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As part of its ongoing “Restaurant in the Air” campaign, during February to April 2006, Thai Airways International
is serving meals from the Shangri-La Hotel, Bangkok prepared by Mr. Benjamin Rendell, Executive Chef, to passengers traveling on the route Bangkok – London, flights TG910
and TG916.
Royal First Class and Royal Silk Class passengers will be served:
First course: Smoked trout pate with oak leaf salad and beetroot.
Main course: Sauté scallops, prawn and salmon with a Nantaise sauce.
Dessert: Red berry bavarois with strawberry coulis.
Economy Class passengers will be served:
First course: Prawns and smoked mussel salad with preserved lemon and fennel.
Main course: Parma ham and asparagus rolled in chicken breast on lentil ragout, creamy cherry jus, and cauliflower gratin.
Dessert: Mango berries and pineapple in a lemon grass white wine broth.
This
special menu is in addition to the menu normally served on Thai Airways
International which includes Thai, Oriental and Western meals.
The Restaurant in the Air
campaign was initiated in 2003 aiming to introduce tasty meals from famous restaurants such as Mrs. Balbir Restaurant (Indian food), Aubert de Raison
Restaurant and the Oriental Bangkok which are served to passengers throughout the year.
See
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Airways International, Shangri-La
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