12 Airplane Meals from the ’90s That Were Surprisingly Good

Airline food in the 1990s often got a bad reputation, but some meals served during that decade were actually quite good.

Sophia Zapanta
July 4, 2025
4 min read

12 Airplane Meals from the ’90s That Were Surprisingly Good — Pat Guiney (Mr. Mystery) on Wikimedia Commons

In the 1990s, several airlines served meals that exceeded expectations for in-flight dining. These dishes were thoughtfully prepared, using quality ingredients and presented with care, especially on international and premium routes. Although air travel has changed since then, these meals stood out and are still remembered today.

1. Singapore Airlines Satay Skewers

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Singapore Airlines served satay skewers in the 1990s that were grilled and served warm. The chicken or beef was marinated in a flavorful blend of spices. It came with a rich peanut sauce and a side of cucumber slices. Many passengers praised the dish for tasting freshly made.

2. British Airways Roast Beef with Yorkshire Pudding

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British Airways included classic British meals like roast beef with Yorkshire pudding on long-haul flights. The beef was served medium-well with a rich brown gravy. The Yorkshire pudding remained soft and fluffy even after reheating. It was considered a comforting and filling meal.

3. Japan Airlines Sushi Set

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Japan Airlines offered sushi meals even in the early 1990s, especially on flights from Japan. The sushi came with fresh fish, sticky rice, and was kept chilled until served. Passengers also received a side of miso soup and pickled vegetables. It was rare and appreciated for being light but satisfying.

4. Lufthansa Veal Schnitzel

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Lufthansa served veal schnitzel with mashed potatoes and red cabbage. The schnitzel had a crispy breaded coating that stayed intact despite being reheated. The sides were flavorful and matched the quality of traditional German meals. Travelers noted that the portion size was generous.

5. Air France Coq au Vin

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Air France served coq au vin on long-haul flights to showcase French cuisine. The chicken was slow-cooked in red wine with mushrooms and pearl onions. It had deep flavors and a soft texture that worked well in an airline setting. The meal was often paired with a small bread roll and cheese.

6. Thai Airways Green Curry Chicken

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Thai Airways offered green curry chicken that was both spicy and aromatic. It came with jasmine rice and lightly sautéed vegetables. The curry was made with real coconut milk and green chilies, giving it a strong and authentic taste. It was a favorite among passengers flying in and out of Thailand.

7. Qantas Lamb with Mint Sauce

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Qantas Airlines served lamb with mint sauce as a main course on many international flights. The lamb was tender and slow-cooked, served with roasted potatoes. The mint sauce added a fresh taste that balanced the richness of the meat. It was often served with a small salad and dessert.

8. Korean Air Bibimbap

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Korean Air introduced bibimbap as an option in the 1990s, served with gochujang and sesame oil. Passengers could mix their own vegetables, beef, and rice in-flight. It was served in a heated bowl to improve the taste and texture. This meal was popular because it was customizable and filling.

9. Delta Airlines Pasta Primavera

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Delta offered pasta primavera as a vegetarian option on transatlantic flights. The pasta was tossed with seasonal vegetables and a light tomato sauce. It was topped with grated cheese and served with a roll. Many travelers appreciated it as a lighter meal option.

10. Swissair Cheese Fondue

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Swissair served mini cheese fondue pots in first and business class. The dish came with bread cubes and boiled potatoes for dipping. The cheese blend was creamy and rich, giving a taste of Swiss culture. It was a unique meal not found on most other airlines.

11. Malaysia Airlines Beef Rendang

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Malaysia Airlines served beef rendang, a traditional spicy stew with coconut milk and herbs. The meat was cooked until tender and coated in a thick sauce. It was served with rice and a side of vegetables. Many passengers liked its strong flavor and hearty texture.

12. Pan Am Shrimp Cocktail and Steak Dinner

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Before its decline, Pan Am still offered premium meals like shrimp cocktail followed by steak. The shrimp were chilled and served with a tangy cocktail sauce. The steak came with a baked potato and steamed green beans. This meal was considered upscale for its time.