Vietnam Airlines operates the UK's only non-stop scheduled services to Vietnam, with daily flights available from London's Heathrow Terminal 4 to either Hanoi or Ho Chi Minh City. This is a review of a Vietnam Airlines business-class flight aboard a Boeing 787-9, flying from London to Ho Chi Minh City's Tan Son Nhat International Airport.
Check-in for Vietnam Airlines flights from Heathrow Terminal 4 closes one hour before departure. One of the last to check in for my 11am flight when I arrived at the business-class check-in just before 10am, I was greeted immediately.
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During the check-in process, an administrative complication with my Vietnam visa application was flagged up as a potential cause of concern but staff – efficient and knowledgeable – were able to sort the issue promptly, while also arranging for my baggage to be transferred upon arrival at Tan Son Nhat International Airport to my connecting flight with their partner airline Cambodia Angkor Air.
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Fast-track clearance through security meant I was airside within minutes and I awaited boarding in the Terminal 4 SkyTeam lounge. Empty at that hour despite being shared by a number of airlines, it’s a comfortable if somewhat clinical space, finished plainly in whites and equipped with a business centre, showers and a small Clarins spa.
A basic breakfast buffet was available, which I rejected in favour of lunch service aboard the aircraft. Business-class passengers benefit from priority boarding.
Accommodating 28 people, the business-class cabin is laid out in a 1x2x1 herringbone configuration. Single seats on either side of the aircraft are tilted towards the windows so it’s possible to enjoy the view and remain more or less oblivious to fellow customers throughout the journey; interior seats are tilted inwards so couples face towards each other - although they’ll need to sit upright and move their seats forward to fully see each other.
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With a 42” pitch, seats can be converted into a fully flat beds and are comfortable - although I struggle to sleep on aircraft I could rest easily. Limited storage space is available by the seat and a small counter provides additional capacity for reading material, laptop and sundries.
An international power point and USB ports by the seat means it’s possible to work for the duration of the flight. A simple amenity kit, with eye mask and ear plugs alongside toiletries, is provided.
Lunch service began an hour after take off. From a choice of two starters, I began with a simple but tasty serving of smoked salmon salad and fennel; a rich asparagus and courgette soup and additional simple salad were also provided.
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Surprisingly and disappointingly, none of the four dishes offered as a mains was Vietnamese. I queried the omission with a steward who explained it wasn’t possible as we were flying from London, an explanation I didn’t fully understand and one which made the inclusion of a Thai-style chicken dish seem doubly curious.
I instead chose a reasonably pleasant crab cake dish, served with a mild garlic sauce and baby spinach. Desserts – cheeses, fruit, miniature pastries and honey and ginger ice cream – were presented in succession for selection from trays.
Though a simplistic sweet option, the duo of pastries I chose were tasty; tea and coffee weren’t offered but were available on request.
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Heidsieck & Co Monopole Blue Top Brut champagne was offered throughout the flight, alongside three signature cocktails, two French reds (Chateau Sigognac 2015 and Crozes-Hermitage 2015) and two European whites (Saint-Veran 2016 and Vina Albali 2016).
Although snacks were also available on request our next meal was breakfast, served about two hours before landing. Yoghurt, cereal, fruit and bread was offered alongside either an omelette, a serving of cold meats and cheeses, or crayfish with noodles.
There’s much room for improvement here. Team members didn’t properly introduce themselves during the flight and neglected those thoughtful little touches that frequent fliers will regularly encounter when flying with other business-class airlines.
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I found it unusual, for example, to never be greeted by name or to be engaged with in any meaningful way. Staff didn’t check if drinks could be replenished and were slow to clear up detritus.
Though my impression of the cabin crew would be somewhat improved by a marginally more engaged team on my return flight to London, I was dismayed that there was little indication of sincere interest in passengers’ wellbeing or their enjoyment of the flight.
Each seat incorporates a 15.4” HD touch screen. Though there were few new international film releases to choose from and a potentially useful video guide to Ho Chi Minh City was only available in Vietnamese, a fair selection of older films and a limited selection of TV shows, alongside audio books and albums, means there are enough entertainment options to cater to most tastes for the duration of a long-haul flight.
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Although there are no special provisions made post-departure for Vietnam Airlines business-class passengers, as first to depart the aircraft in the early hours of the morning we arrived to sparsely populated immigration desks.
Those completing their journey at Tan Son Nhat International Airport were processed quickly; after a minor delay, I was issued with a ticket for my connecting flight to Siem Reap and transferred through the airport without a hitch.
Vietnam Airlines return business-class fares from London Heathrow Terminal 4 to either Hanoi or Ho Chi Minh City start from £1, 818 per person (return fares cost from £464 in economy class and £938 in premium economy).Sydneysiders can now fly non-stop from Sydney to Hanoi on Vietnam Airlines, with the nation’s flag carrier running three flights per week using its Boeing 787 Dreamliners, complete with fully-flat beds and direct aisle access at every business class seat as standard.
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In Sydney, Vietnam Airlines’ business class passengers – plus SkyTeam Elite Plus frequent flyers in premium economy and economy – can visit the SkyTeam Lounge, located next door (and below) the popular American Express Lounge.
As is now standard of international business class, Vietnam Airlines’ Boeing 787s sport pointy-end seats in the desirable 1-2-1 layout, guaranteeing every traveller direct access to the aisle for uninterrupted work or sleep.
… a slim pocket for your tablet or reading material (once you turf the inflight magazines into the overhead locker) plus another pouch for your water bottle or small valuables like passports, wallets and watches…
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Frequent travellers might recognise these seats from the Zodiac Cirrus family, being the same business class design adopted by American Airlines (pictured), Cathay Pacific, Finnair and more on other long international flights.
But each airline customises the seat to its own liking, with Vietnam Airlines’ version featuring a lower footrest beneath a further padded footrest: both of which are fixed in place…
… yet we found the upper footrest lacking support at its leading edge, so the moment you place your feet on it, it bends down:
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… unless your seat is in full bed mode, in which case the main seat cushion merely slides forward to meet the footrest:
The two don’t align at the same height, though – the seat cushion itself is at least a few centimetres higher than the footrest, and there’s also a large gap in the bed around waist-level. With no padded mattress provided, you’ll want to scoot upwards or downwards to find the comfiest spot:
Pyjamas aren’t found here either but slippers, a pillow and a blanket are provided. Being a Boeing 787, passengers in the window seats can also use the ‘electrochromic’ windows to digitally control how much natural light gets through.
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Being a daytime flight, we set both our windows to ‘half-dark’ to take in the views without disturbing nearby passengers who were sleeping…
… and speaking of window seats, they're the perfect choice for travellers who prefer to ride a little cooler, with two adjustable air vents above versus none at all atop the centre seats.
The journey begins with a pre-flight tipple – our choice was Champagne (Heidsieck & Co. Monopole), but were surprised to find it poured in a typical wine glass rather than a flute, which shortens the life of the bubbles as there’s more surface area for them to escape through:
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That’s followed by an aperitif once in the air such as the whisky-based Saigon Sunlight from Vietnam Airlines’ extensive cocktail menu, joined by room temperature nuts.
An early dinner is up next, starting with a smoked duck breast, Hungarian salami and grilled prawn appetiser (selected, or a roasted beef, salmon and potato dish if you desire) with a bread basket not far behind…
The beef dish proved tasty, flavourful and spicy, but we’d not recommend it unless you’re already accustomed to spicy food as this really packs a punch:
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Today’s wine list was comprised entirely of French grapes with Heidsieck & Co. Monopole Champagne, two reds (a Bordeaux Grand Cru – paired with our beef – and a Rhone Beaume-de-Venise) and two whites (a Bourgogne Chardonnay and a Bordeaux Semillon Sauvignon Blanc)…
… but while the French may be renowned for their wines, so is Australia, and adding a local drop or two into the mix would bring some welcome balance and variety.
Not tempted by the generic ‘seafood’ dish and wanting something a little different
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