Thai Food and Beverage menu in J
May 30, 2018, 9:53 am
#31
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How is the Hindu Veg meal? Is it superior to the standard Vegetarian (assuming it's probably some creamy pasta)...does it come with appetizers/salad, etc as starters like the standard meal?
May 30, 2018, 12:43 pm
#32
Join Date: Jul 2013
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Special meal comes with appetizers/salad/dessert as well. The Catering delivers it on one tray and it is then up to the crew how they handle and serve; have seen both, one after one or also all together on the tray...
Jun 10, 2018, 11:50 am
#33
Join Date: Feb 2013
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Tg462 mel-bkk
Hey folks,
I have an upcoming business class flight TG462 Melbourne - Bangkok, which leaves at 12:30am. Does anyone have any recent experience of what type of meal service they do? Is it a full dinner menu? Or is it more a small snack post departure & then breakfast as the main meal service? Thanks for your advice!
I have an upcoming business class flight TG462 Melbourne - Bangkok, which leaves at 12:30am. Does anyone have any recent experience of what type of meal service they do? Is it a full dinner menu? Or is it more a small snack post departure & then breakfast as the main meal service? Thanks for your advice!
Jun 13, 2018, 8:47 am
#34
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Still full dinner and full breakfast. Dinner is appetiser, main (choice of samrap Thai or a couple of western options) and dessert (choice of one Thai and one western). They start breakfast service about 2 hours before arrival, so having both meals is likely to reduce your hours of sleep.
Jun 16, 2018, 6:27 pm
#35
Join Date: Feb 2013
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Still full dinner and full breakfast. Dinner is appetiser, main (choice of samrap Thai or a couple of western options) and dessert (choice of one Thai and one western). They start breakfast service about 2 hours before arrival, so having both meals is likely to reduce your hours of sleep.
Jun 16, 2018, 7:28 pm
#36
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Jun 20, 2018, 5:56 am
#37
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From TG facebook, special menus for TG633 and 635 until end August (TPE-BKK). No idea of what the rotation will be like though? June/July/Aug or two weeks of each rotating through?
Add gastronomical delight to your journey with special dishes on board by our Michelin-starred chef from Mandarin Oriental Taipei. Only available for Royal Silk Class passengers departing from Taipei to Bangkok on flights TG633 and TG635.
The following 6 enticing full course menus, comprised of 3 Asian menus and 3 Western menus, are served on board the aforementioned flights on a rotating basis until the end of August 2018:
Group 1
Asian Menu
- First course: Assorted meat, tofu, marinated Chaozho style
- Main course: Glazed sweet and sour Taiwanese black pork with fresh pineapple
- Dessert: Mango, pomelo, sago cream
- Side dishes: Stir-fried dried scallop, egg white, jasmine rice; seasonal vegetable sautéed with garlic
Western Menu
- First course: Smoked salmon with crostini, dill cream, and caviar
- Main course: Marinated Japanese beef, onion puree, seasonal vegetables, beef jus
- Dessert: Tropical fruit verrine with caramel mousse and milk chocolate crunch
- Assorted cheese
- Side dishes: Grilled polenta cake; bacon and truffle bread; miso brioche bun
Group 2
Asian Menu
- First course: Ginseng-marinated drunken chicken
- Main course: Sliced steamed giant garoupa with spring onion
- Dessert: Red bean soup
- Side dishes: Assorted vegetables with fungus, bamboo piths and noodles
Western Menu
- First course: Slow poached prawn, tomato consommé gelee, prunier caviar
- Main course: Roasted US prime beef tenderloin, rucola flan, crushed potato, mushroom jus
- Dessert: Pineapple panna cotta with strawberry jelly
- Assorted cheese
- Side dishes: Baked eggplant melanzana; mini ciabatta roll; rosemary focaccia
Group 3
Asian Menu
- First course: Shredded chicken, flat glass noodles, cashew nuts in a spicy sesame sauce
- Main course: Steamed black cod with truffle and soy sauce
- Dessert: Chilled almond tofu with seasonal fruit
- Side dishes: Sauteed kale with XO sauce; Chinese sausage fried rice
Western Menu
- First course: Yilan smoked duck breast, cherry fluid gel, foie gras, micro lettuce
- Main course: Roasted Kagoshima pork, bok choy, mashed sweet potato
- Dessert: Chocolate delice with whipped mascarpone and gianduja
- Assorted cheese
- Side dishes: Sauteed asparagus with mushrooms; bacon and truffle bread; miso brioche bun
Add gastronomical delight to your journey with special dishes on board by our Michelin-starred chef from Mandarin Oriental Taipei. Only available for Royal Silk Class passengers departing from Taipei to Bangkok on flights TG633 and TG635.
The following 6 enticing full course menus, comprised of 3 Asian menus and 3 Western menus, are served on board the aforementioned flights on a rotating basis until the end of August 2018:
Group 1
Asian Menu
- First course: Assorted meat, tofu, marinated Chaozho style
- Main course: Glazed sweet and sour Taiwanese black pork with fresh pineapple
- Dessert: Mango, pomelo, sago cream
- Side dishes: Stir-fried dried scallop, egg white, jasmine rice; seasonal vegetable sautéed with garlic
Western Menu
- First course: Smoked salmon with crostini, dill cream, and caviar
- Main course: Marinated Japanese beef, onion puree, seasonal vegetables, beef jus
- Dessert: Tropical fruit verrine with caramel mousse and milk chocolate crunch
- Assorted cheese
- Side dishes: Grilled polenta cake; bacon and truffle bread; miso brioche bun
Group 2
Asian Menu
- First course: Ginseng-marinated drunken chicken
- Main course: Sliced steamed giant garoupa with spring onion
- Dessert: Red bean soup
- Side dishes: Assorted vegetables with fungus, bamboo piths and noodles
Western Menu
- First course: Slow poached prawn, tomato consommé gelee, prunier caviar
- Main course: Roasted US prime beef tenderloin, rucola flan, crushed potato, mushroom jus
- Dessert: Pineapple panna cotta with strawberry jelly
- Assorted cheese
- Side dishes: Baked eggplant melanzana; mini ciabatta roll; rosemary focaccia
Group 3
Asian Menu
- First course: Shredded chicken, flat glass noodles, cashew nuts in a spicy sesame sauce
- Main course: Steamed black cod with truffle and soy sauce
- Dessert: Chilled almond tofu with seasonal fruit
- Side dishes: Sauteed kale with XO sauce; Chinese sausage fried rice
Western Menu
- First course: Yilan smoked duck breast, cherry fluid gel, foie gras, micro lettuce
- Main course: Roasted Kagoshima pork, bok choy, mashed sweet potato
- Dessert: Chocolate delice with whipped mascarpone and gianduja
- Assorted cheese
- Side dishes: Sauteed asparagus with mushrooms; bacon and truffle bread; miso brioche bun
Last edited by LHR/MEL/Europe FF; Jun 20, 2018 at 7:25 am Reason: formatting
Jun 22, 2018, 6:35 am
#40
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In answer to my earlier question regarding the Mandarin Oriental menus TPE-BKK - it seems cycle 1 is June, cycle 2 is July, and the third cycle in August.
On a related note, I'm taking the TG635 all the way from ICN via TPE to BKK. The option is there for me to pre-order for the 635 (a range of dishes including steaks, or Thai etc), but doesn't break out the options per sector. Anyone know if the pre-order would be for the ICN-TPE leg, or for the second sector to BKK? I'd prefer to thave the MO menu, but the steak looked good if it was served exICN.
On a related note, I'm taking the TG635 all the way from ICN via TPE to BKK. The option is there for me to pre-order for the 635 (a range of dishes including steaks, or Thai etc), but doesn't break out the options per sector. Anyone know if the pre-order would be for the ICN-TPE leg, or for the second sector to BKK? I'd prefer to thave the MO menu, but the steak looked good if it was served exICN.
Jun 22, 2018, 8:23 am
#41
Join Date: Jul 2013
Location: BKK
Programs: TG ROP Platinum, M&M Senator, IHG Platinum, Accor Platinum
Posts: 8,324
In answer to my earlier question regarding the Mandarin Oriental menus TPE-BKK - it seems cycle 1 is June, cycle 2 is July, and the third cycle in August.
On a related note, I'm taking the TG635 all the way from ICN via TPE to BKK. The option is there for me to pre-order for the 635 (a range of dishes including steaks, or Thai etc), but doesn't break out the options per sector. Anyone know if the pre-order would be for the ICN-TPE leg, or for the second sector to BKK? I'd prefer to thave the MO menu, but the steak looked good if it was served exICN.
On a related note, I'm taking the TG635 all the way from ICN via TPE to BKK. The option is there for me to pre-order for the 635 (a range of dishes including steaks, or Thai etc), but doesn't break out the options per sector. Anyone know if the pre-order would be for the ICN-TPE leg, or for the second sector to BKK? I'd prefer to thave the MO menu, but the steak looked good if it was served exICN.
Jun 22, 2018, 3:30 pm
#42
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Jun 26, 2018, 9:02 am
#43
Join Date: Jul 2013
Location: BKK
Programs: TG ROP Platinum, M&M Senator, IHG Platinum, Accor Platinum
Posts: 8,324
on some recent shorthaul international flights in J they served 3 choices of main course
- Samrap Thai (Thai Food)
- International (what TG understands as Western Food)
- Local (for example Chinese Food)
only one choice of starter, Sweets (two small things, one Thai and one Western), no cheese but some pieces of fruits, together with one piece of garlic bread and one bread roll
all was served on one tray as flight time was short, drinks were served individually, no trolley used
menu or way of service did not matter whether the plane had full flat J seats or angle flat seats
- Samrap Thai (Thai Food)
- International (what TG understands as Western Food)
- Local (for example Chinese Food)
only one choice of starter, Sweets (two small things, one Thai and one Western), no cheese but some pieces of fruits, together with one piece of garlic bread and one bread roll
all was served on one tray as flight time was short, drinks were served individually, no trolley used
menu or way of service did not matter whether the plane had full flat J seats or angle flat seats
Jun 26, 2018, 8:10 pm
#44
Join Date: May 2001
Location: RNO, NV, USA.
Programs: UA 2MM
Posts: 5,063
On a recent flight TG636 BKK-TPE in J, menu was as described by BinSabai, Samrab Thai, Western Cuisine or Chinese Cuisine. I asked for the Western choice (Beef Medallion with Mushroom Sauce), but for the first time in years, I was told I could not have my first choice of main course. This prompted me to request another glass of the Veuve Clicquot Brut n.v. 
