After months of travel restrictions due to on-going health concerns, frustrated travellers miss the excitement of airports and jetting off to discover a new destination. But the days of overseas holidays or spur-of-the-moment city breaks are still a long way away for most of us.
With all the pent-up wanderlust one thing that isn't often heard is a yearning for in-flight meals. Airplane food often conjures up images of microwaved pizza and instant noodles eaten more out of necessity and boredom than gastronomic pleasure.
Fortunately some airlines still pride themselves on their food and their service. When most of its flights were suspended in March of this year, Thai Airways, the national carrier of Thailand, faced the dilemma of keeping staff occupied and generating some much needed revenue. The airline had been producing a staggering 80,000 meals a day for its own planes and other airlines out of its central kitchen in Bangkok's primary hub at Suvarnabhumi Airport, the biggest kitchen in Thailand. It found itself reduced to making 200 platters on a good day, mostly for cargo plane crews that were the only flights still regularly going through the airport. The company needed a way to use those resources and the idea to reproduce the experience of on-board dining for its customers on the ground was born.