Cathay Pacific Airways has released images and a video (see below) of new seats which will feature on the Hong Kong's national flagship carrier's improved cabin for the Boeing 777-300ER aircraft.

The Hong Kong airline teased the launch of its new business class Aria Suite in August 2023; however, has now given more details of both this and the all-new premium economy seat which will be fitted to the aircraft for their long-haul routes. It’s not yet clear exactly when the first aircraft featuring the new cabins will enter service, and which routes they will be deployed on. However, I would not be surprised if they are on the Europe and North American destinations [London and New York are always a favorite!].

The Aria Suite will feature a sliding door [which has become an industry standard], as well as a privacy partition between the middle seats. Interestingly, only a handful of airlines are choosing to install new business class seats in 2024 without the sliding doors. It’s not clear how high these go; however, the seat walls do appear to be higher along the aisle and around the back curve of the seat. Similar to the ones in Club World on British Airways.

Other provisions include a 24-inch 4K IFE monitor, personalised suite lighting, wireless charging and Bluetooth capabilities, a storage unit with mirror and another smaller storage space which is revealed by sliding across the suite’s cocktail table.

Meanwhile the premium economy seat will offer a 15.6-inch IFE screen, as well as a winged headrest, personal reading light and an unspecified “generous recline and legroom”.

The carrier’s economy seat has also been “refreshed”, with touches including Bluetooth connectivity and a ledge which folds down to hold drinks and personal devices.

Though I have not personally tried the seat to feel it's comfort, but the look of the new seats reflects that one may experience in a luxury hotel or an airport lounge. It is meant to be your home away from [luxury] home, and it is the warmth of the colours and the seats that provides a comfortable texture and finish.

Cathay Pacific Airways’ first Airbus A350-900XWB aircraft arrived at Hong Kong International Airport from Toulouse, France on Sunday, 29 May. It is the first of 48 A350s scheduled to be delivered to the airline. The new aircraft features Cathay Pacific’s latest inflight products in the Business Class, Premium Economy Class and Economy Class cabins, enriching the experience of passengers and helping the airline to deliver on its promise of a Life Well Travelled.
 
Cathay Pacific have been working hard in the past two years, aligning two brands, opening world-leading impressive lounges across the network, and introducing the new brand direction with simpler websites and airport signage. It is all about considered simplicity – removing the clutter and focusing on the elements that really matter to the passenger experience.
 
The airline held a special event in the hangars of Hong Kong Aircraft Engineering Company Limited (HAECO) at Hong Kong International Airport on the 30th of May to give an exclusive preview of the new arrival to aviation and trade officials, key business partners, members of the Marco Polo Club loyalty programme and guests from the Hong Kong public.
 
Guest of Honour at the event was Joseph Lai, Permanent Secretary for Transport & Housing (Transport), who officiated at the welcome ceremony together with Cathay Pacific Chief Operating Officer (COO) Rupert Hogg.
 
“We understand that for our passengers, sleeping well, enjoying first-class entertainment, and using products that have been designed with them in mind are of the utmost importance. The new A350 will provide the very best of all these,” Mr Hogg said. “The lower cabin pressure and noise levels combine with our new features to set passengers up for the best sleeping experience possible in the skies. We have gone all out to provide the best inflight entertainment too.

All seats come with the latest high-definition touchscreen personal TVs and a greater selection of movies, TV, live news channels and music. Inflight Wi-Fi is also available to connect passengers to family, work and world events, if they choose. We could not be more excited with what we’ve seen so far of the A350, and I’m sure that our passengers will feel the same way once they step on board.
 
“This superbly efficient aircraft will help us further expand our global network and strengthen Hong Kong’s reputation as an international aviation hub, helping to oil the wheels of commerce and trade in our home city,” Mr Hogg added.
 
Each of the cabins features brand new products. In Business Class the seat has been refined with new enhancements, in premium economy there are brand new seats, and Economy Class features larger screens, and more intelligent storage to increase passenger space and comfort.
 
There is no First Class cabin on the A350 on Cathay Pacific, however, the Business Class section has had a complete refresh. The Business Class has a complete finish and trim mirrors, normally the same as you would expect on a corporate private jet. The existing seats have been completely reworked to offer enhanced automotive lines, new finishes that are calmer, and reduce the heavier forest green found in the current cabin.
 
Everything feels cleaner, from the seat controls to the seat cushion. The biggest and most noticeable differences are the new IFE screen, which is much larger and has a more intuitive and simpler interface, the bed extender, which no longer flips up from the seat, but instead from the armrest – which makes it stronger, and more practical – and also a new tray table which isn’t fixed in one position unlike its predecessor.
 
In the Premium Economy cabin, passengers will enjoy brand new B/E Aerospace MiQ seats, which will offer enhanced passenger comfort compared to the previous generation Premium Economy seats. The biggest improvement that has been introduced to the new seats includes leg rests for each passenger and enhanced an IFE screen size. Responding to passenger’s needs, Airbus have made the Airbus A350 first aircraft for Cathay that offers Wi-Fi for passengers (at a fee).
 
The seats also offer push down arm rests on the aisle, which allow for passengers requiring assistance to be seated easily, as well as offering increased space for passengers who want a bit more room. The Premium Economy cabin seat configuration is a 2 x 4 x 2 arrangement, matching the current Boeing 777 layout.
 
To revamp its Economy Class cabin, Tangerine, a London based company, were brought in to re-imagine the seats, inspired by glass skyscrapers and bamboo. The finishes, like the other cabins, are inspired by Asian minimalist tradition. Bulkheads feature an embossed irregular-striped pattern that is evocative of bamboo, contrasting with the natural textured finishes that are incorporated throughout the interior across all classes. Green is an essential colour palette for Cathay Pacific’s brand and three shades of green, blended with natural tones, were used.

​On January 28, Cathay Pacific announced that DragonAir will cease to exist, instead the sister airline to Cathay Pacific will be re-branded as Cathay Dragon.
 
In a press release, Cathay Pacific’s Chief Executive Ivan Chu said: “We are very proud of what we have achieved together. Cathay Dragon is a brand that will be recognisably part of the Cathay Pacific Group for our customers from different parts of the world. The rebranding will enable us to capture the fast-growing passenger flows across the two carriers by creating a more seamless travel experience. “
 
He continued: “We are building on what is a true Hong Kong success story that has made our city a leading international aviation hub and gateway to and from Mainland China markets. This rebranding will sharpen our competitive edge by offering an attractive Cathay-led brand package that carries the assurance of a consistently high-quality customer experience.”
 
However, the airline also announced the two airlines won’t be merged, but will instead be continuing to operate as two separate carriers, with just the name and brand changing rather than the operation. Cathay Dragon has adopted the new livery design of Cathay Pacific, whilst turning the blue and green areas to red.
 
“We see this a real Hong Kong success story, and we aim to ensure the success continues. Through this rebranding, we will make it much clearer to customers that they are flying on a member of the Cathay Pacific Group, and we have created a new look for Cathay Dragon that clearly identifies it as a Group airline.”
 
Ivan went on to say: “There are two main reasons behind this rebranding, the first being a desire to capitalise on Cathay Pacific’s strong international brand recognition. The second driver is to leverage on Cathay Dragon’s unique connectivity into Mainland China.” It’s fair to expect little difference to the cabin products, as there is already a strong synergy between the two carriers.
 
Chief Executive Officer Algernon Yau said: “We can assure our customers that Cathay Dragon will continue to provide the same high level of products and services that made us a four-time winner of the World’s Best Regional Airline award. We will have the same dedicated team continuing to offer their friendly and caring service style. We will also continue to build on our experience and understanding of what our passengers like and treasure, such as speciality Chinese and Asian dishes as well as popular local Hong Kong snacks.”

My own thoughts are that it sounded better as DragonAir. The Cathay Dragon doesn't really have a kick to it, and doesn't come across as a catchy name (whereas Cathay Pacific is). Many observers have also commented that the new branding has a striking resemblance to the branding of Turkish Airlines, Swiss and Qantas Airways.

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Cathay Pacific Airways, the airline of Hong Kong, have announced a 10% increase in their flights between the UK and Hong Kong, showcasing a high demand for the popular long-haul city pair. Currently, the airline, which is one of founding members of the Oneworld Alliance, flies only to London Heathrow and Manchester in the U.K. However, with this move, a total of 43 flights a week between the UK and Hong Kong will be enabled, with the introduction of a new four-times-weekly service to London’s Gatwick Airport, starting from 2 September, 2016. The carrier stopped flying to Gatwick back in 1993, and it would be great news for the airline to start flying from London's southern airport. Gatwick usually hosts North American and European carriers (including charter flights), but in recent years, the airport has started hosting the likes of Emirates, Turkish, Iraqi Airways and Air China to name a few. The addition of Cathay Pacific Airways to Gatwick's list of airlines will give the airport an even more international feel to it.

​At the time of writing, the new route is still subject to government approval. The new service will complement the airline’s current five-times-daily service to Heathrow Airport for a total of 39 flights a week between Hong Kong and London – more than any other carrier on this competitive route (British Airways and Virgin operate the other non-stop flights on the route). In addition to serving London, Cathay Pacific also offers a four-times-weekly service between Hong Kong and Manchester in the United Kingdom, catering for the large Chinese diaspora that lives in Manchester and the surrounding northern British cities.

Cathay Pacific plan to operate the Gatwick service with its brand new Airbus A350-900 aircraft, which will eventually feature the ‘yet to be revealed’ refreshed Business Class cabin, as well as a spanking new Premium Economy Class and Economy Class cabin. When it does so, Cathay will become the first A350 operator into Gatwick. The aircraft will feature the airline’s much needed refreshed livery design (please click here to check it out!)

Want to know what's it like to fly with Cathay Pacific? Check these flight reviews that I wrote:

Doha-Hong Kong (Airbus A330, Business Class) 

London Heathrow - Hong Kong (Boeing 747-400, Premium Economy Class) 

Hong Kong - London Heathrow (Boeing 777-300ER, Business Class) 

Various flights with Dragonair (all Business Class)  - Dragonair is part of the Cathay Pacific Group

Cathay Pacific Airways is an international award-winning scheduled airline registered and based in Hong Kong, offering passenger services to over 168 destinations in 42 countries and territories on five continents, with a well-developed Asian network. The airline serves a number of gateway cities in North America and Europe, with easy connections with its Oneworld and codeshare partners, American Airlines and British Airways via Los Angeles and London, respectively. The airline also has access to over 17 destinations in China through its subsidiary, Dragonair. Cathay Pacific is an official SkyTrax 5-star airline.
 
The company was founded in Hong Kong in 1946 by two visionaries, Roy Farrell and Sydney de Kantzow, who both paid HK$1 apiece to register the airline. They named the airline, Cathay Pacific Airways. Cathay is the ancient name for China, while Pacific was named because far-sighted Farrell believed that one day the airline might fly across the Pacific Ocean.
 
The airline initially started services with two US Army surplus Douglas DC-3 Dakota aircraft: Betsy and Niki. The former aircraft, Betsy is repainted in her original 1940s livery, and is suspended from the ceiling at the Hong Kong Science Museum.   
 
Cathay Pacific Airways remains deeply committed to its home base, and has in recent years made substantial investments to develop Hong Kong as one of the world’s leading international aviation hubs. In addition to its fleet of 136 aircraft, (includes 26 cargo freight aircraft), these investments include catering and ground-handling companies and the corporate headquarters at Hong Kong International Airport. Cathay Pacific continues to invest heavily in its home city and has another 94 new aircraft due for delivery up to 2019 (including the 48 A350-XWB (Extra Wide Body)). The airline is also building its own cargo terminal in Hong Kong that will begin operations in early 2013. Cathay Pacific is also investing heavily in its freighter aircraft, with six Boeing 747-400ERFs, and 10 new generation Boeing 747-8Fs being scheduled for delivery by the beginning of 2013.
 
Cathay Pacific owns 19.53% of Air China Limited, the national flag carrier and a leading provider of passenger, cargo and other airline-related services in Mainland China. Cathay Pacific is also the major shareholder in Air Hong Kong, an all-cargo carrier offering scheduled services in the Asian region.
 
In November 2012, Cathay Pacific Airways was named Best Airline in the World and Best Airline First Class in the 2012 Business Traveller China Awards. The annual awards, now in their eighth year, reflect the highest praise bestowed by China’s frequent travellers on various service providers with connections to the Mainland. 

The awards were presented in Shanghai in November 2012 as Business Traveller China celebrated its 10th anniversary. The results of the 2012 awards were based on the magazine’s reader poll which ran from July to September in 2012. 
 
Cathay Pacific and its subsidiaries employ some 32,900 people worldwide (more
than 22,500 of them in Hong Kong). Cathay Pacific is listed on The Stock Exchange
of Hong Kong Limited, as are its substantial shareholders Swire Pacific Limited and
Air China.
 
The airline is a proud founding member of the Oneworld alliance, with its subsidiary, Dragonair, is an affiliate member. The airline celebrated its 60th anniversary in 2006; and as of October 2009, its major shareholders are Swire Pacific and Air China. It is reciprocally one of the major shareholders of Air China. Cathay Pacific currently holds the title of the world's third largest airline, measured in terms of market capitalisation, according to the International Air Transport Association.
 
Cathay Pacific Airways has one daily flight between Doha and Hong Kong, using the Airbus A330-300, operating with a 3-class configuration. I tried and tested the new Business Class seat on this long haul flight from Doha’s Hamad International to Hong Kong Chep Lap Kok international. Greetings from seat 11A (from right-hand side corner):
 
Route: DOHA HAMAD INTERNATIONAL AIRPORT (DOH) to HONG KONG (HKG)

Departure date and time of flight: February 2015, 01:55am

Flight number: CX640 (Cathay 640 heavy)
 
ATC Callsign: Cathay

Flight duration: 7 Hours 30 minutes

Cabin: BUSINESS CLASS

Aircraft type: AIRBUS A330-343-X (38 aircraft of this type in service)
 
Aircraft registration: B-LAL
 
Aircraft Serial Number: 1222
 
First flight: 19th April 2011
 
Aircraft delivery date: 14th May 2011
 
Aircraft engine types: Two x Rolls Royce Trent 772B-60
 
Frequent flyer programme: Marco Polo Club
 
Marco Polo himself took many months and years to explore the world, but if you fly Cathay Pacific Airways then you can do that in a few hours, and join his exclusive club for frequent flyers at Cathay Pacific! It would be enough to make the great man jealous of those gold and diamond cardholders, were he alive today that is.
 
Seat configuration for this aircraft:
 
Business Class: 39 flatbed seats with 180 degree recline (1-1-1-1 configuration)
Premier Economy Class: 21 seats in a 2-3-2 configuration,
Economy Class: 191 seats in a 2-4-2 configuration
 
Punctuality of the flight/route taken:
 
The flight departed on time from Doha into the dark Arabian night, and headed onto Asia, flying over India and entering south China in the early morning. The flight landed on time in Hong Kong, early on in the morning (just in time the Business Class Arrivals lounge to open!...my connecting flight from Hong Kong to Hangzhou on Dragonair).

Any baggage issues:
 
I had already checked-in my baggage at Dubai’s new DWC airport for this flight ​(I flew First Class with Qatar Airways from Dubai to Doha, and this was a connection onwards flight to Hong Kong), so I was carefree at Doha! As a Business Class passenger, the check-in baggage allowance is 30kg for one bag. On flights to, from, or via the US, Canada, and some countries in South America, 2 pieces of baggage may be checked-in with dimensions measuring up to 158cm (62 inches) in total and 32kg in weight for each bag.
 
For all classes, each passenger (except an infant) can bring a free baggage allowance of one cabin bag not exceeding 56x36x23cm (22x14x9 inch) in size. These dimensions include wheels, handles, and side pockets. 
 
Lounge experience at Doha:
 
This place is like a small luxury hotel in itself. You can easily stay here for more than a day! So, seriously, if you have a very long stopover in Doha while flying with Qatar Airways (and I mean more than a day…not just a few hours), don’t bother going outside to the city proper, because you can just stay at the lounge and pamper yourself with good food, Jacuzzis, showers, free internet, free pajamas, free beds, free massage, and endless amounts of bubbly! This place is awesome. Much better than any other Business Class lounge I have been to in the world…even better than what Emirates, Etihad, Oman Air, BA or anyone else offers, and the staff are very friendly as well.
 
In-flight magazine: Discovery (published by ACP Magazines Asia Ltd)

Comments regarding the pre-flight service:
 
Passengers’ in Business Class are offered hot lemon scented towels prior to departure. This is followed by a drinks service, which consists of some of the world’s finest wines, and champagne. In Business Class, the cabin crew offer five kinds of drinks prior to departure:

• Fresh orange juice
• Mineral water
• Cathay Delight- kiwi fruit with coconut juice, touch of fresh mint
• Oriental Breeze – a sour-plum tea, and a cranberry juice based non-alcoholic drink with honey, and fresh lemon juice, and a hint of rose water.
• Billecart-Salmon Brut Champagne (founded in 1818)

 
Both Cathay Delight, and Oriental Breeze are signature drinks provided by Cathay Pacific Airways, and both drinks are equally impressive in taste, look, and feel. The rose water really gives the Oriental Breeze a very exotic touch. It’s the kind of drink that has the power to make a sad man smile. I mean, hey come on, cheer up- you’re flying!
 
Comments regarding the pre-meal service:
 
Around about 35 minutes after departure, drinks were served from the trolley along with the helping of the huge Macadamia nuts, and salted almonds on bone china plates. I opted for another glass of that fine Champagne (Billecart-Salmon Brut), and also the piper-heidsieck Brut.
 
There was also the celebrated Cathay Pacific complimentary bar service for Business Class passengers, including various alcoholic beverages, and soft drinks. Ground coffee, and decaffeinated coffee or tea (English earl grey, Ceylon, and Chinese green tea) were also available. On top of this, there were a selection of herbal teas including green tea with jasmine, peppermint, and camomile with honey.
 
With or without the meal, the wine list included for this flight would make anyone’s mouth water:
 
White Wines:
 
Buissonnier Bourgogne Cote Chalonnaise 2012
 
Coopers Creek Marlborough Sauvignon Blanc 2011, New Zealand
 
Red Wines:
 
Chateau Taffard de Blaignan Medoc 2009, French (Bordeaux)
 
Gemtree Bloodstone McLaren Vale Shiraz 2010, Australia
 
Port:
 
Dow’s Late Bottled Vintage Port, 2007
 
Ample choice of whiskies (Chivas Regal 12 Year old, Johnnie Walker Gold Label, Canadian Club, and Jack Daniel’s), Cognac (Hine, ‘rare and delicate’ fine champagne), and various beers, aperitifs & cocktails, and liqueurs.
 
I opted for the signature Cathay Pacific cocktail to go with dinner: Pacific Sunrise- champagne with drambuie with zest of lemon orange.
 
Comments regarding the first meal (dinner):

For the first meal, a choice of four entrées were provided– all selected from a superb range of Asian, Middle Eastern and Western dishes.

Meals are served on a low trolley that gives the passenger an inviting eye-level choice of what's on offer and the airline is also introducing new food service items with a more Asian feel in their Business Class. All food in the Business Class cabins in Cathay Pacific is served on elegant bone china tableware specially designed and exclusively produced by Narumi of Japan.
 
Starters:
 
Freshly prepared Arabic savoury dips accompanied with mini pitta bread
 
Mixed salad with French vinaigrette
 
The roasted potatoes may have been slightly hard, but the salmon’s exceptionally awesome taste certainly did the trick in disguising that fact. What I really liked about the salmon were the sprinkled spices and pepper, which were spread right the way across the skin of the meat. A wonderful touch to the touch. The fresh taste of the salmon reminded me of a similar dish I had at The Ritz-Carlton, Shanghai earlier this year.
 
Main Course:
 
There were four options for the main course, including:
 
Braised Halal beef in onion and dark soya sauce, steamed jasmine rice, and choy sum*
 
Chicken breast onion mousse in tarragon sauce potato mash asparagus baby squash red pepper
 
Chu chee curry prawns with steamed rice, and mixed vegetables.
 
Wild mushroom and Ricotta cheese agnolotti with tomato concasse and cherry tomato.
 
The main course came with a large bone china bowl containing a generous amount of fresh seasonal salad served with vinaigrette (provided by Birch & Waite). There was a generous serving of soft and hard bread rolls from the breadbasket. Oh, and then there are those cute salt and pepper pots- they look like tiny mice (not sure if that would be appealing when you pour your salt and pepper on your delicious meal).
 
*This dish is a signature Chinese dish provided by Cathay Pacific to showcase the best of Hong Kong’s culinary magic. Authentic Chinese dishes on Cathay Pacific, such as this one, are specially created by the culinary experts at Cathay Pacific city, and selected by the passengers.
 
I opted for the chicken breast. Delicious chunky chicken pieces that go fine with steamed white rice, and some boiled white cabbage. The good thing about those chicken cuts was that they did not have the skin or bone on them, so therefore all the hard work hard already been done. All you had to do was eat them, and enjoy them bite by bite.
 
Passengers in Business are treated like royalty, and it’s almost as if you are dining at a 5-star restaurant, albeit in the sky. Cathay Pacific Airways is one of the first airlines to have rice cookers, toasters and skillets on board, enabling their flight attendants to prepare freshly cooked rice, toast, and eggs to your liking. On this flight we did not have First Class, but passengers on flights that have First Class can also go à la carte, choose their own meals, and dine anytime they wish.
 
It’s amazing how much we take flying for granted these days. Call me nuts but I love planes, and as an engineer by background, I could not help to notice a few things on the aircraft. One of the things that I always wonder is the serene feeling of flying at night, and the questions such as: ‘Are we really flying at 670mph?!’, and ‘Is it really -59 Celsius degrees just outside that window?!’ Talking about meals on the go, I finished my meal in about 20 minutes, during that time we had travelled around about 223 miles. Now, which restaurant in the world offers you that experience?!
 
Cheese & Dessert:
 
A selection of Blue d’Auvergne, red Leicester, Taleggio with cabernet paste
 
A selection of fresh seasonal fruit
 
Praline luxury chocolates.
 
The plate of fresh seasonal fruit was equally well dressed. Generous portions of kiwi fruit, mango, melon, and watermelon were provided. The skin had been taken off, so all the hard work had been done for you (passengers are spoilt on Cathay Pacific).
 
Most other airlines are going with Godiva or some other luxury chocolates. It’s nice to see that Cathay Pacific Airways does offer something different for their Business Class passengers, and Praline Belgium chocolates are just delicious.
 
Comments regarding the after meal drinks and in-flight snacks:

A second round of drinks was offered after the meal. This included coffee and tea (green tea and earl grey tea). I ordered a cup of coffee. Should any passenger want wine or champagne (even if it is the morning!), then these drinks are served in exclusively designed glassware.
 
In-flight snacks:
 
Pan-fried beef skewer on cheese and spring onion potato cake with tomato relish
 
Soya duck and preserved sweet vegetable in rice stick soup
 
Ice Cream (Haagen Dazs)
 
Macadamia nut cookies, peanuts, Kit-Kat bars, salted almonds, red apples, and crunchy cereal bars were available all throughout the flight.

Comments regarding the second meal (breakfast):

The breakfast service started around an hour and a half prior to landing at Hong Kong.
  
Starters:
 
A selection of smoothies, including strawberry smoothie (which I had)
 
Fresh seasonal fruit
 
Generous and colourful portions of pineapple, strawberry, melon, watermelon, and kiwi- all well placed on a banana leaf, which gives it that exotic look. Of course, the banana leaf is placed on a bone china plate.
 
Bircher Muesli
 
Main Course:
 
There were three options for the main course, including:
 
Arabic style breakfast
 
Cantonese Dim Sum
 
Spinach omelette with beef sausage sautéed mushroom grilled tomato
 
I opted for very colourful ‘spinach omelette and beef sausage sautéed mushroom’ dish, which could easily make it for the ‘meal of your life’ title. There is no rush with a dish like this, and its best that you take your time to enjoy every bite.
 
Comments on the in-flight entertainment system:

The new Business Class seat has a 15.4” personal television screen (PTV) that can be pulled out of the front bay with a click of a button. If you are seated in the middle aisle seat then during take-off, landing, and taxi, you end up looking at your neighbours PTV. Each PTV comes with Audio and Video on Demand (AVOD), offering a choice of over 100 movies, over 500 TV shows, 888 music CDs, 24 radio channels, and over 70 games – and with 10 languages represented, you’re sure to find something you enjoy. Huge headphones with noise cancellation technology are presented to every passenger in Business, and Premium Economy Class cabins. When it comes to entertainment, you’ll be spoilt for choice. Audio on Demand service is offered to all passengers on long-haul aircraft. Audio books are also available. Each seat in Business Class has an 110V AC power port. Premium Economy and Economy Class passengers may have to share a power port with adjacent seats.
 
Connections enabling passengers to listen to, or watch on their individual screens, content on their personal iPods or USB devices are available on this aircraft (the Airbus A330-343X).
 
The music played upon boarding and upon dis-embarking the aircraft changes every month on Cathay Pacific flights. Some of the tunes played include ‘Faith’ by Medwyn Goodall, and ‘Feel’, by Robbie Williams.    
 
Comments of professionalism of the cabin crew:

The cabin crew appear to have been trained very well, and seem to know how to handle all kinds of situations. The trainers must have had everything thrown at them, ranging from rowdy passengers to those having a nervous breakdown. These people are amazing. They really do pamper you. To the outsider it may seem that being cabin crew is an easy job, however in fact it’s a very challenging job, and there is more to the job then just handing out the meals. With many months of hard work and training under their belt, cabin crew members are chosen very carefully by the airline. God forbid, if anything happens on a flight (could be anything ranging from ill passengers, fights, drunken passengers, hijackings, and even pregnancies!), then it is the cabin crew who have to handle with such situations in a calm and cool manner. It certainly takes a certain personality to do such a job, and with a constant smile on their face too (a genuine one).
 
Like they say in the corporate world, you may have the best brand in the world, but that brand is worth nothing if it not for the people that make great things happen for that brand. Cathay Pacific's current uniforms are designed by renowned Hong Kong designer, Eddie Lau. Ladies wear a red skirt with a white blouse that has the ‘brushwing’ logo in gold and red colours. The ladies also have a bright red blouse jacket which they can wear- matching with the red skirt. The gentlemen wear black starched trousers with a white shirt. Along with that the men wear a red tie with black stripes (junior cabin crew), or a gold tie with black stripes (senior cabin crew).
 
Cathay Pacific Airways stand by their words, and truly give a 5-star service. If you are a frustrated passenger (for whatever reason), then let me reassure you that the cabin crew are always trying to go through great trouble to make your flight as comfortable as possible. I am saying this from personal experience. As a frustrated passenger (we have all been in that situation at some point or another in our lives), it can be easy for some of us to lose their cool when things are not going as we expect them to be. It’s because of the professionalism and integrity of the cabin crew that the airline is classed as a truly 5-star airline that endeavours to provide a truly 5-star service to its customers.

Comments on the interior of the aircraft (including seat comfort): 
 
The new Business Class cabin is fitted with the spanking new fully flat bed, which is just over 2 metres (82 inches) long. All the Business Class seats on Cathay Pacific aircraft were designed by James Park Associates, and Recaro Aircraft Seating. All First Class seats were designed by Zodiac UK, and Economy and premier Economy Class seats were designed James Park Associates and Zodiac USA.
 
A bed extension increases its width by 16.5 cm (6.5 inches) to provide additional hip support, while the side storage compartment offers extra knee space for sleeping on one’s side. In addition, if you need more space during your sleep, then the armrest may be moved up for more privacy, or down for more space. The Business Class seat can recline 180 degrees into a comfortable full-length, fully flat bed that ensures one experience a comfortable sleep. It’s this kind of legacy that would have made both Roy Farrell and Sydney de Kantzow proud of the hard work put in by the senior management at Cathay Pacific city. Indeed, it was their profound vision to make every passenger love their flight experience with Cathay Pacific Airways and with a bed such this, the airline lives up to their expectations and dreams.
 
There is certainly plenty of space available. I had my camera bag (which is annoyingly big), plus my laptop (I seldom have to sleep on a daytime flight so I end up working!), AND my carrier bag. All of these were neatly stored before departure. Oh, there is also space for you to put your shoes during the long flight so you can sit like as if you are sitting on your sofa at home. The Business Class cabins on all aircraft have artwork displayed in front of the cabin by Maria Lobo.
 
The side cabinet houses not only the headset and a vanity mirror (nice addition…you can imagine the celebs putting on their best look prior to landing), but has room for small items such as glasses and other minor but important things – and the cabinet door doubles as a privacy divider. Then there is are minor but important touches such as the personal reading light (with adjustable brightness) and a personal stowage compartment with space for a water bottle and magazines. 

The Business Class amenity kits include a dental set and earplugs; a comb and shoehorn for men; and a hairbrush and cotton pads for the women. The disposable toothbrush and shoehorn for male passengers are made mainly from cornstarch and cellulose, which are biodegradable, recyclable and use fewer production resources.
 
In January 2015, Cathay Pacific Airways unveiled its new range of amenity kits for First and Business Class passengers on long-haul flights which feature natural skincare products from renowned Australian brands Aesop and Jurlique, respectively. Signature products such as hand cream and lip cream are presented in a specially designed case from Aesop for First Class passengers, while the Business Class kit has been created by Seventy Eight Percent, a Hong Kong-based design company that creates high-quality bags for globetrotting professionals.
Specially designed for female passengers in First Class, stackable camel-coloured Aesop cases are offered on flights to and from Hong Kong, allowing passengers to attach the two kits together after their journey. Male First Class passengers are given a grey Aesop case.

For Business Class passengers on long-haul flights, an amenity kit designed by Seventy Eight Percent is provided. Seventy Eight Percent has been nominated as one of Asia’s noteworthy emerging brands in recognition of its innovative designs, sophistication and impeccable quality. Natural skincare products from Jurlique are included in the kits, which come in 12 colours and will be presented onboard on a rotational basis.

Cathay Pacific General Manager Product Toby Smith said: “We are very pleased to be continuing our collaboration with Aesop and Jurlique, and are also looking forward to working with a local brand in Seventy Eight Percent. When selecting our brand partners, we look for alignment with our own design principles which guide the way we shape our products to deliver a memorable travel experience for our passengers.”

Full details of the contents of each First and Business Class amenity kit are as follows:

First Class Male Amenity Kit

• Aesop Grey top zip case
• Aesop Camellia Nut Facial Hydrating Cream
• Aesop Rosehip Seed Lip Cream
• Toothbrush, toothpaste, mouthwash
• Earplugs, hairbrush, sleeve and monitor-cleaning cloth

​First Class Female Amenity Kit

• Aesop Camel top zip case with button (from Hong Kong)
• Aesop Camel top zip case with flap (to Hong Kong)
• Aesop Camellia Nut Facial Hydrating Cream
• Aesop Rind Concentrate Hand & Body Balm
• Aesop Rosehip Seed Lip Cream
• Toothbrush, toothpaste, mouthwash
• Earplugs, cotton pad, hairbrush, sleeve and monitor-cleaning cloth

Business Class Amenity Kit

• Seventy Eight Percent wash bag
• Jurlique Natural Lip Care Balm
• Jurlique Balancing Day Care Cream
• Jurlique Citrus Hand Cream
• Anti-skid socks, eyeshade, toothbrush, toothpaste
• Earplugs and monitor-cleaning cloth

Cathay Pacific logo and livery: 
 
Back in the 1980s and early 1990s, Cathay Pacific Airways used to support a green and white striped livery. This old livery was replaced with the current "brushwing" livery  In 1994 the airline announced that it would establish its new corporate identity, with a 23 million Hong Kong dollar (RM 7.3 million) program to update its image.  - Cathay Pacific relaunched its corporate image in the early 1990s. Cathay Pacific commented that after building a reputation over 50 years for technical excellence and high-quality service, Cathay Pacific had no intention of changing its core values. Therefore, the new corporate identity was merely intended to communicate these values more effectively to all current and future customers.
 
Cathay Pacific worked with Landor Associates, the world’s largest corporate identity management firm, to help create the new identity. The brushwing livery expresses the carrier’s unique character as an Asian with an international outlook. The sophistication of the logo conveys Cathay Pacific’s technical expertise and uncompromising attention to safety and reliability. The brushwing also embodies a sense of energetic flight, and being a “handmade” symbol it acknowledges the company's devotion to high standards of caring, personal service.
 
In October 2014, the airline unveiled a new identity, symbolising the airline’s efforts to create a better, more beautiful and more enjoyable journey for passengers, they refreshed many aspects of the brand identity. Centred on the timeless brushwing icon, they sought to simplify, clarify and beautify. The brushwing no longer sits constrained inside a box, and has been gently harmonised and set free. The airline also defined tighter rules around sub-brands which will now be clearly aligned within a simplified, tiered hierarchy. They are also using a tighter palette of colours and typography. Click here to learn more.
 
Overall rating 1-10 (worst-best): 10

In late October 2014, Hong Kong's Cathay Pacific Airways unveiled a new logo and brand which the airline described as "a cleaner, crisper, more contemporary identity" which will "help passengers travel well."

The project, which has taken 18 months to complete, will take another 18 months to fully roll out on the corporate website, airport lounges globally, aircraft cabins, in-flight service and entertainment products. The first concrete example of the brand's usage will be on the official Social Media accounts (Twitter, Facebook etc.), on the company's corporate website's landing page and at Cathay Pacific's new lounge at Japan's Tokyo Haneda airport, which will open in December, 2014.

Citing reasons for the new brand and logo, Cathay Pacific Airways said said in an official statement: "Symbolising our efforts to create a better, more beautiful and more enjoyable journey for passengers, we have refreshed many aspects of our brand identity. Centred around our timeless brushwing icon, we have sought to simplify, clarify and beautify. The brushwing no longer sits constrained inside a box, and has been gently harmonised and set free. We have also defined tighter rules around sub-brands which will now be clearly aligned within a simplified, tiered hierarchy. We will also use a tighter palette of colours and typography."

With increasing fuel prices in the aviation industry, airlines these days are challenged with presenting a unique and eye-catching brand identity that is simple, sleek & stylish and in touch with the modern times, yet one that uses as less paint as possible to save fuel costs (it may not seem much but paint adds a considerable amount of weigh to a plane and hence increases the fuel required). There have been many recent examples where airlines have made their corporate brand identity simpler, including China Eastern Airlines, Royal Brunei Airlines and American Airlines to name a few. I personally feel that the less paint you use on an airline, the more boring it looks as a brand identity. Although, insiders have informed me that the livery on Cathay Pacific aircraft, however, will keep its look but it may change in future years. There are also unconfirmed rumours online that the red cheatline is going to be gone from the CX livery (these don't seem to be genuine). 

While I understand the reasons behind the changes, but when you see designs that have been churned out by the likes of Royal Brunei Airlines and China Eastern Airlines you end up missing the 1970s and 1980s when aircraft of world airlines were lavishly decorated. Though less certainly seems to be more. These days, however, exceptions are made for low cost airlines (Easyjet, Ryanair, Air Asia etc.) where they paint their planes with large sponsorship.

The brand identity changes were only announced for Cathay Pacific Airlines and not Dragonair.

For more on Cathay Pacific's new brand, find our more at cathaypacific.com/thenextchapter 

Cathay Pacific Airways is an international award-winning scheduled airline registered and based in Hong Kong, offering passenger Cathay Pacific serves 168 destinations in 42 countries and territories on five continents, with a well-developed Asian network. The airline serves a number of gateway cities in North America and Europe, with easy connections with its Oneworld and codeshare partners, American Airlines and British Airways via Los Angeles and London, respectively. The airline also has access to over 17 destinations in China through its subsidiary, Dragonair. Cathay Pacific is an official SkyTrax 5-star airline.
 
The company was founded in Hong Kong in 1946 by two visionaries, Roy Farrell and Sydney de Kantzow, who both paid HK$1 apiece to register the airline. They named the airline, Cathay Pacific Airways. Cathay is the ancient name for China, while Pacific was named because far-sighted Farrell believed that one day the airline might fly across the Pacific Ocean.
 
The airline initially started services with two US Army surplus Douglas DC-3 Dakota aircraft: Betsy and Niki. The former aircraft, Betsy is repainted in her original 1940s livery, and is suspended from the ceiling at the Hong Kong Science Museum.   
 
Cathay Pacific Airways remains deeply committed to its home base, and has in recent years made substantial investments to develop Hong Kong as one of the world’s leading international aviation hubs. In addition to its fleet of 136 aircraft, (includes 26 cargo freight aircraft), these investments include catering and ground-handling companies and the corporate headquarters at Hong Kong International Airport. Cathay Pacific continues to invest heavily in its home city and has another 94 new aircraft due for delivery up to 2019 (including the 48 A350-XWB (Extra Wide Body)). The airline is also building its own cargo terminal in Hong Kong that will begin operations in early 2013. Cathay Pacific is also investing heavily in its freighter aircraft, with six Boeing 747-400ERFs, and 10 new generation Boeing 747-8Fs being scheduled for delivery by the beginning of 2013.
 
Cathay Pacific owns 19.53% of Air China Limited, the national flag carrier and a leading provider of passenger, cargo and other airline-related services in Mainland China. Cathay Pacific is also the major shareholder in Air Hong Kong, an all-cargo carrier offering scheduled services in the Asian region.
 
In November 2012, Cathay Pacific Airways was named Best Airline in the World and Best Airline First Class in the 2012 Business Traveller China Awards. The annual awards, now in their eighth year, reflect the highest praise bestowed by China’s frequent travellers on various service providers with connections to the Mainland. 

The awards were presented in Shanghai in November 2012 as Business Traveller China celebrated its 10th anniversary. The results of the 2012 awards were based on the magazine’s reader poll which ran from July to September in 2012. 
 
Cathay Pacific and its subsidiaries employ some 32,900 people worldwide (more
than 22,500 of them in Hong Kong). Cathay Pacific is listed on The Stock Exchange
of Hong Kong Limited, as are its substantial shareholders Swire Pacific Limited and
Air China.
 
The airline is a proud founding member of the Oneworld alliance, with its subsidiary, Dragonair, is an affiliate member. The airline celebrated its 60th anniversary in 2006; and as of October 2009, its major shareholders are Swire Pacific and Air China. It is reciprocally one of the major shareholders of Air China. Cathay Pacific currently holds the title of the world's third largest airline, measured in terms of market capitalisation, according to the International Air Transport Association.
 
The new regional Business Class has a two cabin configuration (Business and Economy, and very much similar to the product offered by Dragonair as well). I tried and tested the new regional Business Class seat on this short-haul flight from Singapore Changi International Airport to Hong Kong Chep Lap Kok international. The aircraft was brand new. Greetings from seat 11K (from left-hand side corner):
 
Route: SINGAPORE (SIN) to HONG KONG (HKG)

Departure date and time of flight: October 2014, 01:15am

Flight number: CX714 (Cathay 714 heavy)
 
ATC Callsign: Cathay

Flight duration: 3 Hours 55 minutes

Class: BUSINESS CLASS

Aircraft type: AIRBUS A330-343-X (37 aircraft of this type in service)
 
Aircraft registration: B-LBF
 
Aircraft Serial Number: 1545
 
First flight: 25th June, 2014
 
Aircraft delivery date: 25th July 2014
 
Aircraft engine types: Two x Rolls Royce Trent 772B-60
 
Frequent flyer programme: Marco Polo Club
 
Marco Polo himself took many months and years to explore the world, but if you fly Cathay Pacific Airways then you can do that in a few hours, and join his exclusive club for frequent flyers at Cathay Pacific! It would be enough to make the great man jealous of those gold and diamond cardholders, were he alive today that is.
 
Seat configuration for this aircraft:
 
Business Class: 42 angle flat seats (2-2-2 configuration)
Economy Class: 265 seats in a 2-4-2 configuration
 
Punctuality of the flight/route taken:
 
This very late night time flight departed from Singapore on time and landed on time early in the morning in Hong Kong. With such a short flight timing and being an all-night flight, it is practically impossible to get a good night’s sleep, because by the time the dinner service is complete, your body only has around an hour to rest before it is time to wake up again!

Any baggage issues:
 
Checking in luggage at Singapore Changi is an easy and smooth affair. From checking-in and to the gate takes around 10-minutes. There is a further security check at the departure gate itself.
 
For all classes, each passenger (except an infant) can bring a free baggage allowance of one cabin bag not exceeding 56x36x23cm (22x14x9 inch) in size. These dimensions include wheels, handles, and side pockets. 
 
Lounge experience at Singapore Airport:
 
Cathay Pacific has a lounge located on the second floor after security where you can relax and while away the time before your flight. As this was an evening flight, the lounge was almost empty. Although there was an ample amount of food available, however, for people like me who eat to live and not vice-versa, it was all just a show to see the lovely caviar and champagne.  
 
In-flight magazine: Discovery (published by ACP Magazines Asia Ltd)

Comments regarding the pre-flight service:
 
Passengers’ in Business Class are offered hot lemon scented towels prior to departure. This is followed by a drinks service, which consists of some of the world’s finest wines, and champagne. In Business Class, the cabin crew offer five kinds of drinks prior to departure:

• Fresh orange juice
• Mineral water
• Cloud Nine by Cathay Pacific- vodka, Cointreau and sprite with a hint of fresh lemon and mint
• Oriental Breeze – a sour-plum tea, and a cranberry juice based non-alcoholic drink with honey, and fresh lemon juice, and a hint of rose water.
• Billecart-Salmon Brut Champagne (founded in 1818)

 
Both Cloud Nine and Oriental Breeze are signature drinks provided by Cathay Pacific Airways, and both drinks are equally impressive in taste, look, and feel. The rose water really gives the Oriental Breeze a very exotic touch. It’s the kind of drink that has the power to make a sad man smile. I mean, hey come on, cheer up- you’re flying!
 
Comments regarding the pre-meal service:
 
Around about 35 minutes after departure, drinks were served from the trolley along with the helping of the huge Macadamia nuts, and salted almonds on bone china plates. I opted for another glass of that fine Champagne (Billecart-Salmon Brut), and also the piper-heidsieck Brut.
 
There was also the celebrated Cathay Pacific complimentary bar service for Business Class passengers, including various alcoholic beverages, and soft drinks. Ground coffee, and decaffeinated coffee or tea (English earl grey, Ceylon, and Chinese green tea) were also available. On top of this, there were a selection of herbal teas including green tea with jasmine, peppermint, and camomile with honey.
 
With or without the meal, the wine list included for this flight would make anyone’s mouth water:
 
White Wines:
 
Buissonnier Bourgogne Cote Chalonnaise 2012
 
Coopers Creek Marlborough Sauvignon Blanc 2011, New Zealand
 
Red Wines:
 
Chateau Taffard de Blaignan Medoc 2009, French (Bordeaux)
 
Gemtree Bloodstone McLaren Vale Shiraz 2010, Australia
 
Port:
 
Dow’s Late Bottled Vintage Port, 2007
 
Ample choice of whiskies (Chivas Regal 12 Year old, Johnnie Walker Gold Label, Canadian Club, and Jack Daniel’s), Cognac (Hine, ‘rare and delicate’ fine champagne), and various beers, aperitifs & cocktails, and liqueurs.
 
Comments regarding the dinner service:

For the first meal and only meal, a choice of two entrées were provided– all selected from a superb range of Asian and Western dishes.

Meals are served on a low trolley that gives the passenger an inviting eye-level choice of what's on offer and the airline is also introducing new food service items with a more Asian feel in their Business Class. All food in the Business Class cabins in Cathay Pacific is served on elegant bone china tableware specially designed and exclusively produced by Narumi of Japan.
 
Starters:
 
Freshly prepared Asian Soup
 
Mixed salad with French vinaigrette
 
The roasted potatoes may have been slightly hard, but the salmon’s exceptionally awesome taste certainly did the trick in disguising that fact. What I really liked about the salmon were the sprinkled spices and pepper, which were spread right the way across the skin of the meat.
 
Main Course:
 
There were two options for the main course, including:
 
Pan-seared cod fish with steamed rice and mixed vegetables
Cantonese Dim Sum set
 
I opted for the delicious and tender cod fish, which neatly melted with every spoonful.
 
Cheese & Dessert:
 
A selection of Blue d’Auvergne, red Leicester, Taleggio with cabernet paste
 
A selection of fresh seasonal fruit
 
Chocolate cake gateaux
 
Comments on the in-flight entertainment system:

The new Business Class seat has a 15.4” personal television screen (PTV) that can be pulled out of the front bay with a click of a button. If you are seated in the middle aisle seat then during take-off, landing, and taxi, you end up looking at your neighbours PTV. Each PTV comes with Audio and Video on Demand (AVOD), offering a choice of over 100 movies, over 500 TV shows, 888 music CDs, 24 radio channels, and over 70 games – and with 10 languages represented, you’re sure to find something you enjoy. Huge headphones with noise cancellation technology are presented to every passenger in Business, and Premium Economy Class cabins.
 
When it comes to entertainment, you’ll be spoilt for choice. Audio on Demand service is offered to all passengers on long-haul aircraft. Audio books are also available. Each seat in Business Class has an 110V AC power port. Premium Economy and Economy Class passengers may have to share a power port with adjacent seats.
 
Connections enabling passengers to listen to, or watch on their individual screens, content on their personal iPods or USB devices are available on this aircraft (the Airbus A330-343X).
 
The music played upon boarding and upon dis-embarking the aircraft changes every month on Cathay Pacific flights. Some of the tunes played include ‘Faith’ by Medwyn Goodall, and ‘Feel’, by Robbie Williams.    
 
Comments of professionalism of the cabin crew:

The cabin crew appear to have been trained very well, and seem to know how to handle all kinds of situations. The trainers must have had everything thrown at them, ranging from rowdy passengers to those having a nervous breakdown. These people are amazing. They really do pamper you. To the outsider it may seem that being cabin crew is an easy job, however in fact it’s a very challenging job, and there is more to the job then just handing out the meals. With many months of hard work and training under their belt, cabin crewmembers are chosen very carefully by the airline. God forbid, if anything happens on a flight (could be anything ranging from ill passengers, fights, drunken passengers, hijackings, and even pregnancies!), then it is the cabin crew who have to handle with such situations in a calm and cool manner. It certainly takes a certain personality to do such a job, and with a constant smile on their face too (a genuine one).
 
Like they say in the corporate world, you may have the best brand in the world, but that brand is worth nothing if it not for the people that make great things happen for that brand. Cathay Pacific's current uniforms are designed by renowned Hong Kong designer, Eddie Lau. Ladies wear a red skirt with a white blouse that has the ‘brushwing’ logo in gold and red colours. The ladies also have a bright red blouse jacket which they can wear- matching with the red skirt. The gentlemen wear black starched trousers with a white shirt. Along with that the men wear a red tie with black stripes (junior cabin crew), or a gold tie with black stripes (senior cabin crew).
 
Cathay Pacific Airways stand by their words, and truly give a 5-star service. If you are a frustrated passenger (for whatever reason), then let me reassure you that the cabin crew are always trying to go through great trouble to make your flight as comfortable as possible. I am saying this from personal experience. As a frustrated passenger (we have all been in that situation at some point or another in our lives), it can be easy for some of us to lose their cool when things are not going as we expect them to be. It’s because of the professionalism and integrity of the cabin crew that the airline is classed as a truly 5-star airline that endeavours to provide a truly 5-star service to its customers.

Comments on the interior of the aircraft (including seat comfort): 
 
The new Business Class regional cabin is fitted with the spanking new fully angle flat seat, which has a pitch of 45 inches and a width of 20. All the Business Class seats on Cathay Pacific aircraft were designed by James Park Associates, and Recaro Aircraft Seating. All First Class seats were designed by Zodiac UK, and Economy and premier Economy Class seats were designed James Park Associates and Zodiac USA.
 
There is certainly plenty of space available. I had my camera bag (which is annoyingly big), plus my laptop (I seldom have to sleep on a daytime flight so I end up working!), AND my carrier bag. All of these were neatly stored before departure. Oh, there is also space for you to put your shoes during the long flight so you can sit like as if you are sitting on your sofa at home. The Business Class cabins on all aircraft have artwork displayed in front of the cabin by Maria Lobo.
 
The side cabinet houses not only the headset and a vanity mirror (nice addition…you can imagine the celebs putting on their best look prior to landing), but has room for small items such as glasses and other minor but important things – and the cabinet door doubles as a privacy divider. Then there is are minor but important touches such as the personal reading light (with adjustable brightness) and a personal stowage compartment with space for a water bottle and magazines. 

There was no amenity kit provided for this short-haul regional flight.
 
Cathay Pacific logo and livery: 
 
Back in the 1980s and early 1990s, Cathay Pacific Airways used to support a green and white striped livery. This old livery was replaced with the current "brushwing" livery  In 1994 the airline announced that it would establish its new corporate identity, with a 23 million Hong Kong dollar (RM 7.3 million) program to update its image.  - Cathay Pacific relaunched its corporate image in the early 1990s. Cathay Pacific commented that after building a reputation over 50 years for technical excellence and high-quality service, Cathay Pacific had no intention of changing its core values. Therefore, the new corporate identity was merely intended to communicate these values more effectively to all current and future customers.
 
Cathay Pacific worked with Landor Associates, the world’s largest corporate identity management firm, to help create the new identity. The brushwing livery expresses the carrier’s unique character as an Asian with an international outlook. The sophistication of the logo conveys Cathay Pacific’s technical expertise and uncompromising attention to safety and reliability. The brushwing also embodies a sense of energetic flight, and being a “handmade” symbol it acknowledges the company's devotion to high standards of caring, personal service.
 
In October 2014, the airline unveiled a new identity, symbolising the airline’s efforts to create a better, more beautiful and more enjoyable journey for passengers, they refreshed many aspects of the brand identity. Centred on the timeless brushwing icon, they sought to simplify, clarify and beautify. The brushwing no longer sits constrained inside a box, and has been gently harmonised and set free. The airline also defined tighter rules around sub-brands which will now be clearly aligned within a simplified, tiered hierarchy. They are also using a tighter palette of colours and typography. Click here to learn more.

Cathay Pacific Airways is an international award-winning scheduled airline registered and based in Hong Kong, offering passenger Cathay Pacific serves 168 destinations in 42 countries and territories on five continents, with a well-developed Asian network. The airline serves a number of gateway cities in North America and Europe, with easy connections with its Oneworld and codeshare partners, American Airlines and British Airways via Los Angeles and London, respectively. The airline also has access to over 17 destinations in China through its subsidiary, Dragonair. Cathay Pacific is an official SkyTrax 5-star airline.
 
The company was founded in Hong Kong in 1946 by two visionaries, Roy Farrell and Sydney de Kantzow, who both paid HK$1 apiece to register the airline. They named the airline, Cathay Pacific Airways. Cathay is the ancient name for China, while Pacific was named because far-sighted Farrell believed that one day the airline might fly across the Pacific Ocean.
 
The airline initially started services with two US Army surplus Douglas DC-3 Dakota aircraft: Betsy and Niki. The former aircraft, Betsy is repainted in her original 1940s livery, and is suspended from the ceiling at the Hong Kong Science Museum.   
 
Cathay Pacific Airways remains deeply committed to its home base, and has in recent years made substantial investments to develop Hong Kong as one of the world’s leading international aviation hubs. In addition to its fleet of 136 aircraft, (includes 26 cargo freight aircraft), these investments include catering and ground-handling companies and the corporate headquarters at Hong Kong International Airport. Cathay Pacific continues to invest heavily in its home city and has another 94 new aircraft due for delivery up to 2019 (including the 48 A350-XWB (Extra Wide Body)). The airline is also building its own cargo terminal in Hong Kong that will begin operations in early 2013. Cathay Pacific is also investing heavily in its freighter aircraft, with six Boeing 747-400ERFs, and 10 new generation Boeing 747-8Fs being scheduled for delivery by the beginning of 2013.
 
Cathay Pacific owns 19.53% of Air China Limited, the national flag carrier and a leading provider of passenger, cargo and other airline-related services in Mainland China. Cathay Pacific is also the major shareholder in Air Hong Kong, an all-cargo carrier offering scheduled services in the Asian region.
 
In November 2012, Cathay Pacific Airways was named Best Airline in the World and Best Airline First Class in the 2012 Business Traveller China Awards. The annual awards, now in their eighth year, reflect the highest praise bestowed by China’s frequent travellers on various service providers with connections to the Mainland. 

The awards were presented in Shanghai in November 2012 as Business Traveller China celebrated its 10th anniversary. The results of the 2012 awards were based on the magazine’s reader poll which ran from July to September in 2012. 
 
Cathay Pacific and its subsidiaries employ some 32,900 people worldwide (more
than 22,500 of them in Hong Kong). Cathay Pacific is listed on The Stock Exchange
of Hong Kong Limited, as are its substantial shareholders Swire Pacific Limited and
Air China.
 
The airline is a proud founding member of the Oneworld alliance, with its subsidiary, Dragonair, is an affiliate member. The airline celebrated its 60th anniversary in 2006; and as of October 2009, its major shareholders are Swire Pacific and Air China. It is reciprocally one of the major shareholders of Air China. Cathay Pacific currently holds the title of the world's third largest airline, measured in terms of market capitalisation, according to the International Air Transport Association.
 
The new regional Business Class has a two cabin configuration (Business and Economy, and very much similar to the product offered by Dragonair as well). I tried and tested the new regional Business Class seat on this short-haul flight from Hong Kong Chep Lap Kok international to Singapore Changi International Airport. The aircraft was brand new. Greetings from seat 11A (from right-hand side corner):
 
Route: HONG KONG (HKG) to SINGAPORE (SIN)

Departure date and time of flight: October 2014, 14:25

Flight number: CX735 (Cathay 735 heavy)
 
ATC Callsign: Cathay

Flight duration: 3 Hours 55 minutes

Class: BUSINESS CLASS

Aircraft type: AIRBUS A330-343-X (37 aircraft of this type in service)
 
Aircraft registration: B-LBG
 
Aircraft Serial Number: 1557
 
First flight: 28th August, 2014
 
Aircraft delivery date: 23rd September 2014
 
Aircraft engine types: Two x Rolls Royce Trent 772B-60
 
Frequent flyer programme: Marco Polo Club
 
Marco Polo himself took many months and years to explore the world, but if you fly Cathay Pacific Airways then you can do that in a few hours, and join his exclusive club for frequent flyers at Cathay Pacific! It would be enough to make the great man jealous of those gold and diamond cardholders, were he alive today that is.
 
Seat configuration for this aircraft:
 
Business Class: 42 angle flat seats (2-2-2 configuration)
Economy Class: 265 seats in a 2-4-2 configuration
 
Punctuality of the flight/route taken:
 
The flight departed on time from Hong Kong, went over the Chinese owned Paracel Islands near Vietnam (beautiful view!), and landed on a muggy and humid Singapore evening.

Any baggage issues:
 
I had already checked-in my baggage at Guangzhou’s Baiyun Airport, so this was a connecting flight.
 
For all classes, each passenger (except an infant) can bring a free baggage allowance of one cabin bag not exceeding 56x36x23cm (22x14x9 inch) in size. These dimensions include wheels, handles, and side pockets. 
 
Lounge experience at Hong Kong Airport:
 
Cathay Pacific Airways and Dragonair have five lounges at Hong Kong Chep Lap Kok Airport for their first and business Class passengers. They are:
 
The Wing & The Pier
 
The Pier, and The Wing are premium lounges in addition to The Cabin and The Arrival at the Hong Kong International Airport. Located at Level 5 near gates 62-66, The Pier covers over 3900m2, and provides another alternative for the First and Business Class passengers to relax and enjoy. Both lounges have separate facilities available for Business and First Class passengers, and both offer a personalised space in tranquil surroundings. These lounges are for the classy and the chic to while away their time away from the hustle & bustle of the airport. One of the unique features at The Pier is the addition of six Day-Break Rooms. Each offers an undisturbed environment to enjoy a little extra privacy.
 
The Cabin (for departures) & The Arrival (for arrivals)
 
In addition to The Wing and The Pier, The Cabin is the airlines newest departure lounge at Hong Kong International Airport, conveniently located near Gate 23 on the central concourse. 
 
Contemporary, refreshing, and dynamic, The Cabin is ultra-modern in design and introduces some brand new seating and dining concepts. Similar facilities as the other lounges are present at The Cabin. These include the IT Zone, The Deli (offering various Western and Asian hot and cold dishes), The Health bar (lovely freshly made smoothies, or Chinese herbal teas anyone?), and the The Arrival lounge is the airlines new premium arrivals lounge at the Hong Kong International Airport. Once passengers on Business and First Class arrive into Hong Kong, before they commence their activities in town, the lounge enables them to get refreshed and revitalised at the arrivals lounge. The Arrival lounge is located past the arrivals hall, at the centre passage connecting Terminal 1 and Terminal 2, right below the Airport Express station.
 
All of the lounges can be accessed by First and Business Class passengers, Gold tier members or above of The Marco Polo Club and Emerald members of oneworld™ on Cathay Pacific or Dragonair arriving same day in Hong Kong OR transiting same day with more than 4 hours of transit time are welcomed to visit the arrivals lounge.
 
G16 Lounge
 
Managed by Dragonair staff and for those passengers that are connecting to Dragonair flights to/from Hong Kong airport, the G16 Lounge is located right opposite gate 16. The G16 lounge provides world-class facilities such as wireless and high-speed internet, plenty of high quality 5-star meals and drinks, and washrooms to freshen yourself before or after the flight. On my flight back from Doha (separate report) to Hong Kong, I was advised to use the G16 lounge because my connecting flight was with Dragonair to Hangzhou. Passengers flying with Cathay Pacific Airways can of course, also access the G16 lounge.
 
From The Pier Lounge to gate 24, where the aircraft was parked took around 15 minutes. Hong Kong Airport was quite busy at this time in the afternoon. On the long-haul sector, such as this one, an average Business Class seat can cost anything in the range between US$4,500-US$6,600 depending on the destination, so considering the current economic climate, if the Business Class cabin is full then you can take a guess of how much money companies and people still have!
 
In-flight magazine: Discovery (published by ACP Magazines Asia Ltd)

Comments regarding the pre-flight service:
 
Passengers’ in Business Class are offered hot lemon scented towels prior to departure. This is followed by a drinks service, which consists of some of the world’s finest wines, and champagne. In Business Class, the cabin crew offer five kinds of drinks prior to departure:

• Fresh orange juice
  
• Mineral water
• Cloud Nine by Cathay Pacific- vodka, Cointreau and sprite with a hint of fresh lemon and mint
• Oriental Breeze – a sour-plum tea, and a cranberry juice based non-alcoholic drink with honey, and fresh lemon juice, and a hint of rose water.
• Billecart-Salmon Brut Champagne (founded in 1818)

 
Both Cloud Nine and Oriental Breeze are signature drinks provided by Cathay Pacific Airways, and both drinks are equally impressive in taste, look, and feel.
 
Comments regarding the pre-meal service:
 
Around about 35 minutes after departure, drinks were served from the trolley along with the helping of the huge Macadamia nuts, and salted almonds on bone china plates. I opted for another glass of that fine Champagne (Billecart-Salmon Brut), and also the piper-heidsieck Brut.
 
There was also the celebrated Cathay Pacific complimentary bar service for Business Class passengers, including various alcoholic beverages, and soft drinks. Ground coffee, and decaffeinated coffee or tea (English earl grey, Ceylon, and Chinese green tea) were also available. On top of this, there were a selection of herbal teas including green tea with jasmine, peppermint, and camomile with honey.
 
With or without the meal, the wine list included for this flight would make anyone’s mouth water:
 
White Wines:
 
Buissonnier Bourgogne Cote Chalonnaise 2012
 
Coopers Creek Marlborough Sauvignon Blanc 2011, New Zealand
 
Red Wines:
 
Chateau Taffard de Blaignan Medoc 2009, French (Bordeaux)
 
Gemtree Bloodstone McLaren Vale Shiraz 2010, Australia
 
Port:
 
Dow’s Late Bottled Vintage Port, 2007
 
Ample choice of whiskies (Chivas Regal 12 Year old, Johnnie Walker Gold Label, Canadian Club, and Jack Daniel’s), Cognac (Hine, ‘rare and delicate’ fine champagne), and various beers, aperitifs & cocktails, and liqueurs.
 
I opted for the signature Cathay Pacific cocktail to go with dinner: Pacific Sunrise- champagne with Drambuie with zest of lemon orange.
 
Comments regarding the meal:

For the first meal, a choice of four entrées were provided– all selected from a superb range of Asian and Western dishes.

Meals are served on a low trolley that gives the passenger an inviting eye-level choice of what's on offer and the airline is also introducing new food service items with a more Asian feel in their Business Class. All food in the Business Class cabins in Cathay Pacific is served on elegant bone china tableware specially designed and exclusively produced by Narumi of Japan.
 
Starters:
 
Freshly prepared Asian Soup
 
Mixed salad with French vinaigrette
 
The roasted potatoes may have been slightly hard, but the salmon’s exceptionally awesome taste certainly did the trick in disguising that fact. What I really liked about the salmon were the sprinkled spices and pepper, which were spread right the way across the skin of the meat. A wonderful touch to the touch. The fresh taste of the salmon reminded me of a similar dish I had at The Ritz-Carlton, Shanghai earlier this year.
 
Main Course:
 
There were two options for the main course, including:
 
Afternoon tea set
 
Cantonese Dim Sum set
 
I opted for the Afternoon Tea set, which consisted of a cute little sandwich, scone, a fruit quiche and a ham roll. Accompanying the main dish was a plate of fresh seasonal salad.
 
Cheese & Dessert:
 
A selection of Blue d’Auvergne, red Leicester, Taleggio with cabernet paste
 
A selection of fresh seasonal fruit
 
A tub of Haagen Dazs ice-cream
 
The plate of fresh seasonal fruit was equally well dressed. Generous portions of kiwi fruit, mango, melon, and watermelon were provided. The skin had been taken off, so all the hard work had been done for you (passengers are spoilt on Cathay Pacific).
 
Comments on the in-flight entertainment system:

The new Business Class seat has a 15.4” personal television screen (PTV) that can be pulled out of the front bay with a click of a button. If you are seated in the middle aisle seat then during take-off, landing, and taxi, you end up looking at your neighbours PTV. Each PTV comes with Audio and Video on Demand (AVOD), offering a choice of over 100 movies, over 500 TV shows, 888 music CDs, 24 radio channels, and over 70 games – and with 10 languages represented, you’re sure to find something you enjoy. Huge headphones with noise cancellation technology are presented to every passenger in Business, and Premium Economy Class cabins.
 
When it comes to entertainment, you’ll be spoilt for choice. Audio on Demand service is offered to all passengers on long-haul aircraft. Audio books are also available. Each seat in Business Class has an 110V AC power port. Premium Economy and Economy Class passengers may have to share a power port with adjacent seats.
 
Connections enabling passengers to listen to, or watch on their individual screens, content on their personal iPods or USB devices are available on this aircraft (the Airbus A330-343X).
 
The music played upon boarding and upon dis-embarking the aircraft changes every month on Cathay Pacific flights. Some of the tunes played include ‘Faith’ by Medwyn Goodall, and ‘Feel’, by Robbie Williams.    
 
Comments of professionalism of the cabin crew:

The cabin crew appear to have been trained very well, and seem to know how to handle all kinds of situations. The trainers must have had everything thrown at them, ranging from rowdy passengers to those having a nervous breakdown. These people are amazing. They really do pamper you. To the outsider it may seem that being cabin crew is an easy job, however in fact it’s a very challenging job, and there is more to the job then just handing out the meals. With many months of hard work and training under their belt, cabin crewmembers are chosen very carefully by the airline. God forbid, if anything happens on a flight (could be anything ranging from ill passengers, fights, drunken passengers, hijackings, and even pregnancies!), then it is the cabin crew who have to handle with such situations in a calm and cool manner. It certainly takes a certain personality to do such a job, and with a constant smile on their face too (a genuine one).
 
Like they say in the corporate world, you may have the best brand in the world, but that brand is worth nothing if it not for the people that make great things happen for that brand. Cathay Pacific's current uniforms are designed by renowned Hong Kong designer, Eddie Lau. Ladies wear a red skirt with a white blouse that has the ‘brushwing’ logo in gold and red colours. The ladies also have a bright red blouse jacket which they can wear- matching with the red skirt. The gentlemen wear black starched trousers with a white shirt. Along with that the men wear a red tie with black stripes (junior cabin crew), or a gold tie with black stripes (senior cabin crew).
 
Cathay Pacific Airways stand by their words, and truly give a 5-star service. If you are a frustrated passenger (for whatever reason), then let me reassure you that the cabin crew are always trying to go through great trouble to make your flight as comfortable as possible. I am saying this from personal experience. As a frustrated passenger (we have all been in that situation at some point or another in our lives), it can be easy for some of us to lose their cool when things are not going as we expect them to be. It’s because of the professionalism and integrity of the cabin crew that the airline is classed as a truly 5-star airline that endeavours to provide a truly 5-star service to its customers.

Comments on the interior of the aircraft (including seat comfort): 
 
The new Business Class regional cabin is fitted with the spanking new fully angle flat seat, which has a pitch of 45 inches and a width of 20. All the Business Class seats on Cathay Pacific aircraft were designed by James Park Associates, and Recaro Aircraft Seating. All First Class seats were designed by Zodiac UK, and Economy and premier Economy Class seats were designed James Park Associates and Zodiac USA.
 
There is certainly plenty of space available. I had my camera bag (which is annoyingly big), plus my laptop (I seldom have to sleep on a daytime flight so I end up working!), AND my carrier bag. All of these were neatly stored before departure. Oh, there is also space for you to put your shoes during the long flight so you can sit like as if you are sitting on your sofa at home. The Business Class cabins on all aircraft have artwork displayed in front of the cabin by Maria Lobo.
 
The side cabinet houses not only the headset and a vanity mirror (nice addition…you can imagine the celebs putting on their best look prior to landing), but has room for small items such as glasses and other minor but important things – and the cabinet door doubles as a privacy divider. Then there is are minor but important touches such as the personal reading light (with adjustable brightness) and a personal stowage compartment with space for a water bottle and magazines. 

There was no amenity kit provided for this short-haul regional flight.
 
Cathay Pacific logo and livery: 
 
Back in the 1980s and early 1990s, Cathay Pacific Airways used to support a green and white striped livery. This old livery was replaced with the current "brushwing" livery  In 1994 the airline announced that it would establish its new corporate identity, with a 23 million Hong Kong dollar (RM 7.3 million) program to update its image.  - Cathay Pacific relaunched its corporate image in the early 1990s. Cathay Pacific commented that after building a reputation over 50 years for technical excellence and high-quality service, Cathay Pacific had no intention of changing its core values. Therefore, the new corporate identity was merely intended to communicate these values more effectively to all current and future customers.
 
Cathay Pacific worked with Landor Associates, the world’s largest corporate identity management firm, to help create the new identity. The brushwing livery expresses the carrier’s unique character as an Asian with an international outlook. The sophistication of the logo conveys Cathay Pacific’s technical expertise and uncompromising attention to safety and reliability. The brushwing also embodies a sense of energetic flight, and being a “handmade” symbol it acknowledges the company's devotion to high standards of caring, personal service.
 
In October 2014, the airline unveiled a new identity, symbolising the airline’s efforts to create a better, more beautiful and more enjoyable journey for passengers, they refreshed many aspects of the brand identity. Centred on the timeless brushwing icon, they sought to simplify, clarify and beautify. The brushwing no longer sits constrained inside a box, and has been gently harmonised and set free. The airline also defined tighter rules around sub-brands which will now be clearly aligned within a simplified, tiered hierarchy. They are also using a tighter palette of colours and typography. Click here to learn more.

Cathay Pacific Airways is an international award-winning scheduled airline registered and based in Hong Kong, offering passenger and cargo services to 162 destinations in 42 countries and territories around the world. At the time of writing Cathay Pacific is one of only six global airlines that are ranked as a 5-star airline by SKYTRAX (the highest ranking for global airline quality).

The company was founded in Hong Kong in 1946 by two visionaries, Roy Farrell and Sydney de Kantzow, who both paid HK$1 apiece to register the airline. They named the airline, Cathay Pacific Airways. Cathay is the ancient name for China, while Pacific was named because far-sighted Farrell believed that one day the airline might fly across the Pacific Ocean.

The airline initially started services with two US Army surplus Douglas DC-3 Dakota aircraft: Betsy and Niki. The former aircraft, Betsy, is suspended from the ceiling at the Hong Kong Science Museum, and is repainted in her original 1940s livery.  

Cathay Pacific Airways remains deeply committed to its home base, and has in recent years made substantial investments to develop Hong Kong as one of the world’s leading international aviation hubs. In addition to its fleet of 136 aircraft, (includes 26 cargo freight aircraft), these investments include catering and ground-handling companies and the corporate headquarters at Hong Kong International Airport. Cathay Pacific continues to invest heavily in its home city and has another 94 new aircraft due for delivery up to 2019 (including the 48 A350-XWB (Extra Wide Body)). The airline is also building its own cargo terminal in Hong Kong that will begin operations in early 2013. Cathay Pacific is also investing heavily in its freighter aircraft, with six Boeing 747-400ERFs, and 10 new generation Boeing 747-8Fs being scheduled for delivery by the beginning of 2013.

Cathay Pacific owns 19.53% of Air China Limited, the national flag carrier and a leading provider of passenger, cargo and other airline-related services in Mainland China. Cathay Pacific is also the major shareholder in Air Hong Kong, an all-cargo carrier offering scheduled services in the Asian region.

In November 2012, Cathay Pacific Airways was named Best Airline in the World and Best Airline First Class in the 2012 Business Traveller China Awards. The annual awards, now in their eighth year, reflect the highest praise bestowed by China’s frequent travellers on various service providers with connections to the Mainland. 

The awards were presented in Shanghai in November 2012 as Business Traveller China celebrated its 10th anniversary. The results of the 2012 awards were based on the magazine’s reader poll which ran from July to September this year. 

Commenting on the awards, Cathay Pacific Chief Executive John Slosar said: “It is a great honour for our airline to receive these two awards from Business Traveller China. As Hong Kong’s home carrier, we have worked hard to develop a world-class international network from our home city, offering passengers top-notch products and the best service in the air. We are deeply committed to developing Hong Kong as a premier aviation hub and gateway to Mainland China through building convenient connections for travellers.” 

Cathay Pacific and its subsidiaries employ some 29,000 people worldwide (more than 22,000 of them in Hong Kong). Cathay Pacific is listed on The Stock Exchange of Hong Kong Limited, as are its substantial shareholders Swire Pacific Limited and Air China.

The airline is a proud founding member of the Oneworld alliance, with its subsidiary, Dragonair, is an affiliate member. The airline celebrated its 60th anniversary in 2006; and as of October 2009, its major shareholders are Swire Pacific and Air China. It is reciprocally one of the major shareholders of Air China. Cathay Pacific currently holds the title of the world's third largest airline, measured in terms of market capitalisation, according to the International Air Transport Association.

Cathay Pacific Airways has four flights a day from London Heathrow Airport and Hong Kong (and four flights from Hong Kong and London Heathrow Airport), providing ample opportunities for business and leisure passengers to connect to flights throughout the Asia-Pacific, European, and Australasia regions at both ends. Being two major global economic hubs, both Hong Kong and London are key destinations for the large number of professional that are stationed at either destination.

Cathay Pacific Airways introduced a new Premium Economy Class product on the 1st of April 2012. I decided to check out the airline’s relatively brand new Premium Economy Class seat from London Heathrow to Hong Kong on the Boeing 747-400 aircraft. Increasingly airline companies around the world are offering a Premium Economy Class product which is somewhere in between an Economy Class seat and a Business Class seat. This new Premium Economy Class will be progressively introduced on the airline’s Boeing 777-300ER, Boeing 747-400, selected Airbus A330-300 and Airbus A340-300 aircraft. Aircraft deployment varies and availability is subject to operational requirements. The Premium Economy Class cabin has initially been featured on some of the following selected flights to/from:

Sydney, Australia (CX101/100)
Toronto, Canada (CX826/825/828/829)
Vancouver, Canada (CX888/889)
New York City, United States (CX830/831/840/841/888/889)
London, United Kingdom (CX252/255)

More routes will eventually be added by the airline as the fleets are fitted with this new configuration.

Route: LONDON HEATHROW (LHR) to HONG KONG (HKG)

Departure date and time of flight: November 2012, 11:30

Flight number: CX252 (Cathay 252 heavy)

ATC Callsign: Cathay

Flight duration: 10 Hours 55 minutes

Class: PREMIUM ECONOMY CLASS

Aircraft type: BOEING 747-467 (17 aircraft in service, though currently only 4 aircraft fitted with the Premium Economy Class cabin)

Aircraft registration: B-HUB

Aircraft serial number: 25873 LN:937

Test Registration: N60665

Engines: 4 x RR RB211-524G/H-T

Delivery Date: 9th October 1992 (as VR-HUB, and then B-HUB on 23rd October 1997*)

*Before 1997, Hong Kong registered aircraft were labelled VR, and after 1997 all Hong Kong aircraft registrations complied with Chinese aircraft registrations, which start with B. So for example, VR-HUB became B-HUB after 1997 and so on.

First flight:  10/09/1992

Frequent flyer programme: Marco Polo Club

Seat configuration for this aircraft:

First Class: 9 suites in a 1-1-1 configuration
Business Class (upper deck): 22 seats in a 1-1 configuration
Business Class (main deck): 24 seats in a 1-2-1 configuration,
Premium Economy Class: 26 seats in a 2-4-2 configuration,
Economy Class: 278 seats in a 3-4-3 configuration

Punctuality of the flight/route taken:

The flight departed around 30 minutes late because of the heavy traffic at Heathrow Airport, however because of the route we took we landed around 15 minutes early than expected at 6.45am local time in Hong Kong (there were no delays or hold-ups around Hong Kong control).

Having push backed from our gate at Terminal 3, we made our way towards the holding point of runway 27R on the outer taxiway (meanwhile runway 27L was being used for landings). We had a few aircraft lined up ahead of us as it was a typical busy morning at Heathrow. These consisted of Thai Airways A340-600 going to BKK, Virgin A330 going to JFK, United B777 off to Newark, Air Canada 767 off to Toronto, Air India B777 off to Delhi, and an American B777 off to Chicago. Therefore, therefore we had a little wait at the holding point of the runway. When I was a kid I used to do aircraft spotting right across the fence at the threshold of runway 27R, so it was a nice feeling to be inside an aircraft and see the view from a different angle- it kind of puts things into perspective.

After take-off we made a straight heading towards Daventry foxtrot at around 6,000 feet before heading towards Clacton control (around 25,000 feet), before making our way across to mainland Europe and Russia (went right over Minsk) onto the famed Trans-Siberian route. Entering China over the Kashgar region (coming in from Novosibirsk), then Urumqi, then Qinghai, and finally making a direct approach into Guangxi, Guangdong, and final decent into Hong Kong from over Macau. Landing was made on runway 25L at exactly 06:45am local time. We were welcomed with a wet and cold Hong Kong. 

Like any other major airline, Cathay Pacific does not keep its aircraft on the ground for long. B-HUB was being readied for the return flight to London Heathrow as CX257 in around 90 minutes time. This particular aircraft, a Boeing 747-400, has been flying in service with Cathay Pacific for over 20 years, and has probably another 5 or 6 years left before she is sold, or scrapped off.

Any baggage issues:

Premium Economy Class passengers are allowed to have a little bit more weight allowance than on Economy Class. Before boarding, passengers are provided with dedicated check-in counters and priority boarding at the gate. The amount of baggage allowance in Premium Economy Class is increased from 20kg to 25kg (weight system) or two pieces of baggage from 23 kg to 25kg each (piece system).

Comments on the check-in staff and any issues:

Cathay Pacific Airways use Terminal 3 at London Heathrow Airport. I checked-in about 2 hours prior to my flight. On the way to the check-in desks, I happened to bump into the Captain, and the Cabin Crew for the flight. The Captain briefly explained to me about the route that we were expecting to take today. The atmosphere was all positive and fired up for the flight. Everyone was in an upbeat mood. Taking a long haul flight is always an exciting time no matter how many times you have flown. Every pilot will tell you that no flight is ever the same, even if they fly the same route day in day out.

The check-in staff were very professional and polite. There were no issues, and the whole process from check-in to the airline lounge took around 15 minutes.

Lounge experience at London Heathrow Airport:

The Cathay Pacific Airways lounge for First and Business Class passengers is located at area B after security at Terminal 3. The lounge is shared with Finnair. Oneworld Alliance members and Marco Polo Club members (silver, gold, and, diamond members only). The spacious lounge provides a space for relaxing before the flight in tranquil surroundings. Plenty of good and healthy buffet style food, along with various drinks was available. I made full use of the complimentary Wi-Fi to check my e-mails prior to leaving for China. On top of this there are plenty of international and local newspapers and magazines to while away your time with.

Washroom and shower facilities are also tip top, with amenities provided by Murad (same as the in-flight amenities for Business and First Class passengers).    

In-flight Magazine: Discovery (published by ACP Magazines Asia Ltd)

Comments regarding the pre-flight service:

Passengers in Premium Economy Class are welcomed with a glass of champagne (Billecart-salmon Brut champagne), and a choice of either apple juice, orange juice or water. A hot towel is also provided to freshen your face, and those tired hands. A complimentary bottle of water is presented for the flight, as well as the in-flight amenity kit (this part is explained later in the article).

Comments regarding the pre-meal service:

Around about 35 minutes after departure, drinks were served from the trolley along with the helping of a packet of salted almonds (provided by Blue Diamond- Smokehouse company). I opted for another glass of fresh orange juice. During a long haul flight, it is good to water down as many non-alcoholic drinks as possible as to stop the effects of dehydration hitting you.  

There was also a complimentary bar service for Premium Economy Class passengers that included various alcoholic beverages, and soft drinks.

Ground coffee, and decaffeinated coffee or tea (English earl grey, Ceylon, and Chinese green tea) were also available. On top of this, there were a selection of herbal teas including green tea with jasmine, peppermint, and camomile with honey.

The wine list for Premium Economy Class passengers included:

White Wines:

Mosel Riesling Feinherb, 2011 (Germany)
Obikwa Western Cape Sauvignon Blanc, 2011 (South Africa)- this wine was not available as for some reason they did not load it onto the aircraft.

Red Wines:

Dourthe Beau- Mayne Bordeaux, 2010 (French)
Esprit De Serame Canernet Sauvignon, 2009 (French)

Ample choice of whiskies (Chivas Regal 12 Year old, Johnnie Walker Gold Label), Cognac (Hine, ‘rare and delicate’ fine champagne), and various beers, aperitifs & cocktails, and liqueurs.

Comments regarding the first meal: 

A larger meal table makes working and dining more of a pleasure, and a cocktail table provides more room during the meal service.

Starters:

Apple and celery salad

A fusion of green apple cubes mixed with celery and some herbs (thyme I believe). The sweetness of the apples and the slight bland and crunchiness of the celery provided a lovely combination of flavours.

Main Entrée:

• Pan-roasted pork fillet with calvados cream sauce, potato, leek, and bacon hash, glazed apple
• Tomato and mozzarella ravioli with green pesto and cherry tomatoes, parmesan and pepper
• Braised cod with bean curd skin and wood fungus, steamed rice, asparagus, shimji, and pepper
  

I opted for the fish. This dish was not just good; it was out of this world. It came across as an international dish with a Chinese twist. The codfish was the international part (nice to have on a flight), while the rice and the vegetables that went with the fish was the Chinese twist (fish with rice as opposed to fish & chips….well, since when did you have chips being served at a pressurised altitude!). Another inspiration from the world-class chefs at Cathay Pacific City in Hong Kong.

Dessert:

• Ice Cream (Beechdean farmhouse dairy ice cream from jersey cows)
  
• Green & Blacks chocolate bar
  

You can’t go wrong when you are presented with the finest ice-cream that mankind can make. Beechdean is made from fresh thick milk that derives from the healthiest cows around in this world. These cows ought to be very proud themselves that people eat ice-cream made from their milk high up in the air somewhere over exotic locations that only they can dream of flying themselves (that’s IF cows can have wings…unless they do end up as unfortunate cargo, alas maybe on Cathay Pacific Freighter services). The only thing is that cows, unlike humans, of course cannot speak except moo a bit here and there. Nevertheless, the ice-cream was top notch.

Comments regarding the after meal drinks and in-flight snacks:

Throughout the flight, Premium Economy Class passengers could help themselves to complimentary hot pot noodles, various drinks (alcoholic and non-alcoholic), and a selection of various sandwiches (cute & small sandwiches), crisps (walker’s), biscuits, fruit (apples), and chocolates (provided by Praline or Green & Black’s). Premium Economy Class passengers are pampered and looked after quite well during long haul flights!

Comments regarding the second meal (breakfast):

The second meal (breakfast) was served around two hours prior to landing at Hong Kong. Hot towels were handed out to each Premium Economy Class passengers prior to the meal service, and a selection of drinks service offered.

Starters:

• Fresh fruit salad
  
• Fruit Yoghurt
  

Main entrée

• Scrambled egg with herb potato topping, pork sausage, tomato ragout, creamed spinach
  
• Congee with sliced pork
  

I opted for the English breakfast, which tasted much better than I had anticipated when I glanced upon it. If you look at the photo of the dish, it looks like a mashed curry with a sausage placed over it. Indeed, the ‘mashed curry’ is the creamed spinach along with that ridiculously delicious scrambled egg with the herb potato topping. Each spoonful was enough to want more, and make your mouth water.

The breakfast meal was accompanied by tea, or coffee. Jam was provided by Wilkin & Sons, and the butter by Kerrymaid.  

Comments on the in-flight entertainment system:

There is extra storage space for all those personal items you’d like to keep close at hand, and an environmentally friendly amenity kit comes with toothbrush and toothpaste, socks and an eye-shades – which is a perfect complement when it’s time to sleep.

Huge headphones with noise cancellation technology were offered in the Premium Economy Class cabin. When it comes to entertainment, you’ll be spoilt for choice.

For entertainment in Premium Economy Class, you can count on hundreds of selections on your StudioCX in-flight entertainment system. Plus, you can use the multi-port connector to stream audio and video from your personal devices to your new 10.6-inch widescreen Personal TV with a noise-cancelling headset to enhance your enjoyment.

For Economy Class: Cathay Pacific's award-winning StudioCX entertainment system with Audio and Video on Demand looks especially good on the touch-screen monitor of the 9-inch Personal TV. Passengers can connect their iPod, iPhone or iPad* to stream their own music and movies to the screen. There’s a USB port to charge your mobile devices, and a 110V AC power supply for your laptop computer and other electronic devices.

Connections enabling passengers to listen to, or watch on their individual screens, content on their personal iPods or USB devices are available on this aircraft (the Boeing 777-300ER). The music played upon boarding and upon dis-embarking the aircraft changes every month on Cathay Pacific flights. Some of the tunes played include ‘Prelude to Dawn’ by Howard Green, and ‘Feel’, by Robbie Williams.    

Comments of professionalism of the cabin crew: 

The cabin crew appear to have been trained very well, and seem to know how to handle all kinds of situations. The trainers must have had everything thrown at them, ranging from rowdy passengers to those having a nervous breakdown. These guys are amazing. They really do pamper you. To the outsider it may seem that being cabin crew is an easy job, however in fact it’s a very challenging job, and there is more to the job then just handing out the meals. With many months of hard work and training under their belt, cabin crew members are chosen very carefully by the airline. Interestingly on our flight we had a passenger who was very worried and got scared mid-flight. The cabin crew did a fantastic job in calming the situation down.

Like they say in the corporate world, you may have the best brand in the world, but that brand is worth nothing if it not for the people that make great things happen for that brand. Cathay Pacific Airways stand by their words, and truly give a 5-star service. If you are a frustrated passenger (for whatever reason), then let me reassure you that the cabin crew are always trying to go through great trouble to make your flight as comfortable as possible. I am saying this from personal experience. As a frustrated passenger (we have all been in that situation at some point or another in our lives), it can be easy for some of us to lose their cool when things are not going as we expect them to be. It’s because of the professionalism and integrity of the cabin crew that the airline is classed as a truly 5-star airline that endeavors to provide a truly 5-star service to its customers.

Cathay Pacific's current uniforms are designed by renowned Hong Kong designer, Eddie Lau. Ladies wear a red skirt with a white blouse that has the ‘brushwing’ logo in gold and red colours. The ladies also have a bright red blouse jacket which they can wear- matching with the red skirt. The gentlemen wear black starched trousers with a white shirt. Along with that the men wear a red tie with black stripes (junior cabin crew), or a gold tie with black stripes (senior cabin crew).

On this fight, the majority of the crew (including all the pilots) were London based, and were British. The same applies for flights that originate from Canada, USA, and Australia where locally based staff are recruited by the airline to give that personal touch when it comes to customer service. 

I would like to give full thanks to the senior cabin crew in charge of the economy and premier economy class cabins. I could not imagine handling the situation with the sheer calmness, and composure with she managed to deal with on this particular flight. It goes without saying that not everyone can do this highly charged and pressurised job. The senior purser, and her fellow crew, deserve a huge golden medal. I am not saying this because I want to impress anyone, but I am writing this because this is the truth, and as a witness to a particular situation on this flight (which I am not going to mention in public). 

Comments on the interior of the aircraft (including seat comfort): 

When I entered the new Premium Economy Class cabin, it smelt the same as the interior of a  brand new car out of the factory. The Premium Economy Class experience features a quieter, more spacious cabin than the traditional Economy Class with between 26 and 34 seats per aircraft (26 seats on the Boeing 747-400). The seat pitch is 38 inches – six inches more than Economy Class – and the seat itself is wider (19.8”) and has a bigger recline (8”).

Passengers in Premium Economy Class receive an environmentally friendly amenity kit with dental kit, socks, eye-shades, and earplugs for use during their journey. The amenity kit bag itself is a little creation that contains some beautiful art work designed by home-grown Hong Kong brand G.O.D. (Goods of Desire). The seat itself looks and feels like the old style Business Class seats that one would have experienced in the 1980s and 1990s. I found the experience to be much more comfortable than business class. Each Premium Economy Class seat comes with a soft pillow stuffed with dove feathers, and a nice cosy blanket. There is plenty of space to place your shoes too.

The Premium Economy Class seat is meant to be somewhere in between an Economy Class seat and a Business Class seat. As more and more global airline companies are transiting to a flat-bed style Business Class seat, so there is a growing demand for seats that are reasonably priced and offer a comfortable experience where you can stretch your legs yet there is no need to pay thousands of pounds for the experience. Some airlines in the process are also eliminating their First Class cabins altogether.

By end of this year, Cathay Pacific will have 48 aircraft installed with the new product comprised of 23 Boeing 777-300ERs, 17 A330-300s and eight Boeing 747-400s. By the end of 2013, 87 aircraft in the airline’s long-haul fleet will feature Premium Economy Class. The good news for those collecting air miles is that Asia Miles accrual for premium economy class will be at 110%.

I found the journey to be very comfortable, and did not experience the back pain and aching muscles that you normally get after flying long haul in Economy Class.

Cathay Pacific Airways logo and livery: 

Back in the 1980s and early 1990s, Cathay Pacific Airways used to support a green and white striped livery. This old livery was replaced with the current "brushwing" livery  In 1994 the airline announced that it would establish its new corporate identity, with a 23 million Hong Kong dollar (RM 7.3 million) program to update its image.  - Cathay Pacific relaunched its corporate image in the early 1990s. Cathay Pacific commented that after building a reputation over 50 years for technical excellence and high-quality service, Cathay Pacific had no intention of changing its core values. Therefore, the new corporate identity was merely intended to communicate these values more effectively to all current and future customers.

Cathay Pacific worked with Landor Associates, the world’s largest corporate identity management firm, to help create the new identity. The brushwing livery expresses the carrier’s unique character as an Asian with an international outlook. The sophistication of the logo conveys Cathay Pacific’s technical expertise and uncompromising attention to safety and reliability. The brushwing also embodies a sense of energetic flight, and being a “handmade” symbol it acknowledges the company's devotion to high standards of caring, personal service. 

For more information check out www.cathaypacific.com/mypremiumeconomy

This website contains a wealth of content based on personal travel experiences of different types of travellers, from those flying on a business trip to those flying for leisure, which may be good references to those who haven’t tried this new cabin before. 

Cathay Pacific Airways is an international award-winning scheduled airline registered and based in Hong Kong, offering passenger and cargo services to 162 destinations in 42 countries and territories around the world. At the time of writing Cathay Pacific is one of only six global airlines that are ranked as a 5-star airline by SKYTRAX (the highest ranking for global airline quality).

The company was founded in Hong Kong in 1946 by two visionaries, Roy Farrell and Sydney de Kantzow, who both paid HK$1 apiece to register the airline. They named the airline, Cathay Pacific Airways. Cathay is the ancient name for China, while Pacific was named because far-sighted Farrell believed that one day the airline might fly across the Pacific Ocean.

The airline initially started services with two US Army surplus Douglas DC-3 Dakota aircraft: Betsy and Niki. The former aircraft, Betsy is repainted in her original 1940s livery, and is suspended from the ceiling at the Hong Kong Science Museum.   

Cathay Pacific Airways remains deeply committed to its home base, and has in recent years made substantial investments to develop Hong Kong as one of the world’s leading international aviation hubs. In addition to its fleet of 136 aircraft, (includes 26 cargo freight aircraft), these investments include catering and ground-handling companies and the corporate headquarters at Hong Kong International Airport. Cathay Pacific continues to invest heavily in its home city and has another 94 new aircraft due for delivery up to 2019 (including the 48 A350-XWB (Extra Wide Body)). The airline is also building its own cargo terminal in Hong Kong that will begin operations in early 2013. Cathay Pacific is also investing heavily in its freighter aircraft, with six Boeing 747-400ERFs, and 10 new generation Boeing 747-8Fs being scheduled for delivery by the beginning of 2013.

Cathay Pacific owns 19.53% of Air China Limited, the national flag carrier and a leading provider of passenger, cargo and other airline-related services in Mainland China. Cathay Pacific is also the major shareholder in Air Hong Kong, an all-cargo carrier offering scheduled services in the Asian region.

In November 2012, Cathay Pacific Airways was named Best Airline in the World and Best Airline First Class in the 2012 Business Traveller China Awards. The annual awards, now in their eighth year, reflect the highest praise bestowed by China’s frequent travellers on various service providers with connections to the Mainland. 

The awards were presented in Shanghai in November 2012 as Business Traveller China celebrated its 10th anniversary. The results of the 2012 awards were based on the magazine’s reader poll which ran from July to September this year. 

Commenting on the awards, Cathay Pacific Chief Executive John Slosar said: “It is a great honour for our airline to receive these two awards from Business Traveller China. As Hong Kong’s home carrier, we have worked hard to develop a world-class international network from our home city, offering passengers top-notch products and the best service in the air. We are deeply committed to developing Hong Kong as a premier aviation hub and gateway to Mainland China through building convenient connections for travellers.” 

Cathay Pacific and its subsidiaries employ some 29,000 people worldwide (more than 22,000 of them in Hong Kong). Cathay Pacific is listed on The Stock Exchange of Hong Kong Limited, as are its substantial shareholders Swire Pacific Limited and Air China.

The airline is a proud founding member of the Oneworld alliance, with its subsidiary, Dragonair, is an affiliate member. The airline celebrated its 60th anniversary in 2006; and as of October 2009, its major shareholders are Swire Pacific and Air China. It is reciprocally one of the major shareholders of Air China. Cathay Pacific currently holds the title of the world's third largest airline, measured in terms of market capitalisation, according to the International Air Transport Association.

Cathay Pacific Airways recently launched a new Business Class seat on their Boeing 777-300ER, and I have decided to check it out on the Hong Kong to London Heathrow Airport route. The new business class will eventually be introduced onto the Airbus A330, and the Boeing 747-400 aircraft. Cathay Pacific Airways has four flights a day from London Heathrow Airport and Hong Kong (and four flights from Hong Kong and London Heathrow Airport), providing ample opportunities for business and leisure passengers to connect to flights throughout the Asia-Pacific, European, and Australasia regions at both ends. Being two major global economic hubs, both Hong Kong and London are key destinations for the large number of professional that are stationed at either destination.

Cathay Pacific Airways has four flights a day from London Heathrow Airport and Hong Kong (and four flights from Hong Kong and London Heathrow Airport), providing ample opportunities for business and leisure passengers to connect to flights throughout the Asia-Pacific, European, and Australasia regions at both ends. Being two major global economic hubs, both Hong Kong and London are key destinations for the large number of professional that are stationed at either destination.

The Boeing 777-300ER will form the backbone of Cathay Pacific's long-haul fleet, with 23 being delivered by 2011. This highly efficient aircraft will be used to enhance the airline's services on long haul and ultra-long-haul routes, primarily to North America. The Boeing 777-300 is a stretched version of the 777-200. Cathay Pacific became the first airline to acquire this efficient, high-capacity aircraft in May 1998.

Route: HONG KONG (HKG) to LONDON HEATHROW (LHR)

Departure date and time of flight: November 2012, 15:00

Flight number: CX253 (Cathay 253 heavy)

ATC Callsign: Cathay

Flight duration: 13 Hours 30 minutes

Class: BUSINESS CLASS

Aircraft type: BOEING 777-367ER (41 aircraft of this type in service- although only 11 of those aircraft have a 4 class configuration as this aircraft.)

Aircraft registration: B-KPC

Aircraft Serial Number: 34432 LN:674

First flight: 25th October 2007

Aircraft delivery date: 30th October 2007

Aircraft engine types: 2 x GE GE90-115BL2

Frequent flyer programme: Marco Polo Club

Marco Polo himself took many months and years to explore the world, but if you fly Cathay Pacific Airways then you can do that in a few hours, and join his exclusive club for frequent flyers at Cathay Pacific! It would be enough to make the great man jealous of those gold and diamond cardholders, were he alive today that is.

Seat configuration for this aircraft:

First Class: 6 suites in a 1-1-1 configuration
Business Class: 53 seats in a 1-2-1 configuration,
Premium Economy Class: 34 seats in a 2-4-2 configuration,
Economy Class: 182 seats in a 3-3-3 configuration

Punctuality of the flight/route taken:

We departed on time from runway 25R at Hong Kong, initially climbing to 6,000 feet before entering Guangzhou control at around 16,000 feet. The plane then headed northwards further into mainland China. The flight path took us over Lanzhou, Xi’an, and onto the trans-Siberian route over Mongolia, and Novosibirsk, before heading towards Europe. After a short 10-minute delay in the holding pattern over Lambourne, we turned 180 degrees at around 4,000 feet to establish localiser to Heathrow’s westerly runway 27R. The landing was quite shaky and it seemed to come across that he was coming in quite fast at just over 180 knots into the wind, perhaps because of the windy weather in London. Nevertheless, the Captain managed it perfectly without problems. The aircraft docked at Terminal 3 at exactly 20:35pm local time (just a bit late).

As always, the funny thing about Heathrow is that it takes 7 minutes for the plane to fly from over south London to Heathrow, and to get back home (similar distance), it took me nearly 2 hours by car!
 
Any baggage issues:

I had already checked-in my baggage at Guangzhou Baiyun Airport for this flight, so I was carefree at Hong Kong! As a Business Class passenger, the check-in baggage allowance is 30kg for one bag. On flights to, from, or via the US, Canada, and some countries in South America, 2 pieces of baggage may be checked-in with dimensions measuring up to 158cm (62 inches) in total and 32kg in weight for each bag.

For all classes, each passenger (except an infant) can bring a free baggage allowance of one cabin bag not exceeding 56x36x23cm (22x14x9 inch) in size. These dimensions include wheels, handles, and side pockets. 

Lounge experience at Hong Kong Airport:

Once the plane landed at Hong Kong, I was whisked away by the waiting VIP security to the transfer security checkpoint, and then was ushered to the Cathay Pacific Airways Lounge near gate 65 known as The Pier. Cathay Pacific Airways and Dragonair have five lounges at Hong Kong Chep Lap Kok Airport for their First and Business Class passengers. They are:

The Wing & The Pier

The Pier, and The Wing are premium lounges in addition to The Cabin and The Arrival at the Hong Kong International Airport. Located at Level 5 near gates 62-66, The Pier covers over 3900m2, and provides another alternative for the First and Business Class passengers to relax and enjoy. Both lounges have separate facilities available for Business and First Class passengers, and both offer a personalised space in tranquil surroundings. These lounges are for the classy and the chic to while away their time away from the hustle & bustle of the airport. One of the unique features at The Pier is the addition of six Day-Break Rooms. Each offers an undisturbed environment to enjoy a little extra privacy.

The Cabin (for departures) & The Arrival (for arrivals)

In addition to The Wing and The Pier, The Cabin is the airlines newest departure lounge at Hong Kong International Airport, conveniently located near Gate 23 on the central concourse. 

Contemporary, refreshing, and dynamic, The Cabin is ultra modern in design and introduces some brand new seating and dining concepts. Similar facilities as the other lounges are present at The Cabin. These include the IT Zone, The Deli (offering various Western and Asian hot and cold dishes), The Health Bar (lovely freshly made smoothies, or Chinese herbal teas anyone?), and the The Arrival lounge is the airlines new premium arrivals lounge at the Hong Kong International Airport. Once passengers on Business and First Class arrive into Hong Kong, before they commence their activities in town, the lounge enables them to get refreshed and revitalised at the arrivals lounge. The Arrival lounge is located past the arrivals hall, at the centre passage connecting Terminal 1 and Terminal 2, right below the Airport Express station.

All of the lounges can be accessed by First and Business Class passengers, Gold tier members or above of The Marco Polo Club and Emerald members of Oneworld™ on Cathay Pacific or Dragonair arriving same day in Hong Kong OR transiting same day with more than 4 hours of transit time are welcomed to visit the arrivals lounge.

G16 Lounge

Managed by Dragonair staff and for those passengers that are connecting to Dragonair flights to/from Hong Kong airport, the G16 Lounge is located right opposite gate 16. The G16 lounge provides world-class facilities such as wireless and high-speed internet, plenty of high quality 5-star meals and drinks, and washrooms to freshen yourself before or after the flight. On my flight back from London Heathrow (separate report) to Hong Kong, I was advised to use the G16 lounge because my connecting flight was with Dragonair to Guangzhou. Passengers flying with Cathay Pacific Airways can of course, also access the G16 lounge.

From The Pier Lounge to gate 24, where the aircraft was parked took around 15 minutes. Hong Kong Airport was quite busy at this time in the afternoon. Today’s flight was 97% full. Business Class, and Premium Economy Class cabins were 100% full (did someone say there is a global economic crisis?!), while First Class, and Economy Class had a few seats available. On the long haul sector, such as this one, an average Business Class seat can cost anything in the range between US$4,500-US$6,600 depending on the destination, so considering the current economic climate, if the Business Class cabin is full then you can take a guess of how much money companies and people still have!

In-flight magazine: Discovery (published by ACP Magazines Asia Ltd)

Comments regarding the pre-flight service:

Passengers’ in Business Class are offered hot lemon scented towels prior to departure. This is followed by a drinks service, which consists of some of the world’s finest wines, and champagne. In Business Class, the cabin crew offer five kinds of drinks prior to departure:

•          Fresh orange juice
  
•          Mineral water
  
•          Cloud Nine – a refreshing blend of Vodka, Cointreau, and Sprite with a touch of lemon. Lovely dust of salt is scattered on the glass tips.
  
•          Oriental Breeze – a sour-plum tea, and a cranberry juice based non-alcoholic drink with honey, and fresh lemon juice, and a hint of rose water.
  
•          Billecart-Salmon Brut Champagne (founded in 1818)
  

Both Cloud Nine, and Oriental Breeze are signature drinks provided by Cathay Pacific Airways, and both drinks are equally impressive in taste, look, and feel. The rose water really gives the Oriental Breeze a very exotic touch. It’s the kind of drink that has the power to make a sad man smile. I mean, hey come on, cheer up- you’re flying!

Comments regarding the pre-meal service:

Around about 35 minutes after departure, drinks were served from the trolley along with the helping of the huge Macadamia nuts, and salted almonds on bone china plates. I opted for another glass of that fine champagne (Billecart-Salmon Brut). It came to my attention that a few flights back, the Hong Kong singer Andy Lau enjoyed it so much that he drank two whole bottles of the stuff on his flight in first class!

There was also the celebrated Cathay Pacific complimentary bar service for Business Class passengers, including various alcoholic beverages, and soft drinks. Ground coffee, and decaffeinated coffee or tea (English earl grey, Ceylon, and Chinese green tea) were also available. On top of this, there were a selection of herbal teas including green tea with jasmine, peppermint, and camomile with honey.

With or without the meal, the wine list included for this flight would make anyone’s mouth water:

White Wines:

Buissonnier Bourgogne Cote Chalonnaise 2012
Coopers Creek Marlborough Sauvignon Blanc 2011, New Zealand

Red Wines:

Chateau Taffard de Blaignan Medoc 2009, French (Bordeaux)
Gemtree Bloodstone McLaren Vale Shiraz 2010, Australia

Port:

Dow’s Late Bottled Vintage Port, 2007

Ample choice of whiskies (Chivas Regal 12 Year old, Johnnie Walker Gold Label, Canadian Club, and Jack Daniel’s), Cognac (Hine, ‘rare and delicate’ fine champagne), and various beers, aperitifs & cocktails, and liqueurs.

Comments regarding the first meal (lunch): 

For the first meal, a choice of four entrées were provided– all selected from a superb range of Asian and Western dishes.

Meals are served on a low trolley that gives the passenger an inviting eye-level choice of what's on offer and the airline is also introducing new food service items with a more Asian feel in their business class. All food in the business class cabins in Cathay Pacific is served on elegant bone china tableware specially designed and exclusively produced by Narumi of Japan.

Starters:

• Hot smoked creole salmon, with roasted kipfler potatoes and crème fraiche.
  
• Mixed salad with French vinaigrette 
  

The roasted potatoes may have been slightly hard, but the salmon’s exceptionally awesome taste certainly did the trick in disguising that fact. What I really liked about the salmon were the sprinkled spices and pepper, which were spread right the way across the skin of the meat. A wonderful touch to the touch. The fresh taste of the salmon reminded me of a similar dish I had at The Ritz-Carlton, Hong Kong earlier this year.

Main Course:

There were four options for the main course, including:

• Braised beef in onion and dark soya sauce, steamed jasmine rice, and choy sum*
  
• Feta and spinach stuffed chicken breast, creamy polenta, asparagus, and marinated capsicum
  
• Chu chee curry prawns with steamed rice, and mixed vegetables.
  
• Wild mushroom and Ricotta cheese agnolotti with tomato concasse and cherry tomato.
  

The main course came with a large bone china bowl containing a generous amount of fresh seasonal salad served with vinaigrette (provided by Birch & Waite). There was a generous serving of soft and hard bread rolls from the breadbasket. Oh, and then there are those cute salt and pepper pots- they look like tiny mice (not sure if that would be appealing when you pour your salt and pepper on your delicious meal).

*This dish is a signature Chinese dish provided by Cathay Pacific to showcase the best of Hong Kong’s culinary magic. Authentic Chinese dishes on Cathay Pacific, such as this one, are specially created by the culinary experts at Cathay Pacific city, and selected by the passengers.

I opted for ‘prawn curry’. Delicious chunky king prawns that go fine with steamed white rice, and some boiled white cabbage. The good thing about those prawns was that they did not have the skin on them, so therefore all the hard work hard already been done. All you had to do was eat them, and enjoy them bite by bite.

Passengers in Business and First Class are treated like royalty, and it’s almost as if you are dining at a 5-star restaurant, albeit in the sky. Cathay Pacific Airways is one of the first airlines to have rice cookers, toasters and skillets on board, enabling their flight attendants to prepare freshly cooked rice, toast, and eggs to your liking. First Class passengers can also go à la carte, choose their own meals, and dine anytime they wish.

It’s amazing how much we take flying for granted these days. Call me nuts but I love planes, and as an engineer by background, I could not help to notice a few things on the aircraft. One of the things that I always wonder is the serene feeling of flying at night, and the questions such as: ‘Are we really flying at 670mph?!’, and ‘Is it really -59 Celsius degrees just outside that window?!’. Talking about meals on the go, I finished my meal in about 20 minutes, during that time we had travelled around about 223 miles. Now, which restaurant in the world offers you that experience?!

The weirdest thing that I have experienced on flights was a physical fight between two drunken passengers. It happened on an Aeroflot flight in October 1988 from London Heathrow to Moscow on the IL-62 aircraft, at around 37,000 feet. Now, for someone standing at the ground, it would have looked comical to see a bunch of drunken passengers throwing punches at each other in a metal tube whizzing past at around 600mph!

Cheese & Dessert:

• Blueberry tart, and raspberry tart
  
• A selection of Blue d’Auvergne, red Leicester, Taleggio with cabernet paste
  
• A selection of fresh seasonal fruit 
  
• Praline luxury chocolates. 
  

The highlight of the dessert has to be the blueberry and raspberry tarts. Each of these dishes were topped with fresh blueberries or raspberries (which also added a healthy touch to the creamy and heavy dish).

The plate of fresh seasonal fruit was equally well dressed. Generous portions of kiwi fruit, mango, melon, and watermelon were provided. The skin had been taken off, so all the hard work had been done for you (passengers are spoilt on Cathay Pacific).

Most other airlines are going with Godiva or some other luxury chocolates. It’s nice to see that Cathay Pacific Airways does offer something different for their Business and First Class passengers, and Praline Belgium chocolates are just delicious.

Comments regarding the after meal drinks and in-flight snacks:

A second round of drinks was offered after the meal. This included coffee and tea (green tea and earl grey tea). I ordered a cup of coffee. Should any passenger want wine or champagne (even if it is the morning!), then these drinks are served in exclusively designed glassware.

In-flight snacks:

• Pan-fried beef skewer on cheese and spring onion potato cake with tomato relish
  
• Soya duck and preserved sweet vegetable in rice stick soup
  
• Ice Cream (Haagen Dazs)
  
• Macadamia nut cookies, peanuts, Kit-Kat bars, salted almonds, red apples, and crunchy cereal bars were available all throughout the flight.
  

After that first meal, my stomach was full like a sack of potatoes so I had no space for any in-flight snacks. Nevertheless, I did happen to witness the creation of a fine bowl of soya duck soup! It was very impressive to know that Cathay Pacific’s night time snacks would easily look like a normal meal on a not so plush airline (maybe some unmentionable 3-star airline?!). The soup is served with Cathay Pacific branded chopsticks, and a sauce provided by Lee Kum Kee. In true Cantonese style, Cathay Pacific Airways feed you like there is no tomorrow.

Comments regarding the second meal (dinner):

The dinner service started around two hours prior to landing at Heathrow.

Starters:

Fresh seasonal fruit

Generous and colourful portions of pineapple, strawberry, melon, watermelon, and kiwi- all well placed on a banana leaf, which gives it that exotic look. Of course, the banana leaf is placed on a bone china plate.

Main Course:

There were three options for the main course, including:

• Braised lamb with rosemary, parsnip puree, sautéed French beans, and pumpkin
  
• Tea smoked duck and Kwai Fa chicken with steamed jasmine rice and choy sum
  
• Spinach and Ricotta tortellini with bacon basil tomato sauce
  

I opted for very colourful ‘spinach and ricotta’ dish, which could easily make it for the ‘meal of your life’ title. Dashing cherry tomatoes dance in with the ricotta that is as chewy as Rome’s best pizza Bianca. There are certain elements of the deliciously contrasts between the creamy tomato and the green peas. There is no rush with a dish like this, and it’s best that you take your time to enjoy every bite.

Cheese & Dessert:

Fruit gateau with passion fruit cream and raspberry coulis.

This dish is such a great finale for the meal service, and indeed the flight too. There is a fusion of kiwi, dragon fruit, mango, strawberry, and a single blueberry neatly decorated on top of the cake. A generous pouring of raspberry coulis provides a perfect ending for such a lovely flight. Every mouthful is a journey, and every mouthful brought us closer to our destination!

All meal trays in all classes come complimentary with a disposable toothpick and dental floss.

Comments on the in-flight entertainment system:

The new Business Class seat has a 15.4” personal television screen (PTV) that can be pulled out of the front bay with a click of a button. If you are seated in the middle aisle seat then during take-off, landing, and taxi, you end up looking at your neighbours PTV. Each PTV comes with Audio and Video on Demand (AVOD), offering a choice of over 100 movies, over 500 TV shows, 888 music CDs, 22 radio channels, and over 70 games – and with 10 languages represented, you’re sure to find something you enjoy. Huge headphones with noise cancellation technology are presented to every passenger in First, Business, and Premier Economy Class cabins. When it comes to entertainment, you’ll be spoilt for choice.

Connections enabling passengers to listen to, or watch on their individual screens, content on their personal iPods or USB devices are available on this aircraft (the Boeing 777-300ER).

The PTV screens are slight bigger in the First Class cabin (17”), while the rest of the entertainment facilities are the same as Business and Premier Economy Class cabins.

The music played upon boarding and upon dis-embarking the aircraft changes every month on Cathay Pacific flights. Some of the tunes played include ‘Faith’ by Medwyn Goodall, and ‘Feel’, by Robbie Williams.    

Comments of professionalism of the cabin crew:

The cabin crew appear to have been trained very well, and seem to know how to handle all kinds of situations. The trainers must have had everything thrown at them, ranging from rowdy passengers to those having a nervous breakdown. These people are amazing. They really do pamper you. To the outsider it may seem that being cabin crew is an easy job, however in fact it’s a very challenging job, and there is more to the job then just handing out the meals. With many months of hard work and training under their belt, cabin crew members are chosen very carefully by the airline. God forbid, if anything happens on a flight (could be anything ranging from ill passengers, fights, drunken passengers, hijackings, and even pregnancies!), then it is the cabin crew who have to handle with such situations in a calm and cool manner. It certainly takes a certain personality to do such a job, and with a constant smile on their face too ( a genuine one).

Like they say in the corporate world, you may have the best brand in the world, but that brand is worth nothing if it not for the people that make great things happen for that brand. Cathay Pacific's current uniforms are designed by renowned Hong Kong designer, Eddie Lau. Ladies wear a red skirt with a white blouse that has the ‘brushwing’ logo in gold and red colours. The ladies also have a bright red blouse jacket which they can wear- matching with the red skirt. The gentlemen wear black starched trousers with a white shirt. Along with that the men wear a red tie with black stripes (junior cabin crew), or a gold tie with black stripes (senior cabin crew). 

Cathay Pacific Airways stand by their words, and truly give a 5-star service. If you are a frustrated passenger (for whatever reason), then let me reassure you that the cabin crew are always trying to go through great trouble to make your flight as comfortable as possible. I am saying this from personal experience. As a frustrated passenger (we have all been in that situation at some point or another in our lives), it can be easy for some of us to lose their cool when things are not going as we expect them to be. It’s because of the professionalism and integrity of the cabin crew that the airline is classed as a truly 5-star airline that endeavours to provide a truly 5-star service to its customers. 

Comments on the interior of the aircraft (including seat comfort): 

The new Business Class cabin is fitted with the spanking new fully flat bed, which is just over 2 metres (82 inches) long. All the Business Class seats on Cathay Pacific aircraft were designed by James Park Associates, and Recaro Aircraft Seating. All First Class seats were designed by Zodiac UK, and Economy and Premier Economy Class seats were designed James Park Associates and Zodiac USA.

A bed extension increases its width by 16.5 cm (6.5 inches) to provide additional hip support, while the side storage compartment offers extra knee space for sleeping on one’s side. In addition, if you need more space during your sleep, then the armrest may be moved up for more privacy, or down for more space. The Business Class seat can recline 180 degrees into a comfortable full-length, fully flat bed that ensures one experience a comfortable sleep. It’s this kind of legacy that would have made both Roy Farrell and Sydney de Kantzow proud of the hard work put in by the senior management at Cathay Pacific city. Indeed, it was their profound vision to make every passenger love their flight experience with Cathay Pacific Airways and with a bed such this, the airline lives up to their expectations and dreams.

There is certainly plenty of space available. I had my camera bag (which is annoyingly big), plus my laptop (I seldom have to sleep on a daytime flight so I end up working!), AND my carrier bag. All of these were neatly stored before departure. Oh, there is also space for you to put your shoes during the long flight so you can sit like as if you are sitting on your sofa at home. The Business Class cabins on all aircraft have artwork displayed in front of the cabin by Maria Lobo.

The side cabinet houses not only the headset and a vanity mirror (nice addition…you can imagine the celebs putting on their best look prior to landing), but has room for small items such as glasses and other minor but important things – and the cabinet door doubles as a privacy divider. Then there is are minor but important touches such as the personal reading light (with adjustable brightness) and a personal stowage compartment with space for a water bottle and magazines. 

For long haul flights, the Business Class amenity kits are provided by the renowned French label agnès b, and feature select skincare products from American brand Murad (body cream,, face cream, and lip balm), and other essentials, such as a toothbrush and toothpaste (generously large tube by Colgate-Palmolive). Murad also provide the skincare and washroom toiletries for the Business and First Class toilets. The amenity kit bags are coloured separately for male (black with gold writing), and female (light blue with gold writing).

First Class passengers on long haul flights would be glad to know that Cathay Pacific Airways changes their amenity kits every 6 months or every year (depending on the popularity from passengers). At the time of writing, female First Cclass passengers are treated to amenity kits featuring an exclusive design by renowned Italian fashion house Trussardi. The leading Italian brand cooperated with Hong Kong-based designer Michael Young as part of a collaboration launched to celebrate the fashion house’s 100th anniversary. Trussardi was founded in 1911 and since then has provided an absolute expression of Italian quality and maximum expertise in leather work.

Cathay Pacific General Manager Product Alex McGowan said: “Cathay Pacific is excited to partner with Trussardi in creating a new amenity bag for female passengers travelling in First Class. Trussardi is renowned for its attention to detail, choice of materials and innovation – attributes that support the service we provide to our premium passengers. Designed by Michael Young, this product is aesthetically engaging as well as highly functional.”

The half-pleated travel kit in cream and dark beige colours will feature Aēsop skincare products from Australia, made using plant-based ingredients of the highest quality as well as non-botanical elements.

The First Class amenity kit for male passengers will be an expanded version of the current understated yet stylish black pouch from Ermenegildo Zegna, an Italian fashion brand known for its enduring passion for fabric, innovation, and quality. The pouches will continue to feature specially selected skincare products from another Italian luxury brand, Acca Kappa, including sandalwood products designed to keep passengers’ skin refreshed and revitalised.

The Business Class amenity kits include a dental set and earplugs; a comb and shoehorn for men; and a hairbrush and cotton pads for the women. The disposable toothbrush and shoehorn for male passengers are made mainly from cornstarch and cellulose, which are biodegradable, recyclable and use fewer production resources. First Class passengers on long haul flights are also treated to complimentary pyjamas  slipper and eye-shades provided exclusively by Shanghai Tang (belonging to Sir David Tang - a proud Hong Kong entrepreneur).

Cathay Pacific logo and livery: 

Back in the 1980s and early 1990s, Cathay Pacific Airways used to support a green and white striped livery. This old livery was replaced with the current "brushwing" livery  In 1994 the airline announced that it would establish its new corporate identity, with a 23 million Hong Kong dollar (RM 7.3 million) program to update its image.  - Cathay Pacific relaunched its corporate image in the early 1990s. Cathay Pacific commented that after building a reputation over 50 years for technical excellence and high-quality service, Cathay Pacific had no intention of changing its core values. Therefore, the new corporate identity was merely intended to communicate these values more effectively to all current and future customers.

Cathay Pacific worked with Landor Associates, the world’s largest corporate identity management firm, to help create the new identity. The brushwing livery expresses the carrier’s unique character as an Asian with an international outlook. The sophistication of the logo conveys Cathay Pacific’s technical expertise and uncompromising attention to safety and reliability. The brushwing also embodies a sense of energetic flight, and being a “handmade” symbol it acknowledges the company's devotion to high standards of caring, personal service.

Route: London Heathrow to Hong Kong

Departure date and time of flight: 8th January 2009 at 20:50pm

Flight Number: CX256

Flight duration: 12 hours 15 minutes

Class: Economy Class

Aircraft type: Airbus A340-200

Punctuality of the flight:

The plane departed bang on time and landed around 5 minutes prior to the listed arrival time. In terms of punctuality, you cannot get any better than this.

Any baggage issues:

No issues- the bags arrived on time and in one piece.

Comments on the check- in staff and any issues:

The check in staff were polite, smiled and very professional. There was no problem what so ever. I had arrived around two hours before departure.

Comments regarding the pre-meal service:

Choice of drinks (standard- tea, coffee, orange juice, apple juice, lemonade or coca cola). As with most of the airlines in China, the drinks (coca cola, orange etc.) were all branded under the Cathay Pacific logo. A lovely choice of Whiskey, Vodka, Beer and Cognac were also on offer. Oh, you cannot resist those tempting pretzels for the flight. The packaging is all branded in the Cathay Pacific logo.

Comments regarding the first meal:

Dinner was served around 40 minutes’ after departure from London. The crew would have been very busy on this flight as it was full- even the normally empty Business Class and First Class seats were all taken. The main meal consisted of an attractive portion of braised chicken breast served with fine boiled white rice, chopped chestnuts and some asparagus. I usually dislike Asparagus because of its shape, its unattractiveness and its taste. However on this occasion, it seemed to have blended in neatly with the chicken breast and the rice- and with some butter to melt the asparagus as it entered the mouth.  You just can’t argue with a salad dish that contains a healthy slice of smoked salmon with broccoli and bush tree lettuce- priceless.

For dessert, the chefs at Gate Gourmet treated us to a lovely sponge cake that had an unquestionable tangerine topping flavored with Australian honey. Butter with a soft whole meal bread roll provided the side helping. Now, because it was approaching Chinese New Year, so we were treated to some awesome fortune cookies- though without the actual fortune messages tucked inside the cookies- it instantly reminded me of Hong Kong. For those with a sweet tooth, a bar of Arnott’s “Tim Tam” chocolate was presented. The presentation of this meal was immaculate.

Comments regarding the drinks service:

A second round of drinks was offered after the meal. Alcohol was served.

Comments regarding the in-flight snacks (if any):

Passengers’ could help themselves to “pot noodles”, Arnott’s “Tim Tam” chocolates and Arnott’s biscuits’.

Comments regarding the second meal (if any):

A delicious breakfast was served at around an hour and a half prior to landing at Hong Kong airport. The main dish contained a fabulous scrambled egg, a lovely portion of button mushrooms, a nice tomato and two neat slices of British bacon. For a One World airline like Cathay Pacific this was one of the best breakfasts’ I have had on a flight. Accompanying the meal was an attractive looking pot of apricot yogurt. Lovely piece of soft bread- it was warm, and the bread melted as I put it in the mouth.  

As with all airline meals there was a pot containing a few fresh slices of fruit (and yes, they were fresh).

Comments on the in-flight system (if any):

The IFE system of this flight was full of an interactive extravaganza of movies and songs.

Comments of professionalism of the cabin crew:

The staff were very professional, always had a smile on their faces and were quick to respond to any kind of request from the passengers. The meal and the drinks were served at the right time without any delay. The beauty of the meal service was that the timing between the main meal and the drinks serving was timed perfectly so that passengers would not need to finish eating their meal in order to get the drink. So the drinks arrived just in time after the meal.

Improvements that could be made:

Perhaps have mood lighting when the aircraft is flying in between different time zones (morning, afternoon and evening) - hey, I could honestly find nothing else wrong with this flight!

Comments on the interior of the aircraft (including seat comfort): 

The Airbus A340-300 was clean, and had a fresh smell. The seats were coloured in the Cathay Pacific green colour. The aisles were also clean. In the toilets, Cathay Pacific uses toiletries provided exclusively by “Murad” (refreshing cleanser, Vitamin C “body cream”, and “perfecting night cream”).

For this long haul flight each passenger was treated to a sleeping bag that contained a pair of socks, eye-shades and a tooth care bottle (containing toothbrush and toothpaste).

Overall rating 1-10 (worst-best):10

Route: Hong Kong to London Heathrow Airport

Departure date and time of flight: 15th January 2009 at 23:55pm

Flight Number: CX251

Flight duration: 13 hours 05 minutes

Class: Economy Class

Aircraft type: Boeing 747-400

Punctuality of the flight:

The plane departed bang on time and landed around 5 minutes prior to the listed arrival time. In terms of punctuality, you cannot get any better than this.

Any baggage issues:

No issues- the bags arrived on time and in one piece.

Comments on the check-in staff and any issues:

The check-in staff were polite, smiled and very professional. There was no problem what so ever. I had arrived around two hours before departure.

Comments regarding the pre-meal service:

Choice of drinks (standard- tea, coffee, orange juice, apple juice, lemonade or coca-cola). As with most of the airlines in China, the drinks (coca cola, orange etc.) were all branded under the Cathay Pacific Logo. A lovely choice of Whiskey, Vodka, Beer and Cognac were also on offer. Oh, you cannot resist those tempting pretzels for the flight. The packaging is all branded in the Cathay Pacific logo.

Comments regarding the first meal:

Dinner was served around 40 minutes’ after departure from Hong Kong. Cathay Pacific doesn't disappoint when it comes to in-flight meals’. The main dish consisted of sweet and sour pork served with boiled white rice and some vegetables’. The pork could be described as being scrumptious- just right and not too touchy with the oil either. The rice was perfect- not the kind of gooey type that some airlines offer as part of their in-flight meals.

A lovely tuna salad was provided with freshly cut olives (only two of them) and slices of apples. It’s not too often that a non-tinned tuna is served at 37,000 feet.

For the dessert Cathay Pacific provided a bright tangerine covered sponge cake blended in with a slight hint of mango. That glistening touch of an orange on the top of the cake was just perfect. What’s more is that nothing tasted well than having a short dairy milk chocolate bar. Hey, come on, I’d been living in China for like 6 months without any Cadbury’s chocolate and so this was a sheer treat at 37,000 feet.

Comments regarding the drinks service:

A second round of drinks was offered after the meal. Alcohol was served.

Comments regarding the in-flight snacks (if any):

Passengers’ could help themselves to “pot noodles”, Arnott’s “Tim Tam” chocolates and Arnott’s biscuits’.

Comments regarding the second meal (if any):

A delicious breakfast was served at around an hour and a half prior to landing at Hong Kong airport. The main dish contained a fabulous Spanish omelette made up of red and green peppers, a lovely portion of button mushrooms and two neat slices of British bacon. For a One World airline like Cathay Pacific this was one of the best breakfasts’ I have had on a flight. Accompanying the meal was an attractive looking pot of strawberry yogurt.

As with all airline meals there was a pot containing a few fresh slices of fruit- including those cute tangerines (and yes, they were fresh).

Comments on the in-flight system (if any):

The IFE system of this flight was full of an interactive extravaganza of movies and songs.

Comments of professionalism of the cabin crew:

The staff were very professional, always had a smile on their faces and were quick to respond to any kind of request from the passengers. The meal and the drinks were served at the right time without any delay. The beauty of the meal service was that the timing between the main meal and the drinks serving was timed perfectly so that passengers would not need to finish eating their meal in order to get the drink. So the drinks arrived just in time after the meal.

Comments on the interior of the aircraft (including seat comfort): 

The Boeing 747-400 was clean, and had a fresh smell. The seats were coloured in the Cathay Pacific green colour. The aisles were also clean. In the toilets, Cathay Pacific uses toiletries provided exclusively by “Murad” (refreshing cleanser, Vitamin C “body cream”, and “perfecting night cream”).

For this long-haul flight each passenger was treated to a sleeping bag that contained a pair of socks, eye-shades and a tooth care bottle (containing toothbrush and toothpaste).

Overall rating 1-10 (worst-best):10

Route: London Heathrow to Hong Kong

Departure date and time of flight: 8th January 2009 at 22:05pm

Flight Number: CX254

Flight duration: 11 hours 40 minutes

Class: Economy Class

Aircraft type: Boeing 747-400

Punctuality of the flight:

The plane departed bang on time and landed around 5 minutes prior to the listed arrival time. In terms of punctuality, you cannot get any better than this.

Any baggage issues:

No issues- the bags arrived on time and in one piece.

Comments on the check- in staff and any issues:

The check-in staff were polite, smiled and very professional. There was no problem what so ever. I had arrived around two hours before departure.

Comments regarding the pre-meal service:

Choice of drinks (standard- tea, coffee, orange juice, apple juice, lemonade or coca-cola). A lovely choice of Whiskey, Vodka, Beer and Cognac were also on offer. Oh, you cannot resist those tempting pretzels for the flight. The packaging is all branded in the Cathay Pacific logo.

Comments regarding the first meal:

Dinner was served around 35 minutes’ after departure from London. There were three choices on this full flight: 

• Beef stew Bourguignonne style parsley mashed potatoes with vegetables; 
  
• Braised sliced chicken with chestnuts, steamed rice and mixed vegetables; 
  
• Rigatoni pasta with creamy pumpkin sauce to accompany the meal sprinkled with mung beans and sliced spring onion. 
  

I went for the latter Italian choice.  A lovely dish of prawn salad with lettuce with cherry tomatoes and topped with a slight portion of dill dressing.   

For dessert, nothing could go wrong with the apple caramel topped with custard sauce- sheer delight to have and amazing how we take it for granted to eat such luxury food high in the sky these days. For those with a sweet tooth, a bar of Arnott’s “Tim Tam” chocolate was presented. The presentation of this meal was immaculate.

Comments regarding the drinks service:

A second round of drinks was offered after the meal. Alcohol was served.

Comments regarding the in-flight snacks (if any):

Passengers’ could help themselves to “pot noodles”, Arnott’s “Tim Tam” chocolates and Arnott’s biscuits’.

Comments regarding the second meal (if any):

A delicious breakfast was served at around an hour and a half prior to landing at Hong Kong airport. We had the following choices:

• Western choice (English breakfast)  
  
• Cantonese Breakfast (seafood congee). 
  

I went for the western choice, but having spoken to my neighbour the seafood congee was to die for- would you have imagine that you can get this at 37,000feet!?

The main dish contained a fabulous scrambled egg (frittata), a lovely portion of button mushrooms, a nice tomato and two neat slices of British bacon. For a One World airline like Cathay Pacific this was one of the best breakfasts’ I have had on a flight. Accompanying the meal was an attractive looking pot of mandarin flavoured yogurt. Lovely piece of soft bread- it was warm, and the bread melted as I put it in the mouth. That Frank Cooper’s strawberry jam was just fine- went really well with the round bread bun.

As with all airline meals there was a pot containing a few fresh slices of fruit (and yes, they were fresh). The difference between a 5 star airline and a 4 star airline is that the food is usually cooked within the last 12 hours, and the experience is one that leaves the customer coming back again and again…and again (and referring the experience to their friends/colleagues etc).

Comments on the in-flight system (if any):

The IFE system of this flight was full of an interactive extravaganza of movies and songs.

Comments of professionalism of the cabin crew:

The staff were very professional, always had a smile on their faces and were quick to respond to any kind of request from the passengers. The meal and the drinks were served at the right time without any delay. The beauty of the meal service was that the timing between the main meal and the drinks serving was timed perfectly so that passengers would not need to finish eating their meal in order to get the drink. So the drinks arrived just in time after the meal.

Improvements that could be made:

Perhaps have mood lighting when the aircraft is flying in between different time zones (morning, afternoon and evening) - hey, I could honestly find nothing else wrong with this flight!

Comments on the interior of the aircraft (including seat comfort): 

The Boeing 747-400 was clean, and had a fresh smell. The seats were coloured in the Cathay Pacific green colour. The aisles were also clean. In the toilets, Cathay Pacific uses toiletries provided exclusively by “Murad” (refreshing cleanser, Vitamin C “body cream”, and “perfecting night cream”).

For this long haul flight each passenger was treated to a sleeping bag that contained a pair of socks, eye-shades and a tooth care bottle (containing toothbrush and toothpaste).

Overall rating 1-10 (worst-best):10

Route: Hong Kong to London Heathrow

Departure date and time of flight: 15th January 2009 01:05pm

Flight Number: CX255

Flight duration: 13 hours 15 minutes

Class: Economy Class

Aircraft type: Boeing 747-400

Punctuality of the flight:

The plane departed on time and landed around 15 minutes prior to the listed arrival time. In terms of punctuality, you cannot get any better than this. For such a long flight, you cannot ask for more in regards to the comfort of the seats provided by Cathay Pacific.

Any baggage issues:

No issues- the bags arrived on time and in one piece.

Comments on the check-in staff and any issues:

The check-in staff were polite, smiled and very professional. There was no problem what so ever. I had arrived around two hours before departure.

Comments regarding the pre-meal service:

Choice of drinks (standard- tea, coffee, orange juice, apple juice, lemonade or coca-cola). As with most of the airlines in China, the drinks (coca-cola, orange etc.) were all branded under the Cathay Pacific logo. A lovely choice of Whiskey, Vodka, Beer and Cognac were also on offer. Oh, you cannot resist those tempting peanuts for the flight. The packaging is all branded in the Cathay Pacific logo (the peanuts were packed in a yellow/silver coloured packet).

Comments regarding the first meal:

Dinner was served around 40 minutes’ after departure from Hong Kong. The plane went through some turbulence as we passed the southern region of Guangdong Province (just passed Guangzhou and heading towards the north of China).

The main dish contained a lovely portion of sweet and sour boneless pork decorated with buttoned mushrooms and served with a generous helping of boiled white rice and some green bean sprouts. The sweet and sour pork was to die for- just the right kind of smooth touch to the tongue- not too bland or hard.

Perhaps one of the most scrumptious, and healthiest, salads I have had on a flight was provided along with the main meal. A lovely dish containing a generous blend of Greek feta cheese, boiled mung beans, red lentils (daal), cherry tomatoes, scrapes of fresh carrot and forest green leaves.  The dish was small but the taste and the presentation was priceless.

It’s not everyday that passengers are presented with a pot of strawberry based creamy yogurt topped with muesli flakes and a green seedless grape. Again, another priceless invention by the chefs at Cathay Pacific catering.

Comments regarding the drinks service:

A second round of drinks was offered after the meal. Alcohol was served.

Comments regarding the in-flight snacks (if any):

Passengers’ could help themselves to “pot noodles”, Arnott’s “Tim Tam” chocolates and Arnott’s biscuits’.

Comments regarding the second meal (if any):

An appetizing breakfast was served at around an hour and a half prior to landing at Hong Kong airport. The main dish contained a marvellous Spanish omelette made up of red and green peppers, a lovely portion of button mushrooms and two generous slices of British bacon. For a One World airline like Cathay Pacific this was one of the unsurpassed breakfasts’ I have had on a flight. Accompanying the meal was a gorgeous looking pot of strawberry yogurt. The jam was also of strawberry flavour and provided by Frank Cooper.

As with all airline meals there was a pot containing a few fresh slices of fruit- including those cute tangerines (and yes, they were fresh).

Comments on the in-flight system (if any):

The IFE system of this flight was full of an interactive extravaganza of movies and songs.

Comments of professionalism of the cabin crew:

The staff were very professional, always had a smile on their faces and were quick to respond to any kind of request from the passengers. The meal and the drinks were served at the right time without any delay. The beauty of the meal service was that the timing between the main meal and the drinks serving was timed perfectly so that passengers would not need to finish eating their meal in order to get the drink. So the drinks arrived just in time after the meal.

Improvements that could be made:

Perhaps have mood lighting when the aircraft is flying in between different time zones (morning, afternoon and evening) - hey, I could honestly find nothing else wrong with this flight!

Comments on the interior of the aircraft (including seat comfort): 

The Boeing 747-400 was clean, and had a fresh smell. The seats were coloured in the Cathay Pacific green colour. The aisles were also clean. It’s good to know that Cathay Pacific maintain their aircraft in pristine condition- so for example if an aircraft that carries so many passengers for such a long distance flight can still remain smelling fresh, unlike some airlines where the horrible stench of bio or other human waste can be clearly apparent in the fuselage after a long flight. In the toilets, Cathay Pacific uses toiletries provided exclusively by “Murad” (refreshing cleanser, Vitamin C “body cream”, and “perfecting night cream”).

For this long haul flight each passenger was treated to a sleeping bag that contained a pair of socks, eye-shades and a tooth care bottle (containing toothbrush and toothpaste).

Overall rating 1-10 (worst-best):10