New Cathay Pacific Bangkok Lounge At Suvarnabhumi Opens

Cathay Pacific opens its new Studiolise-designed lounge at Bangkok Suvarnabhumi Airport today at Level 3 in the Concourse G Departure Hall. It replaces the previous lounge at Level 3 in Concourse D Departure Hall.

Adopting the airline’s new lounge design template similar to its lounges in Haneda Airport, Tokyo and Manila, the Bangkok lounge is 679 sqm which is larger than its previous lounge.

The new Cathay Pacific Bangkok lounge features a comfortable relaxing environment while focusing on understated luxury and can accommodate around 140 business and first class passengers. The lounge has cherry wood walls and a limestone floor. Glazed screens, green ceramic tiles in The Noodle Bar, bronze highlights in the main entrance and brass in the Bar are some of the details that you may observe at the lounge. You would feel as if you were in your own living room rather than the standard airline lounge.

There are three individual workstations with dual operating system iMacs and printers while free Wi-Fi is provided throughout the lounge.

The Noodle Bar is a popular attraction in Cathay’s lounges around the world. Here you have a selection of Asian noodles such as wonton noodle soup and tom yam soup freshly prepared by a chef. In the mornings till 11am, authentic Thai breakfast is served.

The Food Bar offers a wide selection of lighter items including salads, pastries and other desserts. Freshly blended cocktails and a variety of non-alcoholic drinks are also served at the Bar.

The lounge’s operating hours are:

• Monday, Wednesday and Friday – 5.30am to 7.30pm
• Tuesday, Thursday and Saturday – 5.30am to 12.30am
• Sunday – 5.30am to 10pm

Cathay Pacific First and Business Class passengers, Silver Marco Polo Club Members and above and Sapphire oneworld members and above departing from Bangkok can access the lounge.

Photos credit: Cathay Pacific

Adrian

Middle aged curious individual trying to find a balance in keeping healthy and finding joy keeping fit. Because trying new food and drink is part of the work.

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