What It’s Like to Fly 13 Hours in Cathay Pacific’s Aria Suite

In 1983, Cathay Pacific was among the first commercial airlines to introduce a business class cabin, coddling 35 passengers onboard Boeing 747s fitted with widened seats sporting up-to-the-minute leg rests, plus the now obligatory cascades of Champagne. Forty-two years later, the Hong Kong flagship carrier may have just perfected the concept with the introduction of its luxury hotel-level Aria Suites, which come with privacy doors, fully flat beds, cutting-edge tech, Michelin-star meals, and the ambience of a design hotel.

It’s a new look which has bagged the airline a slew of awards since its recent launch, including a win in the Passenger Comfort category at the Crystal Cabin Awards and a bump from fifth to third place in the 2025 SkyTrax World Airline Awards. To get the lowdown I took to the skies flying from my home in Hong Kong to London Heathrow.

Pre-boarding

The ease of traveling with Cathay Pacific is apparent before you reach the airport. The app is a dream—clear, intuitive, and without glitches. Passengers can pick their seats weeks in advance and check in online 48 hours before departure, as opposed to the usual 24 hours. Thanks to an in-town, self-service, check-in desk travelers are able to drop their luggage at Hong Kong Station in the heart of Central anytime between 24 hours to 90 minutes before their scheduled time of take-off—a boon if you have to leave your hotel at midday. From here, it’s a breezy 24 minutes on the spotlessly clean, Wi-Fi-enabled Airport Express train and a business class fast-track through HKG’s e-channels and CT scanners, which negate the need to remove liquids and laptops. I’m greeted by staff, immaculately attired in red jackets with standing collars, at the lounge within an hour of leaving home.

Airport lounge

My flight coincided with the reopening of Cathay Pacific’s flagship airport lounge, The Bridge. Positioned at the end of the main walkway, it unfolds across two enormous wings: one specializing in Chinese food, the other with a Western menu. British designer Ilse Crawford is behind the design, a soft blur of warm woods, muted browns, mossy velvets, cognac-colored sofas, and tweed swivel chairs. Transit passengers are made comfortable with showers and quiet zones, and the food and drink on offer is always worth checking in early for. I skip my usual wontons at The Noodle Bar to try some new dishes at The Nook: perfectly crisp scallion pancakes, volcanic-spicy lamb bao (buns), and sweet barbecue pork rice rolls. It’s all as delicious as anything you would find at Hong Kong’s top restaurants. Elsewhere, there are two bountiful hot and cold buffets (both with plenty of vegetarian options), help-yourself ice buckets of wine and Champagne, and a long bar for all your coffee and cocktail needs.