Panda Express sits near the center of Terminal 1 at HOU
This is the standard mall-style Panda Express you already know, just transplanted into William P. Hobby’s Terminal 1 after security. Think steam-table setup, orange chicken under heat lamps, fast turnover when it’s busy, and the usual white or fried rice and chow mein base.
Portion sizes follow the chain norm: a 1-entrée bowl usually runs around $9–$11, and a 2-entrée plate lands closer to $11–$14 once you add tax. You’ll see the familiar staples like Orange Chicken, Beijing Beef, Kung Pao Chicken, plus rotating specials. Fountain drinks come in the usual small/medium/large tiers and will push the total a few dollars higher.
Service runs through typical airport hours, often opening by 5:00–6:00 a.m. and staying open until around the last evening departures, but hot food really ramps up closer to the 10:00–11:00 a.m. window. If you land late on a Southwest flight and walk into Terminal 1 after 9:00 p.m., expect limited item availability as the line winds down.
Food quality tracks closely with how busy the gate area feels. During midday bank waves for Southwest, turnover is high and the Orange Chicken and Honey Walnut Shrimp taste fresher because trays flip quickly. Hit it during a lull and you’re more likely to get drier mains or oversteamed veggies that have sat for 20–30 minutes.
Lines usually move in 5–15 minutes, but they can snake back toward the concourse during the 11:00 a.m.–2:00 p.m. and 5:00–7:00 p.m. rushes. Seating is shared with the adjacent food court, so snagging a table may add another 5 minutes if several flights just dumped at nearby gates.
Tip: If you see them swapping out a tray, wait the extra 2–3 minutes and ask for servings from the fresh batch rather than the last spoonfuls left in the older pan.