UP FR ONT


Food for the long haul 10


Qantas’s 17-hour flights between Perth and London took off last month with an in-flight menu designed to help passengers cope with the long flight and reduce jet lag. Working with researchers from the University of Sydney’s Charles Perkins


Centre, Qantas has developed dishes that it says will “encourage sleep at optimal times during the flight” by improving passenger hydration. Passengers can expect dishes such as tuna poke salad and salmon, soba and


raw zucchini noodles in business class, and marinated beef, citrus, cumin and zucchini salad in premium economy and economy. The airline’s drinks menu, meanwhile, comprises probiotic-infused Botanica


cold pressed juice shots to aid hydration, as well as Qantas sleep tisane (herbal tea) and hot chocolate to help passengers fall asleep. qantas.com


NEW AIRPORT LOUNGES


AP RIL 2 0 18


BANGKOK AIRWAYS’ new Boutique Lounge and the Blue Ribbon Club at Suvarnabhumi International Airport are located opposite Gate D7 at the airport’s concourse D. Boutique


Lounge offers 120 seats and features a computer room, newspapers and


CATHAY PACIFIC has opened a new lounge, The Deck (a former Dragonair lounge) at Gate 16. Operated by Sodexo, the facility features familiar


favourites such as the Noodle Bar and a unique offering among the carrier’s other Hong Kong lounges in the form of The Terrace – an open-ceiling,


L-shaped veranda that overlooks the airport’s apron, taxiways and northern runway. cathaypacific.com


bus ine s s tr a v el ler .c om


snacks such as popcorn. The smaller Blue Ribbon Club has 50 seats, also featuring a selection of hot foods, a


private shower room and a massage service. bangkokair.com


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