Once back at somewhat chaotic Denpasar airport, we cleared a few security checks before getting to the check in counter areas. Despite some traffic, it was maybe 30 minutes or so by taxi from The Laguna. There is a lot of construction going on at the airport, and hopefully on our next trip, the renovations will be complete. Since our Hong Kong layover was only 14 hours or so, we asked if we could check our bags all the way through, and carried our overnight items in a rollerboard, to save us hassle when heading between the airport and our hotel in Hong Kong.
photo from flickr
The agent took some time to do this, but tagged our bags appropriately. We were able to be seated in the first class section of the 747 again for the return flight to Hong Kong. We also received invitations to the Bali Premier Lounge, which is a contract lounge shared by several carriers.
The lounge was somewhat crowded when we visited, so I didn’t get too many photos. A nice review of the lounge is located here. There is a decent food spread, and various reading materials available. One unique feature was a large balcony that overlooks the airport and looks towards the runway and towards Jimbaran in the background.
View of DPS from the Bali Premier Lounge
The location of this lounge is at the opposite side of the terminal from the gate where our flight departed. Not a big deal, since the airport is pretty small, but it was a longer walk than I expected. There was another security screen at the gate, and a long line in order to board. Once down the jet bridge, we were warmly greeted by the Cathay Pacific staff, who directed us to turn left for our seats in the first class cabin.
Cathay Pacific 784
Seats 1A, 1K
last glimpse of Denpasar airport before departure
There were 6 of the 9 seats occupied in first class. There were 3 main flight attendants serving us, and the service was impeccable. Victor was the Cantonese in flight service manager, and we were also served by Mitchie, a Philipino senior purser and Samantha, a Mandarin speaking senior purser. I mentioned their names since their service was so excellent. I only mention their nationality/primary language since it was noted on their name tags and I’m intrigued by the diverse Cathay Pacific crews. Among other nice touches, were the 3 hot towel services during the 5 hour flight.
As can be seen above, I opted for champagne as a pre departure beverage. Flight attendants offered various newspapers, brought us menus and took a drink order for after takeoff. This was served with warm nuts.
The menu was familiar to what we were offered on our flight from Hong Kong. The wine list was identical, but the main courses were different since this was a dinner service.
Welcome on board Cathay Pacific
Your Business Class menu today offers a choice of carefully selected and prepared seasonal dishes. We are delighted to be able to offer you a choice of authentic Chinese Favourites or contemporary international cuisine, complemented by a variety of fine wines and beverages.
We hope you enjoy your flight and should there be anything you require, our cabin crew will be delighted to assist.
No pork, or products containing alcohol are used in preparation of meals on this flight. All meats are prepared according to the Halal method.
Smoked salmon with salmon roe and crème fraiche
Mixed salad with artichoke, marinated mixed peppers and mint yoghurt dressing
Baked herb crusted ling fish with sun-dried tomato concasse, sauteed kipfler potatoes and roasted vegetables
Nasi goreng (Indonesian fried rice) with chicken satay and baked egg
Pan-fried beef fillet with tomato onion sauce, steamed jasmine rice and Chinese cabbage with carrot
Saffron fettuccine with tomato concasse and cherry tomato
Cheese and Dessert
Fresh seasonal fruit
Chocolate mascarpone cream cake with mango coulis
Tea and Coffee
orange, apple, tomato
Coke Zero, Coke, Coke Light, Sprite, Perrier water, tonic water, soda water and ginger ale
freshly brewed coffee, espresso, cappuccino, and caffè latte regular or decaffeinated
Hong Kong style milk tea, Ceylon, Japanese, jasmine, organic selection: chamomile, earl grey and peppermint
Champagne Billecart-Salmon Brut Champagne
White Wines Domaine des Malandes Chablis 2009
Mount Riley Marlborough Sauvignon Blanc 2010
Red Wines Moonvine McLaren Vale Shiraz Cabernet Merlot 2009
Château Taffard de Blaignan Médoc 2009
Port Dow’s Late Bottled Vintage Port 2006
Apertifs and cocktails
Gin * Rum * Vodka * Martini Rosso * Martini Extra Dry * Campari * Sweet and Dry Sherry * Bloody Mary * Screwdriver
Chivas Regal 12 Years Old * Johnnie Walker Gold Label * Jack Daniel’s * Canadian Club
Cognac Hine “Rare and Delicate’ Fine Champagne
Liqueurs Cointreau * Drambuie * Bailey’s Irish Cream
Beer International Selection
Signature Drinks Cathay Delight * Pacific Sunrise
When the flight attendants returned to take our meal orders, they offered us the opportunity to dine together, as we did between Chicago and Hong Kong. We did not take advantage of the opportunity on this flight.
The first course was the starter and a salad.
For the main course, I went with the fish, although in retrospect, I’m not sure why…It was tasty enough, but not outstanding.
Sorry, I started eating before I remembered to document this meal!
My wife had the pasta which was probably a better choice.
As I mentioned before, the service on board was wonderful. It was apparent that these flight attendants were experienced, but still took great pride in their work. It was nice to have a personal chat with each of them individually as they stopped by our seats as the flight was near its end. In their own way they expressed their appreciation for my business, and wished me a pleasant onward journey. Very impressed.
Upon our evening arrival at HKG, we quickly cleared immigration, and since didn’t have our checked baggage, we were on our way to the Airport Express rather fast. We got off at the Kowloon stop, and caught free transfer bus to the Hyatt Regency Tsim Sha Tsui for our short stay.