This well-priced business-class flight offers top-tier service

CHECKING IN: Effortless. I'm done, and through security, 15 minutes after arriving at Sydney International Airport. The woman at the business-class check-in is so helpful, she reminds me to claim the OneWorld Alliance points, asking for my frequent-flyer card and inputting the details herself. My check-in baggage is well under the generous 50kg allowance, but my two carry-ons would be much closer to the in-cabin 14kg limit - but no-one is concerned to find out just how close. I'm directed towards the airport's SkyTeam Lounge, where the coffee is barista made and I fix a small plate from a selection of hot English-breakfast foods and tiny pastries.

THE FLIGHT: We're scheduled for a 12.10pm departure on our A330-300, but after a late boarding I am instead having a glass of Rene Rutat champagne at that time. We start take-off just before 1pm, and the delay means we land at least 30 minutes late. In the meantime we are fed and entertained very well, and by 5pm some passengers are already fully reclined and fast asleep.

THE CLASS: I'm in window seat 7A, in the last row of a business cabin of 27 seats in an unusual configuration: two rows have five seats in a 1-2-2 layout, and four rows are 1-2-1. The seats - 20 inches (51cm) wide with a lie-flat length of 76 inches (1.95m) - have plenty of nooks and surfaces to store and place things, and over the shoulder seat belts, like a car. A "sustainable" amenity kit has lip balm, body cream, face mist and massage oil that you roll on your pulse points for calmness, all by the Parisian vegan brand Payot. The socks and eyemask are made from recycled plastic bottles and the toothbrush from wheat straw.

FOOD AND DRINKS: After a salted peanuts snack and a round of drinks - I opt for white wine, of which there are two on offer, both antipodean: a Clare Valley semillon sauvignon blanc (yes, please) and a Marlborough sav blanc from New Zealand - the Malaysian satay trolley comes around. This is a signature treat. Malaysia Airlines has offered satays, cooked in its own kitchen, since 1973 and serves almost 15,000 in the sky every day. My plate is loaded with six chicken and beef skewers, and a large and delicious splodge of slow-cooked peanut sauce. Forty minutes later, my main course (there's a choice of three) is in front of me - Portuguese-style grilled fish with rice, stir-fried eggplant and okra. It has a depth of flavour rarely encountered at 30,000 feet. A few hours later I make a selection from the Dine Anytime menu, bypassing snacks such as classic egg noodles and chicken sandwiches for a beef and mushroom pie.

ENTERTAINMENT: There's an excellent selection of movies to watch on the 16-inch smart screen, including 90 in the "favourites" genre featuring classics across the decades, from Singing in the Rain to Blade Runner to Barbie. I lean back into some nostalgia and watch 1998's Pleasantville, eventually nodding off beneath a comfy duvet.

SERVICE: An absolute stand-out. The cabin boss, In-flight supervisor Terlok, helps me connect to the Wi-Fi, which he describes as probably the best in-flight Wi-FI in the world (and it certainly does the job for me.) When we leave the aircraft, every passenger is farewelled by name.

IN A NUTSHELL: A full-service business-class experience at a good price point and with next-level service - and comfort: the seats even have an in-built massage function, particularly enjoyable with a relaxing beverage in hand.

The writer flew courtesy of the airline