I start writing each post with a blank plain text window on my computer, and somehow it magically transforms into a wall of text. It’s intimidating seeing a homogenous white wall of nothingness, but I hate white space, so here’s to adding the binary with strokes of my keyboard.
Today’s flight is taking me from the tropical island of Penang to my Asia hub of Hong Kong aboard a 18-year-old Dragonair A330-300, B-HLE.
Just two months ago, this flight was serviced by Cathay Pacific, but now has transferred over to the 2006 airline acquisition. Am I disappointed? You betcha.
Here are some memorable moments flying between these particular two airports with CX:
- Flying in the F section of a 77W from HKG to PEN on a J ticket
- Having the entire upper deck of a 744 to myself. The ISM, upon welcoming passengers boarding mentioned that I was the only passenger in the upper deck and queried if I wanted to move down to the main deck. Heck no! An entire upper deck to myself?! yes please.
- Having well trained international crews flying these odd-long-haul aircraft to Penang’s tiny airport. I can’t say that I’ve had more personable service anywhere else. Perhaps it was due to low load or whatever, but it was always great to be well treated.
- Having the same ISM in flight from Penang to Hong Kong and then 8 hours later to SFO. I don’t think I’ve ever had a warmer welcome aboard and goodbye upon deplaning in SFO.
- Always being presented with a random bottle of Evian upon departure from the senior purser - likely due to my one world status.
...Alas those days are over and I am truly sad to see it go. I’m not saying the dragonair service is horrendous - it’s just not the same. Overall, it doesn’t feel as special, or warm as CX.
Here are some negatives of CX no longer serving PEN:
- Dragonair does not have as wide of a range of drinks on board - they do not seem to serve champagne pre-departure and no longer can I have my Johnnie Walker Gold as a finish to my meal
- No more long haul aircraft = no more lie flat seats. I used to purposely plan my trips to catch a 77W, 744, or A340 on my inbound/outboud from PEN. Thankfully dragonair has refurbished the A330s to the new business class interior, but still not on par with the above.
- Hot towel before and after your meal? Not on dragon air! Instead, you get the same economy treatment with a nice moist towelette.
- Crew. As mentioned. Cathay crews seem to be well trained and did I fail to mention, very attentive. Dragon air crews seem to be analogous to the minor league teams of professional sports. Rarely do I see them walk the aisles after the main meal service to refresh drinks etc. Instead they seem to congregate in the galley in a flurry of chatter amongst themselves.
- Lastly, making me realize how I can be a whiny entitled little bitch sometimes.
- All of the above dragon air “enhancements” for the same ticket price as CX on the same route. Sigh.
Here’s a positive:
- Salt and pepper shakers on the meal tray… c’mon Cathay.
Enough of that...now onto the food and drink.
Pre-flight, I started with a Dragon Sunrise. Loved the fresh mint. Yum.
After takeoff, who can say no to champagne? I can’t. Apart from champagne, nothing brings me more joy than taking the perfect photo of my glass - this one took me around 20 photos to get this one which I felt adequate.
Some photos of the menu. I don’t know if it’s my wester upbringing or whatever, but I find it severely unappetizing to label “black fungus” as part of the meal.
To start, a cold roast beef with waldorf salad (whatever waldorf salad is..). Just look at that presentation. Damn. See that perfectly placed circular onion? So appetizing, and yes it was good.
The words “black fungus” steered me away from the chicken this flight, thus the Cod would have to suffice, and I was actually surprised. Usually, I am not too fond of fish on aircraft, but this may change after this meal. The red pepper topping the Cod really balanced the fresh fish. I paired my meal with the unknown and unlisted, “south african” white wine. May ye never be known.
And to finish.. haagen daaz once again. Disappointed there was no cheese, but I made it up with an Asahi.
First time having a beer on the CX/KA flight and instead of just listed the beers as “International selection” here’s what I could get on this flight: Heineken, Carlsberg, Asahi, or Tsingtao. Thankfully, the asahi on this flight was brewed in Japan, and not the swill they brew and serve in craft beer-deprived Malaysia
Overall, an unremarkable flight, apart from the Cod, and I guess the champagne. The view on landing was nice, I guess.
