I must admit that I never really understood the Scandinavians’ obsession with summer and the sun until I came on this trip.
But I’m starting to see their point. It’s coming up to eight in the morning and it’s still dark outside. It’s also windy, cold and all round unpleasant.
Getting to the Airport
From Haugesund to the airport there is an airport bus. The journey time is about 30 minutes. The bus leaves at 08h15, to arrive at the airport with enough time to check in and go through security for the 09h35 departure to Oslo.
The bus departs from the Haugesund terminus, which is a rather depressing edifice that really could do with a fresh lick of paint.
In any case, I arrive at the airport about 50 minutes before departure. It’s a very convenient and small airport, with only four check-in counters and just as many gates. There is no lounge though.
Ever since I arrived in Norway, I’ve been craving one of those cardamom rolls. But somehow, wherever I go on this trip, they’ve either just run out or they’re still preparing them. I try my luck at the airport airside kiosk, but no luck…
But at least there is the fact that there are no airbridges at this airport. So when boarding starts, I can take my time walking across the apron taking pictures of the airrcraft taking me to Oslo.
I’m seated on 16F, which is on the second emergency exit row. Seat pitch is obviously very good. The only problem is that there is no arm rest on the window side of the seat. As a result, you’re either sharing the one on the other side, which seems a bit unfair on the guy stuck in the middle seat, or you have to find something else to do with your hands.
Our take-off is to the northwest and very bumpy, thanks to a strong crosswind. But shortly after we’re airborne, we pierce through the cloud and a burst of sunshine floods the cabin.
The fligh time to Oslo is only 34 minutes. On board service in Economy Class consists of complimentary tea, coffee or water.
The weather in Oslo is slightly better. I think. It’s colder, but at least the sun is trying to break through the cloud.
And once more I have the good fortune of deplaning via stairs instead of an airbridge. Hurrah!
I now gave three hours to make my international conn… finally, come to papa my sweets, I’ve been looking all over for you…!
I just stepped off my flight from Haugesund. I now have three hours to make my connection to Zürich. The airline industry is a strange business. I’m flying on a ticket booked with SAS, on the code-share flight with SWISS, which is operated by Helvetic Airways. Or something like that…
Transfer in Oslo
Changing planes in Oslo is easy and straightforward, even if you’re connecting from a domestic flight to an international one. All gates are under one roof, so all you need to do is find the exit to leave Norwegian territory. And that’s it.
The terminal has a bright and airy feel. There are quite a few restaurants and there is ample space to walk or sit around. Not being quite sure what to expect on SWISS Economy Class on a flight of this length, I decide I better find something to eat. Of course it helps that most of the restaurants in the terminal offer some exceptionally good apron views…
Once that’s been taken care, I find myself a quiet corner and settle down with my Kindle.
There is a bit of a hold up boarding the flight, because the aircraft previously occupying our gate is running late and only moved off stand after the SWISS flight had landed.
It looks like it’s going to be a full flight this evening. Even so, we still manage to complete boarding in time for a punctual departure.
Luckily, I was able to snag a seat on the emergency exit row. Helvetic Airways is one of the few airlines I know of that has a row 13 on its aircraft. As it happens, row 13 is the emergency exit on their Embraer 190.
On the exit row the seat pitch is really very good. There is ample space to spread out. Otherwise though, as I already commented on in one of my previous posts, seat pitch on the Helvetic Embraer is pretty tight.
Alas, the seat next to me is taken by a middle-aged woman. The two seats on the opposite side of the aisle are taken up by one of her daughters on the aisle seat, and the daughter’s husband on the window seat. The row behind me is taken up by her other daughter on the aisle seat and her son on the aisle seat opposite and a wannabe music producer on the window seat next to the son. And man, do they talk! They start yapping even before pushback. They totally miss the gorgeous sunset on climb out for all the talking and they don’t stop talking even when the crew make their announcements via loudspeaker.
There are three cabin crew on this evening’s flight. Two females and one male with the rather unfortunate name Randy.
Anyway, the service is efficient. Randy and the maître d’ don’t seem too happy. But the other female crew member is really friendly. She’s all smiles during the service and generally seems quite content to be there.
There’s a funny smell in the cabin as we board the plane. It’s an odd combination of the stench of old socks and something decomposing in the ventilation system. Once the cabin crew is released, it soon materialised what the source of the smell is: the Economy Class service consists of complimentary drinks and what the Swiss lovingly refer to as a ‘Chäschüechli’. It’s usually a popular term to try at a party if there are foreigners in the room… ‘go on, try saying Chäschüechli…’. In case you’re wondering, a Chäschüechli is basically a small cheese quiche.
I really wish they wouldn’t serve stuff like this on planes. The thing is served in a cardboard box. But by the time the crew reach row 13, the grease from the Chäschüechli has seeped into the cardboard box in which it is served and I start to get heart burn just from looking at it.
But at least the service is efficient and the thing is removed again fairly quickly, leaving behind an even stronger stench of eau de chaussettes.
The service concludes with the distribution of the chocolates, which is always a highlight.
I can’t really say the rest of the flight passes peacefully. The mum next to me has gone to sleep. But one row back, here son has inadvertently struck a conversation with the young man next to him, who is a tremendously successful (his words) music producer and obviously loves talking about himself.
Eventually though, the flight draws to an end. Because it’s already late, the approach is made onto runway 28, which usually means that once we touch down, the crew have to break like something nasty to make the turn off in time. And today is no exception. I love it.
The flight with Helvetic Airways was okay. At least they try and the fact that you still get complimentary food and drinks in Economy Class sets SWISS apart from a lot of the competition. Although from what I understand, that may be about to change.
The meeting in Akrehamn finishes just before 14h00. Which is good, because I’ve ordered a taxi to take me to Haugesund’s Karmoy airport at 14h00. The journey by taxi to the airport takes roughly twenty minutes and will cost you NOK500, which is pretty good by Norwegian standards. Theoretically, you could also go by bus. But in most cases this will be inconvenient, because the busses are infrequent and there is no direct bus from Akrehamn to the airport anyway.
Haugesund airport itself is a dinky little thing. The landside departure area is basically one big room with check-in counters, self-service machines and a highly efficient security lane.
I’m unable to check-in online. Or rather, I can check-in, but I can’t get my boarding pass. I try the self-service machine, which at least allows me to change my seat for the onward flight, but eventually only spits out the boarding pass for the flight to Oslo. So I head over to the Wideroe counter, where a frumpy middle-aged female explains that she has no idea what I did exactly, because I’m checked in just fine. What do I know woman, it’s your check-in system. I’m just a lowly passenger, and apparently one in dire need of being lectured…
There is no lounge at Haugesund airport. Which is hardly surprising, given that the departure area has all of three gates and is roughly the size of a very small broom cupboard. But there is a kiosk where you can purchase snacks, drinks, magazines and last minute souvenirs.
Boarding starts slightly ahead of schedule, due to the fact that the plane arrived in Haugesund nearly ten minutes early. I’m all excited, because there are no air bridges in Haugesund. So I’m going to have to walk across the apron and use stairs to get aboard. Woohoo! I know I’m a nerd, but I’ll admit that I purposely selected a seat on row 20, just so I could use the rear door of the aircraft for boarding.
Of course, what I don’t take into consideration, is that this is September in Norway. I exit the terminal building, which is precisely the moment the heavens open. Moreover, it’s blowing a gale. Perhaps a normal human being would just get on with it and make a run for the stairs. But the opportunity is just too good and the plane just way too pretty. So I keep stopping to take photos of my aircraft.
Eventually, by the time I get on board, I’m soaking wet all down the back of my trousers. I look as though I just embarrassed myself with excitement. But I don’t mind, because after all, I got to take aeroplane photos up close, so it’s really not that far from the truth…!
The cabin of this aircraft is in much better condition than those of the two Boeing B 737-700s I flew with to get to Haugesund. The aircraft has wifi installed, which is available at a price in the SAS Go cabin. Moreover, it has the new cabin interiors with the dark grey Recaro seats installed. Seat pitch on row 20 is good and the seat is comfortable enough.
That is, of course, until Mr. 20B arrives. Seriously? I mean, admittedly, his physique really is quite spectacular, and I dare say that back in the good old days he probably would have made even the toughest Viking warrior look like a bit of a wimpy weakling with fitness anxieties. The only way he can fit his long legs into the seat, is to sit there spread-eagled and with his elbows poking into my side. Worse still, I can’t even complain to him, even if I dared to, because it’s obvious that he’s really trying his best to take up as little space as possible. But at least the flight to Oslo is only forty minutes.
There are four crew on this flight. One young man who allegedly smiled the last time way back around the turn of the century, and three senior females who could be his mom, granny and great-granny respectively. I can’t really say anything much about the cabin crew because there is no interaction with them. During boarding they successfully ignore their passengers and pretend we all aren’t really there, and then after take-off, I drop off to sleep and miss the service. Such as it were.
In SAS Go, tea and coffee are complimentary. All other snacks and drinks are available for purchase, subject to the duration of the flight.
The landing in Oslo is quite bumpy. But at least the weather is much better here, so I get some good views of the landscape on the approach.
I have three hours to make my connection. Transferring in Oslo is painless and easy. The biggest problem really, is that the facility is too crowded, so getting through can be difficult at times.
When I flew to China with SAS in July, I have to say I rather enjoyed their product and service on long-haul. But on short-haul, I think they’re a complete stinker. As I already mentioned before, their aircraft tend to be filthy and tattered, which makes you wonder about the state of those parts of the aircraft that you can’t see. But apart from that, the crews on all flights were totally uninspired and bland, which again is a stark contrast to my experience with them on long-haul.
A few years ago, I think it was somewhere around 2014, SAS took the decision to abolish its Business Class product on short-haul intra-European routes. Instead, it launched a new cabin concept comprising SAS Go, which is your classic Economy Class with buy on board set up, and SAS Plus, which replaced what used to be Business Class.
In SAS Plus you get more or less all the perks you can normally expect from a European Business Class product: fast track at security, lounge access, complimentary meals, etc. The only difference to other carriers appears to be that the middle seat is not left empty in SAS Plus.
Getting to the Airport
I depart from the office at 12h17 to catch the 12h28 train to the airport. The worst of the summer is over here in Switzerland, and although it’s a lovely, bright and sunny day, you can already feel that the sun is losing its heat and the harshness of summer.
SAS checks in on row 2 of terminal 2 in Zürich. Their handling agent is DNATA. There are self-service machines available for check-in as well. One day before the flight, I receive a text message from SAS, informing me that online check-in for the flight is open. Strangely enough though, although I can check in, I can’t upload my boarding pass to passbook.
By the time I’m through security and airside, it’s already 12h55. My flight will be boarding from gate A72. So I decide to skip the SWISS lounge and head for my gate instead to watch the movements on the apron.
Boarding for the flight starts on time and it looks as though the flight is fairly full. Before the gate agent even manages to finish his announcement, there’s already a scrum for the automatic gate readers… You’d think they’re giving it away for free.
There is no cabin divider, which I always find slightly awkward. Instead, there is a small sign attached to the aisle seat, indicating where SAS Plus ends and SAS Go begins. On today’s flight there is just the one row of SAS Plus. Leg space on row 1 is very good. I am seated on 1A. On the opposite side of the cabin, there is even more pitch between the seats and the bulkhead.
I also needn’t worry about having somebody sitting next to me, as I’m the only passenger in SAS Plus today and therefore have the whole row to myself.
The one thing that strikes me though, is that the cabin is really dirty. And it’s old dirty that has spent years maturing into grime.
There are three cabin crew. The service up front is conducted by a rather unhappy looking female just past her middle age, and a gentleman of roughly the same age who does not necessarily look happy but at least seems less unhappy than the female.
While the aircraft is on the ground, there is zero interaction between the crew and the passengers. There are no welcome drinks, no newspapers, nothing.
The flight time is announced as two hours and fifteen minutes.
In SAS Go the service is buy on board, with the exception of tea and coffee. In contrast, in SAS Plus passengers are served the full range of complimentary food and drinks available from the snack menu.
The service begins with a partially wet towel, which should probably have been served warm. Shortly after that, the cold meal is served in a rather stylish but oddly shaped square cardboard box with cutlery that looks like something they nicked from a pre-schooler.
The box contains a salad of carrots with honey glazed chicken, a yoghurt dressing and pollen sprinkles, which I still hadn’t figured out by the time I’d finished the meal.
The quality of the meal is good and so are the flavours, at least they are if you like overdosing on carrots and beets. Otherwise, I think you may have a problem. Fortunately, in SAS Plus you can order anything you like from the buy on board for free. And so, in a bid to ward off a vitamin-induced coma of too healthy food (I hope the tall, blond M. ain’t reading this…), I ask for a packet of those delectable Larsson crisps I enjoyed so much on my last flight with SAS from Shanghai back to Copenhagen…
To drink with the meal, I have a Coke Zero.
After the meal, the male cabin attendant comes to clear my box away and brings me a cup of coffee and unceremoniously plonks a small box of not really very nice chocolates in front of me.
As we approach Oslo the weather starts to deteriorate. When I left Zürich, the temperature was a balmy 27 degrees Celsius. But here in Oslo they’re expecting rain showers and a maximum temperature of only 14 degrees…
Eventually, by the time we land it’s already 16h16. My connecting flight to Haugesund will already be departing at 16h55.
I’m not really sure what to make of my SAS Plus experience. All in all, the flight was okay, I guess. And it certainly helped that I had the first row all to myself. But even so, the entire experience was kind of underwhelming and unspectacular, from the dirty cabin to the rather lacklustre service.
I think next time, if I have an alternative on European short-haul, I’ll take it.
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 Pudong 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.
The Air China Premium 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.
The First Course
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.
The Main Course
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.
The Second Service
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.
I just stepped off an Airbus A 321 of SWISS, arriving from Zürich. It’s just gone nine o’clock in the morning and I now have another six hours to make my connection to Hong Kong.
The SAS Lounge
There is no SAS or Star Alliance lounge in the non-Schengen sector of the F concourse, from where the flight to Hong Kong will be leaving. But SAS has a Business Class lounge and a dedicated lounge for Star Alliance Gold members in the Schengen area.
The Business Class lounge is nice, although it is quite small and tends to get very busy at times. Here too there’s a bit of a IKEA showroom/Starbucks café vibe going on. But given that this is the heartland of IKEA and I’m shameless enough to stereotype, I guess that’s fair enough.
The food and drinks selection is somewhat limited though. But I’m guessing the lounge had been designed mainly to cater for short-haul traffic, seeing as the number of long-haul flights from Stockholm is fairly limited. But the wifi connection is good.
One hour before departure the valiant M. has solved yet another series of mathematical somethings that only an engineer could find exciting, and so we head off for our departure gate. The queue at immigration is quite busy, especially seeing as the Thai Airways and Emirates flights are departing ahead of our flight to Hong Kong. But the line moves quickly.
The non-Schengen area has closed gates, so when the flight starts boarding, that only means that passengers are invited to enter the holding area. But at least there are plenty of places to sit.
I must say, I rather like the new SAS Business Class cabin. The colours are admittedly a bit dark, but I think that only makes the cabin look more elegant. The seats are in a 1 + 2 + 1 configuration and there are eight rows of seats, which means a total capacity of 32 seats in Business Class – all of which have direct access to the aisle.
On the even numbered rows the window seats and the D aisle seats have a bit more privacy because they are not directly on the aisle.
The seats are staggered, so that the window seats are slightly in front of the middle seats.
The seat is comfortable to sit and lounge in. In the bed position though, it feels a bit tight because there isn’t a lot of height clearance to move the legs.
The touch screen is very responsive. Moreover, you can touch the screen from your seat without even having to bend forward.
Apparently, there is complimentary wifi on board for Business Class passengers. But I try a couple of times throughout the flight, and it never works.
A duvet, pillow, seat cover and the amenity kit have already been placed at every seat.
After take-off the crew also distribute slippers.
The crew on today’s flight is really excellent. They’re very friendly and their interaction with the passengers is relaxed and welcoming. It’s nice to experience a crew on a flight that actually looks happy to be there, for a change.
The service on the ground begins with the welcome drinks. There is a choice of orange juice, water and champagne. While we’re still on the ground, the crew also distribute the nicely designed menu for the flight and an unscented hot towel.
After take-off, once the service begins, I notice that the crew always make sure to start the service at the same time on both aisles. This is really just a minor thing, but still I think it’s a nice gesture.
The meal service begins with a large bowl of mixed nuts and an aperitif. I decide to go with the Apple Must, which is some sort of thick apple juice and very tasty.
After that, the table is set.
The salad is prepared in front of you.
The First Course
There is a choice of two first courses. I go with the smoked cod served on a bed of pickled root vegetable julienne and a mustard, dill and brown sugar dressing. During the first course the crew make two bread rounds and actively encourage passengers to take as much bread as they like.
The Main Course
For the main course there is a selection of four main dishes. Again, I go with the fish and have the baked cod with herb butter, parsley potatoes, cabbage with onions, oven dried tomatoes and a Hollandaise sauce.
After the main course there is a cheese and dessert service, which is served from a trolley and really looks very nice. I have the rhubarb tart and strawberries, which are served with thick whipped cream. With that I have a Sauternes to drink.
And then to conclude the meal, I have a coffee.
All in all, I have to say I really enjoy the meal. I think the quality of the food is very good. What’s more, there’s copious amount of it and the presentation on the trolley is nice. After the meal service the crew set up a self-service bar by the side of the L2 galley. And here too there is a large selection of items to choose from, including crisps, biscuits, instant noodles and fresh fruit.
The Second Service
Ninety minutes out of Hong Kong, one of the cabin crew comes to wake me up, it’s time for the second service. This consists of:
a selection of breads and butter,
yoghurt and müsli,
a selection of cold cuts, cheese and vegetables,
a small Stilton and broccoli pie,
coffee and juices.
The timing of the meal is very good and shows that the breakfast service needn’t take for ever. Again, the quality of the meal is very good.
Normally you can expect arrival traffic into Hong Kong to be fairly busy, causing long delays for the approach. But today is different and we’re on the ground fairly quickly. I guess it probably has to do with the fact the SAS is one of the earliest arrivals from the European airlines in Hong Kong, with most of the others not arriving until the afternoon.