Is Cathay Pacific’s Business-Class Food All It’s Cracked Up to Be?
We sent a restaurant critic to harshly examine the so-called best food in the air
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Restaurant food has improved immeasurably over the past 30 years. So how come our expectations of airline meals are so low, even when we (or our companies) pay thousands of dollars for a seat?
There are a few obvious reasons. Everyone knows an aircraft is not a friendly environment for cooking or eating. Flight attendants work in tiny galleys heating meals prepared on the ground, primarily. Plus, passengers' taste buds take a nap in pressurized cabins high in the air.