New York (JFK)–Riyadh (RUH)–Dubai (DXB)
On the Ground: Check-in at JFK was efficient and professional. With no checked luggage, I moved quickly through the process and headed to security. Terminal 1 was busy that day, so the lines were somewhat congested, but once through I exchanged some cash and visited the Korean Air lounge used by Saudia passengers. The lounge is divided into two areas: business class on the right and first class on the left. The food selection was modest but included some very tasty sandwiches. The liquor offerings were limited — only bourbon was available and no Scotch — though the wine list was excellent. Boarding was smooth, and we were escorted to the gate and onto the aircraft in what felt like VIP fashion. My travel companion appreciated the two separate boarding doors on the Boeing 777, which helped keep first- and business-class passengers separate from the economy flow.
Pre-Flight: Once at my seat I was ready for the long journey. I had planned to split my time between work and enjoying first-class service for roughly 30 percent of the flight, then try to sleep for the remainder. Flight attendants handed out newspapers, magazines and refreshing juices, along with well-appointed amenity kits. The kit included Salvatore Ferragamo–branded lotions and lip balm; on the return flight the amenity kits were Porsche Design. Crew members also provided pajamas, blankets and duvets, and the in-flight menu offered a good variety of meal choices. Arabian coffee was served with flavorful dates, a delightful Middle Eastern touch. I plugged in my computer and phone, settled into the entertainment system, and prepared for takeoff. Departure was timely and we were soon en route to Saudi Arabia.
In-Flight: Shortly after takeoff the first-class meal service began, featuring a mix of Arabian and European dishes. I started with caviar, a first-class staple that sets the tone for the service, and Saudia did not disappoint. The menu offered several soups and three main-course choices: lamb shank, lobster Thermidor and chicken biryani. I chose the lamb shank — tender and generously portioned — and although I couldn’t finish it all, it was excellent. The meal concluded with a selection of fresh fruit, assorted desserts and ice cream; I enjoyed a bit of ice cream as well.
While airborne I opened my laptop and worked through a backlog of emails, preparing them to send later when I landed in Riyadh. Saudia offers onboard WiFi, though since it was late I opted to wait. Between tasks I enjoyed tea and watched a couple of movies on the HD entertainment screen, which measures about 23 inches and offers a wide range of programming.
When I was ready to sleep, a flight attendant converted my suite into a fully flat bed. The seat was outfitted with a breathable 100 percent cotton mattress cover, a duvet and pillows. The seat closed with sliding doors for privacy, and I slept soundly until breakfast was served. It was a genuinely restful rest, which I appreciated before a busy week in the Middle East.
Transfers in Riyadh were straightforward. The transfer lounge was spacious and comfortable, and first-class passengers received VIP treatment through the connection process. Our onward flight to Dubai departed a few hours later on the same aircraft. Upon arrival in Dubai we were met by Bander A. Alfowzan, Saudia’s manager of operations for the UAE and Oman, who continued to provide first-class care and escorted us through security to our waiting car.
Top Takeaways:
◆ The breathable 100 percent cotton mattress pad is a key comfort feature; it helps the seat breathe and prevents the bedding from becoming too warm while sleeping.
◆ I accidentally left my laptop charger on the Riyadh–Dubai leg. Bander received a call, arranged to have it returned, and it was brought to me — a small but telling example of attentive service.
◆ Arabian coffee served with fresh dates remains one of the best in-flight combinations I’ve experienced.