This is: Round The World 2006-07
Hong Kong (HKG) - Bangkok (BKK)
I had originally
been assigned an aisle seat at KIX, but this was changed on request
at the gate in HKG. Once I'd actually boarded, I was surprised that
this had been possible, as the aircraft was packed! I wondered
whether they'd bumped anyone out of 16K for a oneworld
Emerald
Having experienced identical styles of
business class seating in the 777 and A330, I was a bit surprised to
see a quite different seat on this aircraft : a bit less substantial
and not as comfortable! Somewhat controversially, I thought, there
was no stowage space under the seat in front, which meant that, in
theory at least, all items had to go into the overhead bins. I'd
thought at first that there were no individual video screens,
however it later transpired that there were. It's just that it took
ages for anybody to work out how to use one. Interestingly, the
flight was bound for Mumbai and Dubai (after Bangkok, obviously!)
Blankets were offered and there was a hot towels service prior to
departure.
We pushed back five minutes down at 1425 and I was intrigued to hear a BA-style "Doors to automatic and cross-check" announcement. (On previous flights, it had been "Cabin crew, kindly prepare the doors for departure and cross-check".) Take-off was at 1440, the front-wheel camera again relaying the action for those of us who like to watch these things.
With this being a shorter sector than HKG-KIX, it was interesting to note how the service was modified accordingly. There were no pre-dining drinks; it was straight into distribution of the trays. The service was notably more rushed and the menu was appropriately cut back as well :-
REFRESHMENT |
|
WINES |
Appetizer | Champagne | |
Fresh Seasonal Fruit | Champagne Deutz, Brut Classic | |
Main Courses | White Wines | |
Sautéed Sea Bass with Spring Onion, Steamed Rice and Chinese Mixed Vegetables | Arthur Barolet & Fils Saint Véran 2004 | |
Palak Paneer (Spinach with Cottage Cheese), Tomato Rice and Cauliflower Chandini | Green Point Yarra Valley Chardonnay 2004 | |
Chicken and Mushroom Pie with Tomato Relish and Carrot & Parsnip Mash | ||
Red Wines | ||
Dessert | Mercurey Domaine Louis Max 2001 | |
Ice Cream | Vieux Chateau Landon, Cru Bourgeois Médoc 2002 | |
Selection of Pastries | ||
Port | ||
Assorted Bread and Rolls | Dow's Late Bottled Vintage Port 2000 | |
Tea and Coffee | ||
Pralines |
I chose the Chicken and Mushroom
Pie for my main course, which probably wasn't the best choice, as
the filling was on the dry side. I usually think that the gravy
inside the pie can make all the difference and this one didn't
really cut it for me. I had a tiny strawberry tart for dessert,
various members of the crew urging me to have more, but in fact it
was all that I wanted. I finished off with another cup of Earl Grey,
which seems to be emerging as one of the themes of this trip
Just to ring the changes a bit, we had a cold towels service after the meal, by which time there was only about half an hour left to run. We'd been flying at 36,000' and conditions were remarkably smooth, despite some dramatic cloud formations visible below us. At this point something very important occurred to me : with this flight, I was renewing my BA Gold status for another year! A cause for celebration indeed!
We touched down in Bangkok at 1555
and I was intrigued and slightly shocked to note that there appeared
to be a golf course between the runway and the terminal! Very odd -
to say nothing of the questions it raised about security
We pulled onto our stand at 1602, some 7 minutes behind the
published schedule.