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Our flight to Hong Kong left early afternoon, so I was up early to pack and sit in on a couple of conference calls before we left for the airport. I hate checking a bag, especially for such a short trip and moreso when we have to hit the ground running, so I packed my 21″ roller, leaving plenty of room to bring back my new tux. We called for an UberX about 10h30 to take us to ORD where we planned on having a Bloody Mary (or two) then we’d stroll over to board the flight.
Late Wednesday morning in January is not a very busy time at ORD – we flew through Pre-Check and headed straight to my favorite United Club in Terminal 1 – near B14. This is the second newest United Club at ORD and can be quite empty depending on when you are there (the lounge near B4 is always packed when I show up). We head to the bar and order a couple Bloody Mary’s and talk a bit about what our goals are in Hong Kong — this is a common theme for me – planning the trip while en route to the destination.
Around 12h30 we headed off to the C concourse – arriving at the gate a few minutes before boarding began. Like my other flights to China and various destinations in Asia, the line formed early, but people began pushing their way to the front. The line wasn’t moving but other passengers had to get to the head of the queue. One of my biggest frustrations with China. We boarded though door 2L and turned left for the mini BusinessFirst cabin. This mini-cabin features 2 rows and 16 seats – while the main BusinessFirst cabin is a right turn from door 2L and contains 3 rows with 24 lay flat BusinessFirst seats.
Flight: United Airlines 895
Aircraft: Boeing 777-200
Seat: 7 A&B
Departure: 13h20 (13h22)
Arrival: 19h20 (19h01)
Shortly after we sat down, the folks across the aisle from us, arrived and started moving all the luggage around in the overhead bins — which frustrated me. You don’t have to have your bags immediately over your head – and if you MUST, then you should board early.
We were served by a lovely middle aged stew who, even before we were settled in our seat, offered us our choice of beverage – of course, I opted for the sparkling wine. She called in champagne – not so much, but there was no point in correcting her. I continued to ask for sparkling wine throughout the flight, and she’d subtly correct me by saying “champagne” when she refilled my glass. As long as the booze keeps flowing, she can call it whatever she wants.
Our friendly stew begins to pass out the BusinessFirst amenity kits. I was surprised when I found out they were still using the commemorative tins featuring several United destinations. I received NRT and EAD picked up DXB. The amenity kit itself featured the standard components – eye mask, lip balm, hand lotions, socks – all mid-level quality, but a hell of a lot better than you get in coach (which is nothing).
We pulled back from the gate and I finished my second class of sparkling wine and our friendly stew picked up our (plastic) glassware. After a quick taxi to the runway and no queuing, we were airborne. As we pass 10,000 feet, our stew brings us hot nuts and another glass of sparkling wine — this time, in an actual glass.
For lunch, I opted to have the Kung Pao Chicken, which was surprisingly bland and flavorless. I don’t have high expectations for United food, but this was very disappointing. EAD had the pork chop. When he asked the stew for guidance on the meal, she was extremely enthusiastic about how “fine” the pork chop was. She wholeheartedly called it “fine”. He should have known better, but he ordered it. It looked pretty good, but he needed a power saw to cut the meat. Eating this pork chop is like eating celery – you burn more calories by eating it (sawing through it) than you gain by consuming it.
I decided to continue to gorge myself on mediocre food by having a cheese plate and an ice cream sundae. I paired these desserts with a couple glasses of port. There is only one port option on the flight and it is a syrupy sweet port that reminds me a lot of NyQuil — which isn’t all that bad if you have another 13 hours onboard to kill.
Lunch was finished by around 15h30 – two hours into the flight. I then settled in to explore the IFE (In-Flight Entertainment) – which had a decent selection of films and TV shows. My biggest pet peeve with the TV shows was that they mostly had just a single episode of some shows – I’d a few episodes to keep me entertained before moving off to another program.
I (over) loaded my tablets with TV shows for the flight too — I watched just a few hours of what I brought, then put on my eye mask and turned my seat into a bed. The seat and bed are pretty comfortable (better than the angled flat seat on Lufthansa, but not as good as First in Thai or Business on Asiana). My one major complaint about the bed is that it is so narrow. I’m not a big guy (width), but I felt a bit claustrophobic while trying to sleep – it was pretty tough to turn over too.
I slept off and on for a few hours of the flight. About half way through the flight, I was awake and was served a mid-flight snack of Chinese Noodle Soup…which was fantastic. It looked like (and I called it) Dirty Dishwater Soup – but I thoroughly enjoyed it.
I spent another few hours of off and on sleep and TV. We watched the sunset twice on the flight too. About 90 minutes from Hong Kong we were served breakfast — which I had a croissant and some cereal with milk.
We landed in Hong Kong about 20 minutes early. The airport was quite deserted compared to what I was expecting, but that meant we made it through customs and immigration without a single moment delayed by standing in line. We stopped off in the Arrivals hall to get some cash then hopped in an old red taxi and headed straight into Kowloon to visit our tailor.
It always surprises me how time passes on these super long haul flights. Granted, being in BusinessFirst is a nice bonus, but I’ve done this same trip to Shanghai in EconomyPlus and it wasn’t all that torturous either. Sometimes I feel the flight to LA from Chicago is more arduous than a flight to Europe or Asia. Maybe because the destination excites me more than a domestic trip. Do you have the same feelings as I do, or are you utterly miserable being on a plane for 16 hours?
You may not know this, but I’m getting married in May. It will be a formal affair, so I needed to get a new tuxedo. I’ve got a Hong Kong tailor who comes to Chicago once a year and I buy a handful of shirts from him each visit. I was never really happy with the one suit I got from him though – it just didn’t fit right. I knew I couldn’t do a suit fitting from afar, so I decided that I’d fly to Hong Kong, bring my best man along and get us a couple custom tuxes. The problem? From Thanksgiving through mid-February, work is so hectic, I really can’t get away for very long. There is a sweet spot each January where I can usually escape for 2-3 days. I’ve used this golden time on the January calendar to visit Shanghai and Stockholm before.
We didn’t have much time, so we decided to leave on Wednesday and return on Sunday. We are fortunate enough to have a couple direct flights daily between ORD and HKG (UAL and Cathay). I wasn’t sure if I wanted to cash in American miles for Business or First on Cathay, or United Miles – then my best man (EAD) mentioned that he had four Global Premier Upgrades (GPU) expiring at the end of February. I did a quick check and found that our upgrade would clear immediately on the outbound, but we’d be wait listed for the return. I decided let’s go ahead and book a cash trip on United and apply these GPUs to move us from economy to BusinessFirst. I figured that about 17K EQMs would be a nice way to start off the year too.
I did forget a key issue with applying GPUs — they aren’t valid on all fare types. So the $890/person round trip in economy wouldn’t allow me to upgrade. The cheapest upgradable fares were $1,500 each. A total of 32 hours in the air for an additional $610/person (or $20 additional per person per hour — SOLD). I booked the tickets and our GPU cleared immediately into BusinessFirst. We were able to snag two seats together (United’s 777’s BusinessFirst cabin is in a 2-4-2 seating configuration) on the two seat side of the plane – unfortunately, our seats were backward facing. This doesn’t bother me at all and while in the air, I don’t even notice that I’m flying backwards. EAD has a mild motion sickness issue, so we were a bit concerned that this might be a rough flight for him.
Our trip was 16.5 hours to Hong Kong, 63 hours on the ground and then 15.5 hours back to Chicago. We had to be efficient, that’s for sure. Over the coming couple of weeks you’ll be able to read about the following aspects of our trip:
- UAL 895 ORD-HKG (BusinessFirst)
- Le Méridien Cyberport
- Victoria Peak
- L’Atelier de Joël Robuchon (Dinner)
- Temple of 10,000 Buddhas
- Hutong (Dinner)
- Street Markets and Food
- Hong Kong Tailors
- Transportation in Hong Kong
- Singapore SilverKris Lounge
- UAL 896 HKG-ORD (BusinessFirst)
Have you been to Hong Kong?