As some of you know I vowed and declared in my passion or addiction TR that there would be no RTW for me this year.
Well that promise to me lasted all of a few weeks. The OW fare sale was too tempting and I found myself planning a RTW in Business class sometime in March.
For the first time in my RTW career I ended up with a routing travelling West to East in order to do the long LHR-SYD sector later in the year.

All was good until that niggling little addiction inside me kept saying ‘it is only xxx pounds per sector to upgrade to First’. I kept telling that little addiction bug to bugger off but he was persistent and finally I weakened and enquired about the cost of upgrading to First.

The original booking was made on the OneWorld website and was issued by CX in Seoul. I enquired via email to the CX UK office about the process and cost of upgrading. They came back with a figure in GBP that was acceptable and were able to charge the fare difference to my original card.

In three weeks I had gone from ‘no way am I doing another RTW this year’ to being the holder of an AONE4 ticket.
This can’t simply be a passion I am sure it is an addiction and a bloody expensive one at that. I admit it I am weak and gave in far too easily but hey now I get to look forward to another year of pointy end travel and have to suffer another mega TR by Moomba.

As you will have noticed the ticket is ex-Seoul and I needed to get myself to ICN in order to start my new adventure.

Now that little addiction bug inside me had pre-planned this as a ‘just in case’ scenario with a weekend in Seoul being the alternative if I didn’t go ahead with another RTW. Back when determining how to get myself back to LHR from JNB at the tail end of the last epic I decided to use an All Partner Award with my AA miles that routed me JNB-LHR-stopover-HKG-ICN all in First on BA, QF and CX respectively.

You will already have read about the first sector of this ticket in my Passion or Addiction TR. Now, on with the rest of this ticket that will take me to South Korea and then the RTW will start in earnest.

Onward and upward

Part 1 - Around the world in 4.5 days Days 1&2 LHR-HKG QF F HKG-ICN CX F
Part 2 - Around the world in 4.5 days Days 3&4 ICN-HKG CX J HKG-JFK CX F
Part 3 - Around the world in 4.5 days Day 5 JFK-LHR AA J
Part 4 - A weekend in YVR with a long detour Day 1 LHR-JFK AA J JFK-LAS AA F
Part 5 - A weekend in YVR with a long detour Day 2 LAS-JFK AA F JFK-YVR CX F
Part 6 - A weekend in YVR with a long detour Day 5 YVR-LHR BA F
Part 7 - A weekend in HEL Day 1 LHR-HEL AY J
Part 8 - A weekend in HEL Day 2/3 HEL-LHR BA J
Part 9 - Will BA redeem themselves? LHR-AUH-MCT BA F
Part 10 - Another decent BA F MCT-AUH-LHR
Part 11 - A whale of a tale QF F LHR-SIN
Part 12 - A whale of a tale part 2 QF F SIN-SYD
Part 13 - Would you like to fly direct Sir? No! QF J SYD-PER-ADL-SYD-MEL
Part 14 - A Whale of a different kind SQ Suites MEL-SIN
Part 15 - Back to wet old London SQ F SIN-LHR
Part 16 - Another flying visit to Oz TG J LHR-BKK-MEL
Part 17 - A quick domestic QF J MEL-SYD
Part 18 - Back in First (where I belong ;-) QF F SYD-HKG
Part 19 - Once more to the Cold I must go - CX F HKG-LHR
Part 20 - A new F experience - LX J LHR-ZRH LX F ZRH-HKG
Part 21 - A Japanese side trip - CX F HKG-KIX
Part 21a - Some Kyoto Photos
Part 22 - Back to Hong Kong - almost over - CX F KIX-HKG
Part 23 - All good things... - CX F HKG - ICN

The Photos

After enduring the interminable pain that is the tube all the way to T4 on my last excursion to Oz, I decided this time to stump up for the HEX and used a code that gave me a first upgrade. Quite why they have First on a train trip that lasts 20 minutes is quite beyond me, but they do.

This first sector is a repeat of the QF LHR-HKG routing that I took a few weeks back when going to Oz for Easter. Again I was able to sleep in and relax at home before heading out to the airport for my 12:20 flight to HKG.

I hoofed it up to the tube station for the 2 tube and the 09:40 HEX journey to Heathrow Central and then onwards on the Heathrow Connect service to T4.

On the HEX the conductor thanked me by name when he gave me back the ticket slip after checking it!

I popped out of the lift at T4 and noticed that KLM had moved into the space previously occupied by the BA First desks. I wandered on down past the US airways and Delta desks to find the QF desks had shifted again to just beside the security entrance to the gates.

The F queue had a couple of people in it and a few more joined after I lined up. The queue dragon was looking all concerned about the growing queue in F and noticed I had no suitcase.
She asked if I was checking a bag and I said no. She took my paperwork and was able to check me in at a computer behind the check-in desks. She did a lot of faffing around and came back apologising for the delay. I assumed she was attempting to get my BP for the HKG-ICN flight but am not sure what caused the delay.
Anyway she handed me back my passport and LHR-HKG BP only and enquired if I knew where the lounge was. I said I did indeed and she wished me a pleasant trip and directed me to the fast track security queue.

Inside security the dragon was directing people from non-fast track across to the fast track line anyway

The queues were very short though and I was through in no time. I decided to go and check out the Holideck Lounge. My Priority Pass (courtesy of Amex Platinum) had recently been cancelled by Amex as I had not used it. In order to keep my new card active I decided to pop into this lounge and have a look around. It was crowded and only the ground floor was open and if I had paid a fee to enter I would have been mighty pissed. I didn’t even bother sitting down and just wandered around and then straight out the door and the long walk down to the Terraces lounge.

The terraces didn’t seem quite as busy as the last time I was there a few weeks back. I also noticed that I bypassed that part that had the full bar and hot bar facilities last time and was able to grab a glass of bubbly and a bacon baguette. The bubbly on offer was Cattier clos du Moulin NV and Piper H Brut. Other items on offer in the lounge included muffins, toast, biscuits, cereals, croissant and warm mushroom baguettes.

Not long before my flight was due to board I headed out to Boots to get some last minute items and then went to find the gate. However the gate was not showing on the screens so I went back into the lounge. On the way in I asked if the flight was showing a delay and the response was a no.

I surfed a bit on the computer and then the screens finally showed a gate number. Around 5 minutes later they showed final call! The must have installed LGW system here at T4!

I turned around and suddenly the lounge was all but deserted. This gave me the opportunity to take a few pics of the empty lounge before heading out to the gate.

At the gate there was a separate line for premium pax and one for the civilians. After that though we all merged and had to queue up to the door 2L which was the only door being used to board.


Flight QF31 LHR-HKG Seat 3A
Aircraft: 747-400
Departure time: 12:20

I was welcomed at the door and directed left through the business cabin to first.

Once at my seat I was welcomed by the crew and offered a drink. Yes, yes, just in case some of you haven’t read one of my TRs I did ask for Champagne. A glass was set before me along with a dish of rosemary olives and then much to my delight a bottle of Taittinger Comtes de Champagne Blanc de Blancs 1998 was presented before me. I said ah nectar of the gods.

As boarding continued the amenity kits and PJs were handed out and my glass was re-filled once again prior to takeoff. Hot towels made the rounds whilst we were on the ground.

We pushed back at 12:19 and the captain announced a flying time of 10 hours and 50 minutes to HKG. After an eternity taxiing we eventually sliced the clouds just after take off at 12:42. I noticed that the knob in 3E undid her seatbelt as soon as the wheels left the ground. Some people have no idea.

Much to my surprise there were 12 people in F as up until the day before when I last was able to check there were only 7 seats occupied. I think there were some op-ups and ‘who you know’-ups. The captain came down and chatted to the couple of 3EF for a while and I think they may have not originally been in this cabin.
A little while into the flight a 13th person suddenly appeared in the F cabin from down the back also.

Post take-off drinks orders were taken and whadayaknow I asked for Champagne. This was delivered with the canap�s.

The CSM came by to introduce herself and handed out the menus. She was very chatty and we spoke for quite a while with my giving her a few tips on where to go in Reims later this year.

The menu was exactly the same as my last time on this flight although the wine list was slightly different.

LONDON TO HONG KONG

LUNCH

CANAPES
Ham and Swiss Cheese Fritatta
Chilled Vichyssoise

SALAD AND OTHER THINGS
Cream of Sweet Potato Soup with Gremolata

Chinese Style Roast Duck Salad with Black Vinegar Dressing

Salad of King Prawns and Artichokes with Citrus Vinaigrette

LIGHT, VEGETARIAN AND SANDWICH
Seared Halibut with Lemon and Olive Oil Dressing and Steamed Vegetables

Coriander Split Pea Cakes in Coconut Curry with Cumin Pilaf

Big bowl of Broccoli Soup with Ricotta Dumplings*

Stir Fried Lamb in Hoisin Sauce with Asian Vegetables and Glass Noodles*

Our signature Steak Sandwich with Tomato and Chilli Relish


SEARED HALIBUT
Mushroom Soy Sauce, Jasmine Rice and Chinese Cabbage
Herb Butter, Pumpkin and Beans

CORN FED CHICKEN
Rosemary, Pine Nuts and Verjuice with Roast Pumpkin and Spinach
Horseradish Cream and Green Vegetables

PORCINI CRUSTED ABERDEEN ANGUS BEEF FILLET
Herb Butter, Pan Fried Gnocchi and Green Beans
Mushroom Soy Sauce with Fragrant Rice
Horseradish Cream, Spinach and Roast Pumpkin

SIDE SALAD
Salad of Rocket, Red Chard, Mizuna and Baby Spinach with your choice of dressing
Aged Balsamic and Extra Virgin Olive Oil
Fresh Lemon Juice and Extra Virgin Olive Oil
Palm Sugar Vinaigrette

CHEESE
Hand selected blue, soft and hard cheese served with accompaniments

DESSERT
Rhubarb Tart with Cr�me Anglaise
Assiette of Desserts
Whole or Sliced Seasonal Fruit*
Roskilly Organic Ice Cream Tubs*

PETITS FOURS
A selection of Amedei dark chocolates
Passionfruit Marshmallows*
Miniature Opera Cake*
* Available anytime throughout your flight.

HOT BEVERAGES
GIANCARLO COFFEE
Caf� Latte
Cappuccino
Grinders Decaffeinated
Espresso
Flat White
Long Black
Mocha
Liqueur Coffee

T2 TEA
Experience the beautiful fragrant loose leaf tea bags from around the world, supplied by T2.
English Breakfast – A blend of finest the Sri Lankan full bodied teas produce a rich and well rounded flavour.
Peppermint – A well rounded peppermint flavour captures the sweet essence of all things ‘minty’ with a sweet, cool lingering aroma.
Chamomile – Relax and unwind with this fragrant infusion of sweet golden chamomile flowers.
Sencha – A classic green tea grown in Japan. These beautiful emerald green leaves produce a sweet, smooth grassy flavour.
Lemongrass and Ginger – Zesty and bright lemongrass contrasts the spicy flavour of ginger to create a wild taste sensation.
Other teas are available on request.

HOT CHOCOLATE

WHITE WINE
Eileen Hardy Chardonnay 2004
Multi-regional cool climate vineyards
Eileen Hardy OBE, is remembered as the matriarch of on of Australia’s best known winemaking families. Today she is immortalised by the annual release of one of Australia’s great white wines. Carefully crafted from fruit growing in some of Australia’s premium Chardonnay growing regions as well as up and coming areas that show fantastic promise.

Tyrells ‘Vat 1’ Hunter Semillon 2002
Hunter Valley, New South Wales
The Tyrell family arrived in Australia over 150 years ago and have since been proud pioneers of the Australian wine industry. This is a fine example of a true Semillon from a region that produces the best of this delightful varietal. The flavours are typical – lemon and lime rind with some fennel, a little spice and a texture that is lightly chalky and fluffy.

S.C. Pannell Adelaide Hills Sauvignon Blanc 2007
Adelaide Hills, South Australia
Winemaker and current Qantas wine consultant Stephen Pannell made a great name for himself with Hardy’s iconic McLaren Vale reds. He is now doing his own thing and has continued to impress the wine industry. This release shows the diversity of his talent. We see plenty of fresh herb and gooseberry character, but there is also some lifted tropical fruit and delicate hints of citrus.

RED WINE
Geoff Merrill Reserve Shiraz 2002
McLaren Vale, South Australia
This stunning 2002 vintage is comparable to the 1990 and 1998 due to being one of the coolest summers on record for South Australia. Flavour ripeness with optimum natural acidity levels allowed us to produce a wine of great intensity and balance.

Giant Steps Tarraford Vineyard Pinot Noir 2005
Yarra Valley, Victoria
A lovely Pinot Noir. “Highly aromatic, fruit driven bouquet and palate featuring wild cherry, plum and fruit spice; medium-bodied, well balanced, and good oak handling.” James Halliday Australian Wine Companion 2008

Howard Park Cabernet Sauvignon 2001
Margaret River, Western Australia
Howard Park is amongst the top producers in West Australia’s Margaret River region, an area famed for world class cabernet sauvignon and chardonnay. “The nose offers exotic scents of blackberry, tar and earth. A chunky palate of ripe black fruits married to firm tannins and well-judged oak. The finish has an amazing depth of concentration.” Simon Wood, Wine and Spirits – UK

DESSERT WINE
Lillypilly Family Reserve Noble Blend 2002
Riverina, New South Wales
The 2002 is an outstanding sweet wine, deep golden in colour and smelling very complex: floral, honeyed aromas mingle with butterscotch, spices, apricot and mixed citrus peel.

CHAMPAGNE
“My only regret is that I did not drink more Champagne.” Lord Maynard Keynes, on his deathbed.
In celebration of the dynamic region that is Champagne, Qantas is proud to feature a range of Champagne styles in our program from some of the region’s finest and most respected Champagne houses including Charles Heidsieck, Taittinger, Dom Perignon and Krug. From the fresher, more delicate Chardonnay dominant or Chardonnay-exclusive ‘Blanc des Blancs’ styles, through to the weightier, more savoury Pinot Noir-dominant cuvees, our program showcases the diversity and quality for which this region is deservedly famed.
Taittinger Comtes de Champagne Blanc de Blancs 1998

The crew member working my side came by to offer more of the frittata. A while later he was back to take my order for lunch. I noted that it was exactly the same as the last time I flew. He asked when that was and he said it looks like you just missed out as they change every 3 months and they were due for a change soon. I said not to worry I get to try something different this time.

Random thought that popped into my head at this stage was that I did notice that despite the age of the cabin they were really in good condition and spotlessly clean.

I asked for some more bubbles to sup on whilst lunch was brewing. When this was empty one of the crew members enquired if I would like another and I confirmed. She looked at my fingerprinted glass and said I will get you a fresh glass as well.
Soon enough the glass was placed before me and the bottle presented again before the glass was filled.

My name was being used all the time by the crew member working my side and he soon returned asking me if he could set the table.

I decided this time to go with the duck starter which was quite nice but nothing brilliant. Then I opted for the chicken with the Pumpkin and Spinach which was quite tender and juicy and really hit the spot. During the starter I was drinking the champagne still and switched over to the Geoff Merrill Shiraz with the main course. I do like fine Aussie red wines and this was indeed a fine Aussie red wine.

I noticed during lunch that the two crew working 3E & F were actually co-ordinating the service from each aisle of the cabin. I had never seen this done before it was very polished and a nice touch for the couple seated there.

For dessert I opted for the Rhubarb Tart which was delicious. This I companioned with a glass of Tokay rather than my usual sticky selection.

I watched IFE for a while and listened to some music after lunch before all the alcohol and food sent me to the land of nod. Several times I was asked if I wanted my bed made up but I declined all offers and made do with the blanket.

Around 2.5 hours out of HKG the crew were about again asking if anyone wanted breakfast.

BREAKFAST
Orange Juice
Apple Juice
Tomato Juice
Sunraysia Pear Liquid Fruit
Sunraysia Mango Liquid Fruit
Berry Energiser Drink

Fresh Fruit Salad
Bircher Muesli
Toasted Muesli
Cereal Selection
Yoghurt and Honey

Toast
Croissant
Plum Danish
Chinese Steamed Pork Bun with Chicken
Strawberry Jam, Orange Marmalade, Honey, Vegemite
Free Range Scrambled Eggs
Loch Fyne Smoked Salmon
Holdschott Farm Organic Sausages
Organic Dry Cured Bacon
Saut�ed Mushrooms
Roast Vine Ripened Tomatoes
Potato Cakes
Braised Beans

Banana Bread with Cinnamon Yoghurt and Fresh Strawberries

I started with an energiser drink and some toast followed up with some bircher muesli. I then proceeded to pig out completely on bacon, scrambled eggs, saut�ed mushrooms, vine ripened tomatoes and a potato cake.
There were plenty of re-fills offered of toast, drinks etc during the breakfast and still my crew member constantly used my name when addressing me.
The CSM came by again prior to landing to wish me well on my travels and hoped to see me again soon on QF.

As we were approaching a very wet and squally HKG there was a mini hail storm in the cabin to companion the rain hitting the plane on the outside.

We landed at 06:35 local time and we were at the gate not much after that. With two bridges in use the F cabin were off pretty quickly and I was making my way to the W transit area. When I got there I found that there was no CX desk open so I had to hike all the way up to the E transit area. When I got there I was able to procure a BP for my next flight and a lounge invite and I was then directed to the security queue. The queue was quite long so I decided to try the queue on the other side of the E transit area around 100 metres away. This queue was empty and I was through in no time and making my way to the Pier where I intended to use a day break room for a while.

I made my way into the lounge and enquired about day break rooms and also said I would like a shower. The agent said to have a shower and then someone would let me into a day room.

The day break room was a bit of a disappointment. The sound system attached to the TV/Radio was dire and was all distorted making it unusable. Also the seat and foot stool were not that comfortable in order to have a snooze. That is really what I wanted but sleep did not come. I did spend a couple of hours in there before emerging and then going for a walk around the airport.

I went back to the pier and had a bite to eat in the restaurant. I then made my way down to the computer area to check seating etc and expecting a last minute downgrade on the next sector as CX seem to be notorious for on this route. I eventually noticed a gate had been assigned for my flight and it was closer to the Wing so I made my way up there.

Inside I asked if I could use a cabana as I knew I could snooze in there on one of the deck chairs. Alas when the gent let me in he said they had locked the doors to the seating are because of the humidity. Oh god will I ever get a lie down before hitting my next flight!

Ok that bath is looking as good as a bed. I ran a cool bath and de-stressed away the day whilst cooling down my body at the same time. It was quite sticky and humid in the airport and it had been raining torrentially all day outside.

After cooling off I emerged again and ordered a Perrier water and stood in the lounge overlooking the SFO flight boarding below me. I then ordered a Peppermint tea and sat down for a while longer until it was time to head out to my gate. On approaching the gate it looked as if no activity was occurring so I headed up the escalator to have a look at the Dragon Air Gate 16 lounge. I was welcomed in and warned that they do not announce the flights. I said I could see the gate from there and would keep an eye out.

This visit was more of a I haven’t been here before look around and I only stayed a while until I noticed some movement at the gate. The lounge had basic snacks and sandwiches and some booze, tea, coffee etc.

Boarding eventually started quite late and it looked like this flight would be quite lightly loaded. I was it seems lucky that they didn’t pull the old switcheroo on me.

I noticed the gent in the queue before me had a seat 1K BP and his BP scanned red and they handed him another. I thought Oh no did they close the F cabin? I had my BP scanned and made my way down to the aircraft.

The staff had made a make shift gutter over the door to catch the rain flooding in down the side of the fuselage.

Flight CX416 HKG-ICN Seat 2A
Aircraft: 747-400
Departure time: 16:30

Onboard I was directed to my suite at seat 2A. Mr 1K was seated in 3A and I found out later that his BP was changed due to a faulty seat in 1K.

Once we were all on board the F cabin had 1A, 2A and 3A occupied. It was also raining inside the aircraft between 2A and 2K. The air-conditioning was causing a lot of condensation and it was literally dripping from the ceiling between the seats.
Outside I watched the ground staff brave the rainy weather and at one point one man stopped and took off his shoe and emptied out the water.

The captain came on and announced a flying time of 2 hours and 55 minutes. The senior purser came by and offered me a drink and I of course asked for champagne.

The ISM dropped by and welcomed me on the flight and reminded me to watch out for the indoor water feature.

My glass was re-filled on the ground and the hot towels made the rounds.
Menu and immigrations paperwork were handed out on the ground and I was able to complete these without having to deal with bumpy flights and alcohol affected writing skills.

We pushed back at 17:01 and taxied down to the other end of the airport where we took off at 17:28.

Due to the inclement weather it was quite bumpy on the way up through the clouds which didn’t appear to have a ceiling. We climbed for quite a long time before bursting our way above the clouds.
After the belt sign was switched off orders were taken for dinner and for drinks.


Dinner

Starters
Smoked duck breast with pear and cherry tomato
Tomato, orange and basil soup

Main Courses
Sauteed sea bass with spring onion, egg fried rice, pak choy and braised mushroom in oyster sauce

Pan-fried beed tenderloin and prawns with red wine thyme sauce, parsley mashed potatoes, asparagus and pumpkin

Mushroom and walnut agnolotti with pancetta bacon, chanterelles and walnut mushroom cream sauce

Cheese and Dessert
Cheese selection
Fresh seasonal fruit
Caramel and fig pudding with vanilla ice cream

Tea and Coffee

Pralines

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, 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:
Vaucher Pere Meursault Premier Cru 2004
Meursault is a large and prosperous village in the Cote de Beaune district of Burgundy’s Cote d’ Or in France. The wine is made from 100% Chardonnay grapes. The 2004 Vaucher Pere Meursault Premieur Cru is rich and balanced. It is flavourful, with almond, hazelnut, mineral-scented characters and a persistent finish. Enjoy the wine with appetisers or any white meat dishes.

Pemberton Reserve Chardonnay 2004
This award winning wine from Western Australia, has a complex array of aromas of tropical fruits, vanilla and hints of buttery note with an attractive creamy texture. It offers persistent ripe fruit flavours and richness, but also with exceptional finesse and balance. Enjoy this wine with seafood or white meat dishes in a cream sauce.

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 2001 vintage offers beautiful aromas of crushed berries and currants, with hints of violets. It is full bodied with lively acidity giving the wine excellent balance. This seductive wine has soft smooth tannins and a long and caressing finish. It goes perfectly with all kinds of red meat and stewed dishes.

Possums Vineyard McLaren Vale Shiraz 2004
The vines for this delicious wine are planted in Blewitt Springs, an elevated sub-region of McLaren Vale, South Australia. The 2004 Possums Vineyard Shiraz has dark purple and vibrant violet hues. It displays intense aromas of blackberry and raspberry, which marry beautifully with the spiciness of the oak. It is full bodied and well structured with supple tannins. This wine matches well with stews and also many Chinese dishes.

Terrabianca “Campaccio Riserva” Toscana IGT 2004
This wine is produced from 50% Sangiovese and 50% Cabernet Sauvignon grapes. It offers aromas of red fruits, roasted coffee and liquorice with a touch of vanilla note. It is very rich on the palate and silky, with sweet tannins. A delicious wine that goes well with most meat dishes.

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.

My champagne came out with some cashew nuts which I gobbled down as I had not eaten anything since lunch in the lounge several hours earlier. My nut dish was replaced with another freshly loaded dish and my glass re-filled prior to the dinner service commencing.

I started with the duck starter and followed this up with the soup. Then the main course was presented and I switched to the Shiraz to accompany it. The beef was exceedingly tender and the sauce was simply divine. The shiraz wasn’t that bad either.

I skipped cheese and dessert and went straight to double espresso and pralines which finished off the meal nicely.

All too soon the flight was over and it was time get ready for landing in Seoul or Incheon to be more precise.

Once on the ground at 21:24 we taxied to the gate where the bridges were quickly attached and I thanked my crew on the way out the door.
I made my way to the transit train that takes you to the main building from the outbuilding where we had landed. On arrival I approached immigrations and there was only a short queue at the foreigner’s line.

Once through immigrations I made my way out past customs and to the bus stop where I was told I could catch the KAL limousine bus to Seoul. The agent took my money and gave me a ticket and said the buss would be along in 10 minutes.

Soon enough the bus arrived and just over an hour later I was checking into the Westin Chosun in Seoul for two whole nights!

The Photos

If not keeping your promise means another great RTW trip report, then we forgive you. As you usual great start, waiting for more.^

Moomba, your TR's are legendary and look forward to reading this one as well and viewing the pictures.......keep it coming and thanks for taking the time to write this TR!

cheers.

Thanks Moomba - am a huge fan as I'm sure my reports have demonstrated paying their homage to our shared travel addiction and passion for the bubbly nectar of the gods.
Looking forward to future sectors especially on CX. BTW I had a problem once with the doors being locked to the outer section of the cabana and I called the CX staff and told them all I needed was a flat place to sleep, they opened it for me - in case you run into that problem again.

Subscribed! Another great one Moomba ^

Before even reading your posts so far, Moomba, I know I'll enjoy this TR! I look forward to reading about your travels. Oh, and your gastronomic adventures.....

Great report! I think you mislabeled your CX flight, isn't it HKG-ICN not LHR?

Superb trip report. I am looking forward to the next installment.

I seem to do this at least once every TR. A victim of cut and paste. Thanks for pointing this out, it has been rectified.

Thanks everyone for the encouragement.

Huzzah another fine trip report by Moomba ^^^

Your reports are as good as the "nectar of the gods".
Keep them coming please! ^

Yet another TR by the legendary Moomba - priceless! Look forward to the updates, especially the QF sectors! ^

Ah yes... another Moomba trip report. I wish I could bring myself to part with enough money to develop a similar addiction! Or that I had enough money to part with in the first place!

It is Sunday and I am woefully tired, but I totally didn't understand this... I presume you're speaking somewhat metaphorically but this would imply ice falling from the ceiling? Or are you referring to condensation (as on your next flight)? Or some barrage of abuse elicited by someone onboard?

Agreed! Nice TR Moomba, super interested to hear/read/see the QF part of your write up!