For all travellers departing on THAI flights across the network during the peak December/January holiday travel season, please note the following :

1.  Airports will be busy with additional passenger flows so please allow extra travel time to Airports on departure day.  Check-in opens 3 hours prior to the scheduled flight departure.

2.  For customers travelling with children, please allow plenty of time for check-in, Immigration and Security screening especially when travelling with infants.

3.  We recommend using the online check-in facility available from 24 hours prior to the flight departure time as this will expedite Airport processing.  Please note you will still need to allow adequate time for Luggage check-in, Immigration and Security screening.

4.  Please be aware of the maximum permitted luggage allowance for both hand carried luggage and checked luggage.  Excess luggage will be charged over and above the permitted allowances.  Please visit thairways.com for details, ask your travel agent or call 1300 651 960.

We wish you a very Happy Christmas and a happy holiday wherever you may travel.

Please note the THAI offices in Australia will be closed on Sat/Sun weekends and on all Public Holidays.  For urgent assistance, please contact your local Airport (please note Airport offices are open only during flight operational periods).

Thai Airways International, Australia

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LIFESTYLE Zone

THAI Upgrades TO a New Royal Orchid premium Service...
 

THAI has upgraded its inflight service offering for premium customers to ensure an improved experience throughout the entire journey.

THAI’s new Royal Silk Business Class service introduces the delights of a special Samrab Thai menu alongside traditional Western favourites. The authentic full-course Siamese cuisine is crafted from the freshest ingredients with a harmony of flavours and health benefits.  Serving up the essence of Thailand to enrich the journey on THAI.

One vital aspect of the new inflight service is to provide service from the heart that goes beyond passenger expectations and with ‘Thainess’, placing service-based emphasis on the needs and personal preferences of each passenger, equivalent to that of a five star hotel.  Cabin attendants care for passengers and converse with them as though they were the house owner welcoming a house guest.   “Samrab Thai” or Thai set menu was introduced as a component of inflight services, whereby the meal is carefully arranged and presented to the passenger with an essence of ‘Thainess’. 

Samrab Thai is the combination and presentation of dishes that complement one another in the use of ingredients, flavours and textures that are uniquely Thai.  It is the foundation of Thailand’s culinary arts and a reflection of a culture that places great value on hospitality. The essence of Samrab Thai is harmony in everything.  To taste a medley of flavours that are spicy, sour, bitter or sweet for delicious and complimentary combinations.

A typical Samrab Thai menu includes Tamarind Thai Beef Salad, Chicken Bamboo Broth, Prawn Chu Chee, Pork Red Curry, Eggplant Stir Fry with Chilli and Basil and Jasmine Rice.  Pumpkin Coconut Custard follows for dessert.

In addition, Western full course set menus are also served.  A destination or local national meal for specific routes is also served.  For example, if the final destination is Japan, a Japanese full course set menu will be available for selection.

An example of the western menu items available include Crab Herb Rillettes, Barramundi Caps Couli, Trout Herb Salad, Pork Loin with Mustard Sauce followed by fruit and cheese board with Opera Cake and Passionfruit sauce.

An All Day Dining Menu complete with meals, snacks and beverages is available for passenger selection, which is available during daytime and evening hours on long intercontinental flights between Bangkok and Europe and on day flights from Bangkok to Australia (Bangkok to Sydney, Melbourne and Perth).

All day dining menu selections include Chicken Skewers, Egg Noodles with Roasted Duck or a Beefsteak Sandwich.

THAI’s beverage service for Royal Silk Business Class passengers includes Veuve Clicquot Brut champagne, white, red and dessert wines from the Loire Valley, Burgundy, Bordeaux and Languedoc regions of France; single origin coffee from The Royal Project Mae Hong Son and Chiang Rai plantations and a tea selection from Chiang Rai, Thailand.

For more information, contact THAI on 1300 651 960.

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