Bangkok--Feb 20--Thai Airways
As part of its ongoing “Restaurant in the Air” campaign, during February to April 2006, Thai Airways International Public Company Limited served meals from 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: Saut 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.
All customers are cordially invited to experience the special service offered by THAI. Please call 0 2628 2000 for reservations.
Remarks:
The above introduced menu is in addition to the menu normally served 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. THAI has tried its best to provide customers with the best service to achieve maximum satisfaction. End.