DINING is one thing. Eating is another. When you're flying economy, do you eat or dine? A little of both, say frequent flyers and travel industry people.
With competition between Asian and Western airlines heating up, no one is snickering about poor fare anymore. There are enough choices, if travellers remember to ask for them.
When Barry Schneider was tapped to be a menu consultant for Northwest, the professional chef and general manager of JW's in the Marriott agreed to provide inspiration first and business class menus.
''It has to do with costs. People pay more in business and first classes. You cater to them, give them the best.'' Schneider was able to tackle some pet peeves, garnered from years of flying economy. ''Airline food was always lacking in creativity, taste and freshness. Food was something to do on a plane. Now, people are more demanding.'' Though some of his ideas on breads and pasta may trickle back into economy class someday, professionals in the industry say the focus of the airlines is geared to the spenders.
When Supatra Faber flies with her husband, they go first class. Otherwise, it's tourist for the owner of Supatra's Thai restaurant. ''I always travel with fruit and some biscuits. There's rarely fresh fruit in economy and I eat more fruit than meat.'' Food in the back is quite reasonable, she minds. ''I don't expect much. A meal isn't a big deal.'' The quality has improved greatly since she was an air hostess for Cathay Pacific, some 11 years ago. ''There's so much competition.'' Richard Feldman agrees. The restaurant consultant believes more passengers should take advantage of special meals.
''You have to plan ahead. You have to order 24-hours in advance.'' Feldman does. And not only because he is a vegetarian. ''The cabin crew feed you first. They want to get special dinners out of the way, then feed the rest.'' He gives high marks to vegetarian food on most airlines. ''Just figure out the route and you can expect certain things. A flight from Bangkok always has good, fresh fruit.'' One drawback on vegetarian menus is dessert. ''They're always diet-like. Not the rich stuff the rest of the plane gets.'' One way an airline whets the appetite of customers is by hiring well-known chefs to create menus.