In two days I’ve spent a total of 23.75 hours on a plane, most of that on two Japan Airlines (JAL) flights from Chicago O’Hare to Narita International in Tokyo and then from Tokyo to Singapore. I’ve been unconditionally delighted with the meals four meals I’ve had thus far.
I’m a vegetarian, and so am careful to make note of that when I make air reservations, lest I be forced to eat crispy chicken tenders (ick). Unfortunately, many airlines (and restaurants, for that matter) still think that sliced tomatoes and iceberg lettuce on (soggy) whole wheat bread constitutes appropriate vegetarian fare. It’s always a gamble.
I’m so happy that the gamble this time paid off handsomely. JAL has produced several four-course meals that I would gladly accept at an on-ground restaurant.
I’m so amused by the ingenuity of airplane food chefs, who must figure out how to design food that can be compacted into tiny containers, stay fresh for hours, and look fabulous when served. In my past 48 hours I’ve enjoyed:
- a salad of slivered romaine mixed with slivered radish, red & yellow peppers, and cucumbers;
- a mixed salad with fresh baby greens, grape tomato and thinly-sliced radish; a fruit salad comprised of thinly sliced honeydew, strawberry, and kiwi, with an orange section and two blueberries; and
- a delightful veggie ‘tray’ with crisp slices of red & gold peppers, grape tomato with a basil pesto, asparagus tips, a slice of fresh mango, a dollop of cottage cheese.
Each of these culinary delights was artfully crammed into a delicate ¾ cup oval serving container.
A note on eating from tiny dishes – chopsticks are a must.
Happiness is receiving unexpected dark chocolate!