July 21, 2024

Cathay Pacific welcomes back First class

Cathay Pacific’s First class service has made a return, initially on select flights to and from London Heathrow and soon to be followed by Paris and Tokyo (Haneda) over the coming months. 

Since early December, passengers have been able to fly in First class with Cathay Pacific on the airline’s prime daily London Heathrow flight, CX251/CX252 respectively. This coincides with the addition of more flight frequencies to and from London Heathrow. 

First class will also be returning to Cathay Pacific’s Paris flight CX261/CX260 from 18 January 2023, followed by its Tokyo (Haneda) flight CX548/CX549 from 1 February 2023. 

General Manager Customer Experience and Design, Vivian Lo said: “We are extremely excited to be bringing back our First class service after an extended absence as the world’s appetite for travel comes roaring back. We know our customers have been eagerly anticipating being able to fly First class with us again, and we are delighted to be offering it on routes that we know are incredibly popular with them. 

“We are very proud of the elevated First class experience we provide, which has been thoughtfully curated to offer our customers a bespoke journey centred on enjoying inspired flavours, calming fragrances and refined textures whenever they travel. 

“We very much look forward to welcoming our First class customers on board and delivering the very best of what Cathay Pacific has to offer.” 

To mark the return of its First class service, Cathay Pacific is introducing a celebratory limited-edition Krug 2004 Vintage Champagne from the House of Krug, as well as a special celebratory edition of Blanc de Lynch-Bages 2018 and Château Lynch-Bages 2000 – both vintages from Bordeaux. 

Available in First class on flights to and from London in December, this special offering celebrates Cathay Pacific’s long-standing partnerships with House of Krug and Château Lynch-Bages, with whom it has partnered since 1986 and 1989, respectively. 

In addition to the airline’s extensive wine cellar, beverage options also include teas from JING, cold pressed juices from Bless and the airline’s own Betsy craft beer produced by expert Hong Kong brewery, Gweilo Beer. 

Cathay Pacific’s First class service allows customers to dine at their preferred time choosing from a wide variety of fresh flavours and contemporary dishes that include not just hearty favourites, but more nutritious wellness options and authentic Hong Kong dishes. 

The airline has sourced high-quality ingredients from producers that support sustainable and ethical practices. This includes award-winning pork from Dingley Dell Farm, certified sustainable Nordic Skrei cod, organic free-range eggs from Sunny Queen Farms in Australia, and more. Customers flying First class from Hong Kong before 31 December will also be able to enjoy Cathay Pacific’s special Christmas-themed menus. 

The First class dining service is complemented by contemporary tableware, including chinaware from Noritake, cutlery from Robert Welch and restaurant range wine glasses from Riedel. 

Cathay Pacific has also partnered with Bamford to provide First class passengers with luxury bedding and amenities, including 600-thread-count sustainably sourced cotton bedlinen, men’s and women’s natural skincare products, and amenity kits. 

Passengers can also select their choice of pillow from the pillow menu and when they are ready for their turndown service, cabin crew will transform their space. This starts with laying down their mattress and duvet, followed by their pillow of choice with lavender-scented Bamford Pillow Mist. A cotton sleep suit, slippers and eye mask from Hong Kong brand PYE completes the sensory experience. 

To offer passengers an even more elevated First class experience, Cathay Pacific has its Premium Ambassador programme. Working with Hong Kong hotel The Upper House, the programme provides specialised hospitality training for Cathay Pacific’s cabin crew to enable them to become ambassadors for its elevated First class offering.