I think the presentation went rather well, and I even had a bit of a fan-boy moment when I chatted with two gentlemen at the conference that I’ve quoted more often in my papers than I care to remember! It is kind of odd when you finally meet somebody and realise they don’t just exist on paper but also in the three dimensional world…
GETTING TO THE AIRPORT
The flight to Copenhagen will be leaving at 13h20 from Shanghai Pudong’s terminal 2. To get from the university in Fudan to the airport will take approximately fifty minutes by car, which is why I order a taxi to pick us up from the hotel near the university at 10h00 on Saturday morning.
To enter the building you first have to undergo a preliminary security screening. Although to be honest, given how sloppy and uninterested the staff go about their job, I’m not really quite sure what the point of this check is supposed to be…
SAS checks in on row H of terminal 2. When I get there, my heart nearly stops, because the queue is endless. How many people fit in a bloody Airbus A 340 anyway? Luckily though, there is a dedicated queue for Business Class passengers, which is much shorter.
From what I can gather on an A 4 sheet of paper lying on the counter, SAS gives you the option to do a last minute upgrade at check-in from Economy to either Economy Plus or Business Class. An Upgrade from Economy to Business would be something like RMB3500, which is a bit less than EUR500.
The cases are labelled all the way to Zürich and so, the next stop is immigration and security. Fortunately, the queue is not too long there either and within twenty minutes I already find myself airside.
The departure gate for the SAS flight is right opposite the exit from security and the escalators leading up to the lounge are just off to the left. So I take a few photos of my aircraft and then decide to escape to the lounge.
In Pudong, SAS uses the Air China First and Business Class lounge, lounge number 71, which is located one level up from the public airside area.
The lounge is spread out over two floors. The lower floor is mainly for lounging about (and surreptitious smoking, by the smell of it…) and there is only a bar with drinks available but no food. The main area of the lounge is on the upper floor, which is also where the buffet with the food is.
There is a good selection of hot and cold dishes, including Western and Chinese dishes, pastries, etc.
The lounge is nice enough, and even though there’s a Lufthansa A 380 being readied for its return to Frankfurt outside, it’s not too crowded. And the wifi is not bad either.
Boarding for the 13h20 departure is expected to start at 12h35, so 45 minutes before departure. There are three different lanes to queue for boarding: one for Economy, one for Business Class and a third for families with children and other disabilities and misfortunes…
The boarding process is completed on time. But no sooner have the doors been closed that the captain informs us there will be a delay of at least thirty minutes due to heavy traffic in Pudong. Eventually, we depart with a delay of an hour. However, given that the flight time is announced as ten hours and twenty minutes, which is one hour less than scheduled, we’ll probably still be arriving in Copenhagen on time.
Getting airborne from Pudong is the usual undignified and somewhat embarrassing spectacle you get on the Airbus A 340: we line up on the runway, we wait, the excited anticipation starts to rise, the throttles are pushed forward to the TO/GA position, the engines start howling…
… still howling…
… and then there a gentle bump and the beast slowly lumbers into motion, slowly gaining speed. Terminal 1 goes zooming past the window… well, passes at a slightly faster pace than taxi speed, then the new terminal still under constructions and then, only then, seemingly in slow motion Astrid Viking raises her nose into the air and reluctantly cuts the ties with earth. We actually made it, we’re finally airborne.
The cabin on this bird is identical to the one I had on the outbound flight, so I think it hardly needs an introduction. Instead, this time I tried to focus on taking pictures of some of the smaller details of the cabin. I must say though, I really like the seat and I think it offers a lot of space and comfort.
On this flight the complimentary wifi is available. But it is turned off the entire time we are flying over Russia. Which is a very long time if you consider the size of the country.
The service on the ground begins with the welcome drinks. There is a choice of water, orange juice or champagne. After that, the menus for the flight are distributed.
After take-off, the slippers and the hot towels are handed out before the start of the lunch service.
The crew on this flight are really excellent. They’re very friendly and go out of their way to make passengers feel at home, for example by suggesting things for them to sample from the drinks cart. There’s something very efficient but still unrushed about their service, which makes the experience very pleasant.
The vanity kit comes in a stylish black bag. It contains socks, eye shades, ear plugs, a Colgate toothbrush and Colgate toothpaste, as well as some lip balm and hand cream by REN. The toothbrush is the same model Emirates uses and it’s very good. The earplugs are also comfortable to wear and good at blocking out the noise.
The meal service starts with the warm nuts and drinks. I decide to go with a Danish, Belgian-style ale that’s quite strong at 9% and has a somewhat disturbing hint of tropical fruit. I’m not sure what to make of it, I’m not even sure I like it either.
The crew make two bread rounds and encourage passengers to take more than just the one piece. The bread is served with a small ramekin of butter. I always find it’s the little things that make the difference between a normal crew and a stellar one: by the time he’s finished the first two pieces of bread, the valiant M. has already demolished all the butter. When the crew come by for the second bread round, one of the flight attendants notices and brings him some more butter without him even having to ask for it. And that, ladies and gentlemen, is what I call service.
For the first course, there is a choice of two starters. I have the crab and salmon mouse with the tomato timbale, which is very good and flavourful, but without being overly fishy. The first course is accompanied by a small mixed salad, which is served with a small flacon of balsamico and olive oil.
For the main course there are four dishes to choose from: chicken, fish, beef or vegetarian. Seeing as I’m not much of a carnivore at the best of times, I decide to try the polenta, served with goat’s cheese, broccoli and a very tasty tomato and bell pepper sauce. The meal is served with shavings of parmesan cheese on it. I really like this dish. Especially the tomato sauce is excellent and tangy and goes very well with the parmesan.
For dessert there is a choice of cheese and crackers, a warm cheese cake with berries and a selection of fruit. I have the cheese cake with a bit of dragon fruit and kiwi on the side. And then to conclude the meal, there is coffee or tea.
By the time the meal service ends and the table wear has been removed, we’ve only been airborne for just over two hours. Not bad!
Being a daytime flight, the crew only dim the lights but do not switch them off completely. Throughout the flight they regularly pass through the cabin offering drinks and snacks.
I miss the second service, mainly because I’ve kept myself well fed and well hydrated from the snack bar during the flight. From what I could gather from a glance across to the valiant M.’s tray, the meal consisted of a shrimp salad, a fruit salad for dessert and a choice of salmon or proc for the main dish, which was served with Anna potatoes and veggies.
Our arrival into Copenhagen is five minutes ahead of schedule. The only thing I think SAS could do better is to provide arrival information for connecting passengers. As it is, there is no information provided until you’re on the ground.
Other than that though, I think SAS has a solid and consistent product. Their main selling point, I’d say, is the crew. On both the outbound and inbound they were really friendly and very hospitable. The meal service is also very nice. There’s something old-fashioned about it but that’s kind of nice. And the seat is also very comfortable. I’d fly them again any time.