M.L. Sirichalerm Svasti, Whom most people know as Chef McDang, is the leading expert on Thai food ...
THE NEW CONCEPT
Bangkok Airways has joined hands with one of Thailand’s most celebrated chefs, Chef McDang, offering a whole new concept and look for their in-flight menus.
FROM THE DESK OF CHEF McDang
Most people think that designing a menu to be served on-board aircrafts is no different than cooking for a restaurant. Nothing can be further from the truth. In fact, designing menus/food for airlines is a totally different process than cooking for restaurants.
4 REGIONS THAI CUISINE
This year's menu concept partly came from one of Bangkok Airways 2016 directions - which is to support government policies on tourism promotions.
Here are some of the hot and cold menus items which you will get to try on board, or find out more at FLYBANGKOKAIR
SPECIAL MENUS FOR SPECIAL OCCASION
Special In-Flight Meal for January - May 2017 Designed by Chef McDang
Bangkok Airways has joined hands with one of Thailand’s most celebrated chefs, Chef McDang, offering a whole new concept and look for their in-flight menus. Starting from 1 November 2014, the new menus will be available on all Bangkok Airways flights (Domestic and International) originating from Suvarnbhumi Airport while flights originating from Samui Airport will offer the new menus from 11 November onwards.
Mr. Puttipong Prasathong O-soth, President of Bangkok Airways said, "Bangkok Airways has long been recognized for our dedication in improving our services offered to passengers. Our new menus will show our passengers how much we care by offering something special even on short flights. We believe that Chef McDang’s specialties, exclusively created for Bangkok Airways, will add an even more memorable flying experience for our passengers."
"Since Bangkok Airways positions itself as Asia’s Boutique Airline, I felt moved to capture its Thai and Asian essence and make it the conceptual heart of the new menus. The new in-flight menu concept for Bangkok Airways is "Tastes of Asia." We are also preparing to welcome our entry into AEC with these menu items." said Chef McDang.
ABOUT CHEF McDang
M.L. Sirichalerm Svasti, whom most people know as Chef McDang, is the leading expert on Thai food and is the first Thai chef who has taught at numerous branches of the Le Cordon Bleu Schools of the United States until receiving the title of Honorary Chef Instructor for their Las Vegas Campus.
For over a decade, Chef McDang has been Thailand’s most famous food expert and a respected ambassador for Thai cuisine. He is the author of several best-selling Thai language cook books, host of the popular weekly TV program, "McDang Show", pens weekly food columns for leading Thai and English-language newspapers, and consults for a number of companies, including Bangkok Airways, Wai Wai Instant Noodles, Siam Winery, and many others. Chef McDang has also written and published a book entirely in the English language named, "The Principles of Thai Cookery" which outlines the history, culture and style of Thai cuisine while also providing 57 recipes for it’s readers to try.
Read below for a special message from Chef McDang about the challenges of preparing a menu for on-flight servicing and the methods used to ensure an offering of the best quality foods for passengers on-board our flights.
FROM THE DESK OF CHEF McDang
"Most people think that designing a menu to be served on-board aircrafts is no different than cooking for a restaurant. Nothing can be further from the truth. In fact, designing menus/food for airlines is a totally different process than cooking for restaurants.
First, there is the fact that, depending on the airline, the volume of food to be prepared can be from as little as 300, to as much as 20 – 30,000 meal trays a day. Then comes the flight times of certain routes, which limit the time you have to serve food trays, and then put them all away before descending to land. Sometimes the flight time is so short that the cabin crew may have even less than 20 minutes to serve the meals and put them away.
Hygiene is also very important for International Airline food services. The caterers have to be at least GNP certified, but today most professional airline caterers are HACCP certified. This ensures that all meals served are clean and safe. All of the food served on-board is prepared at least 8-12 hours before putting them on trays. The food has to maintain a temperature of 4 °C at all times. Once in the service cart to be loaded on board, the temperature is allowed to rise to 8°C. This is applicable to all foods, whether served hot or cold.
Cold food is kept refrigerated on-board in the carts on trays, while hot food is loaded cold, separate from the carts with the cold dishes like salads, desserts or cakes. The hot food is warmed in the oven on board, then placed on the trays and served along side the cold food.
Menu concept: I have designed the menu for Bangkok Airways to welcome Thailand’s entry into AEC next year, and since we call ourselves Asia’s Boutique Airline, the menu items should reflect Asian cuisine with a large touch of Thai influence. After all, we are a Thai company!
Please remember that all menu items change on a 10 day cycle every month and will only be repeated once in 3 months. After 3 months there will be a totally new menu for the next three months. In other words, I plan on changing Bangkok Airways menus totally 4 times a year.
4 REGIONS THAI CUISINE
"This year’s menu concept partly came from one of Bangkok Airways 2016 directions - which is to support government policies on tourism promotions. Therefore, I together with the Bangkok Air Catering team, have designed and created a new in-flight menu concept "4 Regions Thai Cuisine." The offering aims to provide authentic tastes of famous menus from four regions of Thailand, yet with our boutique twist to capture the essence of Bangkok Airways as a boutique airline. One of the highlighted menus is Kanompang Na Larb Kai (Thai spicy minced chicken with ground rice and mint on toasted bread). Besides our regular menus, we have also prepared special menus for our passengers to enjoy on special days, such as Chicken Massaman Curry with rice that will be served on the Mother’s Day, Red wine Chicken Stew to be served on Thailand’s Father Day to name two. We believe that these new in-flight specialties, exclusively created for Bangkok Airways passengers will add an even more memorable flying experience for everyone."
Bangkok Airways new in-flight menus are available on all Bangkok Airways flights (Domestic and International) originating from Suvarnabhumi Airport and Samui Airport. Northern and Eastern menus such as Fried Rice with Crab Paste, Roasted Chicken with Sticky Rice served with Spicy Papaya Salad, will be served throughout the first and second quarter of 2016. Southern and Central menus such as Spicy Chicken Curry paste with rice, Chicken Massaman curry with rice will be served during the third and forth quarter. For passengers traveling from and to Chiang Mai or Phuket airport, Asian-inspired menus such as stir-fried chicken with xo sauce pie, seasoning minced duck on roasted bread will be served. Additionally, the 4-region Thai menus will also be available in Bangkok Airways’s passenger lounges at Suvarnabhumi airport.