After a hugely enjoyable six nights in New York, I was looking forward to the return flight to Hong Kong in Cathay Pacific First Class on CX865. This flight is notable for its stop in Vancouver, Canada on the way to Hong Kong and also that Cathay Pacific are discontinuing this flight in March 2020.
Boarding was from Gate 47 this evening which is at the end of the satellite building, and about a 10 minute walk via the underpass from Gate 12 where the Flagship Lounge is located.
Boarding was unusually organised for a US airport and I was among the first aboard the 777-330ER that would be taking me to Hong Kong.
In this post:
Cathay Pacific First Class Review – CX 865
Cathay Pacific 865
New York (JFK) – Vancouver (YVR) – Hong Kong (HKG)
Friday, October 11
Depart: 09:50PM
Arrive: 06:45AM
Duration: 21hr35min (including 1h30min in Vancouver)
Aircraft: Boeing 777-300ER (77W)
Seat: 2A (First Class)
Upon boarding at Door 2L, the cabin crew escorted me to Seat 2A and welcomed me aboard the 6 hour flight to Vancouver. A pre-departure beverage was offered and I went with the champagne, which was again the Amour de Deutz 2009 as Cathay Pacific set the wine list for each month.
My champagne was delivered promptly, which was enjoyed with a backdrop of HSBC advertising. They really are the World’s Airport Bank.
The usual service flow with delivery of a Bamford amenity kit and PYE pyjamas followed, and then it was time to take a look at the menus for the first sector to Vancouver.
Continuing the seafood theme from dinner at Flagship First Dining, I thought the jumbo prawns for the starter from International Favourites and sea bass as the main from the Chinese Favourite sections would be the way to go.
Once we reached cruising altitude another round of drinks were offered by the crew along with taking dinner orders. Cathay Pacific offer a wide selection of JING Teas aboard and the Jasmine Silver Needle is excellent.
Cathay Pacific First Class Dinner
The presentation of tea is stylish with a generous teapot and Chinese tea cup provided on a tray, along with warm nuts.
The efficient crew soon set my table for dinner with a personal bread basket, which features their tasty garlic bread. A Bon Appetit note is a nice touch with each main meal service.
Jumbo prawns, white cabbage, crispy bacon and beetroot cream was a good combination and a light way to start my second dinner.
I had read on FlyerTalk that Cathay Pacific have an on-board rice cooker for First Class and was keen to see the end product.
The steamed sea bass main was a generous serve and had very good flavour. And the rice was excellent, just like you would expect at a proper restaurant on the ground.
With about three and a half hours to go to Vancouver, I reclined my seat and used the red Bamford woolen blanket instead of the full turndown service for a few hours of sleep.
CX 865 Vancouver Stopover
Our flight was running about an hour early so shortly after waking up we were descending into Vancouver. I’ve not yet had the pleasure of visiting Canada so looked out the window with interest as we made our final approach into YVR.
Once the aircraft landed safely and we were at the gate, a number of passengers disembarked for Vancouver and then the cabin crew from New York said their goodbyes. The new cabin crew who would take us to Hong Kong introduced themselves.
Below was the view of Vancouver I had for the two hours we were on the ground.
Once the new cabin crew had gotten set up, a new set of menus were handed out to passengers with the meals for the Vancouver to Hong Kong leg of CX865.
I had originally intended just to sleep once were back up in the air, but the Chinese Favourites menu again caught my eye with braised abalone and mushrooms sounding very appealing even at whatever early hour it was in New York.
Cathay Pacific First Class Supper
Champagne and caviar are a great way to start off a meal so I went with the full menu for this ‘supper’ service.
The hot chicken and ginseng soup contrasted well with the cold pork with spicy sauce, making for an excellent starter to third dinner of the evening.
The main course of braised abalone and mushrooms was excellent and I enjoyed the ginkgo nuts that came with the accompanying greens. A fresh pot of JING Silver Needle tea was a perfect accompaniment.
For a lighter dessert I chose the fresh berries but without custard sauce. All the berries were wonderfully sweet and there was even a bonus kumquat!
With the meal service drawing to a close, it was time for a nice glass of Lynch Bages to accompany the pair of pralines presented at the conclusion of the meal.
With the cabin lights dimmed it was magical to see the moon shining brightly outside. Whilst even the Pixel 3’s excellent camera could only manage the photo below, it was wonderful to look out over the illuminated clouds below as we flew toward Hong Kong with a Lynch Bages nightcap in hand.
Cathay Pacific First Class Bed
Once it was time to turn in for the night, the cabin crew converted the seat into one of the widest beds in the sky. The new Bamford pillow, duvet and mattress pad made for a very comfortable night’s sleep.
Cathay Pacific First Class Breakfast
I woke up as we flew over Beijing and decided it was time for a leisurely breakfast.
A refreshing banana, apple and berry smoothie was a great way to start the day, accompanied by fresh seasonal fruit.
A selection of dim sum was a good hot breakfast, though the dumplings didn’t reheat as well as the other meals on this flight.
Still feeling a little peckish, I ordered the roasted duck in egg noodle soup and a glass of Lynch Bages. The noodle soup was enjoyable and accompanied the wine well.
By this stage, the other passengers in the cabin were awake and having their breakfast so I opened the blinds on the three windows and watched the soft sunrise, and then as we flew into a storm front.
The cabin crew in Cathay Pacific First Class ensure you are looked after until the very end of the flight. As the Captain came on the PA for the customary 30 minutes to landing announcement, the cabin crew came around for a last round of drink requests so I ordered a glass of champagne to round out the flight.
It was lovely to enjoy a last drink before we touched down in Hong Kong on a rainy Sunday morning.
Summary
I was glad to be able to fly CX865 and do the Vancouver stop before the flight is discontinued in March 2020.
The service aboard from both crews was very good, with Vincent on the Vancouver to Hong Kong leg being exceptional.
All three meals were very good and it was a real treat to have fresh and fluffy steamed rice on a plane!
Introduction – The Cathay Pacific New Year Deal Trip
Review: Singapore Airlines Silver Kris Lounge Sydney Business Class
Review: Singapore Airlines Business Class 77W
Review: Silk Air Business Class 737-800
Review: Four Points By Sheraton Danang
Review: CIP Orchid Lounge Danang
Review: Cathay Dragon Economy Class A320
Review: The Pier First Class Lounge
Review: Cathay Pacific First Class 77W
Review: Fairfield Inn Manhattan Downtown East
Review: Blue Hill At Stone Barns
Review: Le Bernardin
New York Activities
Review: TWA Flight Centre
Review: AA Flagship First Dining JFK
Review: Cathay Pacific First Class 77W (via Vancouver)
Review: Hyatt Centric Victoria Harbour
Review: The Pier Business Class Lounge
Review: Qantas Business Class 787
Summary – Highlights & Points Earned
