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Thai Airways International wins Best Cellars in the Sky Award 2003

Travel News Asia 23 September 2003

Today, 22 September 2003, at Thai Airways Internationals Head Office, Mr. Kanok Abhiradee, THAIs President, received the Best Cellars in the Sky Award 2003 Certificate from Mr. Julian Gregory, Managing Director of Business Traveller Group.

THAI won the Best Cellars in the Sky Award 2003 in the recent airline wine survey conducted by the Business Traveller Group, with Fleur de Champagne Brut ranked the first among the champagne and sparkling wines while Chateau Valoux 1999, Pessac-Leoqnan ranked third among red wines, and Bestheim Gewurztraminer 2003 Reserve ranked seventh among the white wine category.

Mr. Kanok Abhiradee also announced that the company plans to introduce new dishes from around the world to its inflight menu at a press conference on Inflight Products Promotion.

THAI continually seeks to introduce new ideas especially with regards to its inflight menu in order to satisfy its customers. Therefore, the THAIs Inflight Service Department and the Flight Kitchen have devised a list of dishes and drinks from around the world to serve passengers on various routes. THAI has also invited celebrity chefs from well-known restaurants to serve as consultants and to train THAI chefs in order to achieve authentic taste in meal preparation.

For Routes to Europe

First Class passengers are offered the following European dishes: 
Bangkok-London British Beef Pie 
Bangkok-Frankfurt Rheinischer Sauerbraten 
Bangkok-Paris Confit de Canard 
Bangkok-Rome Veal Shank Farmer Style 
Bangkok-Copenhagen Roast Pork with Cracking 
Bangkok-Stockholm Pytti Panna 
Bangkok-Zurich Sliced Veal Zurich Style 

For Routes to Brisbane, Sydney and Melbourne 

Inflight meals included Roast Rack of Lamb, Roast Fillet of Beef Wellington, Baked Salmon Princes.

For Routes to India

 As of 16 August 2003, all passengers are offered a choice of authentic Indian dishes prepared by Mrs. Vinder Balbir of the popular Mrs. Balbirs restaurant.

Business Class: Kesari Rice, Mixed Vegetables, Chicken Tandoori or Chicken Masala

Economy Class: Kesari Rice, Mixed Vegetables and Chicken Masala

For Routes to Japan

As of 1 August 2003, all passengers are offered a choice of Japanese dishes. First Class and Business Class passengers were offered a Japanese box lunch or Shokado.

Breakfast: Boiled Rice with a Variety of Grilled Fish in Soya Sauce

Lunch: Grilled Beef Teriyaki, Grilled Yellowtail Teriyaki, Grilled Eel Kabayaki, Fried chicken with Miso Sauce, and Stir-Fried Pork with Ginger.

For Routes to China

THAI introduced Chinese dishes such as Stir-Fried Beef with Black Pepper, Fish Maw in Red Wine Sauce, Hong Kong Stewed Beef, Cantonese Steamed Fish, and Hong Kong Grilled Duck.

In addition, THAI introduced A Taste of Thai with a selection of Thai dishes as full course meals. Appetizers start with Plaa Kung spicy salad and Yum Pla Tumtim, followed by Tom Kha Kai, Pork Loin Stir-Fried with Chilli Paste, Gourd Stir-Fried with Shrimp and Egg Served with Rice for the main course. This has been available for First Class passengers since 1 May 2003.

To mark the 150th anniversary of the birth of King Chulalongkorn (Rama V), THAI selected a number of his favourite dishes such as Kaeng Phet Ped Yang Sai Apple (Duck Curry with Apple) to serve Business and Economy Class passengers on routes which the king once travelled on his State Visits to Europe. These included visits to England, Germany, Denmark, Switzerland, and Italy. First Class passengers on every flight will also have a choice of Yum Pla Dook Foo, Kaeng Khua Pla Salid, and Pumpkin with Sangkhya custard.

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