  Our latest first experience with United Airlines on the route Chicago – Hong Kong/Macau, in Winter 2011, was quite satisfying. We already experienced the First Class from Europe to Far East with some legendary SE Asian airlines, and were expecting much lower service and comfort from a North American airline. Which was not the case. Compared with Thai Airways, from instance, we found the standards higher with United Airlines: much more comfortable cabin, with high tech everywhere and supreme seating. More generous food also. Only Singapore and Malaysian Airlines produced us a better impression. The lounge always gives a real impression of what will follow up once in the sky. Our First Class ticket allowed us immediate admission in the Chicago “United Red Carpet Club”. These renowned lounges await the traveller in over 40 locations worldwide. Tailored made to relax and escape the hustle of the busy international airports, these First Class lounges display their supreme comfort at Chicago O'Hare, indeed, which is the main hub for United Airlines. Centrally located in terminal 1 (concourse C, near gate C18), open 5:00am - 10:00pm, it offers plenty of amenities. We arrived quite in advanced, and could relax a couple of hours in a smooth, sophisticated environment. Like everywhere, snacks, hors d’oeuvres, soft drinks and tea/coffee facilities are parts of the basics. As soon as installed, we were politely greeted by a lovely waitress, who brought us with a minute the complimentary cocktails we ordered her. She offered us to call any local number free of charge, or to use the business center data ports or T-Mobile Hot-Spot WiFi for Internet access. Then she proposed to bring us our favourite daily newspapers and magazines, from quite a large selection unfortunately featuring mostly US (and Japanese!) titles. We were asked if any special requirement, which could make our trip more comfortable. Our limousine and hotels were booked in advance, so we just could say no. 30 minutes before boarding, we were invited to finish our glass of Cointreau and join the departure gate. We
boarded the UA
895 flight in priority. The First Class cabin of the Boeing 747-400 was
spotless, cozy like a private club. Of course, we cannot compare it
with
the Singapore
Airlines  The
catering was
more than acceptable. Food is served on immaculate linen napkin, along
with lovely shaped metal
silverware and smart porcelain dishes. Our menu featured quite a decent
selection of mouth-watering specialities from UA Executive Chef Gerry
Gulli.
As an As smooth as silk landing in the new Hong Kong airport at 6:05 pm, with a direct transfer by jetfoil to Macau. Our
conclusion is
that we will definitely fly again with UA. We felt safe and pampered
during
the all trip, and would give a 3-4 out of 5 to their First
Class. UNITED
AIRLINES OFFICIAL HOMEPAGE  
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cabin,
with its Connolly leather seats and uniformed hostesses. The touch is
more
American: standard –but very high standard- comfort, with a priority
given
to high technology. We asked for a glass of Laurent Perrier, and were
served
champagne Pannier; not a prestigious brand, though quite
good. We
took off right on time, at 12:17 pm. We
heard some positive comments about the First Class Suite designed by
Mark Peurifoy: one of the most
comfortable seats available in the air, now used by United Airlines on
most of its intercontinental routes. Once converted in a
bed, the seat came perfectly flat; while the cubicle around the top and
the feet made us feel pleasantly isolated. If you are tall (or fat),
you
might find it somewhat narrow; but European and Asian alike would never
claim on this matter. Only one remark: the Suites are now long in the
tooth,
and should be re-upholstered, or replaced. In comparison to some of the
newer model first and business class seats on other airlines, UA has a
way to go to. They seem not as fresh. We were actually expecting brand
new, spotless seats in this category. Our neighbour, a businessman from
Michigan, told us that United Airlines First Class was not convenient
for
relaxing and working, due to the regular invasion of some UA staff on a
vacation using the front cabin like their own private club (if not
night-club).
Frankly speaking, we had different impression; it was 80% empty, and we
received the permanent flying crew’s attention. Some readers recently
repeated
such a claim, so we shall try to check whether or not UA tends to
upgrade
the vacation staff of the F class.
appetizer,
we selected the Crab cakes with oven-roasted tomatoes.
Surprisingly, it came with a not so appropriate red wine sauce. We also
tried the Parmesan and herb crusted chicken breast with aioli (you can
order two entries if you like), which was excellent: the flesh was
moist,
ideally cooked, with a tasty crust. Our main course was a Filet Mignon,
roasted with garlic and parsley potatoes. We had it all with a glass of
quite an ordinary Kangarilla Road Mc Laren Shiraz 2008, then with a
well
chilled glass of champagne
Pannier.
The selection of cheese was quite common (Dutch and US cheese…),
and our dessert -Ice cream with sundae toppings- very American. Let’s
say
that a European touch is missing somehow, and that –like other First
Class
travellers- we were expecting something like lobster or small portion
of
Caviar. The flight attendants did a nice job of keeping our wine glass
re-filled and being anticipating our needs. We wiped our Cognac, which
helped us sleep like a log.