In 1983, Cathay Pacific was among the many first business airways to introduce a business class cabin, coddling 35 passengers onboard Boeing 747s fitted with widened seats sporting up-to-the-minute leg rests, plus the now compulsory cascades of Champagne. Forty-two years later, the Hong Kong flagship service could have simply perfected the idea with the introduction of its luxurious hotel-level Aria Suites, which include privateness doorways, absolutely flat beds, cutting-edge tech, Michelin-star meals, and the atmosphere of a design resort.
It’s a brand new look which has bagged the airline a slew of awards since its current launch, together with a win in the Passenger Comfort class on the Crystal Cabin Awards and a bump from fifth to third place in the 2025 SkyTrax World Airline Awards. To get the lowdown I took to the skies flying from my dwelling in Hong Kong to London Heathrow.
Pre-boarding
The ease of touring with Cathay Pacific is obvious earlier than you attain the airport. The app is a dream—clear, intuitive, and with out glitches. Passengers can choose their seats weeks in advance and verify in on-line 48 hours earlier than departure, as opposed to the same old 24 hours. Thanks to an in-town, self-service, check-in desk vacationers are ready to drop their luggage at Hong Kong Station in the guts of Central anytime between 24 hours to 90 minutes earlier than their scheduled time of take-off—a boon in case you have to depart your resort at noon. From right here, it’s a breezy 24 minutes on the spotlessly clear, Wi-Fi-enabled Airport Express prepare and a enterprise class fast-track by means of HKG’s e-channels and CT scanners, which negate the need to remove liquids and laptops. I’m greeted by workers, immaculately attired in pink jackets with standing collars, on the lounge inside an hour of leaving dwelling.
Airport lounge
My flight coincided with the reopening of Cathay Pacific’s flagship airport lounge, The Bridge. Positioned on the finish of the principle walkway, it unfolds throughout two monumental wings: one specializing in Chinese meals, the opposite with a Western menu. British designer Ilse Crawford is behind the design, a comfortable blur of heat woods, muted browns, mossy velvets, cognac-colored sofas, and tweed swivel chairs. Transit passengers are made snug with showers and quiet zones, and the foods and drinks on supply is at all times price checking in early for. I skip my normal wontons at The Noodle Bar to strive some new dishes at The Nook: completely crisp scallion pancakes, volcanic-spicy lamb bao (buns), and candy barbecue pork rice rolls. It’s all as scrumptious as something you’ll discover at Hong Kong’s top restaurants. Elsewhere, there are two bountiful cold and warm buffets (each with loads of vegetarian choices), help-yourself ice buckets of wine and Champagne, and a protracted bar for all of your espresso and cocktail wants.