#etihad

Boeing 787-9 Etihad Airways

Registration: A6-BNE Type: 787-9 Engines: 2 × GE GEnx-1B74/75 Serial Number: 39671 First flight: Aug 26, 2023

Etihad Airways was founded in July 2003 by decree of Sheikh Khalifa bin Zayed Al Nahyan, the ruler of Abu Dhabi. The name “Etihad,” meaning “Union” in Arabic, reflects its goal of uniting people through travel. The first flight on November 5, 2003, from Abu Dhabi to Beirut marked the start of a journey that, over two decades, has turned the airline into an industry leader. By 2008, Etihad was carrying 6 million passengers annually, and today its network spans over 90 destinations.

Unlike its neighbor Emirates, Etihad has focused not just on scale but on innovation. In 2007, the airline opened its headquarters in Khalifa City, investing $50 million in a state-of-the-art complex with a pilot training center. In 2014, Etihad unveiled “The Residence,” a three-room luxury suite on its Airbus A380, which became a sensation in the aviation world. The journey hasn’t been without turbulence: in the 2010s, losses from investments in Alitalia and Air Berlin forced a strategic rethink. Yet, by 2025, Etihad has returned to positive growth, focusing on steady development and fleet modernization.

The Boeing 787-9 and 787-10 Dreamliner are the most numerous aircraft in Etihad’s fleet, with 43 currently in service and more on the way. Their large windows with electrochromic dimming and optimized cabin pressure make flights to Sydney, Tokyo, or Frankfurt less fatiguing.

Etihad is actively modernizing its fleet, aiming to expand to 150 aircraft by 2030. The airline expects delivery of 10 more A321neos, three A350-1000s, and four additional Dreamliners. As for the Boeing 777, after contract restructuring, Etihad has an option to purchase 777X aircraft but could also opt for more 787s. The 777X is not part of their five-year fleet expansion plan.

7 Hours in Etihad’s First Class Suite

Let me just say right off the bat, it's not long enough.

And also, by no mean this is a review — because honestly, this flight is spectacular and I’m really not gonna get into the nitty-gritty, technical stuff (you can totally google that at your leisure).

After a whirlwind of a 10-hour, martini-filled, water-deprived stopover in London (more on that later), it’s finally time to hop into the flight that I’ve been watching over-and-over-and-over again on YouTube: the Etihad first class suite, with service to Abu Dhabi, on a Boeing 787-9.

I knew this flight was gonna be great. It’s so great it totally ruins flying (any other way) for me. 

The second I stepped on the plane and the flight attendant got a glance of my seat number, *ahem* 1A, you could see almost a mini panic as she was trying to find the first class FA to take me to my personal suite. Yes, not a pod, not a seat — a suite. Bed, dining table for two and closet space included. 

Trying not to lose my mind next to the couple who’s clearly done this before, I calmly sat down to make sure everything was okay (as if anything would go wrong). Noise cancelling earphones, check. Entertainment centre. check. Mini bar, stocked. Acqua di Parma amenity kit and faux fur throw, check, check, check. I took a decent amount of content yet I forgot to take a photo of the actual suite without me in it — amateur. I guess I’ll have to remind myself, for next time.

"This smells, tastes, and feels rich" I said to myself as I sipped the 2006 Charles Heidsieck Brut (bless pre-departure champagne) that's served alongside Arabic coffee, dates, and cold towel. I was fully living the Sex and The City 2 Movie fantasy, with less marital issues and no sheikh paying for the trip. As they're boarding the rest of the plebs plane, my assigned flight attendant went through a laundry list of preferences for the rest of the flight: dinner service, wine pairing, water (still or sparkling), level of privacy, and more importantly what champagne would I like for right after take-off — The answer, was rosé, by the way. 

She then dropped off a bag of loungewear for me to change to if I prefer, which, I absolutely needed to, since I was wearing a very London-specific Thom Browne tartan suit to dress the part with not enough room to handle every menu items we're about to devour. 

I was utterly torn, between drinking as much 2002 vintage champagne until I’m unconscious in this suite or catching up on sleep as we had a 17 hour layover in Abu Dhabi awaited us. 

As I continued to ponder, the plane took off. Never in my life I witnessed a  take off this smooth, this quite— it’s almost like the engines just whisper “let’s go girls” oh so subtly. And not three minutes after, a glistening, freshly popped, frosty bottle of Champagne Duval-Leroy Rosé Prestige showed up at my door. And this, marked the beginning of the most incredible three-hour dining experience in the sky.

A change of clothes, fresh towel, and a switch to Duval-Leroy Femme de Champagne 2002 later, the caviar service begins — A proper caviar service. With blinis en accompagnement, and of course, the mother of pearl spoon that I almost smuggled into my amenity kit. 

“Would you like some more champagne”, she asked, fully knowing we finished half a bottle within the first 15 mins of dinner. I mean, what kind of monster would say no? By the time the lobster course arrived, we’re one bottle in, and flying has never felt better. We managed to go through most to the wine list (pictured below) and honestly, this list slaps. Hard. Hard enough to piss off some somm friends. 

The Jacques Prieur was stunning, oh-so-fragrant and crisp, with balanced salinity to finish. The Pascal Jolivet was delightfully expressive with lovely, lingering mouthfeel. By the time we wanted to taste the riesling, the palate cleanser arrived, followed by the main course shortly. Yes, there’s a palate cleanser course.

Cooking tenderloin to a perfect medium rare is as hard as it is for some restaurants with fully equipped kitchen. Somehow, Etihad nails it, 30,000ft in the air — now that’s impressive. Whatever magic compartment they have in their galley, it works. For the wine, I managed to tasted all the reds and well, big surprise (not really), the Cabernet plays so elegantly with this perfectly cooked piece of meat. 

The stretchy pyjama pants were barely holding it anymore but I still had to save some room for dessert — creme brûlée with a side of Haagen Dasz ice cream, which I washed down with another glass of the ’02 Femme de Champagne. 

*Knock knock* “Would you like me to make the bed for you?” - a sentence I don’t hear enough on the ground, let alone in the sky. Honestly, It’s even more special when it’s asked on an Acqua di Parma-scented cabin. As she’s getting my bed ready, we took a little stroll around the plane to see where the rest of the people lived, and you know, stretched… I returned to a fully made bed with a side of crippling anxiety, knowing that for the rest of our journey, there’s no first class cabin on the planes — scary, I know (Kidding, Etihad’s business cabins aren’t so bad). Nothing another glass of champagne couldn’t fix at this point. So I ordered bed-side champagne to calm me down. *closed doors*

I went to bed, half-drunk, fully stuffed and extremely exhausted. The 3-hr nap I had was clearly not enough to prepare me for what’s waiting for us on the other side. But frankly, that was a very comfortable nap. The flight attendant gently nudge me to notify that it’s time for breakfast. I woke up still drunk, still full, with 90-something minute left on this flight. I couldn’t possibly eat another bite. What was supposed to be an omelette and caviar breakfast, turned into a coffee and champagne kind.

Never thought hearing “thirty minutes to landing” could make someone feel so sad, but there I was, back in my suit, sipping the last of the ’02 Femme de Champagne, not ready to leave the flight.

Thank you Etihad for the most incredible 7 hours in the sky, Michelin-star-worthy (I said what I said) dinner experience, and if you’re reading this, I’m ready for another trip on the first class suite, and hopefully on the A380 next time.