Introduction

My first blog post was published on 30 September 2012, thirteen years ago. To be honest, didn’t anticipate back then that I’d still be posting in 2025. I’m glad I kept it up, though.

That first post reported on a flight I took in SWISS First Class on the Airbus A 340-300 from Zürich to Bangkok in August of 2012. Thirteen years and several hundred posts later, I’m on my way from Zürich to Bangkok in SWISS First Class yet again. Quite a few things have changed in the meantime. The most obvious, of course, is that the Airbus A 340-300 is being phased out and has been replaced on the Bangkok route by the formidable Boeing B 777-300. Other than that, the First Class seat has undergone a radical transformation. Where the old seat on the SWISS A 340-300 initially was the same design as that of its predecessor Swissair (which was inspired by the infamous Eames Chair), the current seat is a lot more spacious, and certainly a lot more private. And finally, the schedule has changed too: where the service originally departed at 22h45, it now already leaves Zürich five hours earlier, at 17h55. This reduces the aircraft’s layover in Bangkok and allows it to return to Zürich as a day flight – thus increasing utilization.

Transfer in Zürich

I just landed in Zürich on a delayed flight from Oslo. I turn on my iPhone. As soon as I have a signal, the messages I missed during the flight from Oslo start coming in. But nothing from SWISS. To be honest, I’m a bit disappointed. Frankly, so far there’s been nothing remotely First Class about the whole experience. There’s nobody at the gate as I step off the plane. Eventually, I find a monitor, and that’s where I find out that my flight to Bangkok has been delayed by twenty minutes to 18h15, which buys me some time. At least that.

I have two options to get across to the E pier, from where the flight will be leaving. I could head for the First Class lounge to catch a shuttle to the E pier, but that hardly makes sense, given how little time I have. So instead, I head directly into the basement of the main terminal to passport control and then onto the train to the E pier. It all ends well and I arrive at my gate just as the aircraft is in the final stages of boarding. And I even receive an SMS from SWISS, once I’m on the train – but First Class ground service this is certainly not.

The Cabin & Seat

The SWISS First Class cabin and the Boeing B 777-300 have featured several times already in my trip reports. It’s an attractive looking cabin that has aged well. In the sitting and lounging position, the seat is quite comfortable. However, in the sleeping position not so much. There’s something hard that presses into my lower back/hip. The pneumatic cushioning system isn’t working either on my seat, which certainly doesn’t help.

Amenities

At my seat, there’s a Zimmerli vanity kit, a pillow and a pair of thick slippers. On previous flights, as recent as last January, the crew would also pass through the cabin with a tray with additional amenities that weren’t in the vanity kit – things like socks, tissues, Riccola or a cloth to wipe spectacles. That has either been discontinued or is simply not offered on this flight.

Just before we push back, one of the crew inquires if I’d like a pajama, and I ask for a short sleeve one in size L, which is rather generously cut.

The Service & Crew

The cabin crew serving the First Class cabin are lovely. One is a middle aged woman, while the other is a young lady in her early thirties, if I had to guess.

I’m the last First Class passenger to board. No sooner have I taken my seat, the younger flight attendant comes to greet me. “Good, you made it, now just relax and we’ll take care of everything”. She then brings me a glass of sparkling water with lemon, a bowl of cashew nuts, a hot towel, and the menus for the flight.

Eventually, we push back at 19h00, 65 minutes behind schedule. The flight time to Bangkok will be ten hours and twenty minutes.

First Service – Dinner

The crew hand me three menus – one for the drinks, another for the main menu, and a third with the specialities of this month’s featured canton – which is canton Uri in central Switzerland. In the early days of the old federation, Uri controlled the trade routes across the Alps to the south. One of the canton’s main sources of income was from taxation on luxury goods like spices. Hence, the dishes on the extra menu are with saffron as a salute to Uri’s history.

Once we’re airborne and the fasten seatbelt sign is off, the table is set for dinner. I order a non-alcoholic beer to drink, which is served with the amuse bouche – a warm cheese tartlet and puff pastry sticks.

I’m happy to report that that weird bread loaf made with three different types of dough has been replaced with a more traditional selection of rolls and breads served from a basket. With that, I have a choice of butter, olive oil and some cream cheese with chipotle. I ask for the olive oil. However, the cabin crew tells me I should really try the spicy chipotle thing and places that on the table as well. It’s not bad and has a nice smoked taste.

For the first course, I have the Balik salmon with blinis and crème fraîche. This is a staple in SWISS First Class that you can never go wrong with. The slices are thickly cut and flavourful.

Next up, I have the spring salad of rhubarb and strawberries in a strawberry and Balsamico dressing. This is nice and refreshing, although perhaps it could have done with less dressing – a lot less dressing.

And then, for the main course, I have the bouillabaisse. Admittedly, it doesn’t look like much, mainly because it’s quite turbulent when it is served. But the taste is fantastic. There’s a strong flavour of saffron, which complements the fish nicely. The soup has a rich, velvety texture with pieces of root vegetables in it, giving the dish an interesting variety of textures and flavours.

And then something weird happens. The guy on the other side of the aisle has already finished his main course by the time mine arrives. The flight attendant places my plate on the table and then turns to the other passenger. She asks him if he’s done, which he confirms he is. So then, as she removes his plate, the flight attendant says, “I guess you don’t want any asparagus, now that you’ve finished”. Which seems a bit late for her to ask. Later on, when she comes to clear away my plate, she does the same thing, and asks me, “would you have wanted some asparagus?”. I feel like I’m missing the point here. If a side dish is available, serve it with the meal. Or don’t. But what’s the point in asking passengers about what they might have wanted – after they’ve obviously already finished?

After the main course comes a selection of cheese from canton Uri. The cheese is served on a round piece of slate with pear bread, a dried prune and apricot, spicy mustard chutney, crackers, and a bowl of grapes.

The crew then clear away the table, before bringing me the dessert, which is a dulce de lece tart with pear, hazelnuts and goat milk ice cream.

And then to conclude the meal, I have a coffee with milk. Another thing that appears to have fallen by the wayside, is the box of Sprüngli pralines that they used to serve with the coffee. It’s not a big deal, after all I just had dessert. It’s just a bit surprising, and the passenger across the aisle even comments to his partner that a little piece of chocolate would have been nice.

After the meal, I go change into the pajamas while the crew make up the bed for the night. Surprisingly, I manage to sleep, despite the fact that my chiropractor is likely going to have to realign my vertebrae the next time I see him.

Once I’m properly awake again, I head for the washroom to change back into my clothes. On my way there, I bump into a male flight attendant who is obviously the relief crew while one of the two First Class cabin crew has her break. I tell him I’m on 1A and ask him to remove my bedclothes for me – mainly because I have nowhere to store then in the overhead bins.

A while later, after I’ve changed and brushed my teeth, I exit the washroom. The male flight attendant is in the galley. When he sees me, he laughs and tells me he hasn’t removed my bedclothes yet because they were busy chatting. But he tells me not to worry, and that he’ll be right there once they’re done talking. Of course, can’t have the premium passengers interrupting a good natter, can we…? The middle aged First Class flight attendant just rolls her eyes at him and tells me she’s already removed everything.

Second Service – Breakfast

I return to my seat and ask the crew for a coffee with milk and a warm towel.

A while later, the breakfast service begins as passengers begin to stir. The cabin crew delivers a tray, parks it on the table and leaves again. I figure that even if she obviously can’t be bothered to set the table, I might as well do it myself. Otherwise, what’s the point of having such a large table?

She returns with the food and looks temporarily lost to explain how the table is now, miraculously, properly set. I think to myself that “this would have been your job, woman”.

There are hot items to choose from. One is a bagel with sauce hollondaise, spinach and poached egg, whereas the other is some kind of tortilla. I have the bagel, which is very good.

Arrival in Bangkok

Around 35 minutes out of Bangkok, the cockpit crew ease back the throttle and we start a shallow descent. The cabin crew pass through the cabin with the little SWISS chocolates and thank passengers for flying SWISS.

Our flight terminates at the satellite pier in Bangkok. Access to the main terminal is via shuttle train. Once I reach the other side, I head one floor up to immigration, which is very efficient and quick. And then I step outside into the humidity and the heat. And just like that, I’ve arrived in Bangkok.

Conclusion

This trip with SWISS from Oslo via Zürich to Bangkok in First Class was an interesting experience. I would have appreciated more care and better handling of the delay by SWISS for its First Class customers. De facto there was no support provided at all on the ground and I was basically left to my own devices.

The service on board was a mixed bag. While the crew were quite lovely and friendly, they were also a bit ditzy, unfocussed, and not really polished – to the point that I’m wondering if SWISS really did make the service cuts I mentioned, or whether the crew just simply forgot them.

My impression from the incessant onslaught on social media, is that the Lufthansa group expects the introduction of its new First Class seats to firmly establish them as the industry benchmark in the premium segment. To be honest, though, I’m doubtful. As far as I can tell, the industry benchmark is currently Air France’s La Première. And that’s not just because of their excellent hard product, but because the soft product has been tailored accordingly to give the passenger a seamless, truly First Class experience from start to finish. In contrast, while this was a pleasant enough flight with SWISS, the First Class experience was limited to what happened on board – with room for improvement.