THAI Catering has a new Inflight menu created by Chef Bo, Duangporn Songvisava, Asia’s Best Female Chef of 2013, and Chef Suchat Nanta, who is in charge of production at THAI Catering, ensuring consistent taste and standards, which have been available on Royal First and Royal Silk classes, THAI Airways since July 2023.
All Day Dine
- The Roll series :
- Thai-Northern Curry Sausage in a Sweet Potato Bun, topped with Sauerkraut, Pickled Ginger, and crispy pork crackling.
- Meatball with Spicy Tamarind Sauce in a Sweet Potato Bun, topped with Pickled Cucumber, Shredded Cabbage, and Semi-Dried Tomatoes.
- Grilled Honey Pork with Holy Basil and Chili in a Sweet Potato Bun, topped with a Soft-Boiled Egg and Fried Chili.
- Chicken Satay in a Sweet Potato Bun with Shredded Cabbage, Pickled Cucumber, and Green Chili.
- The Pie series :
- “Hung Lay” Pork Curry Pie with a Pickled Garlic and Ginger Skewer.
- “Khao Soi” Chicken Pie with Pickled Cabbage, Lime Wedge, and Chili Oil.
- The Main dishes : (*starting in 2024)
- Lamb Cutlets in Red Curry with Green Banana, served with Thai jasmine Rice, five-spice braised Soft-Boiled Egg, Stir-Fried Green beans, and Thai Grilled Sweet Corn.
- Prawns in Red Curry with Pineapple (Gaeng Khua), served with Thai jasmine Rice, Thai Turnip Omelet, and Stir-Fried Aubergines with Sweet Basil.
- The Ochazuke Breakfast series :
- Thai Jasmine Rice in “Tom Nok Mhor” Style Soup with Smoked Fish.
- Thai Jasmine Rice in “Tom Klong” Style Soup with Smoked Fish and Thai Herbs Aromats.
- Tapioca Pearls in Clear Soup with Young Coconut and Thai Basil, topped with Shredded Chicken, Poached Tiger Prawns, and Onsen Egg.
- The Heritage series :
- Thai Rice Vermicelli Noodles with Prawn and Peanut Sauce (Sen-Mee Nahm Prik).
