Korean Airlines First Class Seoul to Kuala Lumpur
Turned out our gate was very close to the First Class Lounge so we arrived early. The airline agents encouraged us to take a seat, but when they saw our tickets, they told us it would be a few minutes and we should stay where we were.
Right before boarding started they motioned us to go stand by the First Class sign. No one else was around, so I hoped that meant we’d get the cabin to ourselves, but wasn’t counting on it.
Turns out we did! And even better — though our itinerary had indicated we had the old Sleeper Seats, we wound up in the Kosmos Sleeper Suites we’d flown over to Seoul. Much newer with more privacy.
Plus, the Southeast Asia and Oceania-only Perrier Jouet Rose I had coveted was offered prior to take off. AND we got another set of PJs which I was not expecting – even better when the flight attendant referred to it as “comfortwear.”
The crew seemed to like our festive vacation air and entered into the spirit — offering great and very friendly service. Both of us were hoping to get a glimpse of the North Korea border from the air (easier seen at night actually when you can see one many bright lights on one side and alarmingly few on the other) so we were allowed to sit in the window seats during take out.
Another fun part — the aircraft flagman on the ground waved goodbye as we were taking off. 🙂
Dinner was good. It started with a really tasty goat cheese and anchovy stuffed tomato with herb butter.
The appetizer was a King crab crepe.
Then the potato and leek soup I’d had on the flight over.
And fresh salad with choice of dressing.
My friend and I both picked the Korean style ginseng chicken soup with rice and side dishes. She had asked not to have the first two courses, but this was an example of the language barrier. She didn’t want them to waste food she wouldn’t eat, but she wound up with nothing but the main course.
But regarding the main course — neither of us were expecting a whole chicken in the bowl!
I’m a little squeamish about such things, particularly armed with only a spoon and chopsticks so though the broth had an amazing flavor and the chicken was incredibly tender, the texture of the boiled meat left a little to be desired.
At this point I was full to bursting and skipped the fruit and cheese course.
I actually slept for several hours and skipped the Chinese seafood noodle soup second course. The flight wasn’t long enough to work up a second appetite!
And this time when we landed they gave us a fast pass to get through immigration!
More posts from the trip:
Checking In and Air France Lounge at IAD
Korean Airlines First Class IAD-ICN
Hyatt Regency Incheon: Great Service, Hard Beds
Accidentally Seeing Seoul Like a Native
Tight Quarters at the Park Hyatt Seoul
Worth a Hike — Bukchon Hanok Village
Checking In for a Flight from Downtown SeoulÂ
Korean Airlines First Class Lounge Incheon Airport
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you’re supposed to dip the chicken into salt & pepper mixture.. Now sure if you got it.
There was a little dish of salk that I wound up sprinkling on the chicken, but that makes ALOT more sense now.
Keri, you look so goddamn edible!!!
As Mike mentioned, you’re supposed to take off the meat from the chicken yourself and dip it into the salt/pepper mixture. Some people (including myself) take off the meat and enjoy it with the rice and broth.
The dish is called “sanggyetang”. It’s one of my favorites.
Definitely good to know for next time! One of the things I enjoy about flying different carriers is getting to try new dishes, even if I make a fool out of myself the first time or two. 🙂
Thank you for not wearing flip flops and yoga pants, with a Ohio State tank top…..you look elegant…..truly first class material!
I love love love that pic of you & your heels (even if it’s partially cutoff!) 😉 This looked like an awesome trip! Was there a plane change? Why did you think it was going to be the old seat?
You are actually not supposed to eat the meat in traditional Asian soups. There’s a reason the whole chicken is in the soup, it is cooked this way, slow-boiled for a number of hours, to have the whole flavor of the chicken essence be absorbed into the soup itself.
Hence, the chicken itself is tasteless, if not superfluous, with a rubbery texture, as all the nutrients and essence of the chicken is within the soup itself.
Ever heard of Chicken Essence soup in East Asian cultures?
Love that pic, very cute, covered can be very sexy.