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  • #16
    TG607 HKG-BKK First Class September 2008

    Hong Kong->Bangkok

    Dinner

    Hot Savoury
    Deep Fried Crab Claw

    First Course
    Stir Fried Prawn Hot Smoked Creole Salmon, Smoked Tuna Fillet

    Main Course
    Chicken Curry “Mussaman”
    (Chicken cooked in Coconut-Chili Paste, Peanuts, Potato, Onion)
    Steamed Thai Hom Mali Rice, Taiwanese Cabbage, Chateau Carrot

    Seared Duck Breast with Apricot Jam, Hazelnut Crust, Raspberry Brown Sauce with Wine, Lyonnaise Potatoes, Sauteed Vegetables

    Beef Curry “Kiew-wan”, Steamed Thai Hom Rice, Stir-fried Vegetables

    Assorted Breads, Crackers, Butter, Cheese and Fresh Fruits Plate

    Dessert
    Blueberry Cheesecake

    Raspberry Coulis

    Tea, Coffee, Espresso, Cappuccino
    My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

    Comment


    • #17
      TG703 BKK-JNB First Class September 2008

      Bangkok->Johannesburg

      First Serving

      Hot Savoury
      Pork Satay

      First Course
      Broiled Lobster Tail, Cocktail Sauce
      Duck Foie Gras
      Crème Fraiche with Dill

      Salad
      Mixed Green Salad with Thousand Island Dressing
      Olive Oil and Balsamic Dressing

      Main Course
      Seared Scallops with Sundried Tomato and Fresh Basil Pesto
      Light Polenta with Rosemary, Mixed Vegetables Western Style

      Beef Tenderloin, Red Wine Sauce
      Sautéed Fresh Boletus Mushroom, Grilled Vegetables, Mashed Potato

      Grilled Salmon Teriyaki, Steamed Japanese Rice
      with Black Sesame Seeds, Simmered Vegetables Japanese Style and Asparagus

      Stir-fried Seafood in Soy Sauce
      Yellow Noodles, Vegetables

      Assorted Breads / Butter
      Vital Bread, Laugen Roll with Sesame
      French Garlic Bread, Buttered Grissini, Homemade Sesame Crackers

      Assorted Cheese Tray / Fresh Fruits

      Dessert
      Assorted Mini Thai Sweets

      Assorted Cakes

      Tea, Coffee, Espresso, Cappucino

      Second Serving

      Fresh Fruits

      Yoghurt

      Cereal

      Main Course
      Pork Siew Mai, Shrimp Ha Gao, Pork Char Siew Bun

      Pancake Stuffed with Creamed Asparagus
      Bacon, Herb Sausage, Grilled Mushroom and Vegetables

      Omelette Filled with Sautéed Mushroom Topped with Parmesan Cheese
      Herb Sausage Sundried Tomato

      Noodle Soup with Roast Duck

      White Toast, Buttered Croissant
      Butter, Honey, Jam, Marmalade
      Tea, Coffee, Ovaltine
      My Past, Present, Future Flights (Flights from March 2007 to Present to Future)

      Comment


      • #18
        TG925 MUC-BKK Royal First December 08 Drinks Menu

        (I can't find the food menu...)

        White Wine

        Chateau De Cruzeau, Pessac-Leognan 2003

        Pale gold, brillaint in colour. Intense and complex aromas of lychee, pineapple, white peach grilled and smoked notes. Lively attack fleshy wine with persistant aromas smokes final notes.

        Chateaux Le Bourdillot Graves 2005

        50% Sauvignon Blanc and 50% Semillon. Pale with slight golden colour. Fruity and crisp with aromas of citrus fruits, particularly grapefruit, lime and peach. Soft and refreshing in the mouth with delicious flavour of fresh citrus fruits and a nice finish (Available after Chateaux De Cruzeau, Pessac-Leognan 2003 has been depleted)

        Meursault Les Vireuils Dessous 2004

        French White Burgundy Wine, very buttery on the palate with a nicely balanced acidic finish.

        Red Wine

        Chateaux De Valois, Pomerol 2001

        Rich and intense wine. The bouquest is fine and gives aromas of small red and black fruits. It has predominance of fruit on the palate and the tannins are very velvety on the finish with balanced. (??)

        Pommard Le Manoir Murisaltien 2002

        Red - black colour. Intense bouquet of blackcurrant, of musc, game and then notes of mushrooms. Good acidity and mellowness. the wine has a minimum of maturity. It will agree with game marinated venison or boar. "Coq au Vin", and any cheese with pronouned flavour.

        Champagne

        DOM PERIGNON VINTAGE 2000

        Comment


        • #19
          TG920 BKK-FRA Royal First March 2009

          Bangkok - Frankfurt

          First Serving

          Oscietra Caviar with Garnitures

          First Course
          Wing Bean Salad with Smoked Duck Thai Style
          Duo of Marinated and Smoked Salmon
          Rolled Grilled Zucchini with Porcini Mushroom Italian Style

          Main Course

          Pan-fried Australian Veal Loin, Three Peppercorn Sauce
          Roasted Potoatoes with Rosemary, Grilled Vegetables

          or

          Roasted Duck Breast with Duck Juice
          Apple Compote with Rosemary, Duchess Potatoes, Vegetables

          or

          Pork Mignon in Curry Pa-naeng
          Steamed Thai Hom Mali Rice, Sauteed Kailin with Oyster Sauce

          or

          Stir-fried US Scallops with Yee Heong Sauce
          Egg Noodles, Vegetables

          Bread Selection / Butter
          Assorted Cheese Tray / Fresh Fruits

          Dessert

          Assorted Cakes

          Tea, Coffee, Espresso, Cappuccino

          * * *

          Second Serving

          Fresh Fruits
          Plain Yoghurt, fruit Yighurt
          Cereals

          Main Course
          Italian Basil Frittata topped with Lobster in Tomato Hern Sauce
          Bacon and Herb Sausage
          Roseti Potaotes with Cheese and Bacon
          Grilled carrots and Zucchini

          or

          Pancake stuffed with Cream Asparagus
          Bacon and Herb Sausage
          Grilled Mushrooms and Vegetables

          or

          Cold Cuts Platter
          (Bierwurst, Cooked Salami, Farmer Ham, Tilsiter Cheese)

          or

          Instant Noodle Soup with Fish and Shrimp Balls

          Assorted Breads, Butter, Marmalade, Jam, Honey
          Tea, Coffee, Hot Chocolate

          * * *

          TG920 F - MENU C : MAR/JUN/SEP/DEC

          Comment


          • #20
            First Class Menu BKK/HKG May 2009

            BANGKOK - Hong KONG

            Fruit Juice
            Fresh Fruits and Yogurt
            Cornflakes and Muesli

            Main Course

            Plain Omelette
            Grilled Premium Bacon, Premium Herb Sausage
            Grilled Mushroom, Carrot, Zucchini

            or
            Stir-fried Hong Kong E-fu Noodles with Crab Meat
            Sauteed Hong Kong Kailan

            Vegetarian Fried Noodles

            Roll, Croissant, Danish Pastry, Butter, Jam and Honey
            Tea, Coffee, Hot Chocolate


            Hong Kong - Taipei

            Cold Meal

            Smoked Salmon, Crab Meat Salad

            Soft Roll, French Roll, Butter

            Dessert

            Ice Cream


            TG600 F - Menu B: FEB/MAY/AUG/NOV

            Comment


            • #21
              TG 607 TPE - HKG / HKG/BKK

              Taipei Hong Kong


              Canapes

              First Course

              Seared Maguro Sukudori (Japanese Tuna)
              Mixed Green Salad with Pesto Dressing

              Soft Roll, Fine Herb Roll, Butter

              Dessert

              Ice Cream



              Hong Kong - Bangkok

              Canapes

              First Course
              Pan-Fried Butterfly Prawn
              Hot Smoked Creole Salmom, Smoked Tuna Fillet

              Main Course
              Stir-Fried Scallop and Prawn with Mixed Capiscum
              Oriental XO Sauce
              Steamed Thai Hom Mali Rice
              Pak-Choy, Black Mushroom in Oyster Sauce

              or

              Seared Duck Breast with Apricot Jam, Hazelnut Crust
              Raspberry Brown Sauce with Wine
              Lyonnaise Potatoes, Sauteed Vegetables

              or

              Roast Pork Neck with Teriyaki Sauce
              Steamed Thai Hom Mali Rice
              Stir-Fried Vegetables

              Assorted Breads, Crackers, Butter
              Cheese and Fresh Fruits Plate

              Dessert

              Macadamia But Ice Cream
              Mixed Fresh Fruit Salad in Syrup
              Tea, Coffee
              Espresso, Cappuccino


              TG607 F - MENU B: Feb/May/Aug/Nov[/CENTER
              ]

              Pre-Order Option HKG/BKK

              1. Lobster Thermidor
              2. Pan-Roasted Lamb Rack with Garlic and Thyme Lamb Jus
              3. Pan-Fried Corn Fed Chicken Breast with Port wine Sauce and Black Truffle
              4. Grilled Salmon Teriyaki
              5. Grilled Beef Tenderlion with Horseradish and Parsley Sauce
              6. Stir-fried Chicken with XO Sauce/Yeung Chow Fried Rice
              Last edited by yvrguy; 11 May 2009, 11:00 AM.

              Comment


              • #22
                TG920 BKK-FRA April 09

                Bangkok - Frankfurt

                First Serving

                Oscietra Caviar with Garnitures

                First Course
                Lobster Bellevue
                Stuffed tomato with Balsamic Mayonnaise
                Marinated Mozzarella Pearls

                Main Course
                Grilled Lamb Chop, Brown Mint Sauce, Roseti Potatoes, Mixed Vegetables Western Style

                or

                Chanterelle stuffed Chicken Breast, Tarragon Cream Sauce, Beetroot Noodles, Vegetables

                or

                Stir-fried Tiger Prawns with Guilin Chilli Sauce, Oriental Fried Rice, Sauteed Vegetables

                Bread selection / Butter
                Assorted Cheese / Fresh Fruits

                Dessert
                Orange cream with Raspberry Sauce
                Trio Mousse with Vanilla Sauce
                Walnut Mini Tart

                Tea, Coffees, Espresso, Cappuccino

                *****

                Second Serving

                Fresh Fruits
                Plain Yoghurt, Fruit Yoghurt
                Cereals

                Main Course
                Spanish Frittata
                Prawn in Tomato sauce
                Premium Pork and Herb Sausage
                Roseti Potatoes with Cheese and Bacon

                or

                Pancake stuffed with Cream Mushroom
                Tomato Cream Sauce
                Grilled Back Bacon
                Premium Pork and Herb sausage
                Grilled Mushrooms and Vegetables

                or

                Cold Cuts Platter
                (Salami, Ham and Cheese)

                or

                Noodle Soup with Fish and Shrimp Balls

                Assorted Breads, Butter, Marmalade, Jam, Honey

                Tea, Coffee, Hot Chocolate

                TG920 F - MENU A : JAN/APR/JUL/OCT

                Comment


                • #23
                  Originally posted by yvrguy View Post
                  Taipei Hong Kong


                  Pre-Order Option HKG/BKK

                  1. Lobster Thermidor
                  2. Pan-Roasted Lamb Rack with Garlic and Thyme Lamb Jus
                  3. Pan-Fried Corn Fed Chicken Breast with Port wine Sauce and Black Truffle
                  4. Grilled Salmon Teriyaki
                  5. Grilled Beef Tenderlion with Horseradish and Parsley Sauce
                  6. Stir_fried Chicked with XO Sauce/Yeung Chow Fried Rice

                  I thought TG only had a preorder option out of BKK for First.

                  How long has this been for?

                  Comment


                  • #24
                    Originally posted by Lie_flat_seatlover View Post
                    I thought TG only had a preorder option out of BKK for First.

                    How long has this been for?

                    They have preorder for quite a few stations, but you need to call them to find out.

                    Comment


                    • #25
                      [QUOTE=Lie_flat_seatlover;92538]I thought TG only had a preorder option out of BKK for First.

                      SQflyergirl is correct. It is possible to pre-order from many TG stations. For some reason TG could not email this list--it had to be faxed.

                      I had the lamb rack which is nothing like SQ. It is basically two small lamb chops with a tablespoon of sauce. However, it was tasty and adequate for a two hour flight.

                      Comment


                      • #26
                        Thank you SQflyergirl and yvrguy, this will make my upcoming HKG-BKK flight even better.

                        I have no idea why they don't update their web site!!

                        I'll be sure to take some pics.

                        Comment


                        • #27
                          Originally posted by Lie_flat_seatlover View Post

                          I have no idea why they don't update their web site!!
                          I do, because this is TG we are talking about!.

                          You can pre-order from LHR and FRA as well for F. The LHR menu is here:

                          http://www.thaiairways.co.uk/pages/f...s_on_board.htm

                          Comment


                          • #28
                            TPE-HKG-BKK, 09 August 2009

                            (Flight TG607)

                            Taipei - Hong Kong

                            Canapés
                            -
                            First Course
                            Seared Maguro Akami Sakudori (Japanese Tuna)
                            Mixed Green Salad with Pesto Dressing

                            Soft Roll, Fine Herb Roll, Butter

                            Dessert
                            Ice Cream


                            Hong Kong - Bangkok

                            Canapés
                            -
                            First Course
                            Pan-fried Butterfly Prawn
                            Hot Smoked Creole Salmon, Smoked Tuna Fillet

                            Main Course
                            Stir-fried Scallop and Prawn with Mixed Capsicum
                            Oriental XO Sauce
                            Steamed Thai Hom Mali Rice
                            Pak-choy, Black Mushroom in Oyster Sauce

                            or

                            Seared Duck Breast with Apricot Jam, Hazelnut Crust
                            Raspberry Brown Sauce with Wine
                            Lyonnaise Potatoes, Sauteed Vegetables

                            or

                            Roast Pork Neck with Teriyaki Sauce
                            Steamed Thai Hom Mali Rice
                            Stir-fried Vegetables


                            Assorted Breads, Crackers Butter
                            Cheese and Fresh Fruits Plate

                            Dessert
                            Macadamia Nut Ice Cream
                            Mixed Fresh Fruit Salad in Syrup
                            Tea, Coffee
                            Espresso, Cappuccino


                            Wine List

                            Champagne
                            Bollinger La Grande Année

                            Red Wines
                            Chateau Haut-Sarpe Grand Cru Classe St.Emillion 2004
                            Pommard 2002

                            White Wines
                            Chateau De Cruzeau, Pessac-Leognan 2003
                            Santenay 1er Cru, Beaurepaire 2003

                            Comment


                            • #29
                              Nice. Anyone got a recent TG917 menu handy?
                              Last edited by SQflyergirl; 10 August 2009, 04:09 PM.

                              Comment


                              • #30
                                TG677 NRT-BKK September 2009 F Menu

                                Thai Airways International takes great pleasure in welcoming you on board. Our legendary Royal Orchid Service [what service??? you mean when they throw the food at you???] will make your journey as Smooth as Silk. Our dedicated chefs [now THAT'S a loose term] choose the finest ingredients and add Thai herbs to Thai dishes that are being served as in-flight meals. Also, only the finest wines from the best vineyards have been selected to accompany your meal.



                                Tokyo - Bangkok

                                Hot Savouries

                                Crab Meat Ball on Skewer
                                Shrimp Tempura with Shishito Pepper [week old shrimp with a green thing]
                                Grilled Scallop with Red Pepper


                                First Course

                                Smoked Duck
                                Grilled Scallop, Lobster, Shrimp
                                Salmon Roe in Sudachi Cup
                                [leaving you wondering, "what the hell was that???"]

                                Soup

                                Asparagus Soup

                                Main Course

                                Pork with Kakuni Sauce
                                Tawara Rice (Steamed Japanese Rice), Vegetables

                                or

                                Stir-fried Shredded Beef with Chilli, Green Peppercorn, Thai Herbs
                                Steamed Thai Horn Mali Rice
                                Thai Fried Omelet, Vegetables

                                or

                                Lobster Thermidor in Shell and Sauce
                                Boiled Potatoes with Parsley, Spinach
                                [rubber with some plastic on top]

                                Assorted Breads, Butter [straight from the prison]
                                Assorted Cheese, Fresh Fruits

                                Dessert

                                Caramel Cake
                                Tea, Coffee, Espresso, Cappuccino


                                Refreshment

                                Ice Cream


                                TG677 F - MENU C - MAR/JUN/SEP/DEC
                                HUGE AL

                                Comment

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