1st service

Front: Cuisine

P1: <Photographs of Mandarin Oriental Bangkok>
P2: A warm welcome!

The enormous culinary chances the various restaurants of Mandarin Oriental Bangkok provide have been fascinating me for over 30 years and most of the time i have been in charge of the overall gastronomic conept of this unique hotel as gastronomic chef. There is a reason why Mandarin Oriental has been my occupational home for such a long timel it is here that i have a chance to act out my passion for good dining at top level. For guests who know what to expect. And it gives me even more pleasure to beat their expectations.

Ultimately it is unimportant to me whether i cook french, italian, chinese or thai. My cuisine in a way crosses geographical and cultural borders. What matters first of all respecting the independence of regional traditions and of course the commitment to intrasignet quality. It starts with choosing the ingredients, runs through the whole process of preparation and ends with the stylish celebrations of dining

It is a special pleasure for me to present to you today high above the clouds a very special selection of flavorful impressions from various cultural circles. Enjoy your stay on board and have a pleasent flight with Lufthansa!

Norbert A. Kostner

P3: < illustration>
P4: < menu in Deutsch>
P5: < illustration>
p6: Dreamer's delight
Cold gourmet plate
Thai style pomelo and coconut salad with smoked salmon and blanched asperagus

or

Hot speciality
Pappardelle Pasta tossed with king prawn, asperagus and semi-dried tomatoes

Cheese and dessert
Cheddar, Carambert and Port salut cheese

Fresh fruit

Menu

Choice of Hors d'oeuvres
Caviar with traditional garnishes
Air dried beef roll with waldorf salad
Smoked salmon with lentil and bacon salad and horseradish cream
Tomato terrine with goat cheese parfait and green garden salad

Salad
Mixed garden leaves presented with dressing

Choice of main courses
Savory beef patties in red wine sauce and sauteed cep mushrooms, served with mousseline potatoes, pencil carrots and sugar snap peas

Stemed atlantic cod with smokey barbecue sauce, golden poato rings and green pencil asperagus

Authentic egg noodle, chicken curry soup chiang mai style served with crispy noodle fried chili paste, pickled savoy lettucem shalot and lime wedge

Cassoulet of white coco beans with root vegetable and bean curd, pearl barley and olive

Selection of cheese and desert
Carambert, blue, port salut, gruyere and goat cheese

Lemon candied tart served with milk chocolate chantilly

Baba ai rum served with forest berry compote

P7 <illustration>
P8 <empty>
P9 <MO-BKK story in Deutsch>
P10 Norbert A. Kostner: world renowned chef de cuisine
Whether it is french haute cuisine in le normandie, exclusieve barbecue specialities from the riverside terrace, cantonese cokkery in the china house or thai specialities in the sala rim naam - executive chef Kostner and his executive sous chef Enrico Froehnel stand for gastronomic indulgence based on independent traditions and at the same time represent the uncompromisingly high standards of Mandarin Oriental Bangkok. Between the poles of regional and international the art of cooking in its highest form emerges.

Mandarin Oriental Bangkok the most famous hotel of the world
Traffic is chaotic, the people stunnigly friendly and the overall impression unforgetable. The thai metropolis of bangkok with her noble temples, many avantgarde skyscrapers, her bubbling centre and the countless boats cruising the chao praya river is undoubtedly one of the most interesting destinations in asia. For the most challenging visitors there is only one place in Bangkok, where they can reside adhering to their social standards: the fabulous Mandaron Oriental, one of the best hotels in the world. CVrlebrities such as Sean Connery, Audrey Hepburn, Sophia Loren, Elizabeth Taylor, Yehudi Menuhin, Pele and many others have signed the guestbooks of the house.

Founded in 1876, Mandarin Orioental Bangkok looks back on an illustrious history which is also reflected in its architecture. Several wings like the famous Author's wing or the garden wing and river wing, present a distinctivefluidum between the colonial past and cosmopolitain present times. 8 restaurants on the whole last but not least make Mandarin Oriental a pardise for epicures. Since 1987 South Tyrol master chef Norbert A. Kostner has been reigning here. Beside he works as an aide for the "royal Project" which turn opium fields in northern thailand into organic fruit and vegetable growing areas.

Chef Norbert A./ Kostner has prepared a very special dish for you today. See choice ingredients ignite fireworks of flavours by most subtle ways or preparation! Today on Lufthansa First Class.

Mandarin Oriental Bangkok
46 Oriental Avenue
Bangkok 10500 Thailand
tel + 66 2 659 9000 fax: + 66 2 6 59 0000
www.mandarinoriental.com


2nd service


Front: breakfast

P1: <menu in Deutsch>
P2: if you prefer more time to rest, we will serve the breakfast variety of your choice untill we begin our descent from travelling altitude and approach landing

Cold and hot specialities
Freshly squeezed orange juice

Fresh fruit

Yoghurt, elderflower yoghyurt with macademia nuts
Cornflakes and milk

Edam, Herb and buttermilk cheese
Cherry tomato, walnuts

Organic ham, delicate filet of ham and tukey pastrami with dill, cornichons

Duet of smoked trout and smoked salmon with creamy horseradish

Scrambled egg, freshly prepared upon your request with your choice of bacon or chives

Selection
Coffee from the highlands
Espresso
Cappucino
Assam
Earl Grey
Green tea
Peppermint tea
Fruit infusion
Rooibos tea


The BKK - FRA JUL/AUG Vinothek is the same as the FRA - BKK sector