Thanks Kevin.

I bring it on myself as I do work on contract but never the less my previous one was cut short which spoilt my plans somewhat for this trip. I changed my last excursion to the very short trip home as I was wanting to work whilst I could rather than take two weeks off before finishing my contract early. I had planned to take this next section after I finished my contract.

As it turns out I was able to secure a new contract before my old one was even due to finish and I could have taken those two weeks. But you never know. So instead of a few days at the Sapporo snow festival, which was the original plan, I now find myslef in a drizzly overcast Kyoto.

Not that I am complaining about being in Kyoto.

I will post some pics of my outings in this city later.

Loving the TR Moomba!

I have to say you are very lucky (or I am very unlucky) with your eggs benedict at the QF FL in SYD. My all time favourite breakfast is Eggs Benedict and the last 3 visits to the FL for breakfast I have been served up the eggs that were so undercooked that upon cutting through the first time a clear river flowed out - the egg white was not cooked.

Don't get me wrong, I love the yolk to ooze out through the hollandaise when cut, but I certainly can't deal with the white part completely raw!

The freshly squeezed OJ is delightful I have to agree.

This report is a masterpiece. Thank you, Moomba!

Thanks guys. I appreciate the feedback.

The photos

Some stupid fool had it in his head that his flight out of HKG was at 09:20 this morning and approached his departure from the hotel based on this false knowledge.

So it was at 07:00 I checked out of the Sheraton Hong Kong and placed my suitcase in storage with them and proceeded to the airport with only two cabin bags.

I now know the times the shuttle bus leaves the Sheraton so was down at the stop just before 07:12 when it was due.

A quick bus ride and I was at Kowloon station. I didn�t bother checking in there as I had no luggage and proceeded down to the platform on arrival. The train pulled into the station 7 minutes later and on I hopped for the 24 minute ride to HKG airport.

I headed up to the first class podium check-in and informed the agent of my destination for the day. She confirmed I had no bags and checked me in for the flight. She told me my gate number was 62 and I might prefer to use the Pier lounge this morning as it was quite close at gate 63.

Security and immigrations were a breeze and only upon exiting the immigrations area did I notice that my BP said a 10:20 flight time. Oh well, more time in the lounge I suppose.

I caught the shuttle train to the high end gates and proceeded upstairs and along the short walk to the Pier first class lounge. Inside I was welcomed and my lounge invitation taken. It was reasonably busy in there this morning and all but a few of the tables in the restaurant were occupied when I went in for some breakfast.

On offer for breakfast was scrambled eggs and bacon, pork buns, dim sum, ginger & vegetable stir fried noodles, congee, soba noodles, bircher muesli, cereals, fruit, smoked salmon, pastries, juices, teas, coffee etc.
I sat down and had some of the superb dim sum, some of the noodles stir fry and a pork bun washed down with a juice and some coffee.

After breakfast I went into the lounge and checked emails etc and then decided it was time for a wee walk. I left the heavier of my two bags with the lounge agent and proceeded upstairs and walked right up to the entrance end of the airport and wandered around the shops for a while. I eventually found the item I was looking for and purchased this before heading back to the lounge.

Back along the long walk to the lounge and decided to check the load in F. When I checked in there was on the two of us. Now it seems we had 3 interlopers which surprised me as there had previously been a lot of vacant seats showing in business previously as well and this now showed as full on EF.

It was soon time to go to the gate so I collected my bag and went upstairs. Boarding commenced a couple of minutes later and as I approached the desk I noticed the whole of the top of the podium was full of upturned BPs. Golly gee this flight was upgrade heaven for quite a lot of people.

Flight CX0506 HKG-KIX Seat 2A
Aircraft: 747-400
Departure time: 10:20

On board I was directed to me seat by the very smiley ISM and immediately the lovely Malaysian F purser introduced herself and helped me stow my bags and jacket. She told me it was short flight today of only 2 hours and 44 minutes. I said �Oh no that means less time up here with you!� She laughed and asked me what I would like to drink before take off. �Is it too early for champagne?� Of course not Mr Moomba you may as well start the day off right.

So it was I was back in First on CX with a glass of bubbly waiting to take off from HKG yet again, slightly mellow knowing that this trip was fast approaching its conclusion.

As I was supping my bubbly a hot towel was set before me on the lacquer plate. We pushed back to 10:25 after my glass had been re-filled and emptied once more.

My note taking abilities seem to have suffered somewhat as I did not note what time we took off or landed.

A menu was handed out after take off and I was asked what I would like to drink. Of course champagne was the order of the day along with some sparkling water. This was soon served along with some Japanese rice snacks.
On offer for the lunch service today was:

Menu

Lunch

Starters
Duck Confit and gooseliver terrine with oven roasted tomato

Creamy clam chowder

Main Courses
Pan-fried sea bass with pommery mustard sauce, olive oil crushed potatoes and roasted vegetables with shallot

Steamed pork in golden bean sauce, steamed jasmine rice, braised pak choy and oyster mushrooms

Tomato and spinach tortellini with pumpkin parsley cream sauce and semi-dried tomato

Cheese and Dessert
Cheese selection

Fresh seasonal fruit

Baked cheese cake with blueberry compote

Tea and Coffee

Pralines

Japanese Meal

Canapes
Sweet broad beans and eel roll skewer,
salmon roll with rape blossoms
bamboo shoot with sesame paste, fish cake with seaweed
stewed squid and braised shrimp

Liqueur
Choya ume liqueur

Appetizer
Sliced salmon belly, smoked snapper, Japanese grass shrimp

Clear Soup
Fish ball with bamboo shoot, soaked wakame seaweed
lily bulk shaped in cherry blossom petals, kinome

Braised Dish
Braised bamboo shoot, seaweed, Japanese butterbur seam bream roe, braised gluten and carrot

Hot Dish
Baked seafood with mayonnaise sauce

Vinegar Dish
Assorted shell meat with with tasazu vinegar sauce

Noodles
Cherry leaf noodle and white buckwheat noodle

Rice Dish
Steamed rice, miso soup, assorted pickles

Fruit
Fresh seasonal fruit

Beverages
Ginjyo-sake, green tea, mineral water

Drinks

Juices
orange, apple, tomato

Soft Drinks
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale

Coffees
freshly brewed coffee, espresso, cappuccino and caffe latte
regular or decaffeinated

Teas
Fuding jasmine silver fur, Anqi supreme Ti Guam Yin, Ceylon
Japanese, iced Oolong tea, Hong Kong style milk tea
organic selection: camomile, earl grey and peppermint

Hot Chocolate

Wine List

Champagne
Cuvee William Deutz Brut 1998
This charming champagne is crystal clear with a pale gold hue. The rich aromas of baked apples are followed by hints of preserved ginger and nutmeg. It is pure with complexity, which is the hallmark of the Cuvee William Deutz. This is an ideal wine for matching most of the delicate dished offered onboard.

White Wines:
Bouchard Pere & Fils Meursault Les Clous 2005
Meursault is a large village located in the southern part of the Cote de Beaune, Burgundy, France, which produces some of the best Chardonnay wine in the world. The 2005 Bouchard Pere & Fils Meursault Les Clous possess a stony, mineral nose allied to pithy citrus fruit, whilst the palate has a bright fresh acidity to complement the supple honeyed fruits with a light touch of oak. It is pure with a silky structure. Fish, poultry dishes with cream sauce and strong ripe cheeses will pair wonderfully with this wine.

Helen�s Hill Yarra Valley Chardonnay 2006
Helen�s Hill Estate is located in Yarra Valley � Victoria�s oldest wine region. This tempting Chardonnay is a light straw colour. The ripe peach and citrus characters are complemented by an attractive mineral layer, toast and vanilla cream. It has great length with excellent balance. This is a great accompaniment to roast pork or chicken dishes.

Red Wines:
Chateau Branaire-Ducru 2001, 4eme Cru Classe
Chateau Branaire-Ducru is an elegant Grand Cru wine from Saint Julien of Haut Medoc, Bordeaux. The 2001n vintage offers beautiful aromas of crushed berries and currants, with hints of violets. It is full bodied with lively acidity giving the win excellent balance. This seductive wine has soft and smooth tannins and a long caressing finish. It goes perfectly with all kinds of red meat and stewed dishes.

Zema Estate Connawarra Cabernet Sauvignon 2005
The Zema family has been consistently producing exceptional hand crafted Coonawarra wines since 1982. The Zema Estate Coonawarra Cabernet Sauvignon 2005 shows vibrant richness and attractive fruit flavours of blackcurrant and mulberry with hints of black olive well integrated with cedar oak notes. This wine is well structured with outstanding depth of fruit and length.

Domaine Jacques Prieur Beaune Champs Pimont Premier Cru 2005
The Jacques Prieur Estate is one of the most prestigious estates in Burgundy. This Cote de Beaune Premier Cru is deep ruby in colour and presentes a concentrated nose, rich in vibrant red fruits and spice. The palate is silky rich, with beautifully integrated ripe tannic structure. Supple and richly textured, this wine is best suited to roast meats, poultry and fine cheeses.

Port:
Ramos Pinto Quinta de Ervamoira 10 Year Old Tawny Port
Prodcued form grapes grown in the vineyard Quinta da Ervamoira, this tawny offers all the maturity of an aged wine while still displaying the vigour of youth. It is smooth and full bodied, with aromas and flavours of apricot and plum balanced with vanilla scents from the aged casks.

Aperitifs and Cocktails:
Campari, Martini Rosso, Martini Extra Dry, Tio Pepe Sherry, Harveys Bristol Cream Sweet Sherry, Gordons Dry Gin, Stolichnaya Russian Vodka, Bloody Mary, Screwdriver

Whiskies:
Chivas Regal 12 Years Old, Johnnie Walker Blue Label, Canadian Club, Gentleman Jack Bourbon, Glenfiddich Ancient Reserve Single Malt Whisky

Cognac:
Tesseron Lot 76 XO Tradition

Liqueurs:
Cointreau, Drambuie, Kahlua, Bailey�s Irish Cream

Beer:
International Selection

CX Signature Drinks:
Oriental Breeze
A sour-plum tea and cranberry juice based non-alcoholic drink
with honey and fresh lemon juice and a hint of rose water.

Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavour.

I noticed that the crew member when taking the orders worked the A side of the cabin first where the two paying passengers were seated before attending to the op-up folks.

I ordered the Japanese meal and stuck with the champagne to start with.
The meal as always was a feast for the eyes and the taste buds. Not always to my liking though and my western palate did struggle a little with a couple of the items offered up.

The canapes were all quite delectable as was the appetizer. However there was something in the braised dish that did not sit well. The hot dish, despite having the appearance of someone heaving all over the plate, was quite nice although it seemed odd to me that a Japanese meal would have a mayonnaise sauce.

I was offered green tea during the meal which went down well with the food. The miso soup was lovely as ever.

After the meal I opted for some fresh fruit and more champagne. Some more champagne and a little more champagne. I was the only one drinking the bottle so we couldn�t let it go to waste.

I finished up with a double espresso and some pralines.

A hot towel was handed out before landing and my champagne glass was filled one more time by the lovely Karen.

The cabin was locked down, apart from my champagne glass and we descended into Kansai airport.

I thanked Karen and Fanny the ISM and proceeded up to the shuttle train that took us to the main terminal area. Immigrations was very quick and having no baggage to collect customs was equally quick.

I made my way up to the train station and purchased a ticket on the Haruka express train to Kyoto that was due to leave 20 minutes later at 15:16.
Seventy minutes after that I attempted to find my way out of Kyoto station to the south side where I knew the Westin shuttle bus departed from.
I eventually found my way out and waited for the bus to take me to my home for the next three nights.

The photos

Ah, Swiss First Class. My favourite.

Out of interest, what's next on your enviable perpetual itinerary!

(NB: you need to edit the second leg to ZRH-HKG, it currently reads LHR-ZRH)

Fixed thanks.

Back to HKG tomorrow and then the end of the RTW back to ICN on Monday.

The photos


As promised here are a few pics from Kyoto.

I have been to Kyoto two other times and have seen many temples and sites within the city. For this trip I decided to try my luck at visiting an area on the outskirts of Kyoto. It is an area called Ohara and is a 40 minute bus ride from downtown Kyoto.

There are several temples on the hillside and a short walk past the Raigoin temple had me standing at the foot of the so called Soundless Falls, which are really more of a cascade than a falls.

I visited 3 of the temples and was even given tea and a sweet at the last of them as part of the admission fee. The Hosen-in temple was notable for its 700 year old pine tree and the blood stained roof that was once part of the floor of Fushimi Castle. Hundreds of retainers of the first Tokugawa shogun, Ieyasu, committed ritual suicide rather than surrender during a battle. The blood stained floor was broken up and incorporated as ceilings in several of Kyoto's temples so that prayers would be said in perpetuity for the warrior's souls.

Hi Moomba - I really enjoyed your excellent photos of Ohara. Looks like a super place to visit.....so quiet and peaceful being amongst the woods and gardens.
That's given me yet another idea for a trip. There really should be a warning attached to your trip reports. "Reading this report may result in some serious damage to your wallet".

congratulations is in order then

Probably also does some serious damage to your liver if you follow in my footsteps.

Ohara was really quite nice and in a mostly rural area which was a change from the city temples in Kyoto. I must admit sitting in the Hosen-in Temple with a bowl of tea staring out into the wonderful gardens was a sublime experience. The ambiance was added to by the fact that a Maiko was also visiting at the time and was also taking tea in the temple.

Thanks dakosta.

Is this an LX First feature, or is your new job "rock star"?

Keep up the good work.

I'm no rockstar - LX does it for all their F pax, even those who need no help (in my case I had an onward connection).

Seconded.

One of those said snacks looks a lot like wasabi covered nuts or peas or something.

Now how can you possibly like a champagne like Deutz? I know there are worst, but I still don't drink Deutz champas for the sake of drinking champagne. (Deutz joins the likes of NV Lanson, Moet & Chandon and Mumm. Yes I am well aware of what CX serve as champagne in their lounges!)

Japanese have their own kind of mayonnaise which tastes a bit more richer and creamier than most other Western equivalents. It tastes great and I love it, but admittedly it's not good for you (as is the Western one, but the Japanese one more so). Japanese are not at all reserved in adding mayonnaise to hot food. I suppose in your case perhaps the mayonnaise was obstructing the taste of the rest of the dish.

A bottle of Deutz? Now you are crazy


Great TR - I always enjoy a review of LX F. The photos of Kyoto - absolutely stunning. Brings back many great memories....and several insights into starting a postcard business

Kiwi Flyer, I was sure you were a NZ rock star, I stand corrected

I know little about star alliance and started reading Moomba's latest trip report because of his CX legs, but I have to say, his trip report is a much more interesting way to learn about LX F than the FAQs would be.