Thai Airways International Public Company Limited will begin to standardise the taste and quality of its inflight Thai meals on all flights, effective September 1st, 2009. THAI’s inflight meals will be based on the same standards for incoming and outgoing flights from 40 different cities, besides its home base of Bangkok.
Thai Airways International Public Company Limited will begin to standardise the taste and quality of its inflight Thai meals on all flights, effective September 1st, 2009.
THAI’s inflight meals will be based on the same standards for incoming and outgoing flights from 40 different cities, besides its home base of Bangkok.
As of September 1st, inflight meals on every flight departing from European and Australian destinations will feature a different dish in each month. Yellow curry (Massaman), spicy salmon, and chicken stir fry with basil will be served on board during the months of September, October, and November, respectively. During those months, spicy duck curry, panang curry, and green curry will be served on flight departing from Europe (Stockholm, Frankfurt, Zurich, and Copenhagen) as well as the Bangkok-Narita route. All meals will be served with jasmine rice.
Mr. Aphisit Jermsawat, THAI’s Department Manager for Menu Planning & Control, said that THAI’s Catering Department at Suvarnabhumi Airport, Bangkok currently prepares 65-70 percent of inflight meals served on board, whereby 40 kitchens around the world prepare 30-35 percent of inflight meals. Due to the different meal production centers, it has been difficult to control standards and taste because of respective taste standards exhibited by chefs.
As a result, THAI’s Catering Department and Menu Planning and Control Department released new standards to all THAI inflight kitchens to prepare common authentic Thai meals. These standards are achieved by hiring THAI chefs or finding other ways to maintain those criterions. In addition, THAI’s Catering Department produces 'Eurng Luang' Ready Made Curry, which is distributed to all THAI kitchens to maintain Thai meal quality standard.
Serving standardized, authentic Thai meals, especially signature dishes, on-board is one of THAI’s strategies to maintain high quality as well as maintain the airline’s marketing of authentic Thai meals.
Menus will be changed from regularly served menus to signature dishes in Business and Economy class. First class will be served original menus served along with signature dishes.
