Thai Airways
First Class menu
Auckland to Bangkok
September 2007
First Serving
Hot Savouries
Deep-fried Garlic and Pepper Quail Breast
Scallop and Spinach Mini Quiche
Whitebait Fritter
Cucumber Salad topped with Plum Sauce
First Course
Poached Lobster Medallion topped with Summer Black Truffle
Tasmanian Salmon
Main Course
Honey Glazed Roast Chicken Breast with Honey and Thyme Jus
Tumbled Baby Potato with Parsley
Sauteed Capsicums with Tomato
or
Deep-fried Sesame Prawns with Chilli and Tamarind Sauce
Steamed Thai Rice, Buttered Asparagus
or
Pan-fried Beef Fillet with Horopito Pepper
Gold Kumara Madh, Buttered French Beans
or
Seared Blue Cod Fillet with Ginger and Rice Wine Sauce
Egg Fried Rice, Stir-fried Mixed Vegetables
Bread Selection
Garlic Bread, Herb Roll, Shell Roll, Whole Meal Walnut
Butter, Crackers
Assorted Cheese Tray and Fresh Fruits
Dessert
Ice Cream
Tea, Coffee, Espresso, Cappuccino
Second Serving
Soup
Seafood and Fish Maw Soup
Salad
Mixed Salad with Herb Balsamic Dressing or Thousand Island Dressing
Hot Light Meal
Chilli Prawns and Pork Char Siew with Barbecued Pork Sauce
Braised Noodles with Mushroom and Baby Corn, Stir-fried Pak-choy
or
Wild Mushroom Herb Crepes with Tomato and Basil Ragout
Dessert
Strawberry Mascarpone Cheese Cake
Tea, Coffee
Espresso, Cappuccino
Third Serving
Sandwiches
or
Hot Snack
Duck Char Siew with Chinese Egg Noodles Soup
Green Curry Paste
(Nam Phrik Kaeng Kiew Wan)
Ingredients
Salt
Garlic
Shallot
Galangal
Peppercorns
Cumin Seeds
Shrimp Paste
Lemongrass
Coriander Root
Green Hot Chilli
Coriander Seeds
Kaffir Lime Rind
Benefit for Health
Chilli : Stimulates Blood Circulation, Increase Appetite, Digestion.
Peppercorn : Promote Sweating, Stimulate Appetite.
TG 990 F – MENU C : MAR/SEP
Wine
White Wine
Chablis 1er Cru Les Vaillons 2003
Its colour is of a bright, quiet green gold. The fruit is very fresh, with minerality, ripe white fruit and a touch of melissa. This wine is soft, full-fleshed and spirited with nice body. They are the ideal partners for sea food (shellfish, cockles, fish), also sausage pies, snails and white meats.
Riesling Grand Cru 1er Rosacker 2003
A beautiful robe with a brilliant pale yellow and beautiful silver green tint. Very complex and well open with rich flavour of lemon, straw and tea. The structure is elegant and shows a great balance between alcohol and sugar. This will harmoniously pair with poultry, fish, seafood.
Red Wine
Chateau Monbousquet St Emilion 2001
The 2001 Monbousquet is a big flamboyant, sexy offering with a dense ruby/purple colour as well as a big, sweet nose of liquorice, dried herbs, black currants, and blackberries. Beautifully textured, medium to full-bodied and opulent.
Hermitage Cave De Tain 2003
Deep dark colour with purplish tints. Subtle nose of black stewed fruits. Notes of black olive, grilled, developing to black chocolate aromas, liquorice and pepper. The palate is rich, generous and elegant with tight and silky tannins. Mellow wooden notes. Complex flavour of candied fruits, liquorice with spicy notes on the finish. Harmonious balance, racy and attractive wine.
Dom Pérignon
Dom Pérignon Vintage 1999
Hennessy Paradis Extra
Aperitifs
Campari
Gin Martini
Screwdriver
Bloody Mary
Black Russian
Vodka Martini
Warre’s Warrior Port
Bristol Cream Sherry
Spirits
Bacardi Rum
Tanqueray Gin
Jack Daniel’s Bourbon
Johnnie Walker Blue Label
Chivas Royal Salute Scotch Whisky
Glenfiddich … Ancient Reserve 18 Year Old
Liqueurs
Kahlua
Drambuie
Grand Marnier Cordon Rouge
Japanese Sake Junmai Dai Gin-Jo “Kubota Manju”
(Available only on BKK-NRT-BKK)
Beers
Heineken
Chang Beer
Singha Beer
Sapporo Beer
(Available only on BKK-NRT-BKK)
Asahi Beer
(Available only on BKK-NRT-BKK)
Soft Drinks
Fruit juices
Diet soft drinks
Perrier mineral water
A range of soft drinks
Beverages
Espresso
Cappuccino
Decaffeinated Coffee
Special Blended Coffee
Ceylon Tea
Oolong Tea
Earl Grey Tea
Japanese Green Tea
English Breakfast Tea
Ovaltine