Door was closed at 10:58am, after a few missing passengers were located. We pushed back late at 11:11am though due to congestion in the alleyway. Nothing surprising. However the takeoff queue was rather short today or at this midmorning hour. We took off from R/W19L at 11:23am.
Just a beautiful day and lovely view of Downtown Bangkok as we climbed out!
Winglet and registration shot
Today’s routing took off towards Myanmar, and climbed to 26,000feet, before passing south of Yangon, and then city of Bassein, and then into the Bay of Benegal before entering Indian airspace. We passed cities of Bhubaneswar, Samba, Sgar, Guna, and Kota, before climbing to 38,000feet. We passed Rahimyar Khan, Zahedan, Zanjan, Maragheh, Orumiyeh, Van, Sivas and then towards Istanbul.
Seat belt sign was turned off at 11:28am and was not turned on till descent time. The onboard chef passed out the menus and wine list. Yes the menus were personalized. Hot towels were first offered at 11:34am, and then a fresh linen was placed at each table, and beverage order was taken.
I had a glass of champagne and orange juice.
A bowl of mixed nuts that went with the beverages (no more canapé service)
The main meal service was definitely very extravagant, and table was setup individually. The breadbasket for both meals features very nice crusty French rolls, baguettes, and wheat rolls. The starters trolley was amazing and I tried every item, which was delicious. The best starter I have ever had in premium cabin – definitely a great way to start the meal! Soup was served next and it was just a tad salty, but in general, it was delicious. Main Course was individually plated in the galley and the kebab was no disappointment. Then the cheese, fruit, and dessert trolley rolled down the aisle. I felt that Turkish should go back to the older way of serving the cheese, fruit and dessert first, and then tea/coffee and Turkish sweets lasts. No one was actively serving tea or coffee, unless the passenger asked for it. Nonetheless, you literally could have everything and the F/A would be more than happy to serve you extra food. Bottled waters were passed out after the meal, and then another round of hot towel. Turkish did hot towels both before and after each main meal service.
Here is the wine list and menu transcript:
Turkish Airlines Business Class
Prestige Narince 2011, Turkey
Chablis Premier Cru Les Beauroys 2008, Burgundy, France
Kavaklidere Egeo 2010, Turkey
Doluca Karma Merlot Bogazkere 2010, Turkey
Chateau Lamothe Pontac Medoc 2009, Bordeaux France
Bodegas Beronia Crianza 2008 Rioja Spain
Bodega Norton Privada 2009 Mendoza, Argentina
Graham’s Late Bottled Vintage 2007, Portugal
Gosset Brut Grande Reserve, France
Turkish Airlines TK
Bangkok to Istanbul (Daytime)
A La Carte Menu
Selection from our trolley
Chicken nicoise salad
White eggplant salad
Shrimp and lemon grass salad
Yogurt with cucumber
Prawn in puff pastry
Creamy Potato Soup
Please choose from our selection:
Grilled Fillet of Grouper
Beurre Blanc sauce/sautéed leaf spinach/potato puree
“Sis Kebab” Beef Borchette
Thyme sauce/gnocchi with mustard curry
Grilled eggplants and zucchinis/roasted red peppers
Vegetable Pad Thai
Pak choi in oyster sauce
Assorted cheese, fresh fruit and dessert from our trolley
Sour Cherry Strudel
Chocolate Ice Cream
Coffee and/or tea
Digestives from our trolley
Setup with bread
Fabulous kebab entrée
Fruit plate and tiramisu
Hot tea after meal
Turkish Airlines branded sugar and napkin
The meal service was completed at 1:06pm, which was an hour and half after takeoff. I felt that it was a bit rushed and for a daytime flight, things could slow down a bit. There were extra bottled waters in the bar area, along with packets of dried fruits (apricots and sultanas), along with some fig candy from Taris. The F/As pretty much disappeared till three hours prior to landing, when they were setting up the second meal service. There was lots of traffic to the front galley, but the F/As were sort of here, but not here. Nobody bothered to ask waking passengers if they need anything to drink. I felt that the F/As could have at least set up a soft drink and juice station at the bar area. More packaged snacks should be offered, like peanuts and crackers. Since we are on the topic of F/As, there were three F/As serving the business class cabin along with the onboard chef. Meal service was efficient partially because there were plenty of F/As doing the service. However, I felt that they were a bit rough at points. They were reasonably friendly but just needed some polish if they ever wanted to go to the top level like CX
. The F/As were too rushed at points, and needed to be more active midflight by doing beverage runs or at least put some effort in setting up a beverage station. I don’t mind pouring myself a drink. They also cleared the cabin way too early – the F/As were collecting glasses, even half-filled ones, at a full hour prior to landing. Not sure what is the rush here! The task was to serve the meals ASAP and then disappeared! Even with the really good hardware and catering, the soft product (F/As mainly) needs lots of fine-tuning.
Obviously the Airbus A330-200s does not feature the latest generation of business class seat, but the seats are nicely designed for a long daytime flight. The seats do not go fully flat, not even sliding flat, but for a nap, it was okay. However I like all the bells and whistles that come with the seats!