveted throne seats on Jet Blue’s A321 – the ones with the extra space and the sliding privacy doors. And, I logged my first flights with Etihad and Garuda between Denpasar and Jakarta, allowing me to chalk up my 204th and 205th airlines flown. I know, I know… mere peanuts compared to what most you have probably flown, but still, this was pretty exciting for a small timer like myself!

Now I imagine some of you might be wondering why I didn’t write a trip report for that attractive collection of flights with Etihad and JetBlue that got me home from Denpasar. Well, I actually had a trip report well and truly started, including pictures and descriptions of a couple of nice lounges in Denpasar and Jakarta. Unfortunately, either during a visit to Ubud or via some suspiciously undercooked food at the lounge at Jakarta, I contracted a nasty bacterium that caused me to fall ill about an hour into the flight from Jakarta to Abu Dhabi. I carry a basic First Aid kit with me, and it includes an old, glass thermometer. I checked my temperature while at the hotel in Abu Dhabi and it was almost 104�F! Although I felt marginally better the next day, I still wasn’t out of the woods. Now I had diarrhea to contend with. Thankfully, I slept through most of the flight between Abu Dhabi and New York and drank plenty of water along the way, but it was not a pleasant passage. Indeed, it thoroughly prevented me from enjoying Etihad’s Business Class service to the fullest, with the result being that I ate very little and since I’d spent so much time sleeping, there was little I was able to report upon. I can report that while Etihad's overall service was pretty nice, I wouldn’t say it’s on the same level as Emirates or Qatar. It is a solid product though, and I would happily fly with Etihad again.

To make a long story short, I visited an Urgent Care clinic shortly after arriving back in the U.S. and it was later determined that I’d ingested Campylobacter bacteria, a rather common bug endemic to Indonesia as well as many other third world countries. It was serious enough, however, that upon my return home to Alaska, I received a call from the State Health Department, just to make sure I wasn’t still symptomatic and to be sure to check in with them should that change.

But enough of the past! On to my present day endeavors –

With Singapore Airlines no longer offering award travel through Alaska’s Mileage Plan, I had to get creative with finding premium class award space. The old First Class award pipeline using JAL through Tokyo or Cathay Pacific through Hong Kong appears to have dried up, with each airline offering only sporadic Economy Class availability for the most part. As for Starlux and its ridiculously priced one way Business Class awards – a fool and his money are soon parted, and I fly too hard while earning my miles to frivolously toss them away on such an expensive award. Even if I had millions of miles in my account – there is no in-flight product – First or Business – that is worth 250000 miles to me.

I might add, I wasn’t solely focused on flying into Denpasar. I would just as happily have used award travel just to get nearby, i.e. Jakarta, Singapore or Kuala Lumpur, because the local fares between those points and Denpasar are all very reasonable. Even Australia would work because of the attractive fares offered by LCC Jetstar from a variety of Australian cities up to Bali.

I even looked at booking BA through London to somewhere in Europe or the Middle East. Back in the good old days (early 2000s), BA used to offer a fair bit of Premium Class award space between the U.S. and Africa, Southeast Asia and Australia. Alas, now BA’s awards extend beyond London only to Europe, the Middle East and a smattering of Economy awards to India and Singapore. But again, most of BA’s Premium Class awards come with over $600 in extra fees, plus I’d still have to expend more miles and/or money to get from wherever BA dropped me onward to Indonesia.

Qatar Airways is an excellent source for Premium Class mileage redemption through Alaska’s Mileage Plan, but as noted earlier, most of its Business Class awards were going for 170000 to 255000 miles each way. Ah, but the key word is “most”. Every now and again, the persistent, diligent and lucky researcher could be rewarded with an 85000 mile Business Class award. That would be me. (NOTE: These 85K award levels are no longer offered for intercontinental travel)

I should note that I don’t employ any of those new fangled search engines or tools like expertflyer.com. I probably should – it might save me some time, but I’ve been doing this stuff the old way since I was a kid and since that way has always served me well, I just stick with it. Plus, I enjoy the hunt. I go at it with all the fervor and persistence of a hopped up meth-head on a 3am high.

What that means is I go online to the alaskaair.com website and start plugging in various city pairs. In the case of Qatar, it flies into twelve US gateways, so they all needed to be checked within the date range I was looking for. One benefit of Alaskaair.com’s displays is that they show a number of days on either side of the target date that was input, so I can check about a ten-day window that much more easily.

Eh – what’s this? There’s an 85000 mile Business Class award available between Houston and Doha on March 22nd. Hmm…Can I use it to get any closer to Indonesia, like say…Colombo, Sri Lanka or anywhere in India? No. It turns out that at the time I was investigating these options, Qatar’s one way awards from the U.S. were only good to regional Middle East destinations or Africa. Travel to Indonesia would require two separate awards. That has since changed, but more on that in a moment.

Well alright then, just for fun, what about Houston to Amman? Because, from past experience I’d noted the award redemptions from Amman onward to Asia were no different than they were out of Doha. I spent a few days in Amman two years ago and had a good time. I wouldn’t be averse to a short return visit if the price were right.

Hmmmm – this looks nice! I can fly aboard Qatar’s A350 Business Class Q-Suite from Houston to Doha and then, following an overnight stay in Doha, I can continue on to Amman in First Class aboard an A330-200 marketed as a Qatar Airways flight, but listed as being operated by Oman Airways. This would be great because not only would I get an additional two hour flight in International First Class at no additional cost, but I’d also get to add Oman Airways to my collection of 205 airlines flown so far.

Right on! Book it, Danno!

Continuing from Amman on to Bali, it looks like I’m going to have to fly into Jakarta since the only airline showing any availability to Denpasar via Alaska’s awards – Qatar Airways – shows only Economy Class available on its single daily flight from Doha into Denpasar. Jakarta however is served by three flights a day, and Business Class is available on the two morning flights on the 25th. The downside of this is that I wouldn’t be able to spend any time in Amman, basically flying out in First Class, then turning around and coming back to Doha that same evening in the back of the plane. I could’ve continued on to Jakarta that night via a 130am redeye, but Qatar’s Business Class service is nice enough that I’d prefer to be conscious and enjoying it throughout the flight.

So, I’ll depart Doha later that morning at 850am, hopefully enjoying a breakfast and a lunch enroute aboard the nine hour flight. I’ll overnight in the Jakarta Airport Transit Hotel, and then continue on to Denpasar the next day aboard a Garuda 737.

Total mileage redemption from Amman to Doha to Jakarta came to 70000 miles.

Here's the total itinerary:

Day 1: Qatar Airways Business Class - Houston to Doha - A350-1000
Day 3: Oman Airways First Class - Doha to Amman - A330-200 85000 miles + $58.00
.......... Oman Airways Economy Class - Amman to Doha - A330-200
Day 4: Qatar Airways Business Class - Doha to Jakarta - 777-300 70000 miles + $76.00
Day 5: Garuda Airlines Economy Class - Jakarta to Denpasar - 737-800 $117.00

It was tempting to consider flying one of the many budget airlines offering service between Jakarta and Denpasar, but upon further review – literally reading reviews on sites like Skytrax – I was scared off due mainly to these airlines having a propensity for last minute flight cancellations and haphazard baggage service.

Alright then, so that takes care of getting from the U.S. to Bali. 155000 miles for the two Qatar awards, plus $117.00 for a coach seat on the hour and a half hop from Jakarta to Denpasar. And $134.00 in additional taxes and fees.

In some ways, it’s painful to acknowledge how much times have changed with regard to award mileage redemption for Premium Class travel. Back in 2002, when I submitted my first trip report covering international First and Business Class travel here at FlyerTalk, I had booked roundtrip First Class on British Airways – including First Class on Alaska from Fairbanks to the gateway cities and back – from Alaska to Melbourne, Australia for 150000 miles – or 75000 each way. Over the next eight years, I booked six of those BA awards. Some of you may also remember the many trips I made aboard Cathay Pacific’s First Class between the U.S. and South Africa via HKG – again for 150000 miles round trip. As recently as 2022, I was able to book First Class on Japan Airlines from Asia to the Chicago for 75000 one way. Those were the days, my friends...

That said, I guess I’m okay with paying 155000 – for travel on Qatar. I wouldn’t shell out that amount for travel on a U.S. airline’s Business Class. On Qatar so far, the flights, the service and the overall adventure have been well worth it.

As for those who could never justify paying 155K to get to Indonesia when they could have gotten there for a mere 42.5K, I wish them well way back there in row 37. While it’s true that we all arrive at the same time, for people like me – and perhaps a few of you FT readers as well - the thrill of cruising high above terra firma in a comfortable and spacious First or Business Class suite whilst sipping fine spirits and enjoying a multi-course gourmet meal will forever more be worth some added expense – in whatever form that may take. Another way of putting it is this: Luxury, once experienced, becomes necessity.

Be that as it may, before I move on to the return itinerary, let’s take a short look at life in seat 37K as opposed to life up in suite 2A…



The View From Seat 37K


The View From Suite 3K


And hey, who can forget the giddy anticipation of watching the drink and meal service carts parked way up there at about row 21 slowly inching their way back to you in row 37? It is said that patience is a virtue, and that good things come to those who wait. Well I guess you’ll find out.



Cocktail Hour in Economy


Feeding Time in Economy


Meanwhile, up in the pointy end of the plane, let’s visualize the good life up front at mealtime…



Cocktail Hour in the Forward Cabin
Cathay Pacific ~ Johannesburg to Hong Kong


Caviar Course
Asiana ~ Frankfurt to Seoul


Appetizer service
Qatar Airways ~ Houston to Doha


Soup Course
American ~ Dallas to Santiago


Salad Course
Austrian ~ New York to Vienna


Dinner is Served in the Forward Cabin
Emirates ~ Seattle to Dubai


Dessert Course
British Airways ~ London to Bangkok


Cheese and Port
Japan Airlines ~ Tokyo to New York City


Yep. I know where I won’t be sitting on those ten hour intercontinental flights.

Any any event, I’ll spend two weeks on Bali, and then it’s back home to Alaska and another summer – my 37th – in Denali National Park. Looking at Bali and Alaska’s respective locations on a world map, one would logically surmise that the journey home would route across the Pacific to the U.S. west coast. In years past, that would likely be true for award travel options. Alas, as mentioned earlier, it would appear that Singapore Airlines is no longer offering award redemption through Alaska’s Mileage Plan, though it does remain a partner upon whom one can still earn mileage. Cathay and Japan Airlines, once reliable options for trans-Pacific First Class service, now offer only an occasional Economy Class trans-Pac seat and – if you’re lucky, an intra-Asia Business Class seat. First Class? Pfft! Fuhgeddaboudit!!

Be that as it may, after much searching and multiple bottles of Maker’s Mark, I managed to cobble together an acceptable trip home, but I had to get pretty creative to do so. Here’s what I came up with –

Day 1: Batik Air Business Class – Denpasar to Jakarta – 737-800 $140.00
Day 2: Sri Lankan Airlines Business Class – Jakarta to Colombo -A321-NEO 40000 miles + $40.00
Day 3: Sri Lankan Airlines Business Class – Colombo to Kuwait - A321-NEO 30000 miles + 139.00
Day 5: British Airways Business Class – Kuwait to London -787-10
Day 6: British Airways First Class – London to San Francisco - A380-800 90000 miles +$330.00

Does adventure still exist in the realm of commercial aviation? Some might argue that true adventure existed only in the days of treetop hugging Ford Trimotors or island hopping Pan Am flying boats. Some might even extend that perception to the days of Lockheed Constellations and the advent of early jetliners such as the DeHavilland Comet.

I would counter that the opportunities for adventure are continually evolving, and this is especially true when piecing together international itineraries involving disparate flights operated by airlines famous and occasionally infamous.

I’d like to think that the routing presented above has potential to be quite adventurous. I’ve flown Batik Air before. It’s one of those so called “boutique airlines” that offer full service and a Business Class cabin aboard its 737s and A320s with large, spacious recliners offering an impressive 45” of pitch. The onboard meals are pretty good, too. I’m also really excited about my two flights with Sri Lankan, if only because they’ll represent my 207th airline flown. Collect ‘em all! I say. (Except for the little prop operators). I’ll have a full day in Kuwait with an air-conditioned room at the downtown Ramada Inn. Ramada’s are different overseas. Here in the U.S. they’re an average two-star brand for the most part, but overseas they’re generally quite a bit nicer – a solid three star at prices much more affordable than the average Hilton or Hyatt.

On day five it’s on to London aboard BA’s 787-10. I’m looking forward to checking out BA’s well regarded Club Suite as well as its overall long distance Business Class service, something I’ve only experienced via its dreadful Club Europe product offered aboard an A320 I flew back in 2022 on a five hour hop from Amman to London.

I’ll overnight at the Holiday Inn Express at Heathrow’s T4, which will allow me to conveniently access whatever terminal (Hopefully T5) my next day’s flight to San Francisco will be departing from. Being as I’m in First Class across to SFO, I’m envisioning a nice breakfast of Eggs Benedict in the Concorde Room before strolling aboard BA’s A380 for the eleven hour flight to SFO. I’ve logged ten flights aboard A380s, eight with Emirates and two with Qantas – all of them in First Class. I’m excited to add BA to the collection.

So then, rather than drag you along through descriptions of the Alaska First Class and Southwest Economy Class flights that transported me from my home outside Fairbanks, Alaska down to Denver and on to Houston, let’s start this report off with my departure from Houston’s George Bush Intercontinental Airport aboard Qatar Airways’ highly regarded Business Class service to Doha, Qatar.

P.S. Don't forget to find yourself a comfy chair, and bring some food and drink along for the ride. Even reading, it's a long haul out to Bali and back - 29000 miles by air and just over 35000 words of print.

Seat 2A

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, crudit�s 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, crudit�s, 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 � 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 pi�ata, 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, Pu�ata returned with a tray bearing a crystal clear flute of Laurent-Perrier La Cuv�e 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 Cuv�e Brut � France
Alfred Gratien Brut Ros� � France

White Wine
Carmel Road Monterey Chardonnay 2021 � California
Montes Outer Limits Sauvignon Blanc 2022 � Chile
Dopff & Irion Cuv�e Ren� Riesling 2022 � France

Red Wine
Ch�teau Cos Labory Grand Cru Class� Saint Est�phe 2014 - France
Yalumba Samuel�s Collection Barossa Shiraz 2022 � Australia
Albert Bichot Moulin-�-Vent Domaine de Rochegr�s 2021 - France

Dessert Wine
Ch�teau de Rayne Vigneau Premiere Grand Cru Class� 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 A�ejo 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
Saut�ed 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 cr�me 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.

Pu�ata 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. Pu�ata concurred, and then read my menu choices back to me to ensure she�d recorded them correctly. Spot on! Thank you, Pu�ata.

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 Pu�ata 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 bouch�.



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 canap�s with the initial beverage service, but then few airlines do in Business Class. From my experience, the only airline ever to serve me canap�s 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 Pu�ata 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 Cuv�e Ren� 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 Ch�teau Cos Labory Grand Cru Class� Saint Est�phe 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 Cr�me Anglaise won�t make that much nicer. Bravo, Qatar Airways!



New York Cheesecake with Toasted Coconut
Poached peaches, cocoa ribs, pistachio crumble and cr�me Anglaise


What a marvelous repast! A true bounty of delicious food and drink, ably served and presented by the lovely Pu�ata 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 Pu�ata 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 saut�ed 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!


* * * < + > * * *

Seat 2A

Doha’s Hamad International Airport is a relatively new airport, having opened for business back in 2014. As we taxied into the terminal, it certainly looked attractive. And large. The airport is built over 22 square kilometres (8.5 sq mi) which is indeed pretty large, and yet in terms of overall land area, it is only the 27th largest airport in the world. Its terminal building covers 7,800,000 sq ft however, making its terminal building the 6th largest in the world.



Doha’s Hamad International Airport Terminal


Well, size is all well and good, but I’m most interested in the quality of the passenger experience. In that regard, Hamad International Airport is currently ranked as the second-best airport in the world, along with winning titles for ‘World’s Best Airport Shopping’ and ‘Best Airport in the Middle East’ for the ninth time in a row at the Skytrax World Airport Awards 2023, hosted at the Passenger Terminal Expo in Amsterdam. The year before, it actually was awarded the Best Airport in The World. According to the airport’s website, it hosts over 180 retail and dining options – including a Fendi Boutique with the first Fendi Caf� in an airport, a Ralph’s Coffee Shop, an Oreo Caf� as well as a Harrods Tea Room. While most of those names don’t mean anything to me, I couldn’t help but be impressed with the wide, airy concourses and the glittering food and retail areas. I found this airport to be every bit as attractive and welcoming as the Changis, Suvarnabhumis, Incheons or any of the other traditional standard bearers for modern terminal excellence.

For more information, here is a link to the airport’s website:

https://dohahamadairport.com/]Doha’s Hamad International Airport

Due to an ongoing spinal condition, I walk with a pretty good limp these days. I can limp along for three or four hundred yards, but some airports are just a bit too big for me. Having passed through Hamad International Airport two years ago, I knew it to be a large and sprawling facility, so I made a point of requesting wheelchair assistance upon arrival.

Waiting in the jetway as I exited the A350 was a uniformed airport employee and a very wide wheelchair, seemingly designed for a person much broader than I. Since it was slightly uphill through the jetway into the terminal, I offered to walk up into the terminal, but the nearby cabin crew and the airport employee wouldn’t hear of it.

Well, alright then. We loaded up my bag and day pack on my lap and made our way into the terminal where an electric cart awaited us. I was the only passenger. As I had checked no baggage and would be staying in rather than transiting Doha, we rolled along through the futuristic landscape of the concourse and terminal until I was transferred to yet another wheelchair. Shortly thereafter, we took an elevator a couple of floors down to what I assumed was the Immigration and Arrivals level.

As a Business Class passenger at Qatar Airways’ home airport, I had expected some sort of Fast Track type immigration procedure. What I got was much nicer yet. We entered into a small Business Class lounge specifically designed for immigration. The person pushing my wheelchair set me up at a comfortable seating area and offered to bring me something to eat or drink. I had assumed that this was just a comfortable place to wait until immigration was ready for us. I didn’t really need anything to eat or drink, but settled for a glass of juice. After about five minutes, the wheelchair returned and we headed off to the far side of the lounge where three or four immigration booths were located. Inside the lounge! We could have gone there straightaway, but my wheelchair driver simply assumed that I’d like something to eat or drink beforehand. Wow! Quite the service!

Immigration went smoothly – I was the only one there – and, after x-raying my bag, we continued on into the Arrivals Hall. Waiting there, amidst a bunch of other drivers, was a blue suited gentleman bearing a sign with my name on it.

Oh, this is just heavenly! Rarely have arrivals at a foreign – or domestic airport gone so smoothly. I had booked a reservation at the Radisson Blu Doha for two nights and had messaged beforehand that I’d like to take advantage of their shuttle service from the airport. By the time of my departure from Houston, I hadn’t heard from them and totally spaced using the wi-fi connection onboard my flight to find out. As such, I was prepared to take a taxi if need be. But no. Here was my ride – a full sized bus as it turned out – waiting for me and ready to go. Right on!

As for the Radisson Blu, what a marvelous hotel! I had generally understood the Radisson Blu brand to be a somewhat lesser version in both quality and expense to the main Radisson brand. And, my only previous experience with Radisson Blu – having come some seven years earlier at Moscow’s Sheremetyevo Airport property – certainly lent credence to that assessment. But this hotel – from the stylish entrance lobby to the professionalism of the receptionist to the size and quality of my room to the multiple on-site restaurants - this was clearly a four star hotel. And best of all, it only cost me $71.00 USD per night! Here’s a picture of my room:



Superior King Room at the Radisson Blu Doha


Later, the meal I had at the attractive Chinese restaurant – one of seven located within the hotel’s two towers – was one of the better Chinese meals I’ve eaten in a good while. Service, presentation, food quality – all were top notch.

To be honest, many of you may know me more for being one of the few FTers to willingly sleep in airports and stay in hostels and other budget accommodations. As such, I totally understand if for some of you Starwood Platinum status holders and the like, my recommendation of any particular property may carry no more weight than a tuft of goose down. However, for three years I managed the corporate arm of a travel agency in Colorado, and also worked for Frontier Airlines. In those capacities, I was blessed to visit and stay in many high quality hotels and resorts. I know a nice hotel when I see one, even if in years past I would happily settle for the cost savings over higher quality room accommodations.

That said, take it from me - should any of you ever find yourselves in need of high quality, exceedingly affordable accommodations while in Doha, especially if you’re just over-nighting between flights, I cannot recommend the Radisson Blu Doha highly enough.


* * * < + > * * *


Sunday March 24, 2024
Qatar Airways Business Class
Doha, Qatar to Amman, Jordan – 1080 miles
A330-300 ~ 350p – 705p

I love laid back days like this. I get to sleep in, enjoy a leisurely shower and morning coffee in my room, and then head down to the lobby for the 100pm shuttle to the airport. One of the primary reasons I chose to stay at the Radisson Blu was its free 24 hour airport shuttle. So far, I’ve been really impressed with the hourly operation, highlighted by on time, courteous drivers and clean buses.

My award ticket from Houston to Amman had four major attractions that made this quick day trip over to Jordan and back attractive to me. First, the mileage redemption was no different than if I’d simply flown IAH-DOH. Second, the DOH-AMM-DOH flights were listed as being operated by Oman Air – an airline I’d not yet flown. Third, on my IAH-DOH-AMM award, the segment between DOH-AMM was booked in First Class. And finally, the mileage redemption from AMM-DOH-CGK was no different than if I were flying only DOH-CGK.

Right on! For an old time av-geek like me, the chance to fly at no extra cost aboard a hitherto unflown foreign airline – in First Class no less – was a no brainer. No doubt the more pragmatic amongst us would consider this a huge waste of a day that could have been better spent exploring Qatar. I get it. But at the same time, the passion that has driven me to fly over six million miles aboard over two hundred airlines still burns bright. I can’t pass up an opportunity like this!

The shuttle bus dropped me off at Qatar Airways’ clearly marked VIP entrance. One look at me clambering down the bus steps with my cane and the staff immediately rushed forward and offered me wheelchair assistance. Well sure, why not? Thankfully, I was traveling light today - just my daypack, given that I’d be back in Doha tonight.

Qatar’s First Class check in area consists of about a dozen office type desk and chair set ups, each equipped with privacy dividers. Honestly, the two hour flight across to Amman is really more of a Business Class, but the ticket indicated First Class and so I’m eligible for all the attendant perks on the ground that even the rare long distance First Class passenger would enjoy.



Qatar Airways First Class Check-In at Doha


After finishing up at check-in, I was wheeled off to the Al Safwa First Class Lounge. According to Qatar Airways’ website, the lounge itself takes its inspiration from the architectural beauty of Doha’s Museum of Islamic Art, showcasing a blend of elegance and refinement with opulent features and captivating installations.

Well, that sounds quite nice, and indeed this is a very nice lounge. Still, I wasn’t overly impressed by the d�cor – at least in the dining area. I much prefer Emirates’ First Class Lounge at Dubai, or Asiana’s at Seoul. My own tastes run more toward dark wood and brass, and this lounge was high, wide and spacious but otherwise somewhat bland to me.

This was especially true in the dining room where the barren off white walls and floors, offset by dark wooden tables and burgundy chairs seemed more appropriate to a large industrial lunchroom.

Beyond that however, the service was as good as any premium airline lounge in the world. An attendant promptly showed me – and the wheelchair – to a table, after which arrangements were made to meet me later and transport me to gate B6. Menus were presented and drink order taken – a glass of Chivas 15 Year Old, please.



The view from my table looking out on the Al Safwa First Class Dining Room


Now then, what to order for lunch? I should have taken a picture of the menu. Suffice it to say there were a nice variety of appetizers and mains to choose from. While I pondered the possibilities, my drink arrived – with a ramekin of mixed nuts – and my table was set in very much the same manner that Qatar employs onboard its Business Class.

I opted to start with a tasty sounding Chicken and Corn soup. This was a good choice, for the soup was every bit as tasty as it sounded in print.



Chicken and Corn Soup


Moving on to the appetizer selections, I chose a spiced, cubed lamb appetizer. For me, lamb is a real delicacy and has been since the days of my childhood. About the only time I ever remember eating lamb when I was a kid was when we visited my grandparents. These days – in America at least – lamb is one of the great rip offs in the restaurant industry. Most menus that do offer lamb chops or a rack of lamb serve you these tiny little chops with very little total meat served. I remember enjoying much better – and affordable – roasted lamb counter meals in Australian and New Zealand pubs. Anyway, given that I’m not paying any extra for it, it’s nice to take advantage of a serving of lamb in whatever form it may take. My lamb appetizer was moist and flavorful – a nice welcome back to the lovely taste of lamb.



Cubed Lamb Appetizer


Bring on the main course, s'il vous pla�t! Or rather لو سمحت! I’d elected to go with the Wagyu Beef Steak. My understanding is that Wagyu means "Japanese cattle" and is not the name of a breed of cattle. The meat is increased in fat percentage due to a decrease in grazing and an increase in the use of feed, resulting in larger, fattier cattle. Fat is flavor, and Wagyu beef is generally considered superior. I’ve had it on a few occasions, but I’ve never found it to be that much better than meat I’d get at any good American Steakhouse. The best steak I ever recall eating was at Ruth’s Chris Steakhouse in Seattle, followed closely by one I enjoyed at Denver’s Brown Palace Hotel a few years ago.

Today’s steak was very nice, but not memorably so. That lasting memory would go to the delicious Australian Shiraz with which I accompanied it.



Wagyu Beef Steak and Shiraz


I closed out the repast with a serving of New York Cheesecake, which I asked my waiter to slice on the small side if at all possible. It was, and this cake washed down admirably with a cup of surprisingly good coffee.



New York Cheesecake & Coffee



For more information of the Al Safwa First Class Lounge, please click HERE for the Qatar Airways Lounge webpage.


I gotta say, I’m beginning to take a real liking to this wheelchair and golf cart assistance through sprawling airports the size of Doha’s Hamad International Airport. More to the point, I’d much rather regain my walking ability as best I can, but given where I’m at right now, the assistance through these large airports is very much appreciated.

Although I’m able to make my way down the jetway and into my seat, my wheelchair handler insisted on delivering me directly to the doorway of the aircraft. I don’t know the protocol for tipping for this type of service in Qatar, and in any event I didn’t have any Qatari Riyals anyway, so I tipped my handler $10 USD for his services. After all, he got me through check-in and security, delivered me to the First Class lounge, and then returned in a timely manner to get me to my gate.

It is always hugely exciting for me to board an aircraft of an airline aboard which I’ve never flown before. Ever since I was a little kid, my primary interest was from the perspective of being a passenger on the plane – not the pilot. I’ve never had a desire to actually sit at the controls and fly an aircraft. Nor have I ever had any interest in civil or military aviation. Right from the get go, I was all about 707s, DC-8s, 880s and flying aboard them as a passenger. And, even at a young age, I clearly recognized that First Class was the best place to be sat. The fact that we always flew Economy was never an imposition. At a young age with less than twenty flights to my credit, I was thrilled just to be flying. Even so, I knew where I wanted to be someday.

Keep in mind, too, that flying was a lot nicer back when I was a kid. It was a special event. People dressed up to fly and the airlines offered much more comfortable and spacious seats regardless of class. When flying between Denver and New York in the early seventies, I remember meals on TWA and United that in terms of quality and quantity were better than what’s being served on many domestic First Class services today.

Anyway, getting back on point here, I’ve always loved flying from the perspective of being a passenger, so even though I’ve logged perhaps three dozen flights aboard A330s with about a dozen different airlines, I’ve never flown aboard Oman Air’s A330-200 before. So, this is like a totally new airplane for me and as such, I’m excited to see what it looks like inside. What’s First Class like? What color is the carpet? What color are the seats? What’s the general ambiance of the interior? I know, I know… pretty boring stuff for most of you. Still, I am unrepentant. This is exciting stuff!

Waiting to greet me at the door to the aircraft were not the Oman Air flight attendants as I’d expected, but rather gray and burgundy clad Qatar Airways FA’s. So, when Qatar’s website indicated this flight was operated by Oman Airways, it meant it was a wet lease - where the lessor provides an aircraft and the flight crew, but not the cabin crew or any other aspects of the service. A member of the crew later informed me that Qatar had wet-leased three A330s from Oman Airways, whose pilots would fly us over to Amman and back while Qatar Airways crew worked the cabin.

So then, did I really fly aboard Oman Air? Well, yes and no. It was an Oman Air jet, piloted by Oman Air pilots, with Oman Air interiors; but every other aspect of the flight was handled by Qatar Airways. Ehhhhh…. I’m gonna chalk it up as my 206th airline flown. And, as an added bonus, the aircraft was A4O-DA, the very first A330-200 delivered to Oman Air back in September of 2009, almost fifteen years ago.



Oman Air A330-200
Photo credit to Chris Lofting


The aircraft’s middle age notwithstanding, I thought the Business Class cabin looked quite nice with attractive beige and brown seats enclosed in spacious off white suites. Although seats were arranged in Oman Air’s older 2-2-2 configuration, each suite offered its own personal access to the aisle.

With so many passengers and cabin crew meandering through and about the cabin during the boarding process, I was unable to get a good quality view of the overall cabin, but I did find these quality images, credited with gratitude to Points From The Pacific. Following the third picture is a link to the pointsfromthepacific.com’s excellent review of Oman Air’s Business Class.



Oman Air A330-200 Business Class Cabin
Points From The Pacific


Oman Air A330-200 Business Class Suite
Points From The Pacific


Oman Air A330-200 Business Class Suite
Points From The Pacific
https://pointsfromthepacific.boardin...-dubai-muscat/


Onboard service was Qatar Airways all the way, which is to say it was summarily excellent. Despite this being only a two hour and twenty minute flight over to Amman, separate menus and wine lists were distributed, followed shortly thereafter by a selection of non-alcoholic pre-departure drinks. I opted for a green minty concoction that was pretty good. Arabic coffee and dates were offered next, but not being a big fan of dates, I passed and instead turned my attention to the wine list and menu for this afternoon’s flight:



The Minty Green Pre-Departure Cocktail


WINE LIST

Champagne
Duval-Leroy Brut R�serve – France
Devaux Cuv�e Ros�e – France

White Wine
Carmel Road Monterey Chardonnay 2021 – California
Saint Clair Pioneer Block 6 Oh! Block Sauvignon Blanc 2022 – New Zealand
Dopff & Irion Cuv�e Ren� Riesling 2022 – France

Red Wine
Ch�teau Cos Labory Grand Cru Class� Saint Est�phe 2014 - France
Casa Silva Gran Terrior de la Costa Lolol Syrah 2021 – Chile
Albert Bichot Moulin-�-Vent Domaine de Rochegr�s 2021 - France

Dessert Wine
Ch�teau de Rayne Vigneau Premiere Grand Cru Class� Sauternes 2013 – France
Niepoort 20 Year Old Tawny Port - Portugal



LUNCHEON
Doha to Amman

Artisan Bread
Dip your bread or drizzle one of our fine olive oils on your favorite dish.
Monte Vibiano olive oils infused with balsamic vinegar, tomato chilli or
spicy lemon are available upon request

APPETIZER

Spiced Wagyu Beef with Tomato and Date Relish
Compressed melon, morel mushrooms and heirloom tomatoes

MAIN COURSES

Qatari Spiced Lamb Machboos
Machboos sauce, crispy onions and sultanas

Spinach and Ricotta Filled Chicken Breast with Balsamic Jus
Roasted baby potatoes and seasonal vegetables

Saffron Poached Turbot Fillet with Tomato Ragout
Persian pulau, asparagus and baby peppers

Pumpkin and Ricotta Mezzelune with Walnuts
Parmesan tomato salsa and green beans

DESSERTS

Pistachio Elba Custard
Served with caramel sauce

Kulfi Mascarpone Cr�meaux
Accented with fresh mangoes

Tropical Fruit Salad
With Yuzu syrup



I’ve flown aboard quite a good number of midrange First and Business Class flights, but I don’t believe I’ve ever been offered such a wide selection of food and drink on a mere two and a half hour flight. And not only a wide selection, but some very nice sounding foods and wines. The wine list in particular is very similar to what I was offered on the thirteen hour flight between Houston and Doha.

Shortly after we’d pushed back and dispensed with the safety briefing, my lovely Flight Attendant, Miriam, stopped by to take my order for the upcoming meal.

Well now, it all looks so good… Let’s start with the Wagyu Beef appetizer, followed by the Spinach and Ricotta Filled Chicken Breast with Balsamic Jus. Oh, and to drink… let’s try one of those Leffe beers, please.

Our near fifteen year old Airbus still had a good bit of giddyup as she thundered down the runway and took to the air after a mere 27 seconds. We climbed smoothly through the clouds and haze surrounding Doha, and soon emerged into the bright blue skies of the troposphere. Ah… that’s so much nicer. It’s also nice to have a window seat with unfettered access to the aisle. I reclined my seat a bit and took in the ambiance…

My reverie was interrupted briefly when Miriam returned with my beer and a ramekin of mixed nuts. A friend of mine is a big fan of Leffe, so I decided now would be as good a time as any to try it out. Alas, the flavor was not to my liking, so I traded it out for a glass of ice water and awaited the arrival of my appetizer.



Leffe Ale and Mixed Nuts


Spiced Wagyu Beef with Tomato and Date Relish
Compressed melon, morel mushrooms and heirloom tomatoes


Wow! In both presentation and flavor, this Wagyu Beef appetizer was one of the tastier that I’ve enjoyed, regardless of class. The meat was tender, pink and flavorful and, hard though it may be for some of you oenophiles to accept, the water made a delicious accompaniment!

Moving on to the main course, I was once again quite pleased with both the presentation and flavor of the stuffed chicken breast. It bore delectable evidence in support of Qatar’s current standing as purveyor of The World’s Best Business Class Dining. Just look at that picture! It almost makes you wish you had a fork and knife in hand and could eat right through the picture…



Spinach and Ricotta Filled Chicken Breast with Balsamic Jus
Roasted baby potatoes and seasonal vegetables


Throughout the flight, service from Miriam couldn’t have been nicer or more attentive. She tried to talk me into one of the delicious sounding desserts, but I was simply too full. Instead, once the tray and linens from my meal had been cleared off, I attempted to locate the electrical outlet and plug in my laptop for a bit of work on this trip report.

Oman Air’s A330s may certainly wear their colors well, but I found their Business Class seats to be poorly designed. The controls are balky and slow and the IFE is extremely limited compared to Qatar’s Oryx One Thayle System. My immediate issue, however, was that the electrical outlet was very poorly placed, way down low in a dark and hard to reach area in the console to the side of the seat cushion. Unless you were familiar with it, there’s no way you’d be able to figure out exactly where and how to plug in a three pronged plug. You can’t see it and so are limited to feeling for it. Thankfully, the FA’s were somewhat more familiar with it and two of them helped me out, but even they ended up having to use the outlet on the empty seat across from me.

The rest of the flight proceeded smoothly and before much longer we were subjected to the usual cacophony of chimes and pre-landing announcements and instructions. The lights on the desert floor beneath us increased steadily in both density and intensity, and soon we were on our way to a nice smooth landing, gliding over the brightly lit perimeter fence and runway threshold of Amman’s Queen Alia International Airport before touching down softly with only mild reverse thrust.

You know, I remember when landings could be a bit more adventurous – and I also remember when people used to use air sickness bags more often. There’s a reason why people used to ask – and still do – “How was your flight?” Fifty or more years ago, some of those flights provided a bit more… excitement… than passengers signed up for. These days, with the advent of glass cockpits, seriously advanced weather radar and much busier skies where pilots often give heads-up information about enroute turbulence, along with computerized instruments that automatically make minute, indiscernible in-flight adjustments, flights and landings are overall much smoother. These days, when people ask me “How was your flight?” 99 times out of 100 it seems like my answer is “It was fine.” On those rare occasions that it wasn’t, the issue was more often related to passenger behavior.


* * * < + > * * *


So while my flight was fine, my experience on the ground in Amman was not so fine. It started off okay… My request for wheelchair assistance made two days ago in Houston apparently carried through my entire PNR, and so upon our arrival in Amman I was once again met by a wheelchair, right there at the doorway of the aircraft. While I’d have been happy to lurch to the top of the jetway and save the wheelchair attendant and uphill push, it’s almost as if they expect that if you’ve requested a wheelchair, you’re pretty well incapacitated. And, I should imagine that a significant percentage of their riders are indeed that.

Anyway, its instinctive for me to make the offer to walk up the jetway – and it’s sincere on my part – but if they decline, I don’t argue. I just sit back and enjoy the ride. And so, off we went, me and an assumedly Jordanian gentleman of very limited English skills. It took me a few tries and gesticulations toward various signs to get him to understand that I was a transit passenger. I get the sense that not many people coming in off this flight are transit passengers. We finally got on the same page though, and he dropped me off at a clearly marked Transit Passenger Check-In counter. It was 7:15pm. Nobody was working at the deserted counter, which I made a point of pointing out to my wheelchair driver.

“Soon!” he said. “Five minutes!’

Well alrighty then. Three other people were also seated nearby the counter, though I never did discern if they were fellow transit passengers or not. My flight back to Doha was scheduled to depart at 835pm. We hadn’t traveled too far from my plane to the transit counter, so I knew my departure gate was not far away. Everything seemed okay.

Until it wasn’t.

7:30 came and went. Then 7:40. A man in a coat and tie came out of a nearby doorway, glanced at me, said something to a couple of nearby uniformed employees, and then went back inside wherever he’d come from. Another transit passenger showed up, and after I explained my experience thus far, he went over to the nearby security check point as asked around.

A couple minutes later, the man who’d wheeled me over here showed up again and began to wheel me to points unknown. I’d shown him my printed confirmation for my next itinerary – AMM-DOH-CGK – so he seemed to understand that I was transiting back onto the plane that brought me here in the first place, however odd that may have seemed.

As things turned out, we had to roll allllllllll the way over to the terminal next door, where we arrived at yet another transit counter, this one also deserted. My wheelchair attendant took my passport and printed Qatar Airways itinerary of my flights to Doha and on to Jakarta and disappeared down a hallway behind the transit desk.

About five minutes later, he returned with another gentleman and said I needed to provide proof of onward travel from Indonesia to another country before they could issue me a boarding pass to Doha.

Uh oh. I hadn’t thought to bring along a printed page of my Sri Lankan flights to Colombo and beyond. Wait! I had my laptop with me though. Do you guys have Wi-Fi in the airport? You do?! Right on! Hang on!

A couple minutes later, I pulled up my Alaska Airlines award itinerary, complete with ticket number and record locators for Sri Lankan Airlines flights. Time seemingly crawled at a glacial pace as the information was duly entered into a computer and eventually boarding passes were spit out. It was 805pm by the time we started back toward the other terminal and my 835pm departing flight. Though my wheelchair handler didn’t run, he made good time and we arrived at the departure gate with boarding still in process.


Sunday March 24, 2024
Qatar Airways Economy Class
Amman, Jordan to Doha, Qatar – 1080 miles
A330-200 ~ 835p – 1110p

Alas, Qatar Airways was not offering Premium accommodations on the Amman – Doha leg of its Amman to Jakarta Business Class award offerings between Amman and Jakarta, so I was relegated to a seat back in row 22 – a comfortable turquoise cloth upholstered seat about three rows back from the start of the economy cabin. As coach seats go, it reminded me of the nicely padded coach seats of forty years ago, before most airlines cut costs and comfort with the new, lightweight slimline type seats. The legroom was quite acceptable, too – about 32” of pitch.

I don’t recall the two dinner choices offered, but my tray of the Middle Eastern staple Chicken Machboos was both sizeable and tasty. I was reminded of those Chinese take-out cartons, some of which look small but hold a surprising amount of food. So too did my tray of seasoned rice and chicken.

The two hour and twenty minute flight passed smoothly, and soon we were taxiing up to a remote stand at Doha. Rather than descend a stairway to the tarmac and the waiting busses, wheelchair assistance meant that we – being myself and two other passengers – were loaded onto something akin to a food service truck, with the scissored arms underneath the box that rose up to the aircraft door on the right side. We were wheeled aboard, and then lowered down and put on our own private bus to the terminal.

Twenty minutes later, I was aboard the midnight departure of Radisson Blu’s shuttle bus back to the hotel. Thirty minutes after that, I was snoozing in air-conditioned ecstasy. I didn’t have much time to sleep with a 515 wake up call for the 600am shuttle back to the airport.

All in all, I had a nice day flying over to Amman and back.

deovrat

Oh praise the Lord ! We have waited a very long way indeed for another Seat2A report.

This being said, now I will grab a plate as he rightfully suggests and give the prose a nice weekend read that it deserves.


Edit: Now that I have gone through all of the report, it was well worth the long wait and then some !
I must admire your enthusiasm about wanting to try out unfancied airlines (like UL, even though it did not work out). I hope I have the same energy when I get to your age.
Last but not the least, I hope your surgery goes along as planned and you return back physically better than before so that the next reports see you walking through the airports on your own.

Seat 2A

Monday March 25, 2024
Qatar Airways Business Class
Doha, Qatar to Jakarta, Indonesia � 4280 miles
777-300 ~ 850a � 925p

Once again, I was dropped off at the VIP Check-in section of Doha�s Hamad International Airport�s attractive terminal building.



Hamad International Airport�s Terminal


Once again, uniformed airport employees � upon seeing me carefully exiting the bus with luggage and cane � rushed forward with a wheelchair and hurried me inside to the Business Class Check-in area. Though not as private as the First Class side I experienced yesterday, it was no less efficient, and soon we were rolling our way through the terminal to the fabulous Al Mourjan Business Class Lounge.

My plan was to eat lightly before the flight, but after seeing a good looking plate of Eggs Benedict delivered to the table next to me, my resistance disintegrated. Coffee? Oh, yes please. Orange juice? Why not?



Breakfast at the Al Mourjan Lounge


Truth be told, I only ate one of the oddly textured yellowish bread rounds that the eggs were placed upon, as well as only one of the potato triangles. So, in terms of quantity, I look on this lounge breakfast as an appetizer to whatever breakfast is likely to be served onboard my 850a departure to Jakarta. Mind you, I�m assuming that breakfast will be served, but given the mid-morning departure, our eight hour flight time and our 925p arrival in Jakarta, it�d make just as much sense to me if lunch and dinner were served instead.

Before I go any farther, it should be noted that the Al Mourjan Lounge was recently awarded Best Business Class Airline Lounge and Best Business Class Lounge Dining from the 2023 Skytrax World Airline Awards. This was my second visit to this lounge, and I would concur with its award. It is a very deserving facility.

Now for my part, I was busy enjoying a leisurely meal, so I didn�t take time to tour and photograph the entire lounge. To be honest, I�ve never been all that comfortable photographing lounge areas that have a lot of people milling about, so in lieu of that, I am going to provide you with a link to Qatar Airways� Al Mourjan website.

Al Mourjan Lounge

I�d arranged to meet my �lift� to the gate in a sitting area just outside the entrance to the lounge restaurant. Right on time at 750a, my ride arrived. Once again, I was delivered to a transfer station where an electric cart delivered myself and two other passengers to gate B-6, by my guess approximately one third of a mile from the restaurant. I assured the gate agents that I could walk down the jetway, and when boarding commenced, I did exactly that.

This was my first flight aboard one of Qatar�s 777-300ERs. Qatar has three different seating configurations for this aircraft � one with 42 Q-Suites, one with 24 lie-flat bed seats and one with 42 lie-flat bed seats. My aircraft featured the latter.

Now I recognize that the Q-Suites are very highly regarded, and that some people might be disappointed to be assigned this configuration on their 777, but given the daytime nature of this flight combined with the seemingly short seven hour and fifty minute projected flight time, I thought the configuration worked just fine. Indeed, I rather appreciated the much more open and spacious �old-fashioned” six-across 2-2-2 layout. The seats were wide and well padded � per my tastes more comfortable to sit in than the walled in Q-Suites. As for the diminished privacy, well, I spent my formative years flying in open seating configurations like this. Having the privacy of a sliding door has never been that big of a sell for me.



Qatar Airways 777-300 Business Class Cabin
Photo credit Points From The Pacific


Qatar Airways 777-300 Business Class Lie-Flat Seats
Photo credit Points From The Pacific


The load on this morning�s flight was fairly light � I�d say about 60% overall with the two Business Class cabins checking in about 40% full. Although I did have a seatmate when I arrived at 2J on the aisle, there were plenty of open seats throughout both cabins, so I relocated to an open pair of seats two rows back on the AB side.

The crew was welcoming and efficient, moving unobtrusively about the cabin while assisting arriving passengers, delivering pre-departure juices and coffees and doling out menus and wine lists. Neither pajamas nor amenity kits were offered on this flight. The lavs however were well stocked with toothbrush and shaving kits as well as eau de toilette and hand lotion.

Once I�d removed my shoes, stowed my rollabord and settled in to my seat at 4A, I gratefully accepted a delicious mango cocktail from a proffered tray of juices and turned my attention to the menu for today�s flight. Here are the breakfast offerings�


BREAKFAST

REFRESHING BEVERAGES
Fresh Orange Juice
Mango and Coconut Smoothie

STARTERS

Greek Yogurt
Served with Mixed Wild Berry Compote and Homemade Granola

Seasonal Fresh Fruits

Choice of Breakfast Cereals
Kellogg�s Corn Flakes or Fruit �n Fibre

MAIN COURSES

Traditional Arabic Breakfast with Pita Bread
Foul Medames, Feta Cheese, Cucumber, Tomato and Olives

Scallion and Mushroom Omelette
Accented with Mornay Sauce and served with Chicken Sausage,
Lyonnaise Potatoes and pan-grilled cherry tomatoes

Shrimp Congee
Egg Julienne, Fried Garlic, Spring Onion, sliced Braised Shiitake and chilli soya

Asian Style Glutinous Pancakes
Served with Spiced Honey and Topped with Vanilla Cream, Pistachios and Berries

SELECTION OF BREAKFAST BREADS
Butter Croissant
Ciabatta
Hazelnut Praline Danish

Fresh butter and a selection of strawberry jam, orange marmalade and honey


Oh yeah, this menu will work out just fine! Menus like this are why I chose to spend last night in Doha and catch this daytime flight as opposed to the seemingly more convenient 135am departure off my inbound flight from Amman last night. That 135am flight was operated by an A350, configured with the Q-Suites. For many Jakarta bound flyers, it�d be a no-brainer.

But here�s the thing � at 135am, I don�t want to eat. I want to sleep. For me at least, all of the pleasure in flying aboard a quality First or Business Class flight is derived while maintaining consciousness. If I�m sleeping, oh sure, I�ll enjoy the comfort of that Q-Suite or lie-flat seat, but I�ll otherwise be no more aware of the benefits of a world class in-flight cabin service than if I were in Economy. Asleep.

So then, I�m treating my Eggs Benedict Lite breakfast at the Al Mourjan as an appetizer. As such, from this menu I�ll pass on the fruit plate, the yogurt and the cereals. I will however start off with a Mango and Coconut Smoothie, and I�ll follow that up with the Scallion and Mushroom Omelette. The fact that this omelette was accented with Mornay Sauce and served with Chicken Sausage, Lyonnaise Potatoes and pan-grilled cherry tomatoes definitely sealed the deal for me.

The aircraft doors were closed, pre-flight safety announcements dispensed with (I know where my nearest exit is, but what about the rafts? A significant portion of this flight will be over water. Just another reason to actually pay attention to the announcement) and off we headed to the nearby runway.

Take off was vintage 777-300. The airplane is powered by a pair of General Electric GE90-115Bs, each capable of generating an impressive 127,900 lbf of maximum thrust, (although it is certified at 115,000 lbf, hence the name), more than enough power to hurtle us down the runway and up into the skies in an impressive 31 seconds. The big jet powered smoothly through the hazy gray skies above Doha, then banked ever so slightly and continued its ascent into the beautiful sunlit blue skies of the troposphere.



Qatar Airways 777-300 Inflight


Cabin service was Five Star all the way, fully representative of Qatar�s standing as the World�s Best Business Class airline. Sara, my primary flight attendant, had my smoothie and a cup of good hot coffee served to me within twenty minutes of takeoff. Within thirty minutes, my table had been set with crisp white linen, heavyweight silverware, bread plate and basket, salt and pepper grinders, a glass of ice water and Qatar�s distinctive electric candle.

Be it on the ground or in the skies, presentation is an important part of any quality meal service, and Qatar�s chefs and cabin crew understand this as well as any airline or restaurant. When my omelette was presented, it was beautifully plated with the omelet tastefully doused in flavorful Mornay Sauce, deliciously accompanied by a large chicken sausage link, a good sized portion of Lyonnaise potatoes and a colorful pile of pan-grilled cherry tomatoes. As an added bonus, two stalks of asparagus added color and additional flavor to this appetizing collection of foods.



Scallion and Mushroom Omelette
Accented with Mornay Sauce and served with Chicken Sausage,
Lyonnaise Potatoes and pan-grilled cherry tomatoes


And to think some people dismiss all airline food as bland or nothing to get excited about. I suspect most of us who�ve had the good fortune to have flown international standard First Class aboard the world�s top airlines would beg to differ. This was a delicious breakfast that I�m confident would please even the pickiest of eaters. That Mornay Sauce was delicious, the omelet was perfectly cooked and the roasted potatoes were a delicious accompaniment!

By the time the last of my plates had been cleared away, we were about one and a half hours into a seven hour and fifty minute flight. I only got a little over four hours of sleep last night, and while adrenaline powered me through check-in, my visit to the Al Mourjan Lounge and a light breakfast, that extra four hours of sleep that I normally strive for was definitely making its absence known.

So then, let�s put this lie flat sleeper seat to the test. The controls were easy to understand and use, and the seat � from recline to leg rest � was immediately responsive. Keep in mind that this was a true 180� lie-flat seat, not an angled seat. That said, when using lie-flat airline seats/suites, I like my head and shoulders just a few degrees above the rest of me. I also like my legs straight out, not resting below me. The leg rest on this seat was sturdy and the entire seat was surprisingly comfortable. I covered myself in the large duvet provided, rested my head on the large, cool pillow and did indeed recover those missing four hours plus maybe another half hour or so.

Upon awaking, I broke down my seat, folded the duvet and stashed everything on the empty seat across the aisle from me. I suppose I could�ve summoned the flight attendant, but as a guy who�s lived comfortably on his own for some time, I�m used to doing whatever needs to be done for myself. If anything, my mantra is �The sooner I get started, the sooner I�ll get it done.�

Next, I fired up the SkyMap and noted that we were flying just to the south of the northwestern end of the large Indonesian island of Sumatra. Right on! I sidled over to the window seat and snuck a peek out the window. As we all know, doing so during daylight hours in an otherwise dark cabin is akin to that scene in the movie �ET� where the spaceship door slowly opens and blinding white light floods out. As such, I only opened the window shade enough to see that it was totally overcast outside, depriving me of a potentially pretty view of the scenery below. Dang!

Alright, then. I made a quick visit to the lav, and then stopped by the galley to request a drink. Although I�m always up for coffee after waking up, we�re only a couple hours out of Jakarta with a 925pm arrival time. I�m gonna be looking to sleep again in about five hours, and coffee will not be helpful in that regard. Too bad. I miss the days when I was in college and would go down to the local Sambo�s restaurant late at night where I would order a burger and drink endless cups of coffee while writing papers. Then I�d walk home at 200am and fall right asleep.

I looked over the drink menu and decided to try an Aperol Royale, described as Aperol, Champagne and soda water. I don�t even know what Aperol is, but the flight attendant assured me that it was a very good drink. Walking back to my seat, it occurred to me that she probably says that about all of the drinks.

As it turned out, the drink was flavorful and refreshing. I savored its goodness and perused the movies and documentaries until Sara, my primary flight attendant, returned to inform me that if I were interested in the second meal, we�d better get started soon.

Well alrighty, then. Let�s have a look at that menu again�


LUNCHEON
Doha to Jakarta

STARTERS

Soup of The Day
Cream of Mushroom Soup with truffle oil

Classic Arabic Mezze with Pita Bread
Pesto hummus, labneh tahini and avocado muhammara

Poached Lobster, Prawn and Seared Tuna
Wasabi pea puree, soya quail egg and sesame dressing

Superfood Salad
Char-grilled corn with peppers, chickpeas, baby gem wedge and
lime coriander vinaigrette

MAIN COURSES

Five Spice Beef Short Ribs with Thai Holy Basil Sauce
Mushroom fried rice, lotus root and pak choi

Qatari Spiced Chicken Machboos with Daqoos Sauce
Crispy Onions and Sultanas

Pan-Fried Garlic Butter Salmon Fillet with Chimchurri Dressing
Braised pui lentils and seasonal vegetables

Home-made Truffle Ricotta Cappellacci with Panna Sauce
Asparagus, baby vegetables and shaved Parmesan

Classic Beef Burger with Emmental
Caramelized onion, mustard mayonnaise, tomato, lettuce and potato wedges

CHEESE

Selection of the Finest International Cheeses
Served with Grainex, lavosh and an assortment of traditional accompaniments

SWEET FINALE

Chocolate Caraway Mousse with Raspberry Cr�meux
Vanilla crumble, mango and berries

SELECTION OF ARTISAN BREADS

Sun-Dried Tomato Focaccia
Dark Sunflower Rye
Spinach Cheese Roll

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


Hmm� So many options� Well this sure beats the all-on-one-tray that a lot of lesser airlines might offer you in Business Class as a second meal. Let�s see now� Cream of Mushroom Soup with truffle oil. Ooooo� that just rolls off the tongue so presumably deliciously that I�ll just have to check it out. That Poached Lobster, Prawn and Seared Tuna with wasabi pea puree, soya quail egg and sesame dressing looks like it�ll make a delectable appetizer, so I�ll have one of those too, please. Now then, as for the main course� I�m vacillating between the Five Spice Beef Short Ribs with Thai Holy Basil Sauce or the Pan-Fried Garlic Butter Salmon Fillet with Chimchurri Dressing.

Hmm� Garlic butter and Chimchurri Dressing are two flavors that typically spark an abundance of epicurean inspired saliva production with me, so I opted for the salmon along with a refill on that Aperol Royale, please.

Ah� what a great life this is� to be comfortably seated in a plush 22� wide recliner sipping fine Champagne and looking forward to a delicious meal whilst cruising serenely over exotic corners of the planet� The only thing that would make it better would be an open window looking down on the lush green shores of Sumatra offset by the multi-hued blues of the Indian Ocean passing slowly beneath us, as if on parade�

Ah well, I think I�ll recline my seat a bit more and knock off chapter or two from my current book � a re-read of Alexander Frater�s air travel epic �Beyond The Blue Horizon�. For those of you unfamiliar with this book, Frater � who has authored over a dozen books - attempts to follow the famous England to Australia air service that Imperial Airlines operated in the late 1930s and early 1940s.

He undertakes this journey in 1986 however, and the geopolitical situation of the time makes following the original route impossible in places. Frater does his best though, travelling through France, Greece, Iraq, India, Indonesia and many other countries through which the early Imperial flights ferried passengers in style while enroute to Australia. The book is full of interesting aviation related detail and history, and particularly relevant to me at present while describing the Gulf States when they were still fairly sleepy backwaters.

It wasn�t long before Sara returned to ask if I were ready for lunch. Or dinner at it were. It was about 730pm local time in the land we were flying over. Closing my book, I indicated my readiness and returned my seat to its upright position. Linens, silverware, glassware, bread basket, bread plate, salt and pepper grinders and the Qatar candle all made their way smoothly and efficiently to the large table before me. When my first course of Cream of Mushroom soup was placed before me, I was duly impressed.



Cream of Mushroom Soup with truffle oil


What I really appreciate here is that this soup wasn�t simply ladled into a bowl and hustled out to my seat. Someone in the galley took the time to consider the presentation that is so intrinsic to the sheer pleasure of a quality dining experience � regardless of the location. Note the flourish of the truffle oil and cream swirl, and the nice touch of additional garnishments in the middle.

From where I sit, service like this is worth honoring by dressing a little more nicely when I do have the good fortune to enjoy it. Whereas I used to be a coat and tie guy back in the seventies and eighties, these days I make do with a pair of Dockers and a comfortable Oxford button down shirt. No t-shirts, sweatshirts or shorts for me. But I�m an old fuddy-duddy. Y�all g�wan and dress however you like!

But I digress. That Cream of Mushroom soup was every bit as delicious as it looked, though I did miss the added crunch and flavor of toasted crostini that had garnished some of my other soups enjoyed aboard Qatar. My empty bowl was efficiently cleared off and replaced shortly thereafter by the colorful seafood appetizer plate.

Oh. My. God. Check out the beauty of this arrangement! As if the Poached Lobster, Prawn and Seared Tuna weren�t enough, the added color and texture of the wasabi pea puree, soya quail egg and sesame dressing elevated the visual impact of this dish from merely delicious to downright artistic. Food presentation this nice can�t help but be admired for a moment or two before being eaten.



Poached Lobster, Prawn and Seared Tuna


Poached Lobster, Prawn and Seared Tuna
Wasabi pea puree, soya quail egg and sesame dressing


Alright � bring on the main course!



Pan-Fried Garlic Butter Salmon Fillet with Chimchurri Dressing
Braised pui lentils and seasonal vegetables


You know that old saying about how a picture is worth a thousand words? Allow me to present exhibit A. Honestly, this picture speaks volumes if only through visual impact as to just how flavorful and enjoyable this colorful plate of food is. I mean, check it out! Can�t you just see yourself slipping your fork through that melt in your mouth tender salmon and then savoring that first delicious combination of flavors highlighted by salmon, Chimchurri and lentils? Ah� just heavenly� made all the more so when I switched out my Champagne cocktail for a glass of crisp California Chardonnay.

Between a tasty breakfast, a good afternoon�s nap and a delicious dinner, the hours � all seven and a half of them � have just flown by. I�m refreshed, ready to land in Jakarta, and commence my two weeks of rest and relaxation on Bali.

Jakarta is a large city � population 10.5 million � so we flew over a lot of well lit neighborhoods before touching down ever so smoothly at Jakarta�s Soekarno�Hatta International Airport. I don�t recall ever hearing much of � if any � reverse thrust before making our way via a myriad of taxiways to our gate in Terminal 3.

Exiting the aircraft, I thanked our crew � and Sara in particular � for a superb inflight service, and then made my way off the aircraft and up to the top of the jetway where I waited for perhaps one minute for a wheelchair to arrive. Unfortunately, the complimentary transfer over to Terminal 2 and the Jakarta Airport Hotel ceased operating after 900pm, as did the inter-terminal train - and so I ended up catching a taxi. But first, I asked at a money exchange kiosk how much they thought a taxi should cost from T3 to T2. Their answer was about 50000 Rupiah or about $3.50 USD.

Right. The first taxi driver I approached asked for 300000 Rupiah. No way. I went through three or four others before finally finding one who would settle on 100000. Deal! I don�t like bartering, but I understand it�s the way things are done in much of the Third World. I held firm though, if only because fair is fair regardless of where you are or who you are. I disagree that just because I appear to come from a wealthier country, I should pay more.

Well let me tell you, maybe that ride is worth all of 100000 IDR because it�s not like Jakarta�s International Airport Terminals are right next door to one another. It seemed like we drove a good 7-8 minutes over a variety of roads before we pulled up at door T2E, the closest entrance to the in-terminal Airport Hotel. From there I had maybe a 100 yard walk to the hotel entrance.

The entrance to the Jakarta Airport Hotel is basically a desk with a uniformed employee whose only purpose is ostensibly to inform you that yes, you�ve arrived at the Jakarta Airport Hotel, but that the main check-in desk is located up the nearby escalator. Alright.

I�d booked my room through Booking.com and everything went smoothly except that my room was located on the next level up. There were no elevators. As ever, when faced with these situations, my motto is �Better get walking�. Thankfully, once I�d clambered up the stairs, my room was not too far down the hallway.

As to the room, it was basic and comfortable, featuring a nice King sized bed and air-conditioning that took about fifteen minutes to effectively kick in. I knocked off forty or fifty pages from Beyond The Blue Horizon before shutting off the light and sleeping comfortably through the night � so comfortably that I missed the 900am cut off for the complimentary breakfast.



Jakarta Airport Hotel Superior King Room


Oh well. I called room service and ordered a plate of pretty good Nasi Goring for about $6.00 USD. At noon, I checked out and caught the complimentary shuttle back to Terminal 3.


Tuesday March 26, 2024
Garuda Airlines Economy Class
Jakarta, IN to Denpasar, IN � 610 miles
737-800 ~ 235p � 515p

For travel between Jakarta and Denpasar, I was hoping to log a flight aboard TransNusa Airlines, the only airline outside of China to operate China�s Comac ARJ-21 regional jet. It is worth noting that the Jakarta-Bali route is one of the busiest air routes in Indonesia and ranks among the top ten busiest routes globally. As such, Trans Nusa�s ARJ-21, outfitted in a 95 seat all-economy configuration, is apparently deemed too small for this busy market as all of TransNusa�s CGK-DPS routes are operated with the ubiquitous Airbus A320-200 aircraft, outfitted with about 175 seats.

No thank you.

I�m always excited about the chance to fly on a new airline, and indeed I could have flown with any of a number of discounted Indonesian carriers for about half the price of a coach ticket on Indonesia�s national carrier Garuda, but, after reading reviews � particularly with regard to baggage and schedule reliability � I decided to stick with the tried and true and so booked myself a flight with Garuda, one of ten airlines deemed worthy of SkyTrax�s Five Star rating.

The main thing I liked about booking with Garuda is that unlike the discount carriers, you don�t get nickel and dimed for every little thing from baggage check to seat assignment during the booking process. Additionally, I could bring my 22� rollabord onboard with me, thus avoiding the baggage concerns I had with the other carriers.

The Airport Hotel shuttle dropped me off back at Terminal 3, from which all Garuda flights � domestic or international � depart. I checked in at a kiosk � quick and easy � and, following the signs, made my way on foot towards gate 24. After making a wrong turn after an escalator and then � upon looking out the terminal windows and seeing the big �El� in the concourse, I was hit with the dawning realization that gate 24 was waaaaay down at the end of that wing � the end of the concourse � about one third of a mile away. I hobbled over to a nearby gate and informed the gate agent that I might have overestimated my abilities relative to the distance involved in getting out to gate 24. Might it be possible to arrange for wheelchair or cart assistance out to the gate?

Once again � I hate not being able to walk down to the gate � regardless of distance � just as every other passenger has to do. Unfortunately, my condition�s progressing to the point where based upon my diminished ability as I type this today, a month after the fact, I sometimes wonder if I�ll be wheelchair bound a week from today, much less a month from today when my surgery is scheduled. I tell myself things could be a lot worse � like cancer or Parkinsons or MS or mental illness � but it doesn�t take away from the fact I�m rapidly losing muscle mass and with it strength and balance. And then there�s the pain that hydrocodone helps manage but certainly doesn�t eliminate.

On the other hand, here I am on my way to two weeks of bliss at a wonderful resort that I truly love. I�ve got my favorite bungalow booked and am looking forward to seeing all my old friends amongst the management and employees of the Bali Tropic Resort & Spa. I am leading a charmed life at present � not to mention all of the past travels that I�ve been blessed to enjoy over the years. I really don�t have much call to complain too stridently.

The gal who showed up with my wheelchair was tiny � probably half my weight - and that doesn�t even include my 27 pound rollabord and daypack added to the total payload. Still, she was more than up to the task and so off we went. Starting from gate 11, gate 24 seemed every bit of that one third mile and then some. So imagine our dismay to arrive and find out that my flight had been relocated to gate 18, just a few hundred yards back up the concourse.

Anyway, let�s cut to the chase. I tried to tip the young lady who pushed me such a great distance through the airport, but she refused. Tipping�s interesting in Indonesia � some people are happy and thankful to accept tips while other�s refuse them. I don�t know if it�s a Muslim vs. Hindu thing or just a matter of personal choice, so I just go with the flow. From what I researched in advance of my first trip, most people here are happy to accept tips, but I also believe it�s worth checking in advance to avoid inadvertently disrespecting anyone or their culture..

One thing I�m unlikely to ever be is rich enough to casually part with the $400 USD or so that Garuda deemed sufficient to take advantage of their upgrade offer for this hour and a half flight. I know Garuda is a Five Star airline, but honestly, how much extra value can you enjoy aboard an hour and a half flight on a 737?

I was fortunate to have been able to reserve seat 22C, an aisle seat in the second row of Economy. Those Business Class recliners sure looked nice, though. Well padded, spacious� I wish I had an extra $400 or so of disposable income with which I could part without a second thought. Even so, years of ingrained sensibility might still prevent me with parting with $400 in such a cavalier fashion.

We had a pretty good load � about 80%. The crew zipped up the airplane, dispensed with the safety briefing, and briskly taxied us out to the runway where, following a brief hesitation, the Captain goosed his twin CFM56 turbofans and sent us hurtling down the runway and up � up into the beautiful blue yonder above the haze of Jakarta.

A full luncheon was offered aboard this afternoon�s flight and we were offered a choice of that old Indonesian standby, Beef Rendang, or Chicken Something or Other � probably Nasi Goreng. I opted for the beef and was not disappointed, though I�ve gotta admit today�s coach meals sure look Spartan compared to the bounty of foods we used to be offered back in the seventies and eighties. Those little rectangular foil containers sure pale in comparison to the porcelain dishes upon which these meals used to be served, complete with salad, roll, occasionally cheese and a substantial dessert. Still, at least we got a meal. Back in the U.S., we�d be lucky to beg a bag of pretzels and a can of Coke on most flights of this length. I remember flying Coach back in the 60s aboard Western 720Bs between Phoenix and Denver � a flight of similar length to this one � and we were fed like royalty. And � as an added bonus � everyone enjoyed First Class legroom. Ah� Western Airlines� The Only Way To Fly!

But I digress. Again�

We touched down at Denpasar on a beautiful early evening and wasted little time in taxiing up to an available gate. As this was a domestic flight, there was no customs to deal with and ten minutes later, I was reuniting with Dewa, who�s worked at the Bali Tropic for over 20 years. While I waited in the parking garage, he brought around the blissfully air-conditioned hotel car and off we went for the 25 minute drive down to Nusa Dua and my home for the next two weeks.

Following check-in and a delicious welcome cocktail served in a coconut husk, I was assisted down the long garden paths to my bungalow by no less than both Dewa and Wayan (a.k.a. Rocky), an assistant manager at the resort who had first arranged for me to stay in my favorite Bungalow last year. They handled all my baggage (a 22� rollabord and a daypack) and welcomed me personally to my Bungalow.



Welcome to the Bali Tropic


Welcome Flower Petal Arrangement on my Bed


BALI, I'M HOME!!

Seat 2A

The Bali Tropic Resort and Spa

Being as this trip report is about more about getting there than being there, I�m going to switch to more of a hybrid written/photo report mode to describe my time at The Bali Tropic Resort and Spa.

Whaaat?! Seat 2A doing a photo report?! Well, a partial one at least.

As for the Bali Tropic Resort and Spa, let me start by explaining how I discovered it.

Two years ago, in the fall of 2022, I had made the determination that I was going to make a proper visit to Bali for the first time. Twenty or more years ago, I would have been looking for budget accommodations above all else. Access to public transportation would have been a consideration, but not much else.

Times have changed. I�ve changed. For this trip, I wanted a place on the ocean. I wanted a beach. I wanted palm trees. I wanted ocean breezes. I didn�t want a big, sprawling 300 room resort. I also didn�t want some cute little boutique place. I was looking for a happy medium, but above all, wherever I stayed had to be on the beach.

Since I�d unwittingly acquired some type of tier status over at Booking.com, that was the booking platform I used to find my hotel. I like the layout of Booking.com, and, ironically, I like the plethora of pictures they employ to better present each property and its individual room types.

Anyway, I spent an hour or two perusing the possibilities and bookmarking the properties I thought were worthy of further inspection. But ultimately, it never came to that. I knew I�d found the property I was looking for the moment I started perusing pictures of the resort�


Bali Tropic Resort � Nusa Dua, Bali
Photo courtesy Bali Tropic Resort


Bali Tropic Resort � Nusa Dua, Bali
Photo courtesy Bali Tropic Resort


Just to give you a sense of how I saw it, below is a link to the Booking.com display for The Bali Tropic Resort and Spa.

Bali Tropic Resort & Spa


During my initial perusal, the Deluxe Suite really caught my eye � so much so that I went totally out of character and booked it for my entire twelve night stay. It was a marvelous room in a great location, but it was also too big for just me alone. There was an entire separate living room area that I never even used. There was a big 50� TV in there, along with nice sofa, table and chairs, a fridge and microwave. It was very nice, but I always felt more at home sitting in the main bedroom, which also sported comfy chairs and a big TV if I were so inclined.



A suite at the Bali Tropic Resort
Photo courtesy Bali Tropic Resort


More than any others, the above three pictures sold me on the Bali Tropic Resort. The size, location and beach garden ambiance � albeit from above � looked perfect. And so it was that I booked the first of my four stays here. However, starting with my second visit, I booked into the slightly smaller Deluxe Bungalow. It was basically the same sized bedroom as the suite but without the extra living room and with a slightly smaller bathroom.

As I mentioned earlier, the Bali Tropic gets a lot of repeat business, and the hotel responds quite favorably by welcoming repeat guests to the Bali Tropic Family after three stays. Benefits include discounted rates on rooms, and based upon the rates that I�ve secured for my upcoming stay in October, that discount is quite generous.

As to life at the Bali Tropic, it is relaxation incarnate for me. During my first couple of stays, I took advantage of some local tours and car hires enabling me to see a fair bit of the eastern end of the island. For this trip, I just enjoyed doing nothing more than simply soaking up a bit of sun while enjoying the resort�s grounds, facilities and restaurants. Aside from the occasional hobble across the front road to the little convenience store across from the resort, the only time I left the property was with a group of four employees when we drove two hours up to a beautiful ridge top restaurant to enjoy the view and the great food.

A large buffet breakfast at Soka�s Restaurant is included in the room rate. They cook eggs and omelets to order, and offer all manner of traditional accompaniments, from potatoes to baked beans to chicken sausage to Balinese fare. There was also an excellent fruit bar. The wait staffs were all top notch, and they couldn�t have been more helpful to me in particular, as I arrived each morning with cane in hand.

For some reason, mid-mornings were almost uniformly muggy and humid with little to no breeze. I�d usually come out for breakfast at about 9:30am, and by the time I�d walked the approximately 250 yards from Soka�s back to my bungalow, I was a sweaty mess and more than ready for a couple of hours of 20�C air-conditioning therapy my wonderful air-conditioner.

I�d usually come out for a light lunch at Ratka�s Restaurant and Bar, located just a five minute walk from my Bungalow. This restaurant was far and away my favorite eatery and social spot at the resort. I loved the open ambiance, the view, the bar and all of the friendly staff.



Ratna�s Restaurant Bar


Ratna�s Restaurant � out on the patio


Ratna�s Restaurant Bar


My favorite luncheon spot


My favorite luncheon meal was a bowl of spicy Balinese seafood soup called Seafood Laksa. Think of it as an Indonesian Cioppino. But I also liked the Nasi Goreng and the Balinese take on Kung Pao Chicken.



Seafood Laksa Soup � My Favorite


Kung Pao Chicken


Chicken Breast Luncheon


Late afternoon was a great time to pay a visit to the hotel pool and its swim up bar.



Bali Tropic Pool


Afternoon Delight
Photo courtesy Bali Tropic


Bali Tropic Pool


I should mention that while opportunities to imbibe beer and other intoxicants are abundant, the resort�s bars also offered a wide variety of non-alcoholic drinks, cocktails and smoothies. I�d often have a Bintang Lager with lunch, a Virgin Mojito (light on the sugar, please) and two or three beers with dinner and after.



The view from the bar


I was also quite taken with a nice shady area situated amidst a grove of palm trees. Breezes would come in off the ocean most afternoons, and this was a great place to settle in with a good book and a cold beer. Or two.



Shady Grove Balinese Style


Still Life with Book and Beer


Bali is only a few degrees off the equator, so even with afternoon breezes and cold drinks, the heat and humidity were still noticeable more often than not. My solution was to retire to my bungalow for a shower and another session of air-conditioning therapy. There was a TV in the room that had about 30 channels ranging from everyday Indonesian programs to BBC, CNN, a Russian news channel (In English), National Geographic Wild, and the History Channel to name just a few. I don�t watch a lot of TV back home, but my favorite channel by far was the National Geographic Wild channel. Too bad I can�t get it back home except via the occasional YouTube video.

Evenings would always find me at Ratna�s � sometimes at the bar, sometimes at a table. To that end, I might add that as a solo traveler, I�ve never felt any sense of loneliness. As much as I enjoy and need time to myself, it�s always nice to meet and engage with fellow travelers. As one might imagine, a seat at the resort bar is always a happy, social place. Everyone is on vacation, and for many of them, Bali is the most far flung and exotic place they�ve ever been. There are a lot of great travel stories exchanged and I met a lot of great people.

Of course, what is a restaurant without food and service? The guys and gals working not only at Ratna�s but at all the restaurants were exceptionally friendly and service oriented. With visitors from all over Europe, Australia and Asia � and the odd American thrown in � me � English is of course the official business language and all the staff are generally pretty proficient. The food is good, but certainly not Michelin star standard. I was generally happy with everything I was served, with the only occasional issue being that I wish the food were spicier. But I get it � a significant percentage of the clientele don�t do spicy very well, certainly not to the extent that I do. That said, over time as the wait staff and cooks began to better appreciate my tastes, they did a much job of complying.

Each Friday night the hotel puts on a full Balinese buffet out on the lawn. Afterward, guests are treated to about 45 minutes of Balinese dance and music.



As seen from my patio � tables set up for the Friday buffet


Balinese Dancers


So in all, I had a wonderful time. Yes, this was my fourth visit to the Bali Tropic Resort and Spa, and some may find that a bit redundant for their tastes. I get it. In years past, I would�ve put an emphasis on more variety in my travel destinations, but at this point, I�ve been to all kinds of great places on six continents. It�s not important to me to see the whole world.

That doesn�t mean my future will consist of endless trips to Bali. A lot is dependent on my mobility. If I get back to being able to walk fairly well without a cane, the world is my oyster. I�ve got a lot of places I still want to see, and many things I want to experience. I have always wanted to go to the Seychelles Islands, as well as Mauritius. I also want to visit the Marquesas Islands and Eastern Europe � places like Macedonia, Romania, Serbia� And I�ve still got big eyes for that eleven day Rovos Rail adventure between Cape Town and Dar es Salaam, not to mention numerous excursion trains right here in the U.S. Oh, and I want to do a European river cruise.

For the immediate future- next fall - I�m already booked in Business Class on Royal Jordanian�s 787 across the Atlantic to Amman. There I�ll connect to Qatar Airways Business Class over to Doha, followed by First Class aboard an ex-Cathay 777-300 to Bangkok. I�ll take three or four days at the Summit Windmill Golf Resort before continuing on to Bali for about three weeks. On my return, I�ll be rolling the dice again with Sri Lankan Airlines via a Middle East connection to British Airways back to the U.S. I still want that flight in First aboard BA�s A380.

At this point, I can�t imagine any of you will want to slog another trip report covering travel on the likes of Qatar Airways or Sri Lankan, but rest assured you�ll get one if I snag that ride on Rovos Rail. I can hardly wait for that one, and very likely will combine it with a visit over to the nearby Seychelles.


* * * < + > * * *

Seat 2A

Four days before I was scheduled to depart Bali, I received an email from Sri Lankan Airlines informing me that my flight from Jakarta to Colombo on April 8th had been cancelled. Four days out! In its place, I had been rebooked on the same flight the next day, April 9th, which would leave me with a 45 minute connection to my previously scheduled onward flight to Kuwait.

I went over to the Sri Lankan Airlines website and plugged in Jakarta to Kuwait for April 9th. The two flights involved (UL 365 and UL 229) did indeed show up, complete with a 45 minute connection in Colombo. Hmm… 45 minutes is pretty short and pretty surprising for an international connection.

I went over to Flightradar24 and checked out the history of onward travel for the aircraft assigned to the Jakarta to Colombo flight, UL 365. Did it continue on to Kuwait each day as UL 229 or did it go elsewhere? Some days it went to Kuwait. Other days it went to Dubai, while some days it sat around Colombo for a few hours before being assigned to another, later flight.

Hmm… I was really excited about these two flights with Sri Lankan. Its Business Class service had reviewed quite well, and I was looking forward to leisurely stays in both Colombo and Kuwait. Did I want to risk booking a 45 minute connection with an airline that would cancel an international flight four days out?

Additionally, what were my options to get home if I cancelled these award flights? Well, for sure there were no other awards available except via Qatar Airways bearing a price tag of 255000 miles. No thanks. An hour or so of research on straight revenue flights showed a couple of decent options out of Denpasar to Seattle via China Airlines and EVA, both of them offering one way Business Class fares of about $2350.00. Philippine was even cheaper, but no way was I flying an airline with a Business Class as poorly regarded as PAL’s, especially with a 13 hour layover in Manila. At least I had viable and affordable options with CI or BR, so that’s a relief.

I thought on the tight connection option with Sri Lankan for a day, and then decided NO. Although the Jakarta to Colombo flight showed a seven day history of flights mostly close to on time, two of them had arrived within fifteen minutes of the Kuwait flight’s scheduled departure. While Colombo’s airport is not a huge facility, what would happen if we were remotely parked? Would Sri Lankan hold the connecting flight? I kept coming back to the four days out cancellation. It just didn’t set well with me, and ultimately I simply wasn’t comfortable risking getting stuck in Colombo or Kuwait due to late flights, missed connections or further cancellations, with no guarantees of Business Class (much less any class) awards being available on replacement flights.

And of course, by cancelling the flights to Kuwait, I had to also cancel my British Airways award from Kuwait to San Francisco via London. This hurt a lot, because I was really looking forward to flying First Class aboard BA’s A380 between London and San Francisco, not to mention spending a couple of leisurely hours in the T-5 Concorde Room.

Sigh…

So be it. I contacted Alaska Airlines and cancelled the Sri Lankan and British Airways awards. Then, I went over to Expedia and booked a one way Business Class itinerary using China Airlines to Taipei and San Francisco, connecting to Alaska Airlines up to Seattle. It’s worth noting that I tried to book this directly through the China Airlines website, but it wouldn’t accept my credit cards.

Keep in mind, I had a choice between EVA and China Airlines. In terms of service, from both personal experience and multiple reviews, I knew EVA’s Royal Laurel Business Class was superior to China Airlines’ Dynasty Class, particularly with regard to in-flight catering.

The deciding factor for me was simple. I’d never flown with China Airlines before. How inferior could its meal service be compared to EVA? Well, I guess we’ll find out. In the meantime, I could go to bed secure in the knowledge that I had just booked flights – in Business Class, no less – aboard my 207th different airline flown.

As an added bonus, since I wouldn't be flying back via the Middle East to get home, but rather onward across the Pacific, this entire itinerary became an Around The World trip. Here's A Map

Also, the more direct schedule offered via China Airlines meant that I could spend an extra three days on Bali.


* * * < + > * * *


Wednesday April 10, 2024
China Airlines Business Class
Denpasar to Taipei – 2360 miles
A330-300 ~ 340p – 905p

I was dropped off at Bali’s impressive Denpasar’s Ngurah Rai International Airport and made my way up the people mover equipped ramp and into the terminal. I’ve noted this before in previous trip reports, but for those of you who may have missed them, the terminal building at DPS is absolutely stunning, inside and out – truly one of the most architecturally striking airport terminals I have ever seen.

The new International Terminal building opened in November 2013, and by 2015 it had been named by the Airports Council International as the third best airport terminal in the world among 30 airports with a passenger capacity of 15-25 million per year. That group includes such well-regarded airports as Kansai International Airport (Osaka), Auckland International Airport, San Diego International Airport, Helsinki-Vantaa Airport and Brisbane International Airport.



Denpasar’s Ngurah Rai International Airport


Denpasar’s Ngurah Rai International Airport


Unfortunately, the terminal is not very well air-conditioned – at least not by this Alaskan’s standards. Once you clear the outer entry area, the air conditioning is marginally better, with an emphasis on “marginally”

Thankfully, the line at China Airlines’ Business Class counter was dreamlike, i.e. there was no line when I arrived and the agent there quickly established eye contact, smiled and beckoned me forward. Beyond that, the check-in process went smoothly, my wheelchair access request was acknowledged and soon I was being wheeled through an expedited version of security and immigration. This was great for me, because the line for security was pretty long, and while I can walk/hobble a few hundred yards, standing for long periods becomes problematic.

My wheelchair handler then took me on a tour of back hallways that ultimately ended in the commons area closer to the elevator that led one floor above to the mezzanine level where the Business Class lounge was located.

I’ve been to this lounge before, back when I flew out of here via KLM Business Class back in 2017 and last year when I was flying out in Business Class with Singapore. It used to be known as the Premiere Lounge, but had now been renamed as the Tujuwan Lounge.

While the interior and food offerings were essentially no different from what I’d experienced during past visits, the air-conditioning had definitely taken a turn for the worse. I remember walking into this lounge on past visits with my reaction essentially being “Ahh…..” as that first refreshing ambiance of nice, cool air enveloped me. Alas, the lounge was now air-conditioned via about ten portable air-conditioning units placed in various locations around the lounge. I saw on one that it was set to 23�C which is about 74�F. That’s pleasant I suppose, but not cool. I put my hand down next to one and it felt like room temperature air blowing out. So basically, they’re just fans.

Maybe it’s me. I mean, for the average traveler who lives in this part of the world, 23�C might seem blissfully cool. Per my tastes however, I’d prefer it about 68�F or even a degree or two lower – a temperature that from my experience actually feels cool and refreshing – especially upon emerging from the mugginess of approximately 80�F in the terminal.

Other than the air-conditioning, I found the layout, the furnishings and over all ambience to be just fine. Comfy single chairs and small couches were arranged in small, intimate groups - often around a low table. The lighting was pleasant – not overly bright - and the foods on offer looked varied and tasty.



Denpasar’s Tujuwan Lounge


Denpasar’s Tujuwan Lounge


The buffet island was well stocked with Javanese rice, spicy noodles, a hot beef dish, a variety of sandwiches, a cold broccoli salad , quiche and a tureen of tomato soup. However, when I tested a small portion of the beef dish, it was warm but not hot. Many years ago, I managed a restaurant and I well remember our health inspections. Hot items like soup and buffet style dishes like the aforementioned beef are supposed to be maintained at a minimum temperature of 140�F .That is hot to the initial taste, and the beef was definitely not. I also well remember the Campylobacter bacteria I contracted last year, possibly from some tepid sausages I ate at an airport lounge in Jakarta. With no desire to relive that experience, I decided to pass on all food items and instead try to cool off with a well chilled bottle of water from a self-serve fridge.

I found a seat nearby one of the air-conditioning units and positioned it so that its air would wash over me a bit. Combined with the cold water, it helped me pass 45 minutes before my wheelchair arrived promptly at 3:00pm for the three to four hundred yard journey through the terminal and down the concourse to gate 7. I kid you not when I say it’s a good one hundred yards between each gate. Many of the aircraft serving the 9 gate International concourse are widebodies, so perhaps that explains the large amount of space between gates. Along the way, I noted that both the terminal and concourse were pleasantly illuminated (i.e. not too bright) and well populated with a nice variety of shops and restaurants. The warm colors and fabrics reminded me of Singapore’s Changi, making it that much easier to appreciate how this airport could garner such high regard amongst travelers and industry analysts alike.

Our arrival at the gate couldn’t have been timelier. No sooner had we arrived than a uniformed China Airlines employee waved us forward through the throngs of standing passengers and up to the gate entrance. Unlike most gates, this one required an escalator ride down one level to a small foyer in advance of the jetway door. No elevator was in evidence, but I assured my wheelchair handler that I could make my way down the escalator, on through the jetway and on to the airplane.



China Airlines A330-300


And so I did, hobbling my way down the jetway whilst encouraging a couple behind me to pass me by. The usual reception committee was waiting at the door and, after a perfunctory inspection of my boarding pass, one of them led the way to my seat in the fifth row on the aisle, left side. She couldn’t have been more helpful, lifting my rollabord up into the surprisingly small overhead compartment with ease and then enquiring if she could bring me any juice or water. The juice was said to be a plum cocktail – something I’d never had before as plum juice is not commonly served or available in North America. Hmm… sure, a juice sounds great.

Taking a moment to check out the cabin, I was generally impressed given the nature of our flight – a five hour, 2360 mile jaunt up to Taipei. Thirty-six recliners upholstered in a burgundy and purple patterned fabric and leather combination were configured six rows deep in a 2-2-2 arrangement. The seats were angled rather than lie-flat, but again, for a daytime flight of this length, I thought they were fine. Having grown up in the sixties and seventies, I was particularly appreciative of any color other than the drab, businesslike blues and grays that dominate so many aircraft interiors these days. I also liked the framed picture mounted on the wall at the rear of the cabin. I wish more airlines would do this as opposed to presenting passengers with a plain, staid white wall, devoid of any welcome or warmth.



China Airlines A330-300 Business Class
Photo credit to Jet Photos


China Airlines Pre-Departure Plum Cocktail


My juice arrived momentarily, followed shortly thereafter by both the menu and wine list presentation. I had pre-ordered my entr�e, and so had to ask for a copy of both the menu and wine list. Surprisingly, the Flight Attendant had just one copy left of the wine list, but she promised to return with another, which she did in short order. Let’s check it out!


WINE LIST

Champagne
Charles Ellner Carte Blanche Brut, France

Red Wines
Ch�teau Ducluzeau 2016 Aoc Listrac-Medoc, France
Wither Hills Vineyard Taylor River Pinot Noir 2017, New Zealand

White Wines
Santa Julia Torront�s 2018, Argentina
Attems Pinot Grigio Friuli DOC

Dessert Wine
Taylor’s 10 Year Old Tawny Port, Portugal

* * * < + > * * *

DINNER
Denpasar to Taipei

Canap�
Indonesian Sate Chicken Skewers

Appetizer
Prawn and Pineapple Salsa Lettuce Salad

MAIN COURSE

Stir-Fried Garlic Chicken Thigh
With Egg Fried Noodles

Grilled Filet Mignon
With Honey Black Pepper Sauce and Roasted Baby Potatoes

Indonesian Pudang Fish Fillet
With Kaffir Lime Leaf Rice


Bread
Kraftcorn Cheese Bread
Garlic Bread

Dessert
Seasonal Fresh Fruit
Premium Ice Cream
Creamy Custard Mille Feuille with Mango Sauce


Hmm…. Sate always rocks my boat, so we’re off to a good start there. I’m not a big fan of the appetizer course being merged into the salad course, though. I’ve seen this done on a couple of US carriers over the years, and from my perspective it represents little more than cheap cost cutting. I’d pre-ordered the Stir-Fried Garlic Chicken Thigh with Egg Fried Noodles, but all three mains looked pretty tasty. I have no idea what a Custard Mille Feuille is, but anything with mango sauce ought to be pretty tasty.

Parked next door was EVA’s Taipei bound A330-200, wearing the Hello Kitty livery. I’ve heard that even the inside of the Hello Kitty liveried airplanes have plenty of references – artistically or otherwise - to the brand. It was tempting to grab a photo of the plane, but with an unsightly jetway cutting off the forward fuselage and all of the assorted service vehicles distracting from the rest of the plane, I decided to hold off.

Besides, I’ve got plenty of postcards of various EVA aircraft bearing various Hello Kitty liveries. That’s something many of you may not know about me. I collect – and have been collecting – postcards of commercial airliners since I was about 12 years old. I have over 30000 postcards in my collection and thousands of spares.

I was fortunate to grow up during a time when both the airlines and the public were excited about airplanes and flying. Here in the U.S., between 1960 and 1970, we saw the introduction of the 727-100 and -200, 737, 747, DC-8-60 series, DC-9-10 and -30, the Convair 880 and 990, and the foreign built Caravelle and BAC-111. These are in addition to the 707s and 720s already flying.

For their part, the airlines celebrated and promoted these new aircraft with colorful brochures and postcards, many of which used to be available in seat back pockets or special postcard holders mounted on the bulkhead. I didn’t get to fly very often as a kid, so the bulk of my postcards came as a result of writing hundreds of letters over the years to the airlines requesting postcards and brochures about their airplanes and in-flight services. As a young teenager visiting my grandparents in New York City, I would walk miles up and down Fifth Avenue hitting up all the airline sales offices. Some of these offices were street level while others were up higher in the building. Some buildings were home to four or five different airlines. By the time I graduated high school, my collection numbered over 500 postcards.

In the summer of 1979, I was flying around the eastern U.S. via an Allegheny Airlines / USAir Liberty Fare, which allowed two weeks of unlimited flights over the airlines’ network for about $225.00. I had stopped in Dayton, Ohio overnight to catch an Allman Brothers concert and, while passing through the Dayton airport terminal the next day noticed a display carousel housing a couple dozen postcards of different airliners. These were not produced by the airlines, but rather by a private company called Aviation World, owned by the famous Jon Proctor and his partner Pete Black. There was an address on the back of each card for those desiring a list of the company’s other postcards.

Well of course, I immediately purchased all of the available postcards in the Dayton airport’s gift shop, and then fired off a letter to Aviation World requesting a list of their available postcards. This also opened a dialogue with Jon Proctor himself, whom I had the pleasure of meeting on numerous occasions at various airline collectible shows and even his home in Bethel, Connecticut.

To make a long story shorter, Jon tipped me off to another airline postcard collector who was looking to sell his collection. His numbered over 3000 cards and included many valuable older airline issued cards, including a good number of linen types popular in the 1940s. I purchased that collection and in the process also got turned on to many additional producers of airline postcards. Over the ensuing forty some odd years, my collection has since grown to where it now is housed in over 120 school book type binders. Lord only knows how much I’ve spent on the sheet protectors I use to display and protect the cards.



Bankers Box of British Postcard Binders


2.5” Binder of Thai Airline Postcards


2 Postcards per Page
4 of twenty-some-odd different Bangkok Airways cards


Postcards
4 of forty-some-odd different Nok Airways cards


4 More Colorful Nok Airways Postcards


Alas, collecting airline postcards is very much like a dying language these days. So far as I know, very few people still collect them, and of those that still do, most of them are all older guys. The last time I went to an airline collectibles convention – Europe’s largest in Amsterdam, back in 2019 – I lugged a big suitcase along full of shoeboxes filled with a few thousand spares – and sold all of five cards that day, despite offering prices as low as $0.25 on some cards. Newly published cards online sell for anywhere from $0.75 to $1.50 USD on average. It was a disappointing day, but a sign of the changing times. These days most airline oriented collectors are into models and – oddly enough – those plastic cards found in each seatback pocket detailing emergency exits and procedures.

As for me and my collection, who knows what will happen to it. God forbid I should unexpectedly perish in a car accident tomorrow, I’ve no interested parties in mind to pass my collection on to – be they an individual or a museum. It’d be cool if there were some kid out there that had a real and sincere appreciation for something like this (“OMG! An East African VC.10!! How cool is that?!!”) but again, it seems this hobby is for the most part relegated to the dustbin of history.


* * * < + > * * *


Getting back to the flight at hand, here I was sipping a plum cocktail while comfortably sat in a nicely padded recliner aboard a 17 year old China Airlines A330-300. Eventually, the doors were closed, the emergency procedures gone over, drink glasses collected and push back commenced.

The initial pushback is one aspect of sitting in the nose of a 747 that I really miss. Depending upon how far forward you were sat, the nose wheel may have been behind you, placing the powerful tractor attached to it directly beneath you. For those of us like myself who truly enjoy flying, the whole process from pushback to takeoff can be a very sensory experience. I miss the sound of that tractor roaring to life directly beneath me, but then I also miss the unique turbine whine of those old Pratt & Whitney JT3Ds that powered 707s and DC-8s as they powered to life. Anybody remember when 727s and DC-9s used to employ reverse thrust to power them back from the gate? Sure, you can look out your window and see that you’re moving backward, but sound is part of the whole experience as well.

Taxiing out to the runway, we rolled past the Domestic terminal and its many A320s and 737s belonging to the many Indonesian domestic carriers. At one point, we taxied past an impressive lineup of four different domestic jetliners parked away from the terminal, each operated by a different airline. I thought it made for a nice picture:



A Good Looking Set of Indonesian Regional Airliners


DPS is a relatively busy airport with all manner of flights to destinations near and far, but there was no line at the head of the runway when we arrived, so the captain wasted no time in pausing briefly before goosing his twin GE CF6-80E1A4 engines, thereby generating approximately 130000 pounds of thrust – more than enough to send our 500,000 pound aircraft hurtling down DPS’s 9800 foot long runway and, after thirty seconds or so, up into the rainy gray skies above Bali.

Service commenced fairly soon after take off. Within twenty minutes I had a Screwdriver and a plate of nut mix in front of me, followed shortly thereafter by the canap� plate, bearing a pair of skewered chicken sates.



China Airlines Drink and Canap�


The descriptive write up on the Charles Ellner Carte Blanche Brut Champagne was alluring enough that, despite the fact that I’ve never been a big aficionado of Champagne, I wanted to try a small taste just to see if it justified all of the flowery prose. It didn’t – at least not to me – but then I’m a guy who’s every bit as satisfied with the taste of a $17.00 Freixenet Cordon Negro Brut as I am a bottle of Dom Perignon. Indeed, I might even like the Freixenet a bit more!

The sate was tasty enough, but it was served at room temperature and the sauce was more bland than spicy. And while I hate to sound like such a Negative Nellie, the Screwdriver tasted like it was made with orange drink rather than orange juice.

The overall service was generally quite good, though. The Flight Attendant serving my side of the cabin was friendly and efficient, not to mention very pretty. It helped that the Business Class cabin was only about half full, but she smoothly proceeded through the various courses of the meal, clearing off used plates and delivering new ones in a timely manner. She was also very attentive to our wine glasses. In short, she was as polished as any Flight Attendant I’ve been fortunate to fly with, regardless of airline or class flown.

I wish I could be as effusive in my praise of the meal as a whole. The appetizer/salad consisted of a single small prawn – more of a shrimp, really – and just a smidgen of lettuce offset by a couple slices of green and red pepper, two halves of a cherry tomato and a spoonful of pineapple salsa. The container of vinaigrette was almost an afterthought given the paucity of salad ingredients.



Stir-Fried Garlic Chicken Thigh
With Egg Fried Noodles


As for the garlic chicken main course, it was actually pretty good, if a little less flavorful than I would have preferred. The portion size was surprisingly nice and I especially liked the accompanying seedy dinner roll. Kraftcorn Cheese Bread and Garlic Bread were listed on the menu, but neither was ever mentioned nor offered during the meal.

Alright then, let’s find out what exactly a Creamy Custard Mille Feuille is. Not being a gourmand of the first order, I was expecting something akin to a bowl of custard or a Cr�me Brule. What I was served was per my tastes much nicer and especially delicious with the addition of the flavorful mango sauce.



Creamy Custard Mille Feuille with Mango Sauce


I could have easily eaten two or three of these delectable little pastries, but I’m proud to say I exercised admirable restraint in limiting myself to just one.

No cheese course was offered with this meal, so I closed it out with a small glass of the Taylor’s 10 Year Old Tawny Port. It was quite acceptable, but as any fan of good ports knows, twenty year old tawny is just that much nicer, particularly when accompanied with a nice, musty Stilton or a gooey and flavorful soft cheese like a fromager d’affinois. And thirty year old…. Ah….

By the way, can any of you remember the oldest port you’ve ever been served on an airplane? For some of you, it might be the Graham’s 30 Year Old Tawny Port that Japan Airlines used to (and may still) serve in its International First Class. That is one delicious Port! However, the oldest port I have ever been served in-flight came courtesy of Emirates Airlines (Who else?) on a flight between Singapore and Melbourne in 2018. That Port was a Graham’s Colheita Single Vintage Tawny Port with a vintage date of 1963. Fifty-five years old!

Well now, all this talk of cheese and port is making me hungry for some good cheese. I’d love to pair that with a good port, but here in the Interior of Alaska, those aren’t easily come by. I should imagine that the Brown Jug Warehouse on the other side of Fairbanks probably has a few twenty-year olds, and maybe even a thirty year old port – but at prices far higher than I’m willing to pay at present. Still, the more I think on it…

Alright then, I’m going to pause here and make a run into town to purchase some Fromager d’Affinois with Garlic and Herbs along with some Milton’s Original Multi-Grain Crackers, Bridgeport Turkey Pepperoni (It’s got waaay less fat than the real thing and is still surprisingly tasty) and Blue Diamond Lightly Salted Roasted Almonds. You cut the cracker in half, place a piece of pepperoni on top, then a blob of the cheese, on top of which you place one or two almonds. Mmmm Mmmm! So good! In lieu of a nice port, I think I’ll wash it all down with some Makers Mark or Woodford Reserve on the rocks. Alright then – be right back!.


* * * < + > * * *


Following the completion of the dinner service, there were still three hours left in the flight so I turned my attention to China Airlines’ Inflight Entertainment System, viewed via an approximately 13” screen mounted in the seatback in front of me.

Well, first of all, having recently flown in Business Class with Qatar Airways, I’m a bit spoiled when it comes to Inflight Entertainment Systems, not to mention seats and meals. Today’s A330 is a twenty year old airplane and its IFE clearly reflects that. Indeed, Google reviews of China Airlines’ A330-300 Business Class show that this aircraft is outfitted with an older generation of seats that quite possibly might be the very same ones that the airplane was delivered with. The small screen and a comparatively limited variety of movies, television shows and music was clearly not on a par with the best airlines out there. Indeed, compared to the IFE’s of airlines like Qatar, Emirates, Singapore, EVA, Cathay Pacific, et al, the system on this A330 feels like something out of the 1990s.

In any event, I didn’t see anything particularly alluring, so I plugged in my trusty laptop and set to work trying to catch up on this trip report. I might add that doing so is certainly not a disappointing second choice for me. It’s rare that I watch movies on airplanes, anyway. Generally, the smaller the screen, the less likely I am to watch, regardless of the popularity of any particular movie or show. I mean, I’ve got a 50” flat screen back home and a recliner more comfortable than any airplane seat. That said, I remember some most enjoyable inflight movie experiences while flying First Class aboard Emirates with its huge 30” screens. Japan Airlines also offers a nice big screen in its First Class suites. And what the heck, I actually really enjoyed the good old days – as in back in the 70s and 80s - when a single large screen mounted on the bulkhead (about the equivalent of an 85” screen – or larger) was our only option. Back then, there weren’t any movie choices, of course, but the overall viewing experience was actually quite acceptable.

I remember the first movie I ever saw on an airplane. It was “Jeremy” with Robby Benson, enjoyed while flying aboard a United 747 between Los Angeles and New York JFK in February of 1974. Wow! Fifty years ago! The return flight was aboard a United DC-10 and the movie was “Westworld” with Yul Brynner. They still had those plastic pneumatic headphones back then, but as I recall, I had no complaints with the sound quality. I even remember seeing Eddie Murphy in “Beverly Hills Cop” aboard an Eastern L-1011 back in the early 1980s. What was memorable about that movie was how much the censors had cleaned up Eddie Murphy’s language. Any of you who’ve seen this 40 year old classic will recall that Murphy’s character – Axel Foley – has some pretty colorful language throughout the film. Ha! By the time the censors had cleaned it up to be suitable for Grandma Moses and the kids back there in row 32, Murphy’s character sounded like a graduate of Oxford University!

As they say, time flies when you’re having fun and when I get into a writing groove, putting together these trip reports is a lot of fun. I’m much more word oriented than I am photographically so, which is why I don’t submit the vastly more popular photo reports. Indeed, I’ve gone on record with my complaints about the sheer volume of pictures and types of pictures that are so popular in today’s photo/trip reports. Per my complaints back then, pictures of things like ticket counters, crowded gate lounges, walking down the jetway, seat controls, hot towels, etc. were just overbearing and unnecessary.

In retrospect, I accept now that my statements were misguided, uncalled for and not fair to those who submit these types of reports. I see now that on the whole, each of these pictures – no matter how seemingly mundane they may appear to me – contribute to the story as a whole, and together are every bit as important as the seemingly mundane periods, punctuation marks and paragraphs in a written report.

So here’s to all of you who do take the time to grace our Trip Report Forum with presentations of your travels – in whatever form your reports may take. Not everybody has the time, patience or ability to write like eight black or submit photo reports like SFO 777, the long time and reigning favorite trip reporter of the Trip Report Forum. All of you deserve our thanks and appreciation for making the effort and contributing to our entertainment and education.

As for my reports, I know I’ve got a few fans out there who really enjoy them, and to all of you I extend a hearty “Thank You!” Outside of FlyerTalk, my rather “wordy” trip reports (This one is 28000 words so far) have no real audience. They’re way too long for magazine publication and they are of little to no interest amongst most friends and family, who are more interested in reading about what I actually did Bali, Argentina, Namibia, Finland or wherever else I’ve traveled.

My position has always been that in terms of what I do and how I enjoy these various destinations, I’m really no different than anyone else who’ve written dozens of travelogues and blogs before me. Sure, I could write about visiting the National Museum in Helsinki or eating camel at some restaurant in Alice Springs, but as a longtime fan of commercial flight and in particular Premium Class in-flight service, I have so much more fun writing about my air and rail travel experiences for those of you who are so inclined to read them. I am such a nerd! Thank you so much for validating my “nerdiness” through your comments and the considerable amount of time taken to assumedly read my trip reports as opposed to just scrolling through and just looking at the pictures.

Uh, right! Back to the story at hand…

It was a dark and stormy night (I’ve always wanted to use that phrase in my writing!) when we landed at Taipei’s Taoyuan International Airport. Seriously, it actually was raining pretty good – not an uncommon phenomenon in this part of the world. I haven’t flown through here since flying in aboard an EVA 747-400 from Shanghai back in April of 2017. TPE is a large, busy airport that looks every bit as busy as it was seven years ago, but with the glaring absence of 747s except for freighters, and the addition of a few A321s and A350s from new boutique carrier Starlux.

We taxied briskly around a couple of crowded concourses before finding an open gate between another China Airlines A330 and a smaller CA A321. A pair of wheelchairs were parked in the jetway awaiting me and a fellow Business Class passenger. And, as luck would have it, we were both headed for San Francisco. The only downside of it – at least for the wheelchair aides - was that we were currently parked on the A Concourse and our flight was departing from the D Concourse, way over on the other side of the airport.

What is it with these connecting gates and me? Over the years, it seems like more often than not, my connecting flight is usually located at the farthest possible gate from my inbound flight. Domestic or International – it doesn’t matter. I kid you not – it’s amazing how often this seems to happen! And, as some of you veteran readers may remember from my past trip reports, my usual response is… Sigh… Better get walkin’!

So I’ve gotta say that on this trip, and for this connection in particular, I am particularly appreciative of the wheelchair assistance. At the same time, I’ve got lumbar fusion surgery coming up in about three weeks, and so as nice as it is to have wheelchair assistance around these big airports, I’m looking forward even more to once again walking from gate to gate, however far that distance may be. It’s gonna be a tough summer, but here’s to a successful surgery and rehab. I can’t wait to get walking about with vim and vigor once again – or at least walking around without a cane.

Given my 9:05pm arrival and 10:35pm departure, it would seem that I had a very comfortable connection. And, for the most part, I did, but when you factor in the time involved in loading me and my Business Class wheelchair buddy up, pushing us all the way across the expanse of the sprawling airport terminal (including another security check point) and getting us to our departure gate in a timely fashion, we were left with only about a half hour to enjoy the China Airlines Business Class Lounge. Unfortunately, we were deposited in a separate, smaller section of the lounge, fully equipped with comfy chairs, a small hot and cold food buffet, a small self service bar and a couple of nearby men’s and women’s toilets. It was nice, but it lacked the visual impact of the main lounge which, from the reviews I’ve seen, looks like a very pleasant facility indeed.

Rather than hobble about with my cane and camera in order to provide you all with pictures of what likely was a fairly busy lounge – what with a bank of flights going out over the next couple of hours to U.S., Australian and European destinations – please accept my apologies and enjoy this link to a nicely produced video highlighting the China Airlines Business Class Lounge at Taipei Airport Terminal 1:

CHINA AIRLINES BUSINESS CLASS LOUNGE AT TAIPEI


With dinner being served on the ten hour flight to San Francisco, I held off on any of the offerings from the buffet – including a very tempting soup – and instead had a double Bailey’s Irish Cream on the rocks. Mmmm! That was soooo tasty! And yet all that sugar! But not to worry! On my pre-operation health check of a couple days ago, my glucose level was 89 with cholesterol at 49 (Thanks, Rosuvestatin!) and BP 118 over 78. Looks like I’m good to go despite however many spoonfuls of sugar must be in a double -serving of Bailey’s.

Seat 2A

Wednesday April 10, 2024
Taipei to San Francisco – 6470 miles
China Airlines Business Class
A350-900 ~ 1035p – 700p

It was almost 10:00pm when our wheelchair drivers arrived to take us down to D2. As it turned out, the gate was only about one hundred and fifty yards down the concourse, so it was a pretty short ride. Indeed, even I could’ve hobbled on down that distance.

China Airlines actually operates two nightly flights between Taipei and San Francisco. The other one leaves an hour after mine and operates with a 777-300. I chose my flight specifically because it was operated with an Airbus A350-900. I haven’t flown aboard many A350s – just a couple -1000s from Qatar and a quintet of -900ULRs from Singapore. So, as ever, I was excited to check out China Airlines’ version of this most successful entrant into the long distance twin jet market.



China Airlines A350-900


The gate agents were ready and waiting for us when we arrived at the gate. The door to the jetway was opened and this time we were both wheeled all the way down the jetway, right up to the door of our seven year old A350-900. A reception committee of nicely attired Flight Attendants was waiting for us, and once it was established that I was capable of walking to my suite, one of them took my rollabord and assisted in getting me squared away.

Insofar as pre-departure beverages go, plum cocktails appear to be all the rage on China Airlines. However, when I asked if any Champagne might be available, the Flight Attendant immediately acknowledged so and hurried off to the forward galley to fetch a bottle.



Welcome Aboard China Airlines Business Class TPE-SFO


Given my overall indifference towards Champagne, I sometimes wonder why I even bother to ask for any. Part of it, I suppose, is to see if China Airlines is meeting the standards of so many of the world’s other top rated airlines insofar as service standards go. But then, when it comes to taste, I'm hardly the best judge. The other reason I take advantage of pre-departure Champagne is that I suppose I’m hoping – against all odds – that perhaps someday I might come across a quaff that just might open my taste buds to the same level of sensory orgasm that Champagne appears to elicit from so many other trip reporters here. So far, I haven’t come across it – even from the glass of assumedly Laurent-Perrier Brut Mill�sim� 2015 served tonight, but as searches go, it’s better than most, and I honestly hope that I’ll be rewarded someday…

This reminds me of an incident that happened back in 1996. I was traveling to Scotland for the very first time and found myself in Edinburgh, where I was ensconced in a local hostel. While exploring the old town one day, I wandered into a store from a local liquor store chain called Odd Bins. I had gone in ostensibly to check out local beers, but upon chatting with the proprietor for a bit discovered that this branch of Odd Bins offered free sampling of local scotches. Might I be interested in a wee dram?

Well, no actually. I don’t particularly care for scotch. Indeed, it’d be fair to say that based upon my limited experiences with past tastings, it is one of the worst beverages I’ve ever had the misfortune to allow past my lips. The store’s proprietor expressed appropriate condolences, but suggested that so long as I’d made the journey all the way from Alaska to Scotland, what could be the harm of trying a couple of local products right here in the home of scotch.

It was a compelling argument and ultimately one that I could not counter, So, we proceeded with the tasting. Samples were poured into thimbles – as in sewing thimbles – and I took my first sip. Ee-gads! It was just as horrible and rancid as I remember any of my previous tastings with scotch having been. So, too, were the next three or four samples. I felt bad for the proprietor. I really wanted to please him and find just one scotch that would stand out positively for me, but alas, it was not to be – thus far.

Finally, after about four or five failures, he brought out a bottle and said “Now this is a cask conditioned scotch. Normally, one would add a bit of water to it, but of course the thimbles won’t allow for that”. He then poured me a thimble and I dutifully took a sip.

Oh. My. God! Imagine liquid, intensely flavorful fireworks going off in your mouth. Wow! This was different. This was good. This was beyond good.

“Now this is awesome!” I said. “How much would a bottle of this cost?”

“About $75.00 USD” he replied.

Well back in 1996, I never bought anything much more expensive than a case of beer, and so $75 was so far from my realm of day to day spending that I rejected any notion of purchasing it as too expensive. How times have changed. These days, there are certain bourbons that I wouldn’t hesitate to pay over $100 a bottle for. So in retrospect, how I wish I’d purchased a bottle or three of that scotch back then…

Anyway, my point here is that it pays to keep an open mind – and palate – especially when the proffered beverage is being offered for free. Unfortunately, tonight’s Champagne tasted about as fizzy and – well, too fizzy by my tastes – as most any other Champagne I’ve tasted. Maybe I have a problem with effervescence.

As to the Business Class cabin on China Airlines’ A350, I’d seen the pictures and reviews on the internet, and I though they looked quite nice. I especially liked the ambient light put off by the lamps mounted beside each suite. Here is a China Airlines publicity shot that presents a much nicer and uncluttered view of the Business Class cabin than I ever could have taken during the boarding process.



China Airlines A350 Business Class Cabin


By comparison, here is a shot I took from my suite shortly after boarding…



China Airlines A350 Business Class Cabin


Already at my seat was an amenity kit, housed in an attractive pale blue zippered suitcase about 7” x 5”, maybe 1.5” deep. Inside was a satin eye mask, ear plugs, a tooth brush, a hair brush, a leather luggage tag and a trio of Moroccanoil� branded cosmeticss that included lip balm, body lotion and a small bottle of actual Moroccan Oil, which the small print on the bottle describes as some type of hair treatment..

Very nice. I’ve seen better, and I’ve seen worse. At the end of the day though, I’m a poor choice to comment on the quality or lack thereof of an amenity kit such as this, mainly because I generally never use products like these. In my advancing years, I’m fine with how I look and I’m not particularly concerned with the ravages of a ten hour flight upon my skin. Not that I ever pay that much attention, but after a long flight, my skin feels the same as it always does and on those rare occasions that I might have cause to look in a mirror after a long flight, I’ve always looked – from my perspective at least – no worse for the wear. As such, I really have no need for all these fancy creams and lotions, but I think it’s nice that most decent airlines make them available to those who do feel they’d derive benefit from them.



China Airlines Amenity Kit


China Airlines Amenity Kit Contents


Missing – and never offered – was a set of pajamas. This was hardly an imposition on me, a guy whose sleep suit is a pair of boxers and a t-shirt. I only mention their absence because they are such a standard accoutrement of most long overnight flights in Business or First Class.

On a positive note, the menu and wine list – housed in separate booklets – had already been placed on the shelf beneath the seat side lamp in advance of my arrival. We’ll discuss their contents in a little bit. First, I want to take off my shoes, test my seat recline functions (If there’s a problem, it’s better to discover and address it on the ground than later in the air when repair resources are limited) and generally settle in to my home for the next few hours.

I like this seat. It’s nicely cushioned, quite comfortable really, and the side walls of the suite don’t seem like they’re crowding me. I also like the ambient light cast off by the seat side lamp. Overall, I’d have to say that from my experience, this is one of the nicer Business Class suites that I’ve ever sat in.

Next, I stood up to have a look around the cabin.I love half full flights. They remind me of the good old days of flying during the 1960s and 1970s, when the average load factor was about 58%. I don’t know what it looked like back in Economy – I generally try not to go back there too often, especially after a a trip report I once read here that described it as a “bad neighborhood” .

The Flight Attendant working my side of the cabin was an older lady – at least by Asian airline standards – but I thought she was great! Polite, attentive, efficient – what more could one really ask for? I wish I’d gotten her name, but suffice it to say that in terms of overall service, she was as good as they come and a true credit to the profession.

There was nothing special about pushback and taxi that really warrant any commentary, but it was noteworthy that we had to pause at the head of the runway and wait for not one, not two, but three inbound flights to land. Based upon what I could discern of the distant landing lights, all of the inbound aircraft appeared to be quite a ways out there. As such, it seemed like we had more than enough time to execute a 35-45 second take off before any of them would have crossed over the threshold.

Then again, I’ve also heard that the take off thrusts generated by some larger jets can leave residual vortexes on the runway that may have a deleterious effect on smaller jets, so I was thinking perhaps we were waiting on a narrow body or two, but no. I watched as a Starlux A350, an EVA 787 and a Starlux A321 glided by to land. Oh well. What do I know about things like residual vortexes, anyway? I’m just a trip reporter who reads the occasional issue of Airways magazine now and again.

Shortly after leveling off, the crew were up and about the cabin commencing with the initial stages of the inflight service. Taking a quick look at the Wine and Beverage List, I was thrilled to see the inclusion of Johnny Walker Blue. It really stood out because all of the other spirits were fairly pedestrian. I’m not enough of an oenophile to offer any erudite commentary on the quality of the wines offered, but perhaps some of you are, so let’s have a look at the wine offerings, shall we?


WINE LIST

Champagne
Laurent-Perrier Brut Mill�sim� 2015, France

Red Wines
Chateau de Fieuzal Grand Cru Classe de Graves 2014, France
Wolf Blass Grey Label Shiraz 2017, Australia

White Wines
Santa Julia Torront�s 2018, Argentina
Famille Hugel Gewurztraminer Grossi Laǘe 2013, France

Dessert Wine
Taylor’s 10 Year Old Tawny Port, Portugal


I had quite enjoyed a glass of the Argentinean Santa Julia Torront�s on the inbound flight from Denpasar, and so decided to enjoy some more with the appetizer course of tonight’s meal. It was a good call. Mmmm! What a delicious wine!

Speaking of appetizer courses, let’s have a look at the dinner menu for tonight’s flight. The aromas wafting back from the galley suggested that it could well be quite a tasty diner.


DINNER
Taipei to San Francisco

Appetizer
Fresh Abalone and Seasonal Vegetable Jelly
Served with fruity vinaigrette dressing

Salad
Seasonal Salad with Italian Vinaigrette Dressing

Soup
Hearts of Palm Chicken Soup with Scallops

MAIN COURSE

Filet Mignon with Garlic B�arnaise Sauce
Baked Potatoes with Cheese – Seasonal Vegetables

Grilled Halibut with Salted Egg Yolk and Taro
Served with Baked Eggplant topped with Mashed Potatoes and Vegetables

*** + ***

Bread
Sweet Potato Cheese Bread
Fig and Walnut Bread
Garlic Bread

Cheese and Fruit Platter
Brie and Asiago Cheese
Seasonal Fresh Fruit

Dessert
Premium Ice Cream
Strawberry Peach Mousse Cake


In addition to the regular menu shown above, China Airlines also offered a special menu that – if I read it correctly – was worthy of not one or two, but THREE Michelin stars. Well if true, that would be an industry first for airline food. Based upon the good but not outstanding meal I was served on the inbound flight from Denpasar, I was somewhat skeptical of the claim to be Michelin Star worthy. Be that as it may, here is the Michelin starred menu, which I might add I could have ordered in advance of the flight.


SKYWARD MICHELIN THREE STARS EXCLUSIVE CUISINE

Appetizer
Sichuan Spicy Chicken
Sugar Taro
Lemon Bitter Gourd
Smoked Egg with Cucumber and Mustard Sauce

Main Course
Red Braised East Asia Abalone (4 Head) Lo Mein

Dim Sum
Sesame Mung Bean Cake

Dessert
Stewed Asian Pear with Rock Sugar

Cheese and Fruit Platter
Brie and Asiago Cheese
Seasonal Fresh Fruit


Hmm…. Well now, were I an Asian traveler, brought up on assumedly more traditional Asian fare such as Sugar Taro, Sesame Mung Bean Cake or Four Headed Red Braised East Asia Abalone, my mouth might have been watering. As it is however, I’m a continental kid, raised at 8000’ in the mountains of Colorado. Since the late 1980s, I’ve been a resident of Alaska. Of all the Chinese restaurants I recall visiting in either Colorado or Alaska, I don’t recall ever seeing any of the above mentioned foodstuffs on the menus.

Mind you, I like most Chinese foods. At the same time, I’ve never been overly fond of exotic shellfish like abalone. I like clams and oysters, but scallops don’t really rock my boat. Who knows – maybe I might like abalone – particularly if it’s prepared in a style worthy of a Michelin star – or three. But then – what if I don’t? Would they allow me to later trade out for a different meal? And what the heck is a Lemon Bitter Gourd?

Ultimately, there were just too many unknowns, and so I ordered something more in keeping with my long standing tastes – the Filet Mignon with Garlic B�arnaise Sauce.

Given our late departure time and the desire of many passengers to get as much sleep as they could, the cabin crew wasted little time in serving drinks, setting tables and getting dinner served. No mention was made of a “Dine on Demand” option.

One thing’s for certain – although I was very impressed with the overall friendliness and attentiveness of the China Airlines Flight Attendants, there would be no mistaking – much less comparing – China Airlines’ Business Class meal service with that of fellow Asian carriers such as Asiana or Singapore on their long distance services. Asiana in particular – which I flew with from Seoul to Sydney in 2017 – was spectacular, serving each course separately on a nicely set table. By comparison, CAL laid a table linen, and then brought out a tray bearing a salad and appetizer mix, followed by a tiny cup of soup (I think the cup was only 6oz), and then the main course and finally dessert. And, just as with my previous flight, some good looking breads were listed on the menu (Sweet Potato Cheese Bread, Fig and Walnut Bread and Garlic Bread) but none were ever mentioned or offered during the meal.

The salad was served in a small, glass bowl and was okay as salads go. The appetizer was… different. The little rectangle of vegetable infused jelly certainly looked artistic – like something Japan Airlines’ chefs would have come up with. Though it’s an adjective I rarely employ, I’d say it was almost “cute” in its presentation. It also had some kind of injectible squeeze bottle inserted into it. The stuff in the little bottle looked like lemon sauce.



China Airlines Appetizer


China Airlines Appetizer – Gelatin? For real?


Accompanying the vegetable jelly was an abalone. It least that’s what the menu said it was. I tried a bite. It was okay. I tried another bite, this time dipping it in some leftover vinaigrette that I had. It was better. Much better.

When the soup was served, I was somewhat taken aback by the diminutive size of the cup it was served in. I’ve drank coffee from a lot of standard porcelain or even china coffee cups (Not mugs) over the years – you know the type – they’re typically 8 ounces. And even then, most airlines that offer a soup course typically offer – from my experience at least - at least 8-10 ounces of soup. This cup left me feeling like Oliver Twist asking for a bit more soup, and since it wasn’t even all that hot, I just treated it like a big shot glass and drank it down in a couple of gulps.



China Airlines ~ A Little Cup of Soup


Moving on to the main course… I should imagine that unless you’re vegetarian or vegan, most of you have enjoyed a juicy, pink filet mignon in a proper steak house or even at home. Some of our older readers may have even eaten a few in-flight, because back in the sixties and seventies, filet mignon was a staple on many First Class menus.

The Filet Mignon, by definition translates to a “delicate, fine or cute fillet" and is often the most tender and lean cut. Thus, it is also one of the more expensive cuts of beef, as noted on any proper restaurant menu. A typical Filet Mignon weighs in at about 8 oz. and has a wonderful flavor and texture that for most of us is worth paying a bit extra for now and then.

I’ve had a few Filet Mignons in my time – both inflight and on terra firma. Some of the in-flight versions have been surprisingly good while others have spent too much time in the galley oven, rendering them practically inedible. What China Airlines served on this flight was not Filet Mignon. In both flavor and texture, it was just meat. And the B�arnaise Sauce… sort of a cousin of Hollandaise Sauce, was more like a distant cousin, like some cheap melted cheese. This was paired with a rectangular portion of supposedly “baked” potatoes? Well, they were probably baked, but not in the same sense that most of us tend to associate with the term “Baked Potatoes”. Adding insult to injury, I doubt the portion size of the meat was any more than four ounces.



China Airlines Supposed Filet Mignon


This is part of what people pay over a thousand dollars more for? Well first and foremost, most people in the premium cabins are paying for the added space and comfort. Indeed, many people – including quite possibly a good number of you reading this right now – may totally dismiss airline food as essentially irrelevant to the overall enjoyment of the flight – regardless of class.

For what it’s worth, I do not share that viewpoint. Indeed, when traveling in First Class especially, but also in Business Class, the in-flight meal service is and always has been my favorite form of in-flight entertainment.

Veteran readers of my reports will already know this, but I grew up in an era when airlines served bountiful and tasty meals – in Coach! That’s right! Once upon a time, the airlines operated their own flight kitchens and made an honest effort to serve nice meals in both quality and quantity. When Stewardesses asked if you wanted steak or chicken, they meant real sirloin that actually tasted like steak. I remember delicious double baked potatoes – in Coach – on Eastern Airlines. I remember Eggs Benedict – with rich, not runny – Hollandaise Sauce on United’s morning DC-8 between Denver and New York. And an hour before arrival at Idylwild, the stewardesses would come around the Coach cabin in their red, white and blue uniforms with a tray of finger sandwiches! On longer flights, both TWA and United offered attractive menus with a choice of three entrees – in Coach! I could go on and on, but suffice it to say that once upon a time, airline food in Coach, no less, was for the most part quite tasty and truly a welcome respite to the ennui of flight. And if it was that good in Coach, imagine how good it used to be in domestic First Class?

TWA FIRST CLASS DEN-JFK 1972 ~ The Good Old Days

Sadly, as is so often the case it’s the negative stories that typically gain traction and have real staying power, regardless of the topic. With travel, it seems we tend to hear more stories of how awful this or that flight or train ride or bus trip was – as opposed to what a great flight or journey it otherwise was. Personally, I think we take the good times for granted, but that’s a topic better debated in Psychology Today

It’s really astonishing to think, though, that someone who is 50 years old today would have been only 16 or 17 years old back in 1990 (Which still seems like only yesterday, to me). And, if you’re like most people, you probably didn’t really begin to fly more regularly until you were in your mid to late twenties. For the average 50 year old, that would take us up to about the turn of the century. By then we were twenty years into deregulation here in the U.S. and the airlines were beginning to make serious adjustments to service and comfort relative to the lower cost per seat mile.

Coach lounges were the first to go. Then seat width and pitch began to shrink. By 2000 airlines began dropping hot meals in Coach altogether. First Class suffered dramatic cutbacks as well. Gone were the canap�s and elaborate appetizers, as well as the trolleys with Chateaubriand carved to your liking at your seat. These days, many meals served in domestic First Class – including transcons - don’t even meet Coach (or Economy for the rest of youse) standards from forty or fifty years ago.

My point is, here in the U.S. at least, unless you’re about 55 or older, the odds are pretty good that you totally missed the best of times when most airline meals regardless of class were pretty darned good, when beautiful printed menu booklets were presented in both First Class and Coach on flights over three and a half hours, and it was not at all uncommon to be served a full hot dinner on flights of only an hour.

As for those of you from other parts of the world – particularly Europe and Asia – most of you still enjoyed comparatively good quality in-flight meal service well past 1990 and even into the early 2000s if only because deregulation and the cuts in service and comfort that it fostered didn’t begin to take hold in your countries until much later.

Anyway, forgive me for veering down Memory Lane here. I reckon it’s safe to assume a significant percentage of folks just check out the pictures in my reports and scroll through the text anyway, so it may not matter in any event.

Be that as it may, when I say that China Airlines served up a bunk piece of meat to some of its Business Class customers on one of its most competitive international routes – that opinion is steeped in considerable experience, on both international and domestic flights. There’s no bragging here. It just is what it is. 6.2 million miles flown aboard 207 airlines, with about 2.5 million of those miles flown in First Class. I’ve eaten a lot of airline meals.

Moving on to dessert... It was listed on the menu as a Strawberry Peach Mousse Cake.Well, it certainly sounded good, but when I think of mousse, I tend to envision something that’s generally soft and liquidy compared to cake, which is more bread like. Well, we were served kind of a hybrid of both, and on the whole, I thought it was quite good.

As for the cheese plate, Brie, yes. Asiago, no. Indeed, we were served more of a fruit plate that happened to have a bit of cheese on the side. Crackers? Nope. Nuts? Nowhere to be found. Quince? Whaaaat?!



China Airlines Cheese Plate and Dessert


For what it’s worth, I knew from having read various online reviews beforehand that China Airlines’ inflight catering left something to be desired, but still – it’s one thing to read it and yet another to actually experience it – particularly as an experienced Premium Class flyer, not some wide eyed Ma and Pa Kettle first time flyer in the pointy end of the plane. So based upon these two flights, in terms of meal service, China Airlines earns a well deserved C.

By the way – just in case I’d been unable to sleep, the Mid- Flight “Snack” options actually looked pretty good.

MID-FLIGHT SNACK

Wonton in Peanut and Sesame Paste
Wagyu Beef Burger
Sky Lounge Assorted Snacks

I had my doubts that an airline such as CA that would try to pass off a sorry-a$$ piece of meat such as I received tonight as a “Filet Mignon” would actually serve up a burger made of the highly regarded “Wagyu” beef, but at three in the morning out over the middle of the Pacific, I doubt anybody’s getting too particular. A burger is a burger when you’re hungry.

Pre-packaged snacks and drinks were also available from the self-serve “Sky Bar” located off the galley behind the Business Class cabin. I say self serve, but each time I passed through, there were always three or four flight attendants either working or just hanging out there, and each time I was asked if they could get me anything. I let one of them hand me a bottle of water that I could easily have retrieved myself. No complaints here, just an observation.



China Airlines A350 Business Class Sky Bar


By the time the last of the dinner plates had been cleared, it was getting on 12:30am local time. I had been watching the old 1970s gangster classic movie “Good Fellas” and managed to stay awake through the end of the movie before depressing the call button and having my seat converted from daytime to nighttime use.

In contrast to its meal service, I give high marks to China Airlines’ Business Class suite. The seat actually felt comfortable to sit in, as opposed to many modern day Business Class seats which seem designed to be firmer and more comfortable to sleep on than to sit upon. And, the overall sense of space and ambiance with the tableside lamp was superior to many Business Class seats that I’ve experienced. Kudos to China Airlines on a great suite! Unfortunately, it was so comfortable that I slept so well that I actually missed the main breakfast service. On the menu at least, I thought the Western Menu looked pretty good…


BREAKFAST

Chinese Set Menu
Plain Congee

Assorted Delicatessen
Eggplant and Tofu in Chili Bean Sauce
Chicken with Pickled Vegetables and Edamame
Fresh Spinach with Mushrooms
Dried Seaweed Fish Floss
Salty Egg

Green Onion Roll

Seasonal Fresh Fruits

Western Set Menu
Soybean Milk Bircher Muesli

Orange Peel and Raisin Rye Bread
Croissant

Seasonal Fresh Fruits

Salmon Quiche
Baked Eggs with Aubergine and Meat Sauce
Bacon
Mini Waffles


By the time I did finally awake, there were only about 45minutes left in the flight. A quick peek out my window revealed a beautiful spring evening with scattered clouds offsetting the indigo blue of the Pacific Ocean and the green hills of the northern California coastline.

Thankfully, my wonderful flight attendant was kind enough to bring me a plum cocktail, followed by a continental breakfast plate. I appreciated the gesture, though it felt strange to be enjoying a continental breakfast at 6:30pm local time.



China Airlines Morning Plum Cocktail


China Airlines Continental Breakfast at 615pm Local Time


As we flew south past downtown San Francisco, I couldn’t resist taking a photo – albeit a distant one – of the Bay Bridge and nearby Treasure Island. It was only eighty some-odd years ago that Pan American’s fabled Boeing B-314 China Clippers departed from the Treasure Island Terminal on their 8000 mile, six day journey across the broad expanse of the Pacific Ocean to China. And today, I’ve made the return trip from Taipei in just ten hours. I couldn’t help but smile somewhat ruefully at the fact that I was born just a few years too late.



Aerial View of San Francisco and the Bay Bridge


There are some flights that you wish would last just a couple of hours longer. This was not one of them. However – I don’t say that in a negative way toward China Airlines. Although its Business Class meal offerings and IFE were not on par with other great Asian carriers of our time, the service from the cabin crew was top notch on both flights and the Business Class suite aboard CA’s long range A350-900 provided one of the more comfortable Business Class seats and beds that I’ve flown aboard. So in a very real and objective sense, I think it would be fair to say that China Airlines did a great job in delivering a pleasant and expeditious overall journey from Denpasar to San Francisco.

Would I fly China Airlines again between the same two cities? With EVA offering essentially the same fare, no. More than most, I really value a good in-flight meal in both quality and presentation and, from my past experience (six flights) with EVA’s Business Class, they definitely offer the superior catering. They also offer a significantly better in-flight entertainment system. I might give China Airlines the edge in seating comfort based upon its A350 suites, but in every other regard – ground service, lounges and cabin crew, I’d rate the two airlines as about even.

I might add that there are a number of other single airline Business Class travel options between Denpasar and the U.S. west coast, (Singapore, Cathay, Philippine) and even more out of Jakarta. From Denpasar however, SQ and CX are considerably more expensive while PR, though one or two hundred bucks cheaper, comes with a thirteen hour layover in Manila and a much lower standard of service.

I took a moment to thank each of the smiling crew as I stepped off the plane and into the jetway where a wheelchair awaited. The crew was very deserving of a thumbs up (or two) and should I someday see reviews indicating that China Airlines has upped its game with better food and entertainment offerings in Business Class, then I would look forward to flying with them once again.

As an added bonus, my Global Entry membership allowed me to quickly pass through an otherwise crowded Customs checkpoint, and rather than wait for a shuttle bus from the hotel, I splurged and took a taxi instead. I used an excess of points in Choice Hotels’ Choice Privileges program to book a nice room at the Comfort Inn & Suites, just a couple of miles from the airport in South San Francisco. Tomorrow, I’ll have a leisurely day with a mid-afternoon departure up to Seattle, followed by a brief layover and then a nonstop flight to Fairbanks, upon which I’d already been upgraded.

Life is good.


April 11, 2024
San Francisco to Seattle – 680 miles
Alaska Airlines Economy Class
737-MAX9 ~ 244p – 459p

Seattle to Fairbanks – 1530 miles
Alaska Airlines First Class
737-900 ~ 559p – 839p

One of the nicer benefits of having a Priority Pass membership is the ability to use it in select airport restaurants, where one can order up to $29.00 worth of food at no additional cost. In San Francisco International’s Terminal 2 – where Alaska Airlines operates from – I was able to enjoy a superb turkey club sandwich with a pint of local Firestone Ale at the upscale Lark Creek Grill, conveniently located within easy hobbling distance to my departure gate at D8.

The flight up to Seattle was as typically uneventful as any short flight flown in Economy Class. I did however run into an old friend in the Seattle airport during my short layover. She was on her way to Chicago, and both of our flights departed at about the same time, albeit from opposite ends of the North Satellite. She was a bit shocked to see me cavorting about in a wheelchair, but readily accepted my explanation that I’d simply had too much to drink on the flight up from San Francisco. Truth be told, I updated her on my condition and assured her that the wheelchair was a temporary source of transport. Had I a longer layover, I would have happily guested her into the Alaska Lounge for a drink and more conversation, but as it were we had just time enough for a quick hug and chat before heading off to our respective gates.

My flight up to Fairbanks was only about two-thirds full, eliciting memories of flying during the good old days of the 1970s. Seatmate had flown in earlier that afternoon from London, and had just enough energy left the raise his head and offer a quick “Hullo” before lapsing back into slumber. I quickly calculated that it was almost 2AM in London.

It was a nice evening for flying, with scattered clouds and plenty of late afternoon sun as we flew up the coast of British Columbia before encountering heavier cloud cover about an hour into the flight. I was thankful that seatmate had chosen not to lower his window shades. I imagine he was tired enough that the daylight didn’t bother him in the least. For my part, I appreciated the natural daylight from the pretty evening outside. It sure beat the usual dark tube preferred by so many of today’s travelers as they zone out on their I-Pads, cell phones or laptops.



Alaska Airlines 737-900


It sure was nice to be back in Alaska Airlines’ First Class again. As a One Million Mile Flyer with MVP Gold 100K status, I sit at the top of the pecking order for status and perks, and I could not be happier with the overall service and benefits I receive from Alaska. I remember when I was a 1K with United back in 2013/14. There’s no comparison. I’m not a guy who demands recognition and fawning service, but honestly, Alaska has always treated me like a valued flyer and it is very much appreciated.

Shortly after we’d leveled off, drinks were served along with a small ramekin of mixed nuts with pretzels. I’d ordered a Bloody Mary and took a moment to add the contents from a packet of Tapatio hot sauce to the drink. I used to add a packet of Tabasco Sauce, but I’ve found I prefer the earthiness of the Tapatio to the tang of the Tabasco.

First Class passengers on Alaska can pre-order their meals up to two weeks in advance of their flight. I was upgraded just before I left Indonesia, and I’m glad I had the foresight to copy the menu options, because I thought they were very impressive. I mean, how many U.S. airlines offer you a choice of three hot entrees, a cold dinner sized salad or the always popular Fruit and Cheese Plate on a three and a half hour, 1,500 mile flight? American? Delta? Pfft! I don’t think so.

Let’s check out the offerings…

DINNER
Seattle to Fairbanks

Signature Fruit & Cheese Plate
Beecher’s� Flagship cheese, Tillamook� sharp cheddar cheese, brie, Partners� crackers, Seattle Chocolate truffle.

Tillamook Burger
Grilled angus beef, Tillamook� sharp cheddar cheese, sesame seed bun. Served with crisp lettuce, sliced Roma tomatoes, bread & butter pickles, and a tangy burger sauce.

Thai Curry
Authentic Thai green curry with coconut milk, ginger, garlic, lemongrass and kaffir lime; with coconut shoots, green papaya, Thai basil, and red chili with vegan meatballs made from heart of palm, served over steamed Jasmine rice.

Pork Verde
Slowly cooked shredded pork carnitas, topped with salsa verde and served with a brown rice, quinoa, & barley pilaf, roasted sweet potatoes, and fried plantain.

Asian Noodle Salad & Shrimp
Chilled buckwheat soba noodles, tossed with mushrooms, carrots & peppers, served with poached shrimp and a sesame-ginger dressing.


I was impressed. I love Thai food and almost ordered the Thai Curry, but instead decided on the Cuban tang of the Pork Verde. After all, how often do we ever get a chance to enjoy fried plantain on a North American airline?



Alaska Airlines Pork Verde Meal


The picture above says plenty, but let me just add that this was one of the better meals I’ve been served over the years by Alaska Airlines. The pork was tender and moist, the salsa verde absolutely delicious and the brown rice, quinoa and barley pilaf medley was an excellent accompaniment. It was also a decent sized portion, including the berry cheesecake dessert, which was also quite nice.

Afterward, I opted for a coffee and Irish Cream. On most airlines, that’d mean Bailey’s, but Alaska serves a brand called Five Farms. My flight attendant spoke quite highly of it and, after he took the time to heat up the Irish Cream before adding it to my coffee, I will take the time to speak highly of him to Alaska Listens. It’s taking the time to follow through on the little details like this that can really make the difference between merely acceptable or great service.

Alas, my palate is not advanced enough to discern how good an Irish Cream is, especially when it’s blended with coffee, but when I got home, I took a moment to look up Five Farms Irish Cream. Here’s a quote from their website:

Five Farms contains ten times the amount of Irish whiskey than typical Irish creams, setting it apart in the category and allowing for an intensity of whiskey flavor and warmth that is truly one of a kind. The result is a superior Irish cream liqueur with the richness of Ireland itself.

The rest of the flight went smoothly as I put in my usual bit of work on this trip report. That was a month ago! Despite our 835pm arrival time, the sun was still an hour away from setting when we touched down on Fairbanks International’s 11,800’ runway 2L/20R. It was a beautiful mid-April evening and despite the visual warmth of the sun shining down upon us, the air temperature was announced as 45�F.

After a month away, much of it spent in the hot and humid tropics, I would have to say that 45� never felt nicer or more refreshing. As always, it’s great to be back in Alaska, and above all, it’s great to be home!


* * * < + > * * *


As for all of you who’ve taken the time to ride along through all 35,000 words of this trip “report”, I hope you had a good trip in Seat 2B and that you found the time invested to read all of this report worthy of your time. Thanks for reading.

SKT-DK

Very interesting read, Seat2A! The time you put into writing these very interesting and detailed reports is admirable.

Glad to see that you were well taken care of along the journey and enjoyed every bit of it. Like yourself, and most others here, flying does not get old for me - it is almost as much about the journey as it is about the destination

I hope your condition gets better soon so that you will be back to being more mobile. You mentioned a trip via Bangkok later in the year - let me know if you fancy a beer, I would be happy to take you out

Oh, and your post card collection is super cool! I used to collect airline memorabilia too, but I could not really bring it along when I moved to Asia.

zip10001

Great TR!
i have not been to DPS in a while, your TP is giving me the itch
hope your spinal condition improves, good luck.

LP Dad

Another great, informative trip report. As an economy class traveler, I'm interested in (but not envious of) those who choose to pay a premium in cash or points for a luxurious experience in the air. In 2023, I had four 15+ hour flights at the back of the back. Mid-flight, I would have paid thousands for a lie-flat seat, but I survived --- and had premium experiences at my destination. Your choices seem right for you, and mine are right for me, and I appreciate the time you and others take to document your travels.

One small (and, I suspect, rare) correction: Labrador and Newfoundland are not "provinces". Newfoundland is an island, and Labrador is a continental region; together, they form the single province of "Newfoundland and Labrador".

LPD

theshaun

What a report! Thanks for sharing your adventure!

All the best with your upcoming surgery.

cf1

Fantastic, entertaining, and informative read. I am yet to be at a point in life where I can frequently enjoy premium cabins outside of the rare point redemption, so I appreciate being able to experience them vicariously through trip reports like yours.

Best of luck on your surgery, hope you have a speedy recovery and can get back to walking to the farthest possible gate from your connecting flight in no time.

Coathanger

Always an enjoyable ride, Seat2A !

I do enjoy the flashbacks in your trip reports having collected a few Singapore Airlines and Qantas brochures in the 90's and early 00's, though not extending to postcards.

The thought of Axel Foley speaking like an Oxford graduate was a good laugh And +1 on the OCBD as the shirt of choice for premium cabin trips, especially one that has been properly worn in.

Toula

Fabulous report to read and great to see the detail on the Qatar dining as have a flight booked with them later this year.

Good luck with the surgery.