Cathay Pacific CX654 Bangkok – Hong Kong

Despite experiencing more turbulence on the ground in Hong Kong than in the skies of late, Cathay Pacific thrills on a recent flight from Bangkok, with a market-leading business class cabin and crisp, professional service that reminds travellers why the airline has been at the top of the aviation game for generations.

Check-in/The Lounge

I used the Cathay Pacific app to check-in and select my seat. Of the many airline apps, I have always found the CX one to be the most user-friendly and intuitive. At Bangkok’s Suvarnabhumi Airport I used my digital boarding pass and APEC Business Travel card to whisk through security and immigration and made my way to the airline’s signature lounge, located below the G concourse.

I’m a fan of this lounge, mainly because it’s small and rarely very busy, unlike some of the lounges at Hong Kong International. The airline opened the lounge in 2015 as part of its signature style roll-out, ensuring the lounge experience is on par with what you’ll find in-flight. There’s a noodle bar that serves both Thai and Cantonese noodle dishes, as well as freshly-steamed dim sum, a self-service area where sandwiches, cookies, salads, and cold drinks are available, and a bar where the bartender makes great pina coladas.

After a warm welcome by the team at reception, I find one of the over-sized armchairs – which are not only cozy but also offer a bit more privacy – and settled in.

Boarding

Before long, our flight was being called and I walked down to gate G5 where boarding onto a three-class Airbus A330 was about to begin. At Bangkok, roped off areas assigned for business class passengers as well as Marco Polo Club silver and above members ensure the boarding process is less chaotic than at some airports.

The Cabin

The Cathay Pacific A330-300 featured 191 economy class seats, 21 premium economy class seats (which we’re also a fan of), and 39 lie-flat reverse herringbone business class seats spread across one large cabin and one smaller one, in which my window seat, 21A, was located. Young, cheerful crew members welcomed us onboard, guided passengers to their seats, and promptly served glasses of Piper-Heidsieck NV Brut champagne, water or Hong Kong-style ice tea (which is a nice touch). The cabin was full but service was friendly and efficient without seeming rushed.

The Seat

As I’ve written before, I’ve long been a fan of Cathay Pacific’s present generation business class seat, which I consider the best in the world (although the airline has already hinted at a new business class seat for early 2020, in line with its new enhancements to business class dining and its first class product) and it’s little wonder that the design has been adopted by the likes of American Airlines.

For me, the seat offers the perfect balance of ergonomics, privacy, and technology; it’s a seat made for travellers, not for accountants looking at loading statistics, and not for designers looking for aesthetics while rarely leave their offices. There’s direct aisle access, which really should become the standard (although a few carriers like Emirates, Air France, and Korean Air are yet to pick up on that) and room enough to work, to rest and to relax, thanks to an oversized tray, easy-to-reach AC and USB ports and seat and entertainment controls, and two meters of heavenly bed when required.

Dining

After an on-time departure, the crew began the late lunch service. I opted for a gin and tonic and a coconut water, which was followed by a Thai beef salad, and a choice of steamed kapong fillet with superior soy sauce, broccoli, mushroom, ginkgo nuts and steamed jasmine rice; pan-fried pork fillet with snap peas, Lyonnaise potatoes, and a Pommery mustard sauce; and stir-fried chicken with garlic, chilli, and basil, as well as seasonal vegetables and steamed rice. By the time the crew reached our little mini-cabin the chicken option was off the menu. However, the pork was perfectly cooked and reasonably proportioned, although it could have done with a little more seasoning.

Lunch was matched with Albert Bichot Vire-Clesse 2017 from Burgundy, and Helderberg Winery Sauvignon Blanc from South Africa’s Stellenbosch region for whites, and The Islander Estate Vineyards Shiraz 2017 from Kangaroo Island in South Australia, and a 2015 Chateau Macard Bordeaux. The shiraz paired perfectly with the main, while a thimble of Chateau Rondillon 2017, a dessert wine from Loupiac in France, rounded out the meal to perfection.

Entertainment

Hong Kong is a media and technology savvy city so it stands to reason that the airline’s inflight entertainment system, CX Studio, is one of the best in the business. The system is packed with both blockbusters and classic flicks in English and a variety of Asian languages, as well as audio selections, games, and, a personal favourite, two exterior cameras for those dramatic take-offs and landings.

Service

This is where CX shone particularly bright on this all-too-short hop across Southeast Asia. During the meal service, we encountered light turbulence; it was enough to have us all strapped in but the beaming crew were unphased and served the meal and subsequent drinks with professionalism and genuine warmth, something that has been a little amiss on previous flights we’ve done with Cathay. One of the youngest crew members, named Isabelle, was particularly impressive, helping passengers with their luggage, serving drinks and hot towels, handling PA announcements and clearing trays in the flash of an eye, always with a shy but genuine smile on her face. If this is the face of the Cathay Pacific crew of the future, then the airline will have no trouble holding its position among the world’s leading players.

Summary

Short flights like the Cathay Pacific Bangkok – Hong Kong service, which is only two and a half hours, puts pressure on the crew to deliver a full service. However, the airline continues to impress in its business class, with a world-class seat, great entertainment, and crew that genuinely want you to have the best possible experience.

Cathay Pacific Business Class, Hong Kong-Bangkok return, from US$874 per person.

Note: The author travelled on a full-fare business class ticket without the airline’s knowledge