Kevin Flanagan
is invited to Hong
Kong to watch
the Rugby
Sevens
tournament,
and has as
much fun in
the air as on
the ground
Travel - Why Turning Left is Best
My one abiding memory of rugby (well,
it’s two actually), was playing scrum-half
for my team when I was just nine years
old. I was at a Jesuit-run Preparatory
school in Wimbledon. It was rugby-mad,
and I had somehow clawed my way
into the first team. It was a Saturday
afternoon, and I remember an ice-cold
wind. Somehow, we were on top through
my first-ever try in rugby. Soon I had a
second and then a third. Being scrum-
half was turning out to be easy - or so I
thought. Then two things happened. The
opposition No 7, a bull of a boy, rammed
his scrum-capped head into my groin as
I went to pick up the ball and score. I can
still feel the pain!
I dropped the ball and they scored at
the other end of the field. For the rest of
the game, I was hobbling around as the
opposition slowly caught up, and then
surpassed us by a score.
As the game drew to a close, we had a
scrum near their line. This was a final
chance to clinch the match. Again I
picked up the ball, and this time evaded
the No 7 and made it over the line! But
with the match in the bag I decided to
go for glory and go under the posts. In
my euphoria I stepped over the end-goal
line. The try was disallowed, and the ref
blew his whistle. I had single-handedly
lost the game. My rugby career would
never recover from the shame, but my
love of the game survived, at least as a
spectator.
Fast-forward 40 years, and I get an invite
from Cathay Pacific to see the world-
famous 2018 Hong Kong Rugby Sevens
Competition. This was an irresistible
offer on two fronts. First, I had never
visited Hong Kong before. Second, it
was the chance to see super-fast sevens
rugby at the highest level. Count me in,
I replied!
Cathay Pacific now fly direct from Dublin
to Hong Kong, but as I was on business in
London, we met at Gatwick Airport and
were whisked off to the Business Class
Lounge. No queues, no hassle, straight
into a world of luxury and quiet. And,
this continued as we were escorted onto
the plane. There is no feeling quite like
turning left when getting onto a long-
haul flight and being escorted to your
Business Class seat. It is not really a seat,
more like a futuristic space-pod, that
extends into a full bed. There was a large
high-def TV, which displayed just about
everything you could wish for. From
menus to movies, to cameras mounted
on the plane which gives you forward,
tail and under-belly views as you take-off
and land!
32
As I took my seat, I was handed a glass of
Billecart-Salmon Champagne, an award-
winning bubbly of the highest quality
Kevin overlooking
Hong Kong
and one of my favourites. And, quality
was really the hallmark word for the rest
of the flight.
It was the sense of space that appealed
to me the most. You could turn a handle
and your seat would stretch in or out,
changing your body position as you
wish. No squirming in your seat, as you
sit bolt upright, trying to get some sleep.
Knowing you have 12 hours to fill, in
the utmost space and luxury, you settle
yourself into an enjoyable rhythm. I
changed into comfy slippers and loose
clothing, my jacket and shirt being hung
on hangers by the ever-attentive staff.
Then I toured the Business Class cabin.
The cockpit door was open and the pilot,
a broad-shouldered Aussie and his South
African co-pilot, allowed me to glimpse
the state-of-the art displays, giving me
an outline of what countries we would
fly over and what weather to expect in
Hong Kong (much warmer than chilly
London!).
Then it was back to my seat to finish my
second glass of champagne and await
take-off. I switched between cameras,
as the plane gathered speed on the
runway and took off. It was then that the
legendary Cathay Pacific Business Class
service kicked in.
We started with dinner, which was
really like eating in a Michelin-starred
restaurant. Full silver service and
beautiful wine tumblers for the excellent
selection of wines. A full menu of
cocktails.
NEW MEAL SERVICE
Cathay Pacific has a new meal service,
allowing passengers to have greater
choice when selecting their meals,
as well as more control over
when they receive them. I had a
choice of three appetisers, as well
as six main course options. And
both Western and Chinese-style
dishes were available. I went for
the Asian option and sampled
Wok-fried seafood with lobster
soup, ginger, spring onion, and
crispy and steamed rice - which
turned out to be a mouthwatering
dish. Later, I went European and
had Garganelli pasta with cherry
tomatoes, mozzarella, fresh basil
and virgin olive oil. The pasta
was al dente and the fresh basil as
fresh as if it had just been picked.
It was a truly amazing experience
enjoying this quality of food at
38,000 feet, sipping fine Bordeaux wine
as the sun set over the mountains of
Eastern Europe below. Unforgettable.
Then it was a movie, deep sleep
(uninterrupted and dream-filled) and
before I knew it, breakfast was served
and I was craning out of the window
as we flew low over Hong Kong waters.
Below there was a palpable change in
the atmosphere. Chinese fishing boats
bobbed up and down on the water, as the
neon signs of Hong Kong announced a
different culture. We landed and a whole
new world opened up. Hong Kong was
a revelation. Tall buildings, an eclectic
mix of people, all rushing about their
business amid buildings young and old,
several with a strong, colonial past.
We stayed at the Kowloon Shangri-La
(shangri-la.com), a 5-Star hotel that had
every amenity you could wish for, and a
level of service that seems unique to the
Chefs enjoy cuisine in the air
My friend, former Young Chef of the World,
Mark Moriarty, a 26-year-old from Ventry
in Kerry, was also recently in Hong Kong. He
was accompanied by Graham Neville of Dax
Restaurant and Mickael Viljanen of the Michelin-
starred Greenhouse on Dawson St. They were in
Hong Kong to cook a seven-course tasting menu,
for expats and locals, featuring dishes that
included Asian and Japanese flavours paired
with Irish and European recipes. The reaction
was, as Mark told me, “very positive”.
Irish hospitality was at the front and centre of
the week-long venture. Mark describes it as a
very positive experience. “And, very exciting to
cook for a new group of people with three very
different chefs.”
When I asked Mark if he enjoyed the catering in
Orient. For me, visiting Hong Kong for
the first time was love at first sight.
HONG KONG SEVENS
The next day, we went to The 2018
Hong Kong Sevens at the impressive
Hong Kong Stadium, the main sports
venue. Located in Causeway Bay, and
with a capacity of 40,000, this stadium
hosts rugby for rock stars. Before we
even arrived, we could hear the roars
mixed with thudding rock music. It was
that deep-seated sound that made the
hairs on the back of my neck stand on
end. Once inside, the cauldron of noise
increased, and we were swept up with a
surge of people of all ages, colours and
nationalities. Some were in fancy dress
(a feat given the 30-degree heat!), some
waving flags and blaring horns. All were
in good spirits.
This was the 43rd edition of the Hong
Kong Sevens tournament, and the
seventh tournament of the 2017–18
World Rugby Sevens Series. The
performances at this tournament would
determine the seedings of the 2018
Rugby World Cup Sevens - so it was as
serious on the pitch as it was fun on the
terraces!
I was invited to the Cathay Pacific
Lounge, and soon found myself rubbing
shoulders (much larger shoulders,
I must admit) with legends such as
Jason Leonard and World Cup winner
Lawrence Dallaglio. Hot and cold food
kept us fueled, while an endless supply
of drinks lubricated the proceedings. And
unlike the bustling terraces outside, there
were no queues! The best part for me
the sky, he heaped praise on Cathay Pacific in
general, and Paul Cruttenden, in particular, who
flew the three chefs from Dublin to Hong Kong
and back, on the new non-stop flight. The first
flight connecting Asia and Ireland.
“Chefs can be difficult to please, but we found
the Cathay Pacific food offering exceptional.
There were three different lounges in Hong
Kong, and the level of service was outstanding.
The food on the flight was delicious and catered
for all tastes. But, the standout out for all of us
was the hospitality that the Cathay Pacific staff
delivered. That and the fact that we flew direct
to Dublin with no transfer. Overall, outstanding.”
Details of Cathay Pacific Dublin - Hong Kong
direct: cathaypacific.ie
was dancing along to the Queen-like rock
anthems that filled the stadium after
every match (and try). People of all ages
were literally bopping in the aisles!
For the rugby aficionados, Fiji won the
tournament, defeating Kenya 24–12
in the final. (Fiji also drew the biggest
roar of the weekend when thrashing
favourites New Zealand 50–7). We stayed
on late to watch the Boys in Green. They
were appearing for the first time in the
World Series Qualifier tournament, and
were the dominant team during pool
phase of the competition. But Japan won
12–7 in the semi-final, and we wandered
home a little deflated.
But that didn’t last long! A night out in
Hong Kong will lift anyone’s spirits. By
the end of three days, we must have
watched most of the 45 matches played.
Then it was back to Dublin, but not
before enjoying the hospitality of one
of the Cathay Pacific’s three lounges
at Hong Kong airport. Filled with
Asian food, a world selection of wines
and cocktails galore, it certainly took
travelling long-haul to a whole new level.
(and you can avail of showers and rest
areas to nap).
After this experience, it will be hard
making a right-hand turn on any long-
haul flight. But, as I remind myself, I will
always have the memories of my Hong
Kong Sevens Heaven to remember, and
maybe new experiences to forge in this
gem of the Orient.
See cathaypacific.ie
Mickael Viljanen,
Mark Moriarty and
Graham Neville