7 Hours in Etihadās 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 ā because honestly, this flight is spectacular and Iām 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), itās finally time to hop into the flight that Iāve 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. Itās so great it totally ruins flying (any other way) for me.Ā
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 ā a suite. Bed, dining table for two and closet space included.Ā
Trying not to lose my mind next to the couple whoās 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 ā amateur. I guess Iāll 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 ā The answer, was rosĆ©, by the way.Ā
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.Ā
I was utterly torn, between drinking as much 2002 vintage champagne until Iām unconscious in this suite or catching up on sleep as we had a 17 hour layover in Abu Dhabi awaited us.Ā
As I continued to ponder, the plane took off. Never in my life I witnessed aĀ take off this smooth, this quiteā itās almost like the engines just whisper āletās go girlsā oh so subtly. And not three minutes after, a glistening, freshly popped, frosty bottle of Champagne Duval-Leroy RosĆ© 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 ā A proper caviar service. With blinis en accompagnement, and of course, the mother of pearl spoon that I almost smuggled into my amenity kit.Ā
āWould you like some more champagneā, 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, weāre 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.Ā
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, thereās 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 ā now thatās 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.Ā
The stretchy pyjama pants were barely holding it anymore but I still had to save some room for dessert ā creme brĆ»lĆ©e with a side of Haagen Dasz ice cream, which I washed down with another glass of the ā02 Femme de Champagne.Ā
*Knock knock* āWould you like me to make the bed for you?ā - a sentence I donāt hear enough on the ground, let alone in the sky. Honestly, Itās even more special when itās asked on an Acqua di Parma-scented cabin. As sheās getting my bed ready, we took a little stroll around the plane to see where the rest of the people lived, and you know, stretchedā¦ I returned to a fully made bed with a side of crippling anxiety, knowing that for the rest of our journey, thereās no first class cabin on the planes ā scary, I know (Kidding, Etihadās business cabins arenāt so bad). Nothing another glass of champagne couldnāt 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 whatās waiting for us on the other side. But frankly, that was a very comfortable nap. The flight attendant gently nudge me to notify that itās time for breakfast. I woke up still drunk, still full, with 90-something minute left on this flight. I couldnāt possibly eat another bite. What was supposed to be an omelette and caviar breakfast, turned into a coffee and champagne kind.
Never thought hearing āthirty minutes to landingā could make someone feel so sad, but there I was, back in my suit, sipping the last of the ā02 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 youāre reading this, Iām ready for another trip on the first class suite, and hopefully on the A380 next time.Ā
