Virgin Australia

MELBOURNE–HONG KONG

BACKGROUND

Virgin Australia launched a non-stop route from Melbourne to Hong Kong in July 2017. The five-times-weekly service will become daily from October.

CHECK-IN

I left my city centre hotel at 0815 for the 1100 VA87 flight, and arrived at the airport at 0845am. Virgin Australia’s counters are located at check-in area C of Terminal 2. I was given an Express Path card for expedited security and immigration clearance.

LOUNGE

Virgin Australia doesn’t have a lounge in the international terminal so I was invited to use the Etihad lounge instead (opened in May 2016). The modern space has floor-to-ceiling windows overlooking the runway and airfield and plenty of seating options, power sockets/USB ports and a range of hot and cold breakfast dishes.

Shower facilities come with towels, bathing kits and hairdryer. Dental, shaving, vanity and sewing kits are available on request.

On the downside, there were no boarding announcements.

BOARDING

At 1015 I checked the information board and found my flight had been relocated to Gate 8. A long queue had already formed, however boarding didn’t actually commence until 1045.

THE SEAT

Virgin’s premium “The Business” suite launched in 2015. The cabin has a contemporary black-and-white colour scheme, with 20 seats arranged in a 1-2-1 (A-DG-K) configuration. The curved “pod” design offers a high degree of privacy and legroom is very generous. There are numerous small storage spaces for added convenience, plus an international power socket, headset outlet and USB port.

High-tech touchpad controls are installed for the 16-inch IFE screen, seat controls, and three personal lighting options.

THE FLIGHT

The flight took off at noon – an hour later than scheduled. I was handed a hot towel and opted for a glass of the newly added Petaluma White Label Sauvignon Blanc 2016 Adelaide Hills.

I was also given a set of pyjamas and a stylish leather amenity kit, containing Hunter Lab moisturiser and lip balm.

For dinner, the Sichuan chicken noodle soup starter grabbed my attention, though I was concerned how spicy it would be. The attendant suggested I taste a small portion before deciding, which was very thoughtful.

For the main course, I chose a flavoursome vegetarian potato and ricotta gnocchi (other options were braised beef short rib, green chicken curry or steamed barramundi), with a Savarin ring cake to finish.

After dinner, a cabin crew member helped me make the bed. The mattress was thick and comfortable and the duvet warm and soft. I was impressed with the length of the bed, too – though 190cm tall, I could lie without my head or feet touching the ends.

Cabin lights went on two hours before landing and breakfast arrived soon after. This consisted of a delicious passion fruit muffin and prawn toast with corn salsa and chipotle mayonnaise. Dessert featured traditional Hong Kong delicacies such as egg tart and black sesame rice balls.

The cabin crew suggested I sample the noodle soup before deciding, which was very thoughtful

ARRIVAL

The purser personally bid farewell to each passenger before the flight landed at 1730. I got through immigration by 1810 and around 15 minutes later my priority luggage arrived at the carousel and I was on my way through customs.

VERDICT

A very comfortable business class product with spacious legroom, a long bed, excellent in-flight dining and friendly crew. Virgin Australia definitely offers strong competition to Cathay Pacific and Qantas on the same route. Valerian Ho