Ann's Blog

Published on August 28th, 2013 | by Ann Rickard


Cathay Premium

WOULDN’T we love to fly Business Class every time we travel? The priority check-in, the glass of bubbles before take-off, the flat bed, the gourmet food and premium wines, the quieter separate cabin space, the luxury comfort pack… oh, the loveliness of it.

But the cost… not so lovely.

Premium Economy is now being embraced by more travellers as a comfortable option for both the wallet and the body.

Cathay Pacific’s Premium Economy Class, launched in February, gives you many of the Business Class benefits (apart from the flat bed) at a more affordable cost.

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Priority check-in and boarding, an increase in baggage allowance (from 20k to 25kg), a quieter separate cabin (yes, please) – and that festive glass of bubbles or juice before take off.

Nothing puts you in an anticipatory mood more than stepping on a plane to be greeted by a smiling flight attendant bearing a cold towel and a tray of Champagne.

The meals in Premium Economy are enhanced with choices you would see in Business Class. Snacks and fresh fruit are at your beck and call, and larger pillows and noise-cancelling headsets all go towards making the journey more comfortable and the experience celebratory.

Then there is the all-important wider seat. Its pitch is a pleasing 96.5cm or 38 inches, 15.2cm (six inches) more than in Economy, which makes all the difference in the world. Even a tall person can stretch right back.

A large meal table, cocktail table, footrest, a 27cm personal television, an in-seat power outlet, a multi-port connector, and extra personal stowage, all add to the self-satisfied feeling of having your own private space.

The amenity kit has been designed with environmentally-friendly materials – no need to take earplugs, sleeping mask, socks or toothbrush, it’s all there.


By the end of this year, 87 aircraft in the airline’s long-haul fleet will feature Premium Economy.

On another note, if you are fortunate to be flying out of Hong Kong on selected Cathay Pacific flights until the end of October, you’ll experience Michelin star cuisine from T’ang Court, a Hong Kong two-Michelin star restaurant in The Langham Hotel.

A special promotion menu of 16 items developed by the famous restaurant will include Australian abalone with jelly fish, and wok-fried prawns with black truffle paste.


About the Author

is a Noosa (Australia) local and author of six successful books, all humorous travel narratives. In 2005 Ann won the prestigious ASTW’s Australian Travel Writer of the Year and in 2007 she won the ASTW Travel Book of the Year. Ann takes a culinary tour to the South of France in June every year . Ann writes travel, dining and columns for the Sunshine Coast Daily and is the Life editor of the Noosa News. Ann also maintains a well read and popular blog site. Ann’s travels have seen her explore cuisines all over the world.

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