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The Disappointment of Airport Dining in Vietnam
Tourists visiting Vietnam often find themselves facing a dilemma when it comes to dining at airports. While the convenience of being able to grab a meal without leaving the terminal is appealing, many travelers feel that the prices are excessively high compared to other airports in the region. This has led to growing dissatisfaction among those who value both quality and affordability.
Thu Nga, a frequent business traveler flying between Ho Chi Minh City and Thailand, prefers to eat at Thai airports rather than Vietnamese ones. She recalls an instance where she purchased a large cup of Thai tea at Suvarnabhumi Airport’s international terminal for around 160 baht (US$4.97). In contrast, a small cup of milk coffee at Tan Son Nhat Airport’s international terminal cost VND170,000 ($6.50), which she found to be significantly more expensive.
She noted that while the food at Suvarnabhumi Airport is pricier than outside, it isn’t double or triple the cost. A portion of mango sticky rice there costs 190 baht, only about 50-60 baht more than what is available outside. Similarly, a bowl of tom yum at the airport is around 280 baht, whereas it can be found for 180-250 baht at mid-range restaurants near Icon Siam in Bangkok.
This disparity in pricing has sparked discussions among travelers, with some expressing frustration over the lack of value for money. In early July, a woman shared her experience on Facebook, claiming she paid VND208,000 (US$7.96) for a loaf of banh mi at Noi Bai International Airport in Hanoi. She pointed out that similar loaves elsewhere in the region, including Korea, Thailand, Malaysia, China, Singapore, and Indonesia, cost only about VND40,000–50,000 ($1.53-1.91).
Her post quickly gained traction, leading aviation authorities to clarify that the $8 sandwich weighed 200 grams and used pork imported from Brazil. Despite this explanation, many travelers still feel that the prices at both domestic and international terminals at Noi Bai and Tan Son Nhat airports are far too high compared to outside options.
Other Southeast Asian airports, such as those in Thailand and Singapore, offer a wider variety of food choices at prices that are not significantly higher than those found outside. For example, Minh Ngoc visited The Hainan Story restaurant at Singapore’s Changi Airport and paid 12.8 Singapore dollars for a bowl of Hainan chicken porridge, which was roughly three dollars more than the price for similar quality outside.
In contrast, a bowl of pho at the international terminal at Tan Son Nhat and Noi Bai airports can cost three to four times more than usual. This has left many travelers questioning the fairness of the pricing structure.
Understanding the Factors Behind High Prices
Some tourists argue that the high food prices at airports are justified due to the logistical challenges and operational costs involved. They believe that the convenience of having meals served right in the security check area justifies the premium.
Dr. Justin Pang, a senior lecturer in tourism and hospitality management at RMIT University Vietnam, explains that airports typically have fewer restaurants and food stalls, while demand remains high. Additionally, airports are often located far from the city, resulting in higher transportation costs.
Dr. Matt Kim, another lecturer in the same field, emphasizes that high rents are a significant factor in the pricing of food at airports. Serving large numbers of customers around the clock and requiring staff to communicate in multiple languages also increases labor costs.
However, even with these factors considered, it is difficult to justify why prices at Vietnamese airports are often two or three times higher than outside. According to Kim, some vendors may base their pricing on the assumption that airport passengers have higher incomes and are willing to pay more, rather than on actual costs. This approach raises concerns about fairness and transparency in the market.
