VISAS AND REQUIREMENTS: For New Zealand passport holders visiting href="https://url.au.m.mimecastprotect.com/s/-MRZCr8DyZc9BBpKF7fQI42l7o?domain=nzherald.co.nz/">Vietnam, a visa is required.
As of 2024, New Zealand citizens require a valid visa to enter Vietnam and are eligible for the 90-day E-visa (single/multiple entry). A New Zealand Passport must be valid for at least 6 months beyond the arrival date and the passport must have at least 2 blank visa pages.
DEPARTURE AIRPORT EXPERIENCE: Check-in at less than 5 minutes. The agent thoroughly checked my Vietnam visa, and I was well within my 32kg baggage limit. After receiving my ticket, I swiftly passed through First/Business Class immigration and security. Before long, I was relaxing in the serene Lotus Lounge, enjoying a cool drink, and sampling a variety of dishes, cheeses, desserts, and coffee before my flight to Hanoi.
SEAT: On my A350 flight, I was seated in 2G, located on the right-hand side, just behind the first row of Business Class. The seat featured a 42-inch pitch, 21-inch width, and a lie-flat recline, with a 15-inch in-seat monitor. The thoughtful amenities included blankets, pillows, reading light, headphones, foam slippers and toiletries bag, which contained socks, personal care items, eye mask, earplugs, comb and dental kit.
CREW: The Business Class crew was exceptionally helpful, especially when a crew member provided his own charger to help me recharge my phone. They were polite, calm, and attentive, with female attendants wearing the traditional áo dài, symbolising Vietnamese culture, femininity, grace and national pride.
PASSENGERS: The Business Class section was almost full at 90% capacity. The mix was mainly Australians ranging in ages 20-70 years.
FOOD AND DRINK: I was glad I hadn’t eaten much in the Lotus Lounge as Vietnam Airlines’ business class menu offered a 4-star “dining amid the clouds” experience. My lunch included duck rillette, celeriac salad, smoked salmon roulade, and broccoli cream soup, followed by seared salmon with lemon caper cream sauce, spaghetti, and vegetables. Bread, cheeses, and fruits completed the meal. Before landing, I had chicken satay and fried rice. While the drinks menu featured champagne and wines, the crew made me a refreshing mocktail.
Appetiser on the Sydney to Hanoi Business Class flight with Vietnam Airlines. Photo / Rebecca Foreman
ENTERTAINMENT: With a 15″ in-seat monitor, I watched my go-to classic Gladiator (for the 100th time) without glasses. The entertainment selection included latest releases, classic movies, documentaries (like one on the new Sydney Metro), video games, and the Press Reader app. The noise-cancelling headphones were comfortable, though there was no Wi-Fi on the flight.
ARRIVAL AIRPORT EXPERIENCE: Landing in Hanoi, like most cities in Vietnam, can be hectic. The immigration lines are usually busy and feel backlogged, I’ve seen lines over 20 people deep, so don’t be surprised to wait up to 30 minutes to clear immigration.
Main Course Vietnam Business Class SYD-HANOI. Photo / Rebecca Foreman
THE BEST BIT: The simple act of placing a white tablecloth on the food tray table instantly elevated the dining experience from average to fine.
THE WORST BIT: As a light sleeper, I loved the lie-flat seats, but the floor vibrated when people walked by, keeping me from fully nodding off.
FINAL VERDICT: Vietnam Airlines sells one of the most reasonably priced business class fares to Vietnam and alongside features such as lie-flat seats, priority boarding, dedicated airport lounges and gourmet meals, and I strongly recommend it.
