Despite experiencing more turbulence on the ground in Hong Kong than in the skies of late, Cathay Pacific thrills on a recent flight from Bangkok.
Check-in/The Lounge
I used the Cathay Pacific app to check-in and select my seat. Of the many airline apps, I have always found the CX one to be the most user-friendly and intuitive.
I’m a fan of the CX lounge in Bangkok, mainly because it’s small and rarely very busy, unlike some of the lounges at Hong Kong International. The airline opened the lounge in 2015 as part of its signature style roll-out, ensuring the lounge experience is on par with what you’ll find in-flight. There’s a noodle bar that serves both Thai and Cantonese noodle dishes, a self-service area, and a bar where the bartender makes great pina coladas.
Before long we were boarding the three-class CX Airbus A330-300 aircraft, which featured 39 lie-flat reverse herringbone business class seats across two cabins.
The Seat
I’ve long been a fan of Cathay Pacific’s present generation business class seat, which I consider the best in the world. The seat offers the perfect balance of ergonomics, privacy, and technology; it’s a seat made for travelers, not for accountants looking at loading statistics, and not for designers looking for aesthetics while rarely leaving their offices. There’s direct aisle access, which really should become the standard (although a few carriers like Emirates, Air France, and Korean Air are yet to pick up on that) and room enough to work, to rest, and to relax, thanks to an oversized tray, easy-to-reach AC and USB ports and seat and entertainment controls, and two meters of heavenly bed when required.
Dining
After an on-time departure, the crew began a late lunch service. I opted for a gin and tonic and a coconut water, which was followed by a Thai beef salad, and a choice of steamed kapong fillet with superior soy sauce, broccoli, mushroom, ginkgo nuts and steamed jasmine rice; pan-fried pork fillet with snap peas, Lyonnaise potatoes, and a Pommery mustard sauce; and stir-fried chicken with garlic, chili, and basil, as well as seasonal vegetables and steamed rice. By the time the crew reached our little mini-cabin, the chicken option was off the menu. However, the pork was perfectly cooked and reasonably proportioned, although it could have done with a little more seasoning. I matched my lunch with the Helderberg Winery Sauvignon Blanc from South Africa’s Stellenbosch region.
Service
This is where CX shone particularly bright on this all-too-short hop across Southeast Asia. During the meal service, we encountered light turbulence; it was enough to have us all strapped in but the beaming crew were unphased and served the meal and subsequent drinks with professionalism and genuine warmth, something that has been a little amiss on previous flights we’ve done with Cathay. One of the youngest crew members, named Isabelle, was particularly impressive, helping passengers with their luggage, serving drinks and hot towels, handling PA announcements, and clearing trays in the flash of an eye, always with a shy but genuine smile on her face. If this is the face of the Cathay Pacific crew of the future, then the airline will have no trouble holding its position among the world’s leading players.
Summary
Short flights like the Cathay Pacific Bangkok – Hong Kong service, which is only two and a half hours, puts pressure on the crew to deliver a full service. However, the airline continues to impress in its business class, with a world-class seat, great entertainment, and crew that genuinely want you to have the best possible experience.
Note: The author traveled on a full-fare business class ticket without the airline’s knowledge
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