On one of my recent trips to Thailand, Thai Airways Catering invited me to sample the meals served in their first, business, and economy class cabins.
I had no idea just how much food would be on offerโor how fascinating it would be to learn about the company’s history and operations.
Thai Airways Catering began operations on April 20, 1960, producing just 500 meals a day. By 1967, this figure had climbed to 6,000 meals, by 1979 to 15,000 meals, and by 2006 to 46,000 meals.
Today, the company prepares more than 90,000 meals daily. The very first flight it catered traveled from Bangkok to Hong Kong, with only ten kitchen staff. Remarkably, many of the original recipes are still used today.
Thai Airways Catering services around 60 airlines flying to Thailand and produces meals for airline lounges at Bangkok Airport for carriers like Singapore Airlines, Eva Air, and Thai Airways.
Some of its airline customers include ANA, Singapore Airlines, Eva Air, Korean Air, Gulf Air, Qatar, Mahan Air, and Bhutan Air.
For the past two and a half years, cabin crew in first and business class have been plating up passenger meals in the galley rather than serving pre-plated meals.
FIRST CLASS
First-class passengers flying with Thai Airways can enjoy a mix of international and Thai meal options.
Meals in first class are served on Patra Porcelain tableware.
Menus in first class are extensive and include Dom Perignon Champagne.
Meals are typically served in courses, starting with canapรฉs and a caviar service, followed by the main and dessert courses.
Highlights
- Spiced Mince Pork with Tamarind Paste & Lobster Medallion: Accompanied by basil pesto, pistachio cream cheese ball in tartlet, pensรฉe flower, balsamic pearl, salmon roe, and tobiko.
- English Muffin Breakfast: Featuring fried eggs, champignon, cheddar cheese, and grilled butcher ham. Served with pommes chateau fondant, buttered green asparagus, and tomato with stem.
- Fruit Presentation: A beautiful display using pineapple as a centerpiece, featuring kiwi, papaya, mango, cantaloupe, and dragon fruit.
Most of the beef served on Thai Airways flights comes from New Zealand, while about 70% of the fruit, vegetables, and other ingredients are sourced locally.
The company uses around 155 tonnes of white sea bass annually in various dishes, ensuring high-quality ingredients across all cabins.
BUSINESS CLASS
The dishes in business class are equally delightful and meticulously presented, served on elegant Royal Porcelain.
Examples: Look Chup, Kanom Khao Tom Mud, Baked Egg Custard, Kanom Sod Sai, and Banana in Syrup.
Thai Desserts: Made from yellow bean paste mixed with sugar and gelatine, these desserts are as beautiful as they are delicious.
ECONOMY CLASS
Economy class passengers on long-haul flights are offered a choice of two hot meal options, while on shorter flights, meal boxes are provided.
Snacks and Desserts: Include items like fruit salads, pastries, and ice creams.
Hot Meal Options: Typically include dishes such as chicken with rice or beef with noodles.
A big thank you to Thai Airways for hosting me at their headquarters in Bangkok and providing a delicious spread. I truly appreciate the time and effort the staff put into making my visit memorable.
