One of Thailand's most celebrated chefs, Chef Mc
Dang, has helped Bangkok Airways enhance the quality of food
offered on flights.
The new inflight menus are now available on all
Bangkok Airways flights (domestic and international) originating
from Suvarnabhumi Airport and Samui Airport.
Northern and Eastern menus such as Fried
Rice with Crab Paste, Roasted Chicken with Sticky Rice served with
Spicy Papaya Salad, will be served throughout the first and second
quarter of 2016.
Southern and Central menus such as Spicy Chicken
Curry paste with rice, Chicken Massaman curry with rice will be
served during the third and forth quarter of the year.
passengers traveling from and to Chiang Mai or Phuket airport,
Asian-inspired menus such as stir-fried chicken with XO sauce pie,
seasoning minced duck on roasted bread will be served.
The 4-region Thai menus will also be available in
Bangkok Airways' passenger lounges at Suvarnabhumi airport.
M.L. Sirichalerm Svasti a.k.a. Chef Mc Dang, Bangkok Airways's
Consultant of Inflight Services said, "One of the
highlighted menus is Kanompang Na Larb Kai (Thai spicy minced
chicken with ground rice and mint on toasted bread). Besides our
regular menus, we have also prepared special menus for our
passengers to enjoy on special days, such as Chicken Massaman
Curry with rice that will be served on Mother's Day, Red Wine
Chicken Stew to be served on Thailand's Father Day to name two. We
believe that these new inflight specialties, exclusively created
for Bangkok Airways passengers will add an even more memorable
flying experience for everyone."
Mr. Charoonya Napon,
Executive Chef of Bangkok Air Catering (BAC) said, "Bangkok Air Catering complies with HACCP/GMP
standards, assuring passengers of top quality and the safest
products. Our kitchen is also Halal certified by The Central
Islamic Committee of Thailand. We feel sure that the 4-region Thai
cuisine concept of Bangkok Airways this year will enhance our
passengers travel experience."
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