Round The World and other travel

Flight Log 5: TG629

Seoul Incheon (ICN) - Hong Kong (HKG)

Initial indications were that there were only six passengers in the Business Class cabin, although a seventh later appeared in the back row, bearing all the hallmarks of a last-minute upgrade. This was clearly a very low-density load with five rows of six seats available, the 2+2+2 layout appearing particularly spacious on the Boeing 777. The seats themselves were of Thai's long-haul design, encased in hard shells. Headsets, cushions and blankets were already in place when we boarded. We were served a pre-departure glass of champagne and the first of several hot towel services took place on the ground.

We pushed back five minutes behind schedule, the nose camera providing some good views on the bulkhead screens as we taxied towards the runway for an 1108 take-off. Once airborne, we executed a U-turn to the left, flying past the airport as we did so to give a good appreciation of its setting on reclaimed land.

ABOVE: Climbing out of ICN, with the airport visible in the third photo

The post-take off drinks service soon got underway: I had my usual champagne and water, while Bruce had a gin and tonic. The drinks were served with smoked almonds. Surprisingly, no menu cards were used; instead we were verbally offered a choice of three main courses: chicken and rice, prawns and rice, or salmon and potatoes. I decided to try the prawns. The meal tray was presented as shown in the photo (see column on right), featuring a prawn / asparagus / terrine starter and some cheese and crackers for later. In due course, the starter plates were collected and replaced with the hot main courses.

Surprisingly, there was a round of hot towels as people were finishing their main courses. I declined dessert and had a cup of coffee along with my crackers and cheese. The end of the meal was marked by a third distribution of hot towels. I read for a while until our imminent arrival was signalled by - can you guess? - more hot towels! (I'm not complaining; it's a simple and inexpensive little luxury that I always appreciate when flying.) We touched down at a gloomy-looking Chek Lap Kok at 1325 local time and arrived at our allocated stand six minutes later.

It had been an enjoyable flight, but not an outstanding one. Bruce reckoned this was typical of Thai's mid-haul routes. His view was that the airline frequently showed itself capable of being a class act on long-haul journeys, but the mid-haul crews often seemed less motivated and unwilling to go the extra mile.