Thu Nga, a frequent traveler from Ho Chi Minh City to Thailand for work, often chooses to dine at Thai airports. She recently purchased a large Thai tea at Suvarnabhumi International Airport for about 160 baht (130,000 VND), while a small coffee with milk at Tan Son Nhat International Airport cost around 170,000 VND.

"Prices at Suvarnabhumi International Airport are higher than outside, but not double or triple," Nga said.

A serving of mango sticky rice at the airport costs 190 baht (155,000 VND), about 50-60 baht more than elsewhere. A bowl of tom yum soup is around 280 baht (227,000 VND), while at mid-range restaurants near Icon Siam in Bangkok, it ranges from 180-250 baht (126,000–175,000 VND).

Tom yum soup at Suvarnabhumi International Airport, Thailand. Photo: T.N

Hainan chicken rice at Suvarnabhumi International Airport. Photo: T.N

Food costs at Suvarnabhumi International Airport, Thailand. Photo: T.N

The price and quality of airport food is a contentious topic among Vietnamese travelers. In July, a post by Tra My from Ho Chi Minh City about a 208,000 VND banh mi at Noi Bai International Airport sparked a debate with tens of thousands of interactions.

Many travelers agree that prices at both domestic and international terminals at Noi Bai and Tan Son Nhat are 2-4 times higher than outside, but the quality is lower. Compared to regional airports like those in Thailand or Singapore, the food selection is more diverse and prices are not significantly higher than the local market.

Food at The Hainan Story in Jewel Changi Airport, Singapore. Photo: Minh Ngoc

In December 2024, Minh Ngoc visited The Hainan Story at Changi Airport, a restaurant with several branches in Singapore. She ordered Hainanese chicken porridge for about 12.8 Singapore dollars (261,000 VND), about 3 Singapore dollars more than at the Hillion Mall branch, with comparable quality.

"For 260,000 VND, I could get a bowl of pho at Tan Son Nhat or Noi Bai International Airport, 3-4 times the usual price," Ngoc said.

Ngoc noted that not only international but also domestic terminals have "higher costs than quality." She once ordered a combo of pho, broken rice, a drink, and dessert at Tan Son Nhat Domestic Airport for about 380,000 VND, "the price of a hot pot."

She added that food and drink prices at the domestic terminal start at 70,000 VND, with hot dishes like pho and broken rice exceeding 100,000 VND. Common options include broken rice, pho, banh mi, chicken rice, and burgers. Outside the airport, these dishes typically cost 60,000-80,000 VND.

Combo of broken rice with ribs and beef pho at Tan Son Nhat Domestic Airport, priced around 380,000 VND. Photo: Minh Ngoc

Menu of an international fast food brand at Tan Son Nhat Domestic Airport. Photo: Tam Anh

Menu at a shop in Tan Son Nhat Domestic Airport. Photo: Tam Anh

Some travelers consider high airport food prices "inevitable" due to rent and logistical costs. One traveler said paying extra is reasonable for the convenience of being served within the security area. They view the higher price as "a fee for convenience and time saved."

According to Dr. Justin Pang, Senior Program Manager of Tourism and Hospitality Management at RMIT University Vietnam, airport food prices are generally higher due to their unique nature and location. The limited number of restaurants and food stalls combined with high passenger demand for quick meals contributes to this.

Airports are often located far from city centers or commercial areas, resulting in higher transportation and supply costs, which in turn increase product prices. In Vietnam, airport food prices are generally 10-50% higher than in the city. Locals accustomed to regular prices are more likely to feel the pinch when buying airport food.

"Airport food often caters to tourists who are willing to spend more and accept higher prices," Pang said. He also noted that locals, being more familiar with Vietnamese cuisine, tend to be more discerning about quality and taste compared to unfamiliar tourists.

Dr. Matt Kim, a lecturer in Tourism and Hospitality Management at RMIT University Vietnam, believes high rent is the main driver of airport food prices. Serving a large volume of customers around the clock and requiring multilingual staff also increases labor costs. However, even considering these factors, it's difficult to justify prices 2-3 times higher than outside. This suggests that, besides actual costs, there might be social factors or value-based pricing strategies at play.

"Instead of cost-based pricing, some businesses may assume airport passengers have higher incomes and are willing to pay more," Kim said, adding that food quality can also be affected by limited access to fresh ingredients and logistical challenges. Airport food stalls operate 24/7, often with rotating staff instead of a dedicated chef, which can impact taste consistency.

Some restaurants might view their customers primarily as one-time tourists, leading to less emphasis on long-term satisfaction.

According to Dr. Kim, many international airports feature flagship stores operated by food brands not just for business but also for brand promotion. In these cases, customer satisfaction is as important as profit.

Some airports directly manage food courts, regulating rent to prevent excessive price hikes. Reasonable rent helps control quality, hygiene, and arbitrary price increases. This model is effective when airports consider dining an essential part of the travel experience. Transparent bidding processes, incorporating customer feedback, also help maintain reasonable prices and serve as criteria for contract renewals.

Dr. Pang believes a holistic approach is needed for successful airport dining, transforming airports into multifunctional hubs rather than just transit points.

"When airports become destinations for both tourists and locals, with integrated dining and shopping areas, it becomes easier to attract major, reputable F&B brands," Pang emphasized.

According to Pang, Vietnamese airports are still primarily functional, focused on transportation. In contrast, Singapore views its airport as a destination. Changi Airport is directly connected to the MRT public transport system and integrates cinemas, shopping malls, hotels, high-end restaurants, and art exhibition spaces, attracting both tourists and locals.

Dr. Pang believes Vietnam has great potential to diversify airport dining options, especially with the upcoming Long Thanh International Airport in Ho Chi Minh City. From the design phase, planners should adopt a holistic approach, creating multifunctional hubs serving both tourists and locals.

According to Pang, airports should not only ensure connectivity and operation but also offer aesthetic experiences and diverse amenities, combining shopping areas, dining options, and attractions. This approach can elevate airport quality and create mutual benefits.

"Tourists receive services worthy of their spending, while F&B businesses gain long-term, transparent development opportunities," Pang affirmed.

Bich Phuong