On the Ground: I carefully weighed whether to travel to Egypt after a recent terrorist incident at a popular tourist site in Luxor. After discussing the risks and benefits with colleagues, family and friends, I decided to go. I arrived at JFK with mixed feelings—excitement to explore and some apprehension—but my desire to see the country and the last remaining member of the Seven Wonders of the World won out. My trip from Pennsylvania was uneventful. Any lingering anxiety faded thanks to EgyptAir’s efficient check-in for premium passengers and a relaxing visit to the SWISS Business Class Lounge, used by Star Alliance travelers.
Pre-Flight: I waited only a few minutes in the security line for premium passengers, then walked to the SWISS Lounge in Terminal 4 on the second floor. A nearby currency exchange quickly converted my U.S. dollars to Egyptian pounds. The lounge was quiet when I arrived about two hours before departure but became busier as the evening progressed, with most guests being premium Star Alliance passengers. Comfortable seats were in demand; some people took the high-top stools while others found cushioned chairs with runway views.
The lounge offered a selection of freshly prepared food. I sampled a cold mushroom salad to start, followed by a hot main of pepper steak with jasmine rice, roasted bok choy with pearl onions and confit tomatoes as a vegetable side, and a cream of broccoli soup. For drinks I chose a Brooklyn Lager from the beverage options. Complimentary Wi-Fi allowed me to work on my laptop until a boarding announcement. The priority line at the gate was empty, and I boarded the Boeing 777-300 without delay.
A flight attendant greeted me onboard and directed me to my aisle-access seat in the middle section of the 2-3-2 layout. As a pre-flight touch, I was offered fresh mango juice—EgyptAir operates as a dry airline—along with magazines, newspapers, amenity kits and menus.
In-Flight: The flight departed on time. Meal service opened with a generous appetizer of smoked salmon and marinated prawns, served with avocado, tomato and cream cheese, plus a fresh salad, bread and a small plate of cheese and grapes. For the main course I chose the beef filet from a menu that also included sea bass and chicken. The beef was slightly too salty for my taste, but the grilled vegetables and mushroom risotto on the side were enjoyable.
I skipped dessert because I was full and watched A Most Violent Year while sipping a soda. The in-flight entertainment catalog included recent movies and popular TV shows in several languages. I slept intermittently for about five hours of the roughly ten-hour flight. Ninety minutes before landing, flight attendants woke passengers for breakfast. The breakfast options were hearty; I selected an omelet with cottage cheese accompanied by chicken sausage, potatoes, sautéed mushrooms and a tomato stuffed with baked beans. The meal felt heavy and left me a bit sluggish upon arrival in Cairo.
Disembarkation was efficient. Immigration moved quickly, and my luggage, which had a priority tag, appeared among the first on the carousel.
The Experience: Overall, my EgyptAir flight was pleasant and set a positive tone for what became a memorable visit to a country rebuilding its tourism industry after years of instability. Since the January 2011 uprising that removed former President Hosni Mubarak, tourism has been gradually recovering. The only notable hiccup was obtaining a visa at the airport: one counter would accept only U.S. dollars, so I had to locate another desk that would accept Egyptian pounds.
GT CHECKLIST
Less than 10 minutes for check-in
Friendly and helpful agents
Priority tagged baggage
Airport lounge access
Complimentary in-lounge food
Priority boarding
Helpful and courteous flight attendants
Pre-flight beverage service
Pre-flight newspapers and magazines
Extensive on-demand entertainment
Amenity kits
Slippers provided
Lie-flat seat/bed available
Turn-down service not available
In-flight menu with three entrée choices
Top-shelf wines and liquors not offered