Special Inflight Meals

Note  First-class passengers may reserve their premium gourmet meals on selected flights at least 24 hours prior to departure.

Pre-order Meal

MENU NAME

MENU DESCRIPTION

PICTURE

LOBSTER THERMIDOR

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.

GRILLED FILLET OF BEEF ROSSINI

GRILLED FILLET OF BEEF ROSSINI GRILLED FILLET STEAK TOPPED WITH GOOSE LIVER ( FOIE GRAS ), BAKED POTATOES, MIXED VEGETABLES.

SCALLOP PROVENCALE

THE IDEAL OF  PAN-FRIED SCALLOP IN OLIVE OIL SERVED WITH PROVENCALE SAUCE MADE FROM TOMATO CONCASSE, GARLIC, OLIVE OIL, HERBS AND SEASONING, ACCOMPANIED WITH PARISIENNE POTATOES AND GLAZED VEGETABLES.

 GRILLED NEWZEALAND BEEF TENDERLOIN

OVEN ROASTED RACK OF LAMB TOPPED WITH CARAMELIZED ORANGE SERVED WITH A SPICY MARINADE SAUCE AND ROASTED GARLIC, BLUE CHEESE POTATO.

 OVEN ROASTED RACK OF LAMB

GRILLED NEWZEALAND BEEF TENDERLOIN, RED PRAWN MUSCAT WINE REDUCTION AND GRATIN DAUPHINOIS.

 Grilled Norwegian salmon

GRILLED NORWEGIAN SALMON WITH BABY LEEKS TOPPED WITH MUSCAT WINE SAUCE.

 GLASS NOODLES PAD THAI

GLASS NOODLES PAD THAI WRAPPED IN OMELET SERVED WITH LOBSTER TAIL: THIS IS A THAI DISH MADE FROM BEANTHREAD STIR-FRIED WITH TOFU, GROUND PEANUT, SUGAR, TAMARIND JUICE, WRAPPED IN EGG OMELETTE AND SERVED WITH LOBSTER TAIL, FRESH BEANSPROUTS, CHINESE CHIVES.

 PRAWN PA-NANG CURRY WITH STEAMED THAI HOM-MALI RICE

PRAWN COOKED IN RED CURRY PASTE AND COCONUT MILK SERVED WITH STEAMED RICE AND STIR-FRIED YOUNG CHINESE BROCCOLI WITH GARLIC.

 CHICKEN KIEW-WAN WITH STEAMED THAI HOM-MALI RICE

CHICKEN, EGGPLANT, SWEET BASIL LEAVE COOKED IN COCONUT MILK SERVED WITH STEAMED RICE AND VEGETABLES.

BLACK COD WITH GINGER AND SPRING ONION

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

CHINESE ROAST DUCK WITH YELLOW NOODLES

THIS IS A CHINESE DISH OF ROASTED  DUCK CHINESE STYLE SERVED WITH YELLOW  NOODLES AND CHINESE CHOY-SUM.

TG-EXCLUSIVE THAI MENU SET 1

EXCLUSIVE THAI MENU SET INCLUDING
    - STEAMED THAI HOM MALI RICE
    - GRILLED BEEF FILLET SPICY SALAD THAI STYLE
    - MINCED PORK WITH VERMICELLI WRAPPED WITH CHINESE CABBAGE IN CLEAR SOUP
    - ROASTED DUCK WITH GRAPE IN RED CURRY
    - THAI STYLE OMELET
    - STIR-FRIED SPINACH WITH GARLIC AND CHILI
    - THAI DESSERT : BANANA IN COCONUT MILK

 TG-EXCLUSIVE THAI MENU SET 2

 EXCLUSIVE THAI MENU SET INCLUDING
    - STEAMED THAI HOM MALI RICE
    - VEGETARIAN PAPAYA SALAD
    - MIXED VEGETABLES IN SWEET & SOUR SOUP "KANG SOM"
    - STIR-FRIED MUSHROOM WITH GARLIC, CHILI AND BASIL
    - GRILLED EGGPLANT WITH BOILED EGG SPICY SALAD THAI STYLE
    - THAI DESSERT : ASSORTED LOOK CHUB

 TG-EXCLUSIVE THAI MENU SET 3

EXCLUSIVE THAI MENU SET INCLUDING
    - STEAMED THAI HOM MALI RICE
    - TIGER PRAWN SPICY SALAD THAI STYLE
    - DRY FISH IN SPICY SOUP THAI STYLE (TOM-KHLOHNG)
    - BEEF MASSAMAN
    - STIR-FRIED BITTER GOURD WITH EGG
    - DEEP FRIED KAO-SARN FISH
    - THAI DESSERT : COCONUT MILK ICE CREAM AND PEANUT

TG-EXCLUSIVE THAI MENU SET 4

EXCLUSIVE THAI MENU SET INCLUDING
    - STEAMED THAI HOM MALI RICE
    - TIGER PRAWN SPICY SALAD THAI STYLE
    - DRY FISH IN SPICY SOUP THAI STYLE (TOM-KHLOHNG)
    - CHICKEN MASSAMAN
    - STIR-FRIED BITTER GOURD WITH EGG
    - DEEP FRIED KAO-SARN FISH
    - THAI DESSERT : COCONUT MILK ICE CREAM AND PEANUT

 TG-EXCLUSIVE THAI MENU SET 5

EXCLUSIVE THAI MENU SET INCLUDING
    - STEAMED THAI HOM MALI RICE
    - DEEP FRIED MARINATED CHICKEN WITH LEMON GRASS
    - PRAWN AND YOUNG COCONUT IN TOM YUM SOUP
    - STIR-FRIED MINCED PORK WITH GARLIC, CHILI AND BASIL
    - OMELET THAI STYLE
    - DEEP-FRIED MARINATED CHILEAN SEABASS WITH FISH SAUCE
    - THAI DESSERT : BLACK & WHITE GLUTINOUS RICE WITH LONGAN

 

 TG-EXCLUSIVE THAI MENU SET 6

EXCLUSIVE THAI MENU SET INCLUDING
    - STEAMED THAI HOM MALI RICE
    - DEEP FRIED MARINATED CHICKEN WITH LEMON GRASS
    - PRAWN AND YOUNG COCONUT IN TOM YUM SOUP
    - STIR-FRIED MINCED CHICKEN WITH GARLIC, CHILI AND BASIL
    - OMELET THAI STYLE
    - DEEP-FRIED MARINATED CHILEAN SEABASS WITH FISH SAUCE
    - THAI DESSERT : BLACK & WHITE GLUTINOUS RICE WITH LONGAN

 

TG-EXCLUSIVE THAI MENU SET 7

EXCLUSIVE THAI MENU SET INCLUDING
    - STEAMED THAI HOM MALI RICE
    - DEEP FRIED MARINATED CHICKEN WITH LEMON GRASS
    - PRAWN AND YOUNG COCONUT IN TOM YUM SOUP
    - STIR-FRIED MINCED BEEF WITH GARLIC, CHILI AND BASIL
    - OMELET THAI STYLE
    - DEEP-FRIED MARINATED CHILEAN SEABASS WITH FISH SAUCE
    - THAI DESSERT : BLACK & WHITE GLUTINOUS RICE WITH LONGAN

 

Wheelchair

Passengers must request wheelchairs at the time of booking, or at least 48 hours before departure date, if a wheelchair is needed.

THAI provides wheelchair service without any extra charge. However, please be advised that passengers must be able to take care of themselves during the flight. THAI will assist wheelchair passengers from wheelchair to seat, as well as to the aircraft’s lavatories.

THAI provides wheelchairs on board the aircraft to enabling cabin crew to assist passengers when needed to the lavatory. However, cabin crew cannot assist the passenger inside the lavatory.
 
If you are unable to take care of your personal needs inflight, we urge you to travel with a companion or escort, who can readily assist you and manage your needs.

On your departure, THAI’s staff will assist you from the check-in counter to the aircraft door or cabin seat, and upon arrival, the staff will assist you with the baggage, through the arrival area.
 
If a passenger has his/her own wheelchair, the size of personal wheelchair measurements and weight must be informed when booking, to enable us to make the necessary arrangements in order to load your wheelchair into the aircraft hold, and return it to you at the baggage hall of your destination airport.  If your wheelchair weighs over 32 kilograms (71 lbs.), special authorization from THAI is needed, due to weight and space restrictions at some airports.

TG Stand-by Upgrading Facility

Effective 01APR14

I.  General Rules – TG Stand-by upgrading is the facility applicable in the “From…..To…..” basis at passenger contentment and satisfaction. There are two tables of the upgrading surcharges/fees shown in different currencies, varied by boarding point: 

a.  TG Stand-by upgrading for sector(s) from Thailand where currency shown in THB (THAI Baht), 

b.  TG Stand-by upgrading for other sectors except Thailand where currency shown in different Local Currency. 

1.  The stand-by upgrading can be requested after the original ticket has been issued.

2.  The stand-by upgrading shall only be applied from Economy to Business class (effective 01APR14) and Business class to First class (effective 01MAY14). 

Note: The upgrading surcharge table from Business to First class shall be applicable at Check-in Counter of the boarding point on the Departure Date. 

3.  The stand-by upgrade charge facility is applicable to all TG document issued by using TG Carrier Fares (both normal and/or special fares) provided that passenger is travelling on Thai Operated Flight (TG 3-digits flight number).

Note: Industry Discount, Agent Discount, ZED Fares, ROP Award Redemption and Barter tickets are not permitted.

4.  The upgrading process shall be done at the boarding airport of the applicable sector upon check-in, subjected to seat available at the time of departure. 

5.  The upgrading facility is applicable to all journey types: One Way, Round Trip, Circle Trip, and Open Jaw.  

6.  The applicable charge table is permitted for one-way basis.

7.  The surcharge level are quoted in accordance with an applicable local currency and based on the actual amount. Any other discount such as Child / Infant, Tour Conductor and Agent Discounts are not permitted.

8.  Any additional taxes or surcharges incurred with the upgrading are on passenger expenses. 

9.  Mileage is earned on the original paid fares.

10.  Refund is not applicable to the upgrading surcharges.

II. Privileges for stand-by upgrade 

1.  Baggage Allowance – permitted in accordance with the new class of service provided that the upgrading process is done at check-in counter.

2.  Lounge Access – permitted in accordance with the new class of service provided that the upgrading process is done at check-in counter.

3.  Meal Service – in accordance with the new class of service if the upgrading process is completed 2 hours prior to flight departure.

UPGRADE SURCHARGE/FEE FROM ECONOMY TO BUSINESS CLASS 

FOLLOWING SPECIAL SURCHARGE/FEE ARE APPLICABLE TO SPECIAL

UPGRADING PASSENGER ON TG ONLINE SECTORS FROM BANGKOK to WORLDWIDE.

EFFECTIVE 01APR2014

Remarks: The additional RBD surcharge level to the table, if needed, shall be categorized by RBD hierarchy;

1. RBD "Y" shall be applicable to the Lower Surcharge List (B, M, H, Q), if required.

2. RBD "G" shall be applicable to the Higher Surchare List (V, W), if required.  

UPGRADE SURCHARGE/FEE FROM ECONOMY TO BUSINESS CLASS 

(APPLICABLE FOR TG DOCUMENT & TG CARRIER FARES)

FOLLOWING SPECIAL SURCHARGE ARE APPLICABLE TO SPECIAL

UPGRADING PASSENGER ON TG ONLINE SECTORS WORLDWIDE.

EFFECTIVE 01APR14-UFN EXCEPT CPH/ROM/MIL EFFECTIVE 01MAY14

Remarks: The additional RBD surcharge level to the table, if needed, shall be categorized by RBD hierarchy;

1. RBD "Y" shall be applicable to the Lower Surcharge List (B, M, H, Q), if required.

2. RBD "G" shall be applicable to the Higher Surchare List (V, W), if required.

UPGRADE SURCHARGE/FEE FROM BUSINESS TO FIRST CLASS 

(APPLICABLE FOR TG DOCUMENT & TG CARRIER FARES)

FOLLOWING SPECIAL SURCHARGE/FEE ARE APPLICABLE TO SPECIAL
UPGRADING PASSENGER ON TG ONLINE SECTORS WORLDWIDE AT CHECK-IN COUNTER ON THE DEPARTURE DATE

EFFECTIVE 01MAY14-UFN

UPGRADE SURCHARGE/FEE FROM BUSINESS TO FIRST CLASS 

(APPLICABLE FOR TG DOCUMENT & TG CARRIER FARES)

FOLLOWING SPECIAL SURCHARGE/FEE ARE APPLICABLE TO SPECIAL
UPGRADING PASSENGER ON TG ONLINE SECTORS WORLDWIDE AT CHECK-IN COUNTER ON THE DEPARTURE DATE

EFFECTIVE 01MAY14-UFN