Lens Lines: Food for flying

BANGKOK, 31 March 2017: Bangkok Airways presented its  latest inflight menus to Bangkok journalists who were given a preview during a media event, Thursday.

Tagged “The best of Thai and ASEAN cuisine,” the new menu rotates six Thai dishes and on the national days of the other nine ASEAN nations a signature dish will be served to mark the occasion.

The menu launch was hosted at Suvarnabhumi Airport by Sirichalerm Svasti, Inflight services consultant of Bangkok Airways, together with the airline’s inflight services manager, Aramsri Tassanasuwan  and Bangkok Air Catering director corporate communications Amorn Rassamesangpetch.

The airline claims that most of the products used on board are environmental-friendly such as water cups, pens and napkins, which can be recycled.

Products are either from a local community or a project that supports the welfare of local communities such as the macadamia nuts and coffee products from the Mae Fah Luang Foundation.

Juice products come from the Doi kham Royal project, UHT milk and milk candy products from the Chitralada Royal Project, liquid soap and lotion products from Khao Hin Son Royal Project and dried banana products from the Organic Agriculture Project, Sukhothai Airport.

The latest menu is based on the directive to support government policies on Thai food promotions.

It takes its cue from the Four Regions Thai Cuisine menu concept. Six Thai dishes are featured: Phad Tha; Chicken Green Curry; Chicken Massaman; spicy shrimp soup (Tom Yum Koong); chicken coconut soup (Tom Kha Gai) and papaya salad (Som Tum.)

The dishes will be available on all Bangkok Airways flights (Domestic and International) originating from Suvarnabhumi Airport and Samui Airport.

To mark the national days of each ASEAN nation the airline will  also offer a signature dish representative of the country.