Introduction
My first long-haul business class experience with Thai Airways was truly a treat. Flying from Paris to Bangkok in business class, and then continuing to Chiang Mai in economy, I was immediately impressed by the warm welcome onboard.
The purser came to my seat to greet me by name and offered a personal touch that set a great tone for the journeyโthis is quite rare in air travel today, regardless of frequent flyer status.
Soon after boarding, I was offered a welcome drink along with a refreshing towel.
The inflight menu was conveniently placed at my seat, ready for me to explore.
Amenity Kit
At my seat, I found an amenity kit provided by Thai Airways in partnership with the global lifestyle brand Jim Thompson.
The kit, which features six exclusive prints inspired by Thai culture and landscapes, includes a biodegradable toothbrush, socks, an aromatherapy roller, lip balm, and hand lotion.
Itโs available on flights over four hours and highlights the airlineโs commitment to sustainability by using biodegradable materials.
Inflight Drinks & Menu
Thai Airways offers premium champagne options in Royal Silk Class, featuring renowned brands like Laurent-Perrier La Cuvรฉe Brut and Piper-Heidsieck Cuvรฉe Brut.
Both champagnes are highly regarded in the industry for their refined balance and quality.
Beyond champagne, thereโs a fantastic assortment of spirits, signature cocktails, soft drinks, and more, catering to a wide range of preferences.
Inflight Menu
While the menu offers high-quality dishes, the absence of vegetarian options could be seen as a gap in catering to all passenger preferences.
Including at least one vegetarian choice per service would enhance inclusivity. However, itโs worth noting that passengers with specific dietary needs are likely to pre-order special meals anyway.
One of the standout dishes on the menu was a pork pie curated by Michelin-starred Chef โBoโ Duangporn Songvisava, a nice addition that highlights the airlines effort to elevate the experience.
Inflight Service
Shortly after takeoff, the drinks cart moved through the cabin. I opted for one of Thai Airways’ signature drinks, the “Violet Bliss,” made from Butterfly Pea flower with a splash of lime juice. The flavor was perfectly balanced, neither too sweet nor too sour.
Following this, I was served some nuts and an amuse-boucheโ”mouth pleaser” in Frenchโof fish cakes, which added a touch of sophistication to the start of the meal.
The crew elegantly set up my tray table with a cloth, preparing it for the first service, which began with a delicious starter of Foie Grasโa fitting choice given our departure from Paris.
The bread was served silver service style handed directly to each passenger.
After the first meal service was cleared, the chicken curry was delivered by hand, with the crew member providing a brief explanation of the dish.
Unfortunately, the chicken curry didnโt quite hit the mark, and the portion size felt a bit small for a main meal offering.
However, given the abundance of food available throughout the flight, it’s hardly worth complaining about.
The staff were incredibly gracious throughout the service. The crew provided excellent service and were consistently attentive and gracious.
To get a sense of their attentiveness, I occasionally note how promptly they clear away dishes.
On this flight, there was a slight delay in clearing the plates, likely due to the busy meal service. Itโs understandable given their other responsibilities, but a quicker response would have added an extra touch of polish to the experience.
Once the plates were finally cleared, it was time for cheese and fruit, which were served around 1 hour and 45 minutes into the flight.
The cheese selection was excellent and a lovely way to round off the meal. Shortly after, dessert was offered.
While there was no choice, the red berry cheesecake was absolutely delicious and a perfect finish to the meal.
Mid Flight Snack
Midway through the flight, I decided to try Chef โBoโsโ pork pie creation, complete with a Thai Airways logo on top.
The pastry was flaky and delicious. As an added bonus, the crew offered me mango ice cream, which I thought was a sweet touch that highlights the inflight hospitality that crew members can create with passengers.
Breakfast Service
About 1 hour and 45 minutes before landing, the crew woke everyone up with a hot towel and a drink of their choice.
The breakfast service once again offered three choices, and I opted for the omelet, which turned out to be the star of the inflight food show.

The second service was less elaborate than the first, which makes sense as most people were sleeping, and the crew delivered the entire breakfast on one meal tray.
The breakfast presentation was overall quite appealing, with a neatly plated omelet accompanied by sautรฉed mushrooms, grilled tomato, and a slice of ham.
However, the yogurt felt a bit out of place among the otherwise well-plated dishes, as it was served in its original container.
On the plus side, the additions of butter, honey, and jam were a nice touch, adding variety and a sense of completeness to the meal.
Domestic Flights & Lounge
After arriving in Bangkok, I connected to my next flight to Chiang Mai in economy class.
On domestic flights within Thailand, Thai Airways provides the “Anytime Treats” service, which includes a small snack and a bottle of water.
However, when compared to their competitor, Bangkok Airways, Thai’s offering feels somewhat limited.
Before my departure from Chiang Mai, I stopped by the Thai Airways lounge to take some photos.
Itโs a compact yet comfortable space, offering ample seating and a variety of food and drink options to satisfy most travellers.
Conclusion
Overall, Thai Airways offers a fantastic business class experience with a distinctive blend of Thai hospitality and service.
While some aspects of the service werenโt as polished and refined as some Middle Eastern competitors, the genuine warmth, small touches and friendliness of the crew more than made up for these small lapses.