sallyhammond.com.au

Sydney-based, Australian author, food and travel writer, Sally Hammond, shares her world ... and her table

ASIANA AIRLINES ACES IT

It’s a girl-thing, I guess. Put me in the brightest, newest, highest performance car – and yes, priciest – and I’m mainly interested in deciding if the seat is comfortable, and what little seat-side cavities I have for stowing my trip necessities (in my case, notebook, maps, guidebooks). A good mirror on the back of that flap which folds down to block the sun is a must too.

Not surprisingly, I treat an aircraft in much the same way. Rolls Royce engine or something else, whatever; high-tech radar wizardry, great. Sometimes I even write down what we are flying in (777, 747, A300) as I know I won’t remember. All I really expect is to be taken safely through the skies and deposited at the right time somewhere a long way from home.

That’s the base-line. However, the moment I am seated, the girl-thing kicks in. My recent trip to Seoul, South Korea, on Asiana was like that. I haven’t flown this airline before and I don’t recall speaking to anyone else who has, so I was curious to see if it was more in the league of the other Asian airlines I have used and been impressed by (for the record, I am always happy to fly Thai, Singapore or Malaysia) or if it was one of the ‘others’. 

Hearing Asiana code-shares with Qantas was a plus. Rain Man-like I admire that airline’s flying record and safety standards.

On the flight to Seoul I was lucky enough to be upgraded to Business Class. Don’t ask, it’s a travel-writer thing, and infrequent enough to always give me a buzz. The seats were reclinable – way-y-y back – and here they had an advantage over some other Business Class seats. They had just enough of a kick-up at the end of the seat before the leg-rest to keep me in place. OK, I’ll spell it out, my backside needs support.

One other night I had my worst airline sleep ever in a supposedly almost-fully reclining Business Class seat on another airline. The catch was – that there was no catch. The seat reclined well but at still enough of an angle that I felt I needed a big patch of Velcro on the back of my head to keep me in place. I spent the entire time hitching my body back up again and of course, NOT sleeping.

Of course on the Seoul flight there were all the other goodies you would expect at the pointy-end, well-prepared and presented food (including bibimbap, perhaps my favourite Korean dish), individual video screens, the option of asking for a snack between the meals, attentive service.

But what I really want to exclaim over was my trip home when (at first disappointingly) I could not snare that elusive upgrade. That said, I am always quite happy to travel economy because after all that is where I (mostly) and 95 percent or more of my readers travel. You can learn a lot more about an airline at the back end of an aircraft than at the front, I believe.

Which explains why this is where I really fell for Asiana. OK, the seat did not recline the full bonanza like my previous flight, BUT it was wide enough, the pitch was excellent for me (I am not tall, but I watched a couple of much lankier passengers nearby who seemed to fit OK too) and I had my own video on the seat back with a full selection of movies – dare I say it? – just like the favoured few in front.

The sharply attired staff were attentive too. Smiles are not reserved for the rich and famous on this airline, I was happy to note, and my dinnertime bibimbap again (I told you I had a thing about this rice and vegetable dish spiced with a tube of pepper sauce) was every bit as good as the one I’d enjoyed on the flight across. The toilets stayed clean all flight and we even got a little pouch of toiletries for overnight, almost like… oh, well, you get the drift.

Don’t get me wrong, I am not pitching for everyone to save their money if they would have been planning to fly at the front of the aircraft. My point is, I am impressed with Asiana, of course for their Business Class excellence, but just as much for the service and attention to detail and flier-comfort in the class that some airlines overlook. 

(For the record, my ticket on Asiana Airlines was provided by Korea National Tourism Organisation, so there is no cash for profit, or anything like it involved here.

If you are interested in all the other important things, such as what aircraft Asiana Airlines flies and when and where it goes: www.flyasiana.com/english)

In 2007 Skytrax in the UK selected Asiana Airlines as one of the “5 Star Airlines”. The Star Ranking Programme of Skytrax is in its seventh year, and is a leading quality assessment system of airlines industries worldwide.

Click here for Fact Sheet


Fly With Me

I am fortunate enough to travel a lot. And because I am also privileged to visit places by invitation, that means while I sometimes do not choose the airline on which I am travelling. I may be sponsored as a guest by either the airline or the place that has invited me, and they will make the bookings for me. 

I know – it sounds lush. And if I didn’t work so hard before, during and after these trips, I would be inclined to agree with you. 

This, then, is said by way of disclosure. Some of the airlines mentioned in this section will have hosted us. There could be others who have hosted us though, that are not mentioned. Inclusion in this section is at my discretion. No airline appears because of any sort of perceived obligation.

It all has to fit with the title – Finds and Favourites – so even if I have enjoyed the hospitality of an airline, please believe that my assessment is my honest opinion, based on my experience.


THAI AIRWAYS

For 35 years Thai Airways have been flying into Australia, connecting with destinations worldwide. Having just returned from a flight to Paris – economy class and unsponsored – I can say that the service at the back of the plane is excellent too. 

 

What’s more the food is excellent and offers a choice between Thai and European cuisines. A nice touch is the fresh orchid given to women passengers so they can pin it on, just before arrival in Europe.

 

The attitude of an airline’s attendants can make or break the enjoyment of a flight, and one of Thai’s major drawcards is the charming and helpful service from their exceptionally well-trained staff which I have experienced on recent trips with this airline – to Rome last year and again to France in 2006. 

www.thaiairways.com.au

For other opinions look at: www.airlinequality.com/Forum/thai.htm


Singapore Airlines has been in the news lately for the best possible reasons. The arrival of the spanking new Airbus A380 in Sydney recently made headlines, and rightly so. As the first airline to fly this amazing mega-jet, Singapore Airlines has chalked up another score on the board. 

Recently I was lucky enough to be invited to share another important advance with this airline which marks its 60th anniversary in 2007.

Everyone loves to make jokes about ‘airline food’. In some cases there is a good reason for this as the logistics of serving haute cuisine at 39,000 feet often causes the results to fall as flat as an airline breakfast omelette.

Yet Singapore Airlines has decided to address this problem head-on by involving top chefs from around the world to produce World Gourmet Cuisine for the airline, and this is what I was invited to experience firsthand. Our whirlwind trip took us first to Singapore where our group was taken to see the staff training centre at SIA headquarters followed by a tour of the enormous kitchens which mastermind and produce the food eaten aboard flights every day.

From there we were flown to Beijing for a meeting of the International Culinary Panel composed of top world chefs Georges Blanc (France), Sanjeev Kapoor (India), Sam Leong (Singapore), Matt Moran (Australia), Yoshihiro Murata (Japan), Nancy Oakes (USA), Alfred Portale (USA), Gordon Ramsay (UK), and Yeung Koon Yat (Hong Kong).

It was a great opportunity to hear the commitment and enthusiasm of these chefs as they spoke. Their dishes can be found on the menus of the various classes on the aircraft, and certainly the ones I tried on board as well as those prepared for us at meals during the weekend were exceptional.

But a great meal is always better paired with fine wine, and Singapore Airlines has also made sure that they have enlisted the help of experts – Michael Hill-Smith (Australia), Karen MacNeil (USA), and Steven Spurrier (UK).

Let’s hope that other airlines follow the lead of Singapore Airlines and begin to take the service of onboard meals more seriously. After all providing quality airline meals is no joking matter.

www.singaporeair.com




SAS-SY

It is a long time since I have flown SAS but I think I’d like to after coming across a smart little book recently. 

Called  Crew Guide 2006: Scandinavian Airlines’ insider tips to global happiness it is a collection of travel tips and pointers from those that should really know – the flight crew of this airline. 

Did you know, for instance, that Detox patches – available in Japan – can be taped to your feet before you go to bed after a big night?

There are shopping and dining tips for dozens of cities worldwide, as well as details of favourite haunts where the crew party while on breaks, or little-known hotels or inns for overnight stays.

Order from www.sasguides.com (approx. $16.50).


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