行雲流水的圓弧設計，純白的漆色匹配整片的綠色植栽背牆，櫃台人員即便到晚上也是親切，
沒有一絲不耐或魯莽，完全不像進到一般中國機場常見的貴賓室。疫情這幾年幾乎沒到大陸，
幾年沒交手，感覺中國進步神速，不只是在國內的硬體，甚至是到海外參展，也有這種認知。
The flowing, curvilinear design, combined with a pristine white color scheme against a lush green plant wall, creates a serene ambiance. The staff at the counter remain friendly and attentive even late into the evening, showing none of the impatience or brusqueness often encountered in Chinese lounges. Having not visited China for the past few pandemic years, the rapid progress in the country is striking, not just in domestic infrastructure but also in the presence at international exhibitions.
我喜歡69這個數字，浦東機場第二航廈的69號貴賓室可以用Priority Pass、龍騰出行進入，
所以在中國國航71號貴賓室休息完後，又走去附近的69號體驗看看。或許是內捲的中國經濟，
又或是配合這的航空公司不多，比較熟習的就南方航空和海南航空，當天裏頭竟沒什麼人。
I have a fondness for the number 69. At Pudong Airport’s Terminal 2, Lounge 69 can be accessed using Priority Pass or DragonPass. After relaxing in Air China's Lounge 71, I decided to explore Lounge 69, which was conveniently nearby. It seemed underutilized, possibly due to the competitive Chinese economy or the limited number of partner airlines, with only China Southern and Hainan Airlines being the familiar ones. On that day, the lounge was surprisingly quiet.
熱食餐點會依時段作調整，早餐07:00-09:00、上午茶09:00-11:00、午餐11:00-14:00、
下午茶14:00-17:00、晚餐17:00-20:00。這天搭長榮BR721浦東到桃園是晚餐時段菜色。
熱菜選項不是挺多，六七種，再加上現煮麵點，搭配每個內地機場貴賓室都差不多的澆頭，
雪菜肉絲、上海炒醬、上海辣肉這種。其實這種清湯細麵再加澆頭的方式，我吃不太習慣，
湯麵還是比較喜歡本身有味道的湯底。所以我常會請廚房大姊做成乾的，再淋澆頭做成拌麵，
像是一樣在上海，虹橋機場南方航空國內貴賓室的烤麩拌麵，或東航貴賓室的東航那碗麵。
另這的麵點份量都挺多的，食量不大記得說麵少一半，想試試兩種澆頭，也可以和大姊說。
The hot meal offerings vary by time: breakfast from 7:00-9:00, morning tea from 9:00-11:00, lunch from 11:00-14:00, afternoon tea from 14:00-17:00, and dinner from 17:00-20:00. For my flight, EVA Air BR721 from Pudong to Taoyuan, it was the dinner service. While the selection wasn’t extensive—around six or seven dishes, along with freshly made noodles and typical toppings like shredded pork with preserved vegetables, Shanghai-style sauce, and spicy Shanghai meat—I found the noodle dishes a bit lacking. I prefer a flavorful broth rather than a plain one with toppings. So, I often ask the kitchen staff to serve the noodles dry with the toppings on the side, similar to the delicious noodle dishes I’ve had in the lounges at Hongqiao Airport, like China Southern’s braised wheat gluten noodles or Eastern Airlines’ MU noodles. Also, the noodle portions are quite generous, so if you have a smaller appetite, ask for a half portion and you can even try two different toppings.
一如中國其它機場的貴賓室，對葡萄酒不是特別重視，應該沒花心力選酒，口感非常不平衡。
以往參展裝潢較簡易、傳統的都是陸資廠商，疫情後中國廠商的設計和格局幾乎已媲美外商。
反倒台資企業普遍設計較保守。期待幾年後中國各地的機場，硬體方便陸續也都能更新一番。
可能今天69號貴賓室人潮不多，加上硬體簡約有設計感，雖然伙食普通，整體還是挺舒服的。
As with other Chinese airport lounges, the wine selection here is not particularly noteworthy. It seems they haven’t invested much effort in choosing wines, resulting in an unbalanced taste. Pre-pandemic, Chinese exhibitors often had simpler, more traditional booth designs. Now, their designs and layouts rival those of international companies, while Taiwanese companies tend to be more conservative in their designs. Looking forward, I hope to see continued updates and improvements in airport facilities across China. Despite the ordinary food, the minimalist yet well-designed Lounge 69, coupled with a quiet atmosphere, made for a pleasant overall experience.
胖大叔的Instagram：mrfatuncle
胖大叔 Mr. Fat Uncle美食粉絲團
胖大叔 Mr. Fat Uncle美食粉絲團