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In-flight Cuisine
In-flight dining and refreshment representing the peak of excellence is a major highlight of the THAI Royal First Class experience. Within the privileged seclusion of THAI Royal First Class cabins, the club-like ambiance is enhanced by the presentation of truly gastronomic dining opportunities. Meals are served, with timing adjusted to each passenger’s preference, by a dedicated staff renowned for their gracious hospitality, in a style more suitable for a classic gourmet restaurant.
Royal First Class passengers are welcomed on board with a glass of Dom Perignon, Bollinger or an appropriate vintage Champagne, and the premium bar service includes aged whiskies, Napoleon brandies, a full range of ports and liqueurs , beers and soft drinks with, naturally, a selection of the finest vintage wines selected by a panel of experts.
The exquisite presentation of each meal reflects the skill and experience of THAI master chefs and the international tastes of their honoured guests. With choices for every course, dishes are presented, beautifully garnished, on fine porcelain, with the finest table linen and crystal glasses to enhance the enjoyment of connoisseur travellers. Meal plans are varied and innovative but, if they prefer, Royal First Class passengers may take advantage of the exclusive THAI advanced-order service to cater to their individual preferences. 
Pre-order meal serviceFor Royal First Class passengers departing Bangkok, THAI has created a whole new dimension in gourmet choice, with an exclusive ‘Chef on call’ service, through this service you can request special menus in advance on most long-haul flights. (Passengers departing from other destinations please contact THAI Offices for your local Royal First Class menu selection.)
With each dish prepared individually by a THAI award-winning master chef, this gastronomic selection presents the finest traditions of Thai, Oriental and classic Continental cuisine.
Pre-order menu selection
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Menu 1
LOBSTER THERMIDOR
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LOBSTER THERMIDOR WITH DUCHESS POTATO DISH OF LOBSTER MEAT COOKED IN BERCY SAUCE MIXED WITH MUSTARD AND MORNAY SAUCE SPRINKLED WITH CHEESE ARRANGED IN LOBSTER SHELL AND GLAZED., SERVED WITH DUCHESS POTATO.
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Menu 2
GRILLED FILLET OF BEEF ROSSINI
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GRILLED FILLET OF BEEF ROSSINI GRILLED FILLET STEAK TOPPED WITH GOOSE LIVER ( FOIE GRAS ), BAKED POTATOES, MIXED VEGETABLES.
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Menu 3
SALMON TARRAGON SAUCE
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PAN-FRIED FILLET OF SALMON STEAK SERVED WITH FRESH TARRAGON WHITE CREAM SAUCE, LINGUINI PASTA, ROASTED VEGETABLES.
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Menu 4
LAMB SALTIMBOCCA
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A DISH OF LAMB LOIN WRAPPED WITH ITALIAN SMOKED HAM THEN SEASONING AND PAN-FRIED RARE SERVED WITH BLACK PEPPER CORN SAUCE, MASHED POTATO, GRILLED MIXED VEGETABLES.
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Menu 5
SCALLOP PROVENCALE
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THE IDEAL OF PAN-FRIED SCALLOP IN OIVE OIL SERVED WITH PROVENCALE SAUCE WHICH MADE FROM TOMATO CONCASSE, GARLIC, OLIVE OIL, HERB AND SEASONING, ACCOMPANY WITH PARISIENNE POTATOES AND GLAZED VEGETABLES.
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Menu 6
GLASS NOODLES PAD THAI
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THIS IS A THAI DISH MADE FROM BEANTHREAD STIR-FRIED WITH TOFU,GROUND PEANUT,SUGAR,TAMARIND JUICE,WRAPPED IN EGG OMELETTE SERVED WITH LOBSTER TAIL,FRESH BEANSPROUTS, CHINESE CHIVES.
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Menu 7
STIR-FRIED PRAWN WITH GARLIC, CHILI, BASIL
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STIR-FRIED PRAWNS WITH CHILLI AND BASIL LEAVES SERVED WITH FRIED OVER-EASY EGG.
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Menu 8
STIR-FRIED CHICKEN WITH GARLIC, CHILI, BASIL
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STIR-FRIED CHICKEN WITH CHILLI AND BASIL LEAVES SERVED WITH FRIED OVER-EASY EGG.
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Menu 9
STIR-FRIED BEEF WITH GARLIC, CHILI, BASIL
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STIR-FRIED BEEF WITH CHILLI AND BASIL LEAVES SERVED WITH FRIED OVER-EASY EGG.
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Menu 10
STIR-FRIED PORK WITH GARLIC, CHILI, BASIL
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STIR-FRIED PORK WITH CHILLI AND BASIL LEAVES SERVED WITH FRIED OVER-EASY EGG.
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Menu 11
BEEF GREEN CURRY (KIEW-WAN) WITH RICE
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A THAI CURRY COOKED FROM BEEF, GREEN CHILLI PASTE, COCONUT MILK, EGGPLANT, SWEET BASIL LEAVE, AND SEASONING SERVED WITH STEAMED RICE AND VEGETABLES.
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Menu 12
CHICKEN GREEN CURRY (KIEW-WAN) WITH RICE
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A THAI CURRY COOKED FROM CHICKEN, GREEN CHILLI PASTE, COCONUT MILK, EGGPLANT, SWEET BASIL LEAVE, AND SEASONING SERVED WITH STEAMED RICE AND VEGETABLES.
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Menu 13
PORK GREEN CURRY (KIEW-WAN) WITH RICE
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A THAI CURRY COOKED FROM PORK, GREEN CHILLI PASTE, COCONUT MILK, EGGPLANT, SWEET BASIL LEAVE, AND SEASONING SERVED WITH STEAMED RICE AND VEGETABLES.
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Menu 14
FISH CHU-CHEE
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A TRADITIONAL THAI DISH COOKED FROM SALMON FISH, RED CHILLI PASTE, COCONUT MILK, FISH SAUCE, KAFFIR LIME LEAVES, SERVED WITH STEAMED RICE.
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Menu 15
PRAWN CHU-CHEE
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A TRADITIONAL THAI DISH COOKED FROM PRAWN, RED CHILLI PASTE, COCONUT MILK, FISH SAUCE, KAFFIR LIME LEAVES, SERVED WITH STEAMED RICE.
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Menu 16
PRAWN PA NANG CURRY WITH RICE
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PRAWN COOKED IN RED CURRY PASTE AND COCONUT MILK SERVED WITH STEAMED RICE, STIR-FRIED YOUNG CHINESE BROCCOLI AND GARLIC.
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Menu 17
BEEF PA NANG CURRY WITH RICE
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BEEF COOKED IN RED CURRY PASTE AND COCONUT MILK SERVED WITH STEAMED RICE, STIR-FRIED YOUNG CHINESE BROCCOLI AND GARLIC.
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Menu 18
PORK PA NANG CURRY WITH RICE
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PORK COOKED IN RED CURRY PASTE AND COCONUT MILK SERVED WITH STEAMED RICE, STIR-FRIED YOUNG CHINESE BROCCOLI AND GARLIC.
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Menu 19
CHICKEN PA NANG CURRY WITH RICE
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CHICKEN COOKED IN RED CURRY PASTE AND COCONUT MILK SERVED WITH STEAMED RICE, STIR-FRIED YOUNG CHINESE BROCCOLI AND GARLIC.
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Menu 20
CHICKEN MASSAMAN CURRY WITH RICE
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A THAI DISH COOKED FROM CHICKEN, MASSAMAN CURRY PASTE, POTATO, SHALLOT, PEANUTS, COCONUT MILK, THAI HERBS AND SEASONING SERVED WITH STEAMED RICE, CHINESE BROCCOLI.
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Menu 21
BEEF MASSAMAN CURRY WITH RICE
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A THAI DISH COOKED FROM BEEF, MASSAMAN CURRY PASTE, POTATO, SHALLOT, PEANUTS, COCONUT MILK, THAI HERBS AND SEASONING SERVED WITH STEAMED RICE, CHINESE BROCCOLI.
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Menu 22
PORK MASSAMAN CURRY WITH RICE
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A THAI DISH COOKED FROM PORK, MASSAMAN CURRY PASTE, POTATO, SHALLOT, PEANUTS, COCONUT MILK, THAI HERBS AND SEASONING SERVED WITH STEAMED RICE, CHINESE BROCCOLI.
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Menu 23
ASSORTED SUSHI
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THIS IS A JAPANESE DISH CONSIST OF SUSHI ; SMOKED TUNA, MARINATED SALMON WITH LIME, PRAWN WITH MISO SAUCE, FOIE GARS, SALMON ROES , CALIFORNIA ROLL, ASSORTED JUMBO ROLL, SALMON AND CREAM CHEESE ROLL SERVED WITH PICKLED GINGER, WASABI AND SOYA SAUCE.
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Menu 24
CHILEANSEABASS X.O. SAUCE
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A CHINESE DISH OF CHILEAN SEABASS, PAN-FRIED AND SERVED WITH XO SAUCE CHINESE STYLE, HEALTHY YELLOW NOODLE, SAUTEED DAW PAK CHOY AND CARROT.
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Menu 25
CHINESE ROAST DUCK WITH YELLOW NOODLES
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THIS IS A CHINESE DISH OF DUCK,ROASTED CHINESE STYLE, SERVED WITH YELLOW NOODLES,CHINESE CHOY-SUM (PAK KWANG TUNG) AND SOY SAUCE WITH SLICED CHILLI.
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Menu 26
STIR-FRIED BEEF IN BLACK PEPPER SAUCE
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A CHOICE OF BEEF, STIR-FRIED WITH CAPSICUM AND BLACK PEPPER SAUCE CHINESE STYLE, SERVED WITH FRIED RICE, STIR-FRIED TAIWANESE CABBAGE AND CARROT.
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Menu 27
RICE WITH CHICKEN FLACOUR (KAO-MAN-KAI)
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THE ORIENTAL DISH OF CHICKEN, STEAMED CHINESE STYLE, SERVED WITH STEAMED RICE WITH CHICKEN FLAVOUR, GINGER SOYA SAUCE, AND SWEET SOYA SAUCE.
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Menu 28
TOM YUM KUNG
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TOM YUM KUNG IS THAILAND MOST FAVORITE SOUP. IT IS A PRAWN SOUP WITH HERBAL INGREDIENTS LIKE CORIANDER, LEMON GRASS, KAFFIR LIME LEAVES AND GALANGAL ROOTS., SERVED WITH STEAMED RICE.
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Menu 29
FISH MAW WITH CRABMEAT SOUP
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FISH MAW BRAISED IN BROTH ,FRESH BLACK MUSHROOM SERVED WITH CRABMEAT AND CHINESE SOUR SAUCE (CHIG-CHOW).
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Menu 30
NOODLE SOUP WITH FISH BALLS
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YELLOW NOODLES IN CHICKEN STOCK SERVED WITH FISH BALL BALLS AND COOKED CHOY SUM (KWANG TUNG) GARNISHED WITH CORIANDER LEAVES, SPRING ONION, TUNG CHAI, FRIED CHOPPED GARLIC, AND SLICED CHILLI IN VENIGAR.
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Menu 31
NOODLE SOUP WITH SHRIMP BALLS
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YELLOW NOODLE IN CHICKEN SOUP SERVED WITH SHRIMP BALLS AND COOKED CHOY SUM (KWANG TUNG) GARNISHED WITH CORIANDER LEAVES, SPRING ONION, TUNG CHAI, FRIED CHOPPED GARLIC, AND SLICED CHILLI IN VENIGAR.
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Menu 32
WONTON SOUP WITH PRAWN
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A CHINESE SOUP OF PRAWN WONTON AND COOKED TAIWANESE CABBAGE IN PORK SOUP GARNISHED WITH CHOPPED SPRING ONION AND YELLOW CHIVES.
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Menu 33
FISH BOILED RICE
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A THAI RICE SOUP DISH MIXED WITH SLICES SNAPPER GARNISHED WITH TUNG CHAI AND CORIANDER LEAVES.
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Menu 34
PRAWN BOILED RICE
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A THAI RICE SOUP DISH MIXED WITH PRAWN GARNISHED WITH TUNG CHAI AND CORIANDER LEAVES.
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Menu 35
MINCED PORK BOILED RICE
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A THAI RICE SOUP DISH MIXED WITH MINCED PORK GARNISHED WITH TUNG CHAI AND CORIANDER LEAVES.
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Menu 36
MINCED CHICKEN BOILED RICE
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A THAI RICE SOUP DISH MIXED WITH MINCED CHICKEN GARNISHED WITH TUNG CHAI AND CORIANDER LEAVES.
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Menu 37
RICE PORRIDGE WITH MINCED PORK
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RICE PORRIDGE WITH MINCED PORK GARNISHED WITH| FRESH JULIENNE OF GINGER,CORIANDER, AND GREEN ONION.
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Menu 38
ASSORTED MUSHROOMS WITH ZUCCHINI AND SEMOLINA GNOCCHI
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THIS IS A HEALTH MEAL CONSISTING OF THE FINEST WHEAT FLOUR COOKED IN ROMAN STYLE WITH ASSORTED MUSHROOMS IN CUCUMBER CUP AND SERVED WITH TOMATO CONCASSE.
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Menu 39
BLACK COD WITH GINGER AND SPRING ONION
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A HEALTHY DISH OF STEAMED BLACK COD WITH GINGER AND SPRING ONION SERVED WITH SUPERIOR SOYA SAUCE CHINESE STYLE, STEAMED BROWN RICE, SAUTEED FRESH VEGETABLES WITH XO SAUCE.
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