“When I was a little kid, I liked airplane food. It wasn’t hard back then—the food was pretty good, because the airlines were putting some effort into it. I even liked the little trays, how everything fit together,” - writes Chef Eric Ripert in his “Eating First-Class on the Fly” article for The Wall Street Journal. (You can follow him @ericripert)
Ripert then shares his food experience at the airports around the world - (he does travel a lot!) - and which airports he’d actually consider for dining.
Among his favorite picks are Matsutake Sushi at the Washington, DC’s Reagan National Airport (DCA), Wolfgang Puck at the Los Angeles International Airport (LAX).
But by far his best food experience has been at Pak Loh Chiu Chow Restaurant at the Singapore Changi Airport:
“In Singapore and Hong Kong, I go to the airport ahead of time just to eat. It’s tiny and modern, and serves traditional cuisine. You can even get Peking duck..”
To say that his story made us water-mouth is to say little at all… It made us both hungry for travel and hungry for a good plate of Peking Duck…
(Here’s Chef Ken Hom shows how to make Peking Duck. Source: BBC show Ken Hom’s Cookery.)
Do you have your favorite airport to eat?
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