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You are away from home for so long.
Would you like to have your own kind of meal?
Yes, we thought you would.
For our Royal First Class service outbound flight to Paris (TG930) and to Frankfurt (TG920, and TG924). We are offering a choice of French and German cuisine respectively for your selection.
 Confit de Canard
Roast marinated duck serves with fried apple and Paillasson potatoes (TG930 BANGKOK - PARIS)
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 Rheinischer Sauerbraten
Marinated Beef brisket serves with German apple sauce, dumplings (TG920 BANGKOK - FRANKFURT and TG924 BANGKOK - MUNICH)
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In the past few years, the popularity of Thai cuisine has become evident all over the world. In most large cities, there are number of Thai restaurants that have become very popular with the local residents. Some of these restaurants serve a fair representation of authentic Thai cuisine, but others are, unfortunately, merely Chinese style restaurants with a Thai name and a small selections of "Thai" dishes.
True Thai cuisine is unique, and has its root in the history and culture of the Thai people. Indeed, Thai dishes generally reflect the way Thais have lived and eaten over generations. Thailand is a fertile land, blessed by nature with an abundance of natural resources. Being situated on the Gulf of Thailand and having hundreds of kilometers of fresh water sources, both fish and rice have long been vital staples in the Thai diet.
Like all Asian cultures, we have eaten rice since time immemorial. However, the side dishes we comsume with our rice and fish have reflected regional variations of weather, cooking techniques,and available utensils. Originally, three techniques of cooking dominated Thai cuisine. These included grilling, boiling, and salads, with dips being used with all these techniques. Grilling required only fire so it was common to see chicken, pork or other items skewered and cooked over an open flame. Even today, this technique remains popular with street vendors throughout the country. Boiling food meant having a container in which to cook the dishes, and the availability of earthenware pots increased the popularity of this style of cooking. Preparing salads required only that the items be "tossed" together so dishes like Som Tam (Green Papaya Salad) found widely spread. Dips for all three styles of food were also easy to prepare. The mortar and pestle were used to pound together various ingredients, including herbs and spices, to form a paste or dipping sauce, as is commonly called "Nam Prik"
The existance of regional character in Thai cuisine reflects regional differences in culture and the proximity of our neighbors. For example, in the south, where we share a border with Malaysia, Muslim cuisine gives Thai food its southern character through the use of more aromatic spices like turmeric, cumin, and coriander seeds. In the central plain of Thailand the cuisine becomes more varied in both selection and style due to the abundance of natural resources and the fruitful soil that can grow more varied crops. Also, the seat of Thai government has long been in the central plain, and therefore dishes from several outlying regions have always been popular. In the northeastern region, where the land is less fertile and the climate more harsh, the food reflects the conditions. Northeastern Thai food has very strong flavors and can be incredibly spicy. This means a little goes a long way, and the people manage to get by on less. Sticky rice is preferred in this region because it fills you up faster, and keeps your stomach full for a longer period of time. Land in the north of Thailand is more productive but mountainous, and the climate is much cooler. Here, the influence of Chinese cuisine creeps into Thai food. Consequently, northern Thai cuisine can be less spicy but the diet also contains more fat to help the northern Thais resist the cooler conditions.
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SOM TAM (Thai Green Papaya Salad)
| Ingredients: |
| Green papaya, peeled and grated |
500 gms. |
| Carrots, peeled and grated |
50 gms. |
| Dry shrimps, grounded |
50 gms. |
| Dry roasted unsalted peanuts, crushed |
50 gms. |
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Whole fresh chillipeppers,crushed
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3 or more |
| Dressing: |
| Lime juice |
55 gms. |
| Fish sauce |
35 gms. |
| Sugar (brown suger preferable) |
55 gms. |
| Chopped garlic (optional) |
10 gms. |
| How to prepare: |
| 1. Mix all dressing ingredients in a small bowl, stir until sugar is completely dissolved. |
| 2. Put grated papaya, carrots, peanuts, dry shrimp and whole fresh chilli pepper in salad bowl. Reserve some dry shrimp and peanuts to garnish the salad. |
| 3. Just before serving, toss papaya, carrots, peanuts, dry shrimps and chilli pepper with dressing. |
| 4. Serve the salad on lettuce leaf and garnish with the remaining crushed peanuts and grounded dry shrimps. |
| 5. For those who prefer spicier taste, more chilli peppers may be added. |
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| From the 1st of November 2002, THAI offer “The Royal First Class Special Menu” with 11 menu to choose from plus our original “Supper Royal” total of 22 menu for selection.
This exclusive service is now being offered to those flying on routes originating from Bangkok to all destinations.
Prepared by THAI's award-winning chefs, the gourmet selections exhibit the finest traditions of Thai, Oriental and Continental cuisine.
Passengers who wish to select "Supper Royal" need to place their order not less than 24 hours prior to departure time, by calling our reservation in Bangkok, Thailand 0-2628-2000 or 0-2280-0060, or any THAI reservations office worldwide.
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Supper Royal Menu
Choices of Main Course |
| Menu 1
Tab-Tim Fish Souffle Thai's Style (Haw Mok)
(A traditional Thai dish, made from Tab-Tim Fish, egg, fish sauce, basil leaf In banana leaf cup)
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Menu 2
Sauteed Pasta with Shrimps, Sweet Basil and Chilli (Pad Kee Mao)
(Thai style fried pasta with shrimps, sweet basil and chilli)
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ห่อหมกปลาทับทิม เสริฟพร้อมข้าวกล้องหอมมะลิ
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พาสต้าผัดขี้เมากุ้ง |
| Menu 3
Glass Noodles Pad Thai Wrapped in Omelet served with Lobster Tail
served with Lobster Tail
(Sauteed glass noodles (beanthread noodle) with tofu, grounded peanut, tamarind juice and seasonings wrapped with thin omelet garnished with lobster tail)
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Menu 4
Chinese Roast Duck served with Yellow and Green Noodles, Vegetables
(Roasted duck served with yellow and green noodle and vegetables. You can find this dish from the most finest Chinese restaurant to local food stall)
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| วุ้นเส้นผัดไทยห่อไข่ เสริฟพร้อมกุ้งมังกร |
บะหมี่สองสี เป็ดย่าง ผัดคะน้า |
| Menu 5
Fish Maw with Crabmeat and Bamboo Pith Soup
(Fish maw braised in broth together with bamboo pith, julienne of black mushroom)
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Menu 6
Supreme of Chicken a La Rochanee
(Chicken breast stuffed with diced smoked ham, morel mushroom, seasonings, and bechamel, served with penne pasta and grilled paprika.
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| กระเพาะปลาเยื่อไผ่น้ำแดง |
อกไก่สอดไส้แฮมและเห็ดโมเรลอบ ซ๊อสครีมไวน์ขาว |
| Menu 7
Ostrich Breast Steak with Brandy and Thai Herbs sauce, served with Penne Pasta, Carrot and Pumpkin flowers
(Sauce, brandy, pepercorn, coriander root basil, garlic and red wine)
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Menu 8
Lobster Thermidor served with Duchess Potato
(Lobster cooked in Bercy sauce and mixed with mustard and mornay sauce in own shell sprinkled with grated cheese and glazed)
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เนื้อนกกระจอกเทศอบสมุนไพรไทยและบรั่นดี
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กุ้งมังกรซ๊อสไวน์ขาวเห็ดแชมปีญอง มันฝรั่งบดอบ |
| Menu 9
Coquilles Saint-Jacques served with Duchess Potatoes
(Cooked scallop in white wine cream sauce seasoned with Cayenne pepper and lemon juice)
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Menu 10
Grilled Tournedos a la Sompote served with tamarind and Red Wine Sauce, Baked Potatoes and Mixed Vegetables
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| หอยเชล์อบซ๊อสไวน์ขาว มันฝรั่งบดอบ |
เนื้อสันในวัวย่างซ๊อสไวน์แดงมะขามสูตรพ่อครัวใหญ่ สมโภชน์
มันฝรั่งอบสาวครีมและเบคอน |
| Menu 11
(Vegetarian Meal)
Assorted Mushrooms with Zucchini and Semolina Gnocchi
(Small dumpling made of boiled strained potato mixed with semolina, finest wheat flour, egg, butter, sprinkled and grated Parmesan, browned in oven, served with tomato concase)
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Menu 12
Boiled rice with fish or prawns (Kow tom pla or kow tom kung)
(A Thai rice porridge dish mixed with slices of Red Snapper or prawns garnish with pickled cabbage (tung chai) and coriander leaves)
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อาหารเพื่อสุขภาพ
กโนชี้ทำจากแป้งข้าวเจ้ามันฝรั่งเสริฟพร้อมเห็ดแตงสุคีนี่และมะเขือเทศบด |
ข้าวต้มกุ้ง หรือข้าวต้มปลา |
| Menu 13
Grilled fillet of beef rossini
(Grilled fillet steak topped with goose liver (foie gras), served with baked potato and mixed vegetables)
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Menu 14
Stir-fried prawns or pork or chicken with chilli and basil leaves
(A Thai stir-fried prawns or pork or chicken with herbs (basil leaves), chilli and garlic served with fried egg.)
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เนื้อสันในวัวย่าง ตับห่านบดซ๊อสไวน์แดง
มันฝรั่งอบสาวครีมและเบคอน |
ผัดกระเพรา กุ้ง หมู หรือไก่
ไข่ดาว ข้าวหอมมะลิ |
| Menu 15
Roast pork with egg noodles, Chinese broccoli (ba mee moo daeng)
(A Chinese BBQ pork served with own gravy, yellow Chinese noodles)
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Menu 16
Tom yum kung served with Thai jasmine rice
(Tom yum kung is Thailand’s most favorite soup. It’s a prawn soup with herbal ingredients like coriander, lemon grass, kaffir lime leaves and galangal roots.)
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| บะหมี่สองสี หมูแดง คะน้าน้ำมันหอย |
ต้มยำกุ้ง |
| Menu 17
Thai fried rice with prawns (kow pad kung)
(A fried rice with eggs and prawns topped with fried over-easy egg.)
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Menu 18
Stir-fried vegetables with beancurd (pad pak and tofu)
(Stir-fried mixed vegetables with tofu and mushrooms, steamed rice suitable for vegetarian meal)
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| ข้าวผัดกุ้ง พร้อมไข่ดาว |
รายการอาหารเจ ผัดผักเต้าหู้เห็ดหอม |
| Menu 19
Beef stew English Style
(Braised beef brisket in brown sauce, Italian pasta)
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Menu 20
Prawn curry “Pa-naeng”
(Prawns cooked in red curry paste and coconut milk served with steamed rice, fried Chinese sausages and salted egg wedges)
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| สตูเนื้อวัว เสริฟพร้อมพาสจต้า |
กุ้งแพนง เสริฟพร้อมกุ้นเชียง ไข่เค็ม ข้าวหอมมะลิ |
| Menu 21
Fish chu-chee
(A tradition Thai dish, made from Red Snapper, chilli paste, coconut milk, fish sauce, kaffir lime leaves)
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Menu 22
Rice porridge with minced pork
(A rice porridge with minced pork balls garnished with fresh julienne of ginger, coriander and green onion)
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ฉู่ฉี่ปลากะพง ข้าวหอมมะลิ
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โจ๊กหมู
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| Japanese Cuisine |
 Japanese Cuisine serves on board flight to and from Japan Special Japanese cuisine is now available to passengers flying THAI on direct flights between Bangkok and Japan in all classes. Royal First Class, Royal Executive Class and Economy Class may request this special menu at least 48 hours prior flight departure through any THAI Reservation Office. |
| Royal First and Executive Class Menu Selections:
Passengers flying on Royal First and Executive Class from Bangkok to THAI's destination in Japan on flights TG 622/642/644/648/772 and TG774 may choose from a selection of three Japanese breakfast menus served with boiled rice which include :
1. Grilled Pomfret with soyabean, sweet omelette (Dashi Maki Tamago), boiled glutinous cake in Japanese soup (Kaedefu), sauteed Zenmai (Japanese vegetable) & Japanese beancurd.
2. Grilled salmon with salt, sweet omelette (Dashi Maki Tamago), boiled glutinous cake in Japanese soup (Momijifu), sweet salt-fried vegetable & Japanese beancurd.
3. Grilled mackerel with salt, sweet omelette (Dashi Maki Tamago), boiled glutinous cake in Japanese soup (Sakurafu), sweet salt-fried vegetable & Japanese beancurd.
Royal First Class and Executive Class passengers flying on TG620 (BKK-MNL only)/ TG 626 and TG 640 may choose from a selection of five Japanese menus which include:
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| 1. Grilled Chicken Thigh Miso Sauce, Steamed Japanese Rice |
2. Grilled Ell with Teriyaki Sauce, Steamed Japanese Rice
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These special meals are served in Royal First and Executive Classes on traditional Japanese Washoku Shokado Lacquer Trays with Chopsticks.
Economy Class Menu Selections:
In Economy Class, passengers wishing to experience Japanese culinary delights may select from a menu which varies according to season , the variation being as follow :
1. June / July / August / September
Grilled Bass with Teriyaki sauce , Japanese steamed rice and green peas, beef sukiyaki
2. October / November / December / January
Grilled Chicken with Teriyaki sauce, Japanese steamed rice and black sesame, beef sukiyaki
3. February / March / April / May
Grilled Pork with Teriyaki sauce, Japanese steamed rice and black sesame, sautéed beancurd sweet and soy sauce
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