{"id":4392,"date":"2023-02-25T21:44:39","date_gmt":"2023-02-26T02:44:39","guid":{"rendered":"https:\/\/www.charlesconklin.com\/4cambodia\/?p=4392"},"modified":"2023-02-25T22:46:57","modified_gmt":"2023-02-26T03:46:57","slug":"airplane-meals","status":"publish","type":"post","link":"https:\/\/www.charlesconklin.com\/4cambodia\/2023\/airplane-meals\/","title":{"rendered":"Airplane Meals"},"content":{"rendered":"\n

I’ve been meaning to write about airplane meals in Asia for awhile. The quality of the in-flights meals, snacks, and drinks surprised me when I first flew here back in the early 2000s and that hasn’t changed over the last two decades. It was a particularly stark contrast during our visit home last year when the domestic flights charged extra for the most meager snacks, when did pretzels stop being complimentary, and then we were served this on our first international flight.<\/p>\n\n\n

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The complimentary economic meal.<\/figcaption><\/figure>\n<\/div>\n\n\n

We only fly Economy so I can’t compare to Business or First Class, but it was a stark contrast. There are always two options for meals; one Asian and one Western. <\/p>\n\n\n

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Rice porridge for breakfast. <\/figcaption><\/figure>\n<\/div>\n\n\n

I was inspired to write this post now because of Youtube. The algorithm sent me the following video on how Singapore Airlines prepares it’s in-flight meals<\/a>. The amount of thought and care that goes into it far exceeded anything I had expected. I’d recommend watching – it’s very interesting – but again really contrasts with airlines in North America. So that’s <\/em>why everything is so salty.<\/p>\n\n\n\n

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