Shanghai to Auckland

Day 3 – Wednesday

Breakfast Experience

The morning began with a rich breakfast buffet, offering a mix of Asian and Western dishes. The breakfast area was huge and bustling with guests, staff, and chefs. It felt more like a brunch than a traditional breakfast, which gave us the chance to try—or at least look at—a variety of options.

Countertop with cereal, dried fruits, honey in bowls and containers, with Japanese sake barrels behind.
Chef behind counter with bowls of Greek yogurt and Bircher Muesli on ice and large sake barrels.
Japanese restaurant kitchen counter with stacked sake barrels, dishes, and a chef preparing food.
Commercial kitchen station with steaming divided pot, white bowls, noodle strainers, and a chef cooking.
Buffet table with hot dishes in pots, wooden ladles, condiments, and chef in the background.
Person using chopsticks to eat dragon fruit with plates holding a slice of pizza, dessert, phone, and glass of water on table.

Transfer to the Airport

Around 11 a.m., the same driver picked us up from the hotel, and we headed back to the airport. Our flight to Auckland was scheduled to depart around 2 p.m., and once again, check-in and security were quick and smooth. A bit special of this airport is that your luggage is scanned right at the entrance before you even enter the main hall.

Flight to Auckland

The flight to Auckland was another overnight journey and very pleasant. The typical friendliness and warmth of the New Zealanders was already noticeable, making the roughly 12-hour flight quite bearable.

Air New Zealand airplane at airport gate Shanghai Pudong with ground vehicles and Cathay Pacific plane behind.
In-flight screen showing flight path from PVG to AKL with altitude 7621m, speed 902 km/h, temperature -15°C.
Airport terminal Shanghai with travelers, luggage, arched ceiling, blue signs, large windows, and Chinese flag.

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viator |
June 25, 2025 |
19:55 |
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ChinaNew Zealand

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Air New ZealandChinaNew ZealandShanghai
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