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MH 433 HKG-KUL August 2013
August 2013
MH 433 Hong Kong to Kuala Lumpur (8:35pm Departure) Dinner Appetizer Malaysian Satay Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments Mixed Garden Salad With cherry tomato, baked green zucchini and French dressing Bakery Selection Main Course Braised Chicken with Capers in Tomato Concasse With linguine pasta and buttered French beans Or Deep Fried Basa Fish in Ginger Mushroom Oyster Sauce With thin egg noodles and vegetables Or Lamb Stew With mashed potatoes and roasted pumpkin with herbs Or Mixed Vegetables with Plum and Ginger Sauce With steamed rice and fresh broccoli Dessert Black Glutinous Rice Pudding with coconut sauce 0433DIAG.MOB |
My sister-in-law recently bought a book at a used bookstore and this was inside. It's a DL Y menu from 2006 off an ATL-EZE route:
http://cmk10.smugmug.com/Travel/Flye...IMG_3664-L.jpg |
MH 602 SIN-KUL August 2013
August 2013
Malaysia Airlines Business Class MH 602 Singapore to Kuala Lumpur 6:45am departure Snack http://i1213.photobucket.com/albums/...ps9112786e.jpg Choice of Chicken Pie Or Spinach Quiche http://i1213.photobucket.com/albums/...ps08c24f51.jpg http://i1213.photobucket.com/albums/...ps2609ac77.jpg Fresh Fruit Kit Kat http://i1213.photobucket.com/albums/...psb4e5c7eb.jpg http://i1213.photobucket.com/albums/...psaf53920f.jpg |
MH 603 KUL-SIN August 2013
August 2013
Malaysia Airlines Business Class MH 603 Kuala Lumpur to Singapore Snack http://i1213.photobucket.com/albums/...ps9e9d7e95.jpg Choice of Chicken Pie http://i1213.photobucket.com/albums/...ps3a6a40c4.jpg http://i1213.photobucket.com/albums/...psf133283e.jpg Or Vegetarian Quiche Cake with coffee sauce Godiva chocolate thin http://i1213.photobucket.com/albums/...ps278faade.jpg http://i1213.photobucket.com/albums/...ps273d832e.jpg |
MH 367 TPE-KUL August 2013
August 2013
MH 367 Taipei to Kuala Lumpur Light Meal Appetizer Malaysian Satay Our Award-winning grilled chicken and lamb skewers with peanut sauce and traditional accompaniments http://i1213.photobucket.com/albums/...ps94a44908.jpg Duo of Marinated Prawn and Smoked Fish With apricot chutney, roasted onion and lemon wedge http://i1213.photobucket.com/albums/...ps42c250f4.jpg http://i1213.photobucket.com/albums/...ps86c3d9d8.jpg Bakery Selection http://i1213.photobucket.com/albums/...ps47dec66e.jpg Main Course Braised Chicken in Herbal sauce With steamed rice and mixed vegetables http://i1213.photobucket.com/albums/...ps89de7b3e.jpg Or Stir-Fried Seafood With noodles, vegetables and bean sauce http://i1213.photobucket.com/albums/...psc7a758cc.jpg http://i1213.photobucket.com/albums/...psbb11ee07.jpg Or Lamb Stew in Rosemary Olive Sauce With creamy polenta and seasonal vegetables Or Pan-fried Salmon Fillet With steamed red skin potato, garden vegetables and tomato salsa Dessert Pistachio Crème Brulee http://i1213.photobucket.com/albums/...ps0e19c325.jpg http://i1213.photobucket.com/albums/...pscaa2a0cd.jpg Fresh Fruits http://i1213.photobucket.com/albums/...ps89735ae5.jpg Pineapple Pastry http://i1213.photobucket.com/albums/...ps711aaa45.jpg 0367LM4G.MOB |
MH 366 KUL-TPE August 2013
August 2013
MH 366 Kuala Lumpur to Taipei http://i1213.photobucket.com/albums/...ps822dcda2.jpg Starters Fruit Juice Fresh Fruits http://i1213.photobucket.com/albums/...ps1d1dd6a3.jpg Yogurt http://i1213.photobucket.com/albums/...ps935af66c.jpg Bakery Selection with butter or preserves http://i1213.photobucket.com/albums/...psba5d1953.jpg http://i1213.photobucket.com/albums/...ps07df3c22.jpg Main Course Dim Sum with Hoisin Sauce Served with noodles, baby kailan and carrots http://i1213.photobucket.com/albums/...ps61b3df34.jpg http://i1213.photobucket.com/albums/...psc9134e03.jpg http://i1213.photobucket.com/albums/...ps9e09e37f.jpg Or Mushroom Omelette With chicken sausage, gratinated potatoes, asparagus, mushrooms and grilled tomato http://i1213.photobucket.com/albums/...ps374212cb.jpg Or Malaysian Favorites Nasi Lemak A traditional Malaysian favorite, rice cooked in coconut milk served with spicy ikan bilis and prawn sambal, and traditional accompaniments Or Belgian Waffles With caramelized bananas, mixed berries compote and maple syrup (Not Available) Dessert Cheesecake with raspberry coulis http://i1213.photobucket.com/albums/...psee712f8c.jpg 0366BR4G.MOA |
BR 857/8 TPE-HKG-TPE August 2013
EVA Air Premium Laurel Class
August 2013 Hello Kitty Flight BR 857 Taipei to Hong Kong Light Meal Main Course (Date 1-15) Pan Fried Grouper Fillet with Pesto Cream and Sundried Tomato Basil Butter Fresh Vegetables Red Skin Potato Or Braised Giant Mushroom and Pork Tendon Mixed Vegetable Egg Fried Rice (Date 16-31) Braised Pork Tendon, Sea Cucumber and Chicken Fresh Vegetables Egg Fried Rice Or Pan Fried Fillet of Beef with Green Pepper Corn Sauce Fresh Vegetables Red Skin Potatoes Fruit Sweet Coffee Tea Hello Kitty Flight BR 858 Hong Kong to Taipei Light Meal Hors D’Oeuvre http://i1213.photobucket.com/albums/...psf78e0d63.jpg http://i1213.photobucket.com/albums/...psfa919e21.jpg http://i1213.photobucket.com/albums/...ps920470a0.jpg Main Course (Date 1-15) Braised Grouper Fillet with Ginger and Scallion in Hoisin Sauce Mixed Vegetables Noodles Or Red Curry Chicken South Asian Style Seasonal Vegetables Steamed Rice (Date 16-End of Month) Shiitake Mushroom Stuffed with Shrimp Mousse in light spicy sauce Seasonal Vegetables Steamed Rice http://i1213.photobucket.com/albums/...psd392ad13.jpg http://i1213.photobucket.com/albums/...psaa6a6a55.jpg Or Roasted Chicken Thigh with Citrus Sauce Fresh Vegetables Noodles Fruit http://i1213.photobucket.com/albums/...ps035efc65.jpg Coffee Tea Wine List Champage Lallier Grande Reserve Grand Cru French Red Wine Fleurie 2011 Spanish Red Wine Monteabellon 14 Meses en Barrica 2010 Spanish White Wine Palacio de Bornos Verdejo Fermentado en Barrica 2011 German White Wine Dr. Loosen Erdener Treppchen Kabinett 2012 20130618-B(2A2B)-857/858 |
Virgin America First Class Menu September 2013
Fall 2013 (September 2013)
Virgin America First Class Menu Westbound and Seattle/Portland to Los Angeles Breakfast Flights departing before 10am Spinach and Asparagus Torta with Winter Fruit Salad Egg and potato torta layered with fresh spinach, roasted red peppers, tomatoes, asparagus, ricotta, and fontina, served alongside arugula salad with dried cranberries and teardrop tomatoes tossed in tomato dill vinaigrette. Accompanied by fresh apples and pears marinated in orange, cinnamon, and lime-tangerine honey, and topped with dried cherries, kiwi, and a strawberry Contains sugar, eggs, and dairy Or Fruit Plate with Granola Fresh pineapple, orange, mango, lychees , red seedless grapes, and strawberries with creamy strawberry yogurt, garnished with a raspberry, and served with gluten-free granola and milk on the side Contains nuts, dairy, and sugar Mid-Flight Snack Westbound flights over four hours Tabbouleh and Baba Ghanoush A duo of tabbouleh and baba ghanoush served with mini whole-wheat pita, country olives, grilled asparagus, teardrop tomatoes, and a chocolate truffle cup for dessert Contains wheat, dairy, and sugar Lunch & Dinner Flights departing after 10am http://i1213.photobucket.com/albums/...psbdd092cf.jpg Appetizer Westbound flights over four hours Tapas Duo Grilled asparagus, artichoke, country olive, basil olive oil marinated mozzarella, teardrop tomato, and grilled baby zucchini served alongside tabbouleh salad garnished with preserved lemon Contains dairy http://i1213.photobucket.com/albums/...ps31718d1d.jpg http://i1213.photobucket.com/albums/...psaf8aed7e.jpg http://i1213.photobucket.com/albums/...ps0aa5bf74.jpg http://i1213.photobucket.com/albums/...ps228efe7e.jpg http://i1213.photobucket.com/albums/...ps9a47adfe.jpg Entrées Chicken and Mango Mojo Grilled chicken breast marinated in olive oil, basil, and garlic, topped with a mango mojo sauce and served over ginger basmati rice tossed with toasted pine nuts, carrots, celery, red bell pepper, scallions and currants. Accompanied by a medley of pineapple, snap peas, carrots, broccolini, and roasted red peppers. Contains poultry and nuts. Or Stuffed Eggplant Grilled eggplant stuffed with ratatouille and ricotta cheese, lightly breaded, pan-fried, and topped with melted mozzarella. Served with tomato wine sauce and fresh sautéed spinach, and garnished with olives. Contains wheat, nuts and dairy. http://i1213.photobucket.com/albums/...ps5301417f.jpg http://i1213.photobucket.com/albums/...ps864f7f5c.jpg http://i1213.photobucket.com/albums/...psa71a51d7.jpg http://i1213.photobucket.com/albums/...ps091575e8.jpg Dessert Chocolate Hazelnut Bar Rich dark chocolate hazelnut mousse served on a buttery wheat Contains dairy, nuts, and wheat http://i1213.photobucket.com/albums/...ps178b3ee0.jpg WB-CY4 |
SQ 22 SIN-EWR September 2013
SQ 22
Singapore to Newark Lunch http://i1213.photobucket.com/albums/...ps0b7618ab.jpg Starter Trilogy of salmon with Mesclun salad Slices of hot smoked, cold smoked, and marinated salmon http://i1213.photobucket.com/albums/...psbf873d93.jpg http://i1213.photobucket.com/albums/...psae4dfd66.jpg Main *Spring chicken with pork chorizo sausage, chick peas and sautéed cavalo nero leaves Exclusively created by Matthew Moran of Aria Restaurant, Sydney http://i1213.photobucket.com/albums/...psa0158ce1.jpg http://i1213.photobucket.com/albums/...psa397cc44.jpg Or Gaeng phed pla Thai style red curry fish, seasonal vegetables and steamed rice Or Seared tournedos of beef with thyme jus, roasted vegetables and seared asparagus A healthier choice – lower in carbohydrate and calories Or Char siew and wanton noodle soup Egg noodles in rich broth garnished with honey roasted pork, pork dumplings and leafy greens A renowned favorite in Singapore Finale Choice of dessert Viennetta ice cream or panna cotta with citrus compote http://i1213.photobucket.com/albums/...ps8cc9e619.jpg Fruits in season http://i1213.photobucket.com/albums/...ps8174d14f.jpg Gourmet coffees & selections of fine teas, with pralines Dinner (served at 7pm Singaporean local time) Prelude Satay With onion, cucumber and spicy peanut sauce http://i1213.photobucket.com/albums/...psaaa3a400.jpg http://i1213.photobucket.com/albums/...ps5f4aa541.jpg Starter Cajun spiced prawns With marinated capsicums and sweet pepper pesto http://i1213.photobucket.com/albums/...ps186fe65e.jpg http://i1213.photobucket.com/albums/...ps18e82cd0.jpg http://i1213.photobucket.com/albums/...ps959c6907.jpg Main *Wok-fried beef in black pepper sauce with garlic, French beans with dried shrimps, fried rice Exclusively created by Chef Sam Leong, Singapore Or Famous Singapore Chicken Rice Fragrant poached chicken with pandan flavored rice, served with ginger, soya, and chili sauce A renowed local favorite Or Spaghetti Marinara Italian pasta with seafood in herb-tomato sauce Or Seared Berkshire pork loin in balsamic sage sauce With roasted vegetables and fondant potatoes Finale Tiramisu Mascarpone cheesecake with coffee http://i1213.photobucket.com/albums/...ps5143abeb.jpg http://i1213.photobucket.com/albums/...ps2bb44e4c.jpg Water chestnut pudding with mungbeans Payson brenton Brie, delice des bois, stokes point smoked cheddar Served with fig paste, grapes, walnut and biscuits http://i1213.photobucket.com/albums/...ps2065e419.jpg Gourmet coffees & selections of fine teas, with pralines http://i1213.photobucket.com/albums/...ps8c4e1a92.jpg http://i1213.photobucket.com/albums/...ps1394d24b.jpg Light Bites Menu To Nibble On Egg noodles soup with scallop, prawn and leafy greens http://i1213.photobucket.com/albums/...ps228f7a33.jpg http://i1213.photobucket.com/albums/...ps0bcf1df0.jpg http://i1213.photobucket.com/albums/...ps0196ac6b.jpg Or Korean style fried rice with chicken, egg and kimchi With pickles and toasted seaweed served on this side Or Spinach fettuccine Milanese Pasta in a tomato, mushroom and ham sauce Or Cheese Omelette with chicken sausage, grilled tomato and potatoes Finale Gourmet coffees & selections of fine teas SQ22TC SIN-EWR (L/D/SR2) 19-1/1 09 RC Wine List Champagne Bollinger Special Cuvee Brut, Champagne, France White Wine 2010 La Crema Monterey Chardonnay, Monterey, USA 2011 Reichsgraf von Kesselstatt Riesling Kabinett, Mosel, Germany Red Wines 2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France 2011 Torbreck Woodcutter’s Shiraz, Barossa Valley, Australia Sweet Wine 2009 Chateau Filhot Sauternes Port Taylor’s 10 Years Old Tawny Port, Portugal |
SQ 21 EWR-SIN September 2013
September 2013
Singapore Airlines Business Class SQ 21 Newark to Singapore Supper Starter Tian of crabmeat with avocado and cold spicy gazpacho Main *Seared salmon-trout fillet with Spanish olives-caper and potato confit, champagne vinaigrette Exclusively created by Alfred Portale of Gotham Bar & Grill, New York Or Seared lamb loin with mint jus, broccolini, grilled zucchini, Spanish onion and bell pepper A healthier choice – lower in carbohydrate and calories Or Chicken noodle soup Egg noodles in chicken soup garnished with sliced chicken, mushrooms and leafy greens Or Wok fried beef with ginger and Chinese wine, seasonal vegetables and fried rice Finale Choice of dessert Strawberry cheesecake ice cream or crème brulee Gourmet cheeses Served with fruit paste, grapes, walnut and biscuit Fruits in season Gourmet coffees & selections of fine teas, with pralines Lights bites menu To Nibble on Kway teow noodles soup with braised beef brisket and leafy greens Dunkin Donuts Khao phad talay Thai style fried rice with seafood and pineapple Griddled pancakes with mixed berries mascarpone and maple syrup Finale Gourmet coffees & selections of fine teas Breakfast Menu Prelude A choice of apple, tomato or freshly squeezed orange juice Sliced fresh fruit Starter Choice of cereals or yogurt Cornflakes or Granola with Milk Main *Smoked salmon quiches with leeks and fine mesclun salad Exclusively created by Georges Blanc, Vonnas Or Braised ee-fu noodles with pork, pickled vegetable and black mushrooms Or Oriental steamed chicken with Chinese greens and fragrant rice Or Poached eggs with hollandaise sauce, veal sausage, mushrooms, tomato and parsley potatoes Breads Freshly baked breads served with butter and preserves Beverages Gourmet coffees & selections of fine teas SQ21TC EWR-SIN (S/SR2/B) 19-1/1 09RC Wine List Champagne Bollinger Special Cuvee Brut, Champagne, France White Wine 2010 La Crema Monterey Chardonnay, Monterey, USA 2011 Reichsgraf von Kesselstatt Riesling Kabinett, Mosel, Germany Red Wines 2009 Chateau Loudenne Medoc Cru Bourgeois, Bordeaux, France 2011 Torbreck Woodcutter’s Shiraz, Barossa Valley, Australia Sweet Wine 2009 Chateau Filhot Sauternes Port Taylor’s 10 Years Old Tawny Port, Portugal |
Thai Airways
Business Class menu Auckland to Bangkok September 2013 First Serving First Course Honey Glazed Chicken on Roasted Pear Salad White Wine Mustard Dressing Salad Mixed Salad with Herb Balsamic Dressing Main Course Poached Salmon and Crab Ravioli with Saffron Cream Sauce Roasted Vine Ripened Tomato, Buttered Asparagus or Roast Lamb Loin with Black Olive and Lamb Jus Fondant Potatoes, Vegetables or Pan-seared Hoki Fish with Roasted Karengo Kelp Lemon Hollandaise Sauce Buttered Linguine, Buttered Broccoli, Carrot or Beef with Bamboo Shoot in Green Curry "Kiew-wan" Steamed Thai Hom Mali Rice Stir-fried Mixed Vegetables Assorted Bread, Butter Assorted Cheese, Fresh Fruits Dessert Raspberry and White Chocolate Ice Cream Tea, Coffee, Espresso, Cappuccino Second Serving First Course Poached Scallop Roe on Sweet Corn Panna Cotta Honey Garlic and Chilli Dressing Main Course Stir-fried Rice Noodles with Chicken and Prawn Coconut Chilli Sauce, Stir-fried Pak Choy Dessert Chocolate Mousse in Chocolate Tart Pineapple and Mint Compote Tea, Coffee Instant Noodle Soup with Chinese Barbecued Pork (Available Upon Request) Third Serving Sandwiches TG 492 C - MENU C : SEPTEMBER 2013 Drinks Menu Wine List Champagne Piper Heidsieck Brut Champagne 55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn. White Wine Chateau Villa Bel-Air 2010 65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood. Chateau Chantegrive Blanc 2011 50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish. Bourgogne Chardonnay 2011 100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish. Red Wine Chateau de Barbe Blanche 2007 65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese. Chateau des Jacques Morgon 2008 100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat. Aperitifs Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port Spirits Rum, Gin, Bourbon Whisky, Whisky, Vodka Cognac & Liqueurs Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge Beer Chang Beer, Heineken Beer, Singha Beer Soft Drinks A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices Beverages Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1 Louis M Martini 2008 87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat. Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491 SEPTEMBER 2013 |
Thai Airways
Business Class menu Bangkok to Paris CDG September 2013 First Serving First Course Tuna Loin with Mild Chili, Pesto Cream Garnache of Duck Foie Gras Main Course Blanquette de Veau Pilaf Rice, Buttered Vegetables or Seared Norwegian Salmon Fillet on Onion Capsicum Piperade Saffron Potatoes or Stir-fried Pork with Garlic and Pepper Steamed Thai Hom Mali rice Stir-fried Pak-Choy with Oyster Sauce or Deep-fried Marinated Sesame Chicken with Honey Soya Sauce Yangzhou Fried Rice, Pak-choy Assorted Bread, Butter Assorted Cheese, Fresh Fruits Dessert Meringue with Fresh Fruits, Raspberry Sauce Tea, Coffee, Espresso, Cappuccino Second Serving Fresh Fruits Yoghurt Main Course Scrambled Eggs, Pan-fried Back Bacon Pan-fried Veal Chipolata Baked Cherry Tomato with Olive Oil and Herbs or Frittata with Capsicum and Potatoes Pan-fried Chicken Sausage Potatoes and Cream Baked Tomato with Olive Oil and Herbs or Cold Cuts Platter (Easter Ham / Black Forest Ham, Salami, Fontina Cheese) Assorted Bread, Butter, Jam Tea, Coffee, Chocolate Malt Instant Noodle Soup with Chinese Barbecued Pork (Available Upon Request) Third Serving Sandwiches TG 930 C - MENU A : SEP 2013 Drinks Menu Wine List Champagne Piper Heidsieck Brut Champagne 55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn. White Wine Chateau Villa Bel-Air 2010 65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood. Chateau Chantegrive Blanc 2011 50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish. Bourgogne Chardonnay 2011 100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish. Red Wine Chateau de Barbe Blanche 2007 65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese. Chateau des Jacques Morgon 2008 100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat. Aperitifs Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port Spirits Rum, Gin, Bourbon Whisky, Whisky, Vodka Cognac & Liqueurs Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge Beer Chang Beer, Heineken Beer, Singha Beer Soft Drinks A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices Beverages Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1 Louis M Martini 2008 87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat. Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491 SEPTEMBER 2013 |
Thai Airways
Business Class menu Copenhagen to Bangkok September 2013 First Serving Hot Savoury Beef Skewer First Course Westphalia Ham, Mozzarella Cheese Salad Mixed Green Salad with Italian Vinaigrette Dressing Main Course Deep-fried Tilapia Fish, Thai Chilli Honey Sauce Steamed Thai Hom Mali Rice, Snap Peas with Oyster Sauce or Beef Tenderloin, Demi Glace Sauce with Cream Potato with Parsley, Vegetables or Chicken Red Curry Steamed Thai Hom Mali Rice, Vegetables or Port Loin with Pork Jus Pommes Rissole, Savoy Cabbage Assorted Bread, Butter Assorted Cheese, Fresh Fruits Dessert Cherry Crumble Tart Tea, Coffee, Espresso, Cappuccino Second Serving Fresh Fruits, Fruit Smoothie Main Course Scrambled Egg Fried Bacon, Spinach Tomato or Mushroom Crepe Tomato Coulis, Vegetables or Cold Cut Platter (Smoked Turkey, Salami, Samsoe Cheese) Assorted Bread, Butter, Jam Tea, Coffee, Chocolate Malt Instant Noodle Soup with Chinese Barbecued Pork (Available Upon Request) TG 951 C - MENU A : SEPTEMBER 2013 Drinks Menu Wine List Champagne Piper Heidsieck Brut Champagne 55% Pinot Noir, 30% Pinot Meunier and 15% Chardonnay. It has tasting notes of citrus fruits, Granny Smith apple and subtle hints of hawthorn. White Wine Chateau Villa Bel-Air 2010 65% Sauvignon Blanc and 35% Semillon grapes. Fermented in oak barrels at low temperature. The colour of pale yellow and green. The nose of flowers and tropical fruits. It is round and full-bodied. This wine can be served with fish dishes and seafood. Chateau Chantegrive Blanc 2011 50% Sauvignon Blanc, 50% Semillon. The Semillon contributes round, ripe apple, fig and waxy fruit, sauvignon blanc contributes crisp, citrusy, herbal fruit. All those flavours come together in a light body with zesty acidity that will complement fresh oysters or grilled shellfish. Bourgogne Chardonnay 2011 100% Chardonnay. Light golden colour. Expressive notes of citrus, orange, fresh almond. Full attack on citrus fruit, mineral and develops aromas of gunflint. Vivid, dry, aromatic, not overtly structured yet persistent. Recommended to be served with white meats and fish. Red Wine Chateau de Barbe Blanche 2007 65% Merlot, 25% Cabernet franc and 10% Cabernet Sauvignon. Dark red colour. Nose with black cherry, plum, blackcurrant blends with intense mocha. The palate offers sumptuous lingering spice and black cherry notes through a long, long finish. This matured wine delicate and good for poultry and cheese. Chateau des Jacques Morgon 2008 100% Gamay grapes. Deep sherry colour, with walnut and little red fruits aromas, this wine has silky tannins that will help it to age. A mix of fruit and herbs on the palate, this shows nice acidity and structure, still bright and youthful with dark character. It will be perfect with red meat. Aperitifs Mekhong Thai Sabai, Mekhong Amethyst, Campari, Gin Martini, Screwdriver, Bloody Mary, Black Russian, Vodka Martini, Warre's Warrior Port Spirits Rum, Gin, Bourbon Whisky, Whisky, Vodka Cognac & Liqueurs Camus XO, Kahlua, Drambuie, Grand Marnier Cordon Rouge Beer Chang Beer, Heineken Beer, Singha Beer Soft Drinks A Range of Soft Drinks, Diet Soft Drinks, Fruit Juices Beverages Decaffeinated Coffee, Cappuccino, Espresso, Instant Coffee, Special Blended Coffee, Oolong Tea, Ceylon Tea, Japanese Green Tea, Chocolate Malt 3 in 1 Louis M Martini 2008 87% Cabernet Sauvignon and 13% other grapes exhibit a deep Burgundy colour with intense aromas of blackberry, licorice, cedar and hits of herbs. It is also very rich and full-bodied, plenty of tannins for aging. Good with red meat. Napa red wine loading from BKK for TG692, TG991, TG461, TG465, TG471, TG473, TG475, TG481, TG483, TG491 SEPTEMBER 2013 |
Thai Airways
First Class menu Bangkok to Hong Kong September 2013 Taste Fruit Juice Fresh Fruits, Yoghurt Cornflakes abnd Muesli Main Course Frittata with Pancetta and Parmesan Premium Chicken Sausage Creamed Potatoes, Sauteed Spinach with Shallots, Cherry Tomato or Chilean Sea Bass Rice Soup or Steamed Glutinous Rice with Chinese Sausage, Chicken, Mushroom, Salted Yolk wrapped in Lotus Leaf Scallop Dumpling, Pork Siew-mai Roll, Croissant, Danish Pastry, Butter, Jam and Honey Tea, Coffee, Chocolate Malt TG 600 F - MENU F : SEP 2013 Drinks Menu Wine List White Wine Chateau de Chantegrive Caroline 2009 50% Sauvignon and 50% Semillon grapes. Brilliant golden hue with elegant and intense nose of vanilla, freshly churned butter, lemon roasted almonds. This wine is good with shellfish, white meat, delicate cheeses, fish with sauce and "Foie gras". Chateau Baret Pessac Leognan 2009 30% Semillon, 70% Sauvignon blanc with lemon, apple tart aromas and flavors. Full and balanced with lively fruit. A broad texture carries ripe flavours of pear, melon and almond in this round white, which has enough acidity for balance. Recommended to be served with white meat and fish. Chablis 1er Cru Montmains 2011 100% Chardonnay. Attractive pale gold in colour. Highly complex nose with mineral notes. Citrus aromas. The wine is elegant, fruity and delicate. Long aftertaste. Good matches with cooked oysters or veal in white sauce. Red Wine Chateau Pedesclaux Pauillac 2007 50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet franc grapes. Purple-red colour. The nose is very aromatic with ripe black fruits. This wine is round and harmonious in mouth. It has silky tannins and a pleasant finish. It is suitable for beef and poultry. Beaune Teurons 1er Cru 2008 100% Pinot Noir, Bright-Ruby colour. Aromas of raspberry and strawberry. Delicate vanilla note. Well-balanced. Very fine texture. Very pure fruit. This wine is good for red or whitemeat and variety of regional cheese. Mercurey Premier Cru Clos du Roi 2009 100% Pinot noir. A beautiful dark blue colour with purple tints. The nose develops spicy, peppered aromas and notes of fruits (blackcurrant, blackberry). The nose is very dense and elaborate. Tannins are dense, silky and fresh. Very nice aromatic persistence. This wine will perfectly match with red meats. Domaine Tournon 2009 100% Shiraz grape. Dark red colour. This wine is aged in French oak barrels for 12 months. It has aromas of cherry and blackberry. It can accompany both everyday dishes and the most sophisticated delicacies. Australian red wine loading from BKK for TG471, TG475, TG910, TG916, TG934, TG920, TG922, TG924. Sondraia 2007 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc grapes. Intense ruby-red colour. Aged 18 months in oak barrels. This wine has subtle hints of exotic spices and ripe red fruit on the nose. It can accompany grilled meat such as steak, Kebab, Lamb and Pork. Italian red wine loading from BKK for TG930, TG932, TG940, TG944, TG940, TG600, TG607, TG622, TG660, TG676. Dom Perignon Vintage 2003 The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by smoky flavour and toasted qualities. The presence of champagne on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound bass notes. The whole holds its note perfectly, intensively, with just a subtle, elegant hint of underlying bitterness. 1795 Extra Cognac Otard Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie. Its gold and ruby colour is the sure sign of its long years of maturing. Aperitifs Mekhong Thai Sabai Mekhong Amethyst Campari Gin Martini Screwdriver Bloody Mary Black Russian Vodka Martini Warre's Warrior Port Bristol Cream Sherry Spirits Rum Gin Bourbon Whisky Whisky Vodka Liqueurs Otard Extra Kahlua Drambuie Grand Marnier Cordon Rouge Beer Heineken Beer Chang Beer Singha Beer 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 Peppermint Tea Camomile Tea Chocolate Malt 3 in 1 SEPTEMBER 2013 |
Thai Airways
First Class menu Hong Kong to Bangkok September 2013 Taste Canapes First Course Boiled Canadian Scallop, Marinated Prawn Main Course Hong Kong Beef Curry with Carrot, Potatoes Egg Fried Rice, Broccoli or Roast Norwegian Salmon with Hallandaise Sauce Boiled Finger Potatoes with Parsley French Bean, Roast Red and Yellow Capsicum or Thai Stir-fried Minced Chicken with Hot Basil and Chilli Steamed Rice, Baked Egg Assorted Bread, Crackers, Butter Cheese and Fruits Plate Dessert Raspberry Sherbet Fruits Diced Tea, Coffee Espresso, Cappuccino TG 601 F - MENU F : SEP 2013 Drinks Menu Wine List White Wine Chateau de Chantegrive Caroline 2009 50% Sauvignon and 50% Semillon grapes. Brilliant golden hue with elegant and intense nose of vanilla, freshly churned butter, lemon roasted almonds. This wine is good with shellfish, white meat, delicate cheeses, fish with sauce and "Foie gras". Chateau Baret Pessac Leognan 2009 30% Semillon, 70% Sauvignon blanc with lemon, apple tart aromas and flavors. Full and balanced with lively fruit. A broad texture carries ripe flavours of pear, melon and almond in this round white, which has enough acidity for balance. Recommended to be served with white meat and fish. Chablis 1er Cru Montmains 2011 100% Chardonnay. Attractive pale gold in colour. Highly complex nose with mineral notes. Citrus aromas. The wine is elegant, fruity and delicate. Long aftertaste. Good matches with cooked oysters or veal in white sauce. Red Wine Chateau Pedesclaux Pauillac 2007 50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet franc grapes. Purple-red colour. The nose is very aromatic with ripe black fruits. This wine is round and harmonious in mouth. It has silky tannins and a pleasant finish. It is suitable for beef and poultry. Beaune Teurons 1er Cru 2008 100% Pinot Noir, Bright-Ruby colour. Aromas of raspberry and strawberry. Delicate vanilla note. Well-balanced. Very fine texture. Very pure fruit. This wine is good for red or whitemeat and variety of regional cheese. Mercurey Premier Cru Clos du Roi 2009 100% Pinot noir. A beautiful dark blue colour with purple tints. The nose develops spicy, peppered aromas and notes of fruits (blackcurrant, blackberry). The nose is very dense and elaborate. Tannins are dense, silky and fresh. Very nice aromatic persistence. This wine will perfectly match with red meats. Domaine Tournon 2009 100% Shiraz grape. Dark red colour. This wine is aged in French oak barrels for 12 months. It has aromas of cherry and blackberry. It can accompany both everyday dishes and the most sophisticated delicacies. Australian red wine loading from BKK for TG471, TG475, TG910, TG916, TG934, TG920, TG922, TG924. Sondraia 2007 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc grapes. Intense ruby-red colour. Aged 18 months in oak barrels. This wine has subtle hints of exotic spices and ripe red fruit on the nose. It can accompany grilled meat such as steak, Kebab, Lamb and Pork. Italian red wine loading from BKK for TG930, TG932, TG940, TG944, TG940, TG600, TG607, TG622, TG660, TG676. Dom Perignon Vintage 2003 The first hints of fresh almond and harvest aromas immediately open up into preserved lemon and dried fruits, the whole rounded off by smoky flavour and toasted qualities. The presence of champagne on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound bass notes. The whole holds its note perfectly, intensively, with just a subtle, elegant hint of underlying bitterness. 1795 Extra Cognac Otard Otard 1795 Extra Cognac offers a rich, complex bouquet of dried fruit (plum, grape and hazelnut), orange peel and cigar box. This profusion of aromas further explodes on the palate providing incomparable pleasure thanks to the mellowness of the old Champagne eaux-de-vie. Its gold and ruby colour is the sure sign of its long years of maturing. Aperitifs Mekhong Thai Sabai Mekhong Amethyst Campari Gin Martini Screwdriver Bloody Mary Black Russian Vodka Martini Warre's Warrior Port Bristol Cream Sherry Spirits Rum Gin Bourbon Whisky Whisky Vodka Liqueurs Otard Extra Kahlua Drambuie Grand Marnier Cordon Rouge Beer Heineken Beer Chang Beer Singha Beer 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 Peppermint Tea Camomile Tea Chocolate Malt 3 in 1 SEPTEMBER 2013 |
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