THAI would like to inform that due to essential maintenance flights TG910 and TG911 will be operated with a Boeing 777-300ER instead of the scheduled Airbus 380 on 13, 15, 16, 18, 20, 22 and 28 November 2017.

We kindly request that you arrive ealier at the airport, as check-in desks will be busier than usual.

Thai Airways would like to apologise for any inconvenience caused.



THAI signs agreement with the Thai Marine Finfish Farmers Association


Thai Airways recently signed an agreement with the Thai Marine Finfish Farmers Association with the aim of ensuring THAI Catering continues to use only premium quality seafood products in its in-flight meals.


Mrs. Usanee Sangsingkeo (fourth from left), THAI Acting President, and Mr. Sutthi Mahalao (fifth from left), President of Thai Marine Finfish Farmers Association, signed the agreement at the Department of Fisheries that was witnessed by Mrs. Umaporn Pimolbutr (sixth from left), Deputy Director of Department of Fisheries, and Mrs. Varangkana Luerojvong (third from left), Managing Director of THAI Catering Department. Mrs. Usanee Sangsingkeo, THAI Acting President, said that THAI as the national carrier upholds its policy to conduct its operations with awareness of corporate social responsibility (CSR).


In the past, THAI has assisted Thai farmers from all regions across Thailand by purchasing processed and unprocessed agricultural products, such as seasonal fruits from the Royal Projects, agricultural goods from Southern Thailand, Doi Kham processed food and shrimp from the Ta Tong Basin Shrimp Farm Cooperative in Surat Thani. The Company also supports the sale of OTOP (One Tambon, meaning sub-district, One Product) or local products on board and serves OTOP local meals to passengers at THAI Passenger Lounges at Bangkok’s Suvarnabhumi Airport.


Since March 2017, THAI has ordered high quality White Sea bass from Chachoengsao, which was obtained following the Department of Fisheries’ quality standards. The White Sea bass has been used by THAI Catering to produce in-flight meals, with excellent feedback received from passengers so far. THAI Catering uses approximately 155 tons of White Sea bass per year as raw ingredient for the production of in-flight meals, such as a White Sea bass in dried red curry, White Sea bass with sauce, and steamed White Sea bass.


This agreement helps to boost the marketing and production capability of Thai fishermen at an international level, which creates career stability and sustainability in accordance with public policy.


THAI produces in-flight meals at international standards for its passengers, made from high quality chemical-free raw ingredients, for an exceptional premium service throughout the journey.  



31 March 2017