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During 13-15 April 2002, Thai Airways International will serve a special menu on board all THAI international and domestic flights departing Bangkok and arrange extra activities for THAI passengers to celebrate the Songkran Festival or Thai New Year.
In addition, on 13th April, THAI passengers can experience the traditional Songkran ceremony and try out Thai desserts at Bangkok International Airport and other domestic airports around Thailand.
According to Mr. Tasnai Sudasna, THAI’s Executive Vice President for
Commercial, THAI has planned special menus for passengers travelling on board all THAI’s international flights with hot dishes on the menu, departing from Bangkok namely:
Meals On Board
Hot dishes: Thai Crispy Noodles, Thai Chicken Curry with Vermicilli,
Desserts: Tako Saku (sweetened coconut milk and tapioca) and Bua Loy (sticky flour dumplings in coconut syrup)
This aims to further promote Thai cuisine and agricultural products among overseas travellers.
Ground Services
As for the ground services, THAI has also prepared special activities for passengers at THAI’s Royal Orchid Lounges in both International and Domestic Terminals, which include Water Blessing Ceremony and Thai Classical Music.
THAI’s Royal Orchid Lounge
On 13th April, THAI’s Royal First and Executive Class passengers will receive fragrant hand garlands upon arrival at THAI’s Royal Orchid Lounge. Kanom Thai (Thai desserts) such as Thong Yip, Thong At, Thong Chompoonut, Thong Ek, Thong Plu, Thong Noppakhun, Thong Yod, and Thong Tat specially prepared by THAI catering will also be served at the Bangkok lounge as well as those located in Chiang Mai and
Phuket.
THAI passengers using the Royal Orchid Lounge will also receive small Thai design bowls filled with jasmine and rose petals scented Thai perfume as Songkran souvenirs.
Regional Airports
A Gong Yao (Long Drum) performance and hand garlands have been prepared to welcome arriving passengers at regional airports on the first flight of 13th April.
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