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Press Release


Bangkok Airways introduces new in-flight savory delights

Bangkok - Bangkok Airways Public Company Limited organized a press conference and presentation of its new in-flight menus which were designed by one of Thailand's most celebrated chefs, Chef Mc Dang, and produced by Bangkok Air Catering (BAC). The event was successfully held on Thursday 31st March, 2016, at the Vanilla Room, Bangkok Air Catering, Suvarnabhumi Airport. 

M.L. Sirichalerm Svasti a.k.a. Chef Mc Dang, Bangkok Airways's Consultant of In-Flight Services said, "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."  

Mr. Charoonya Napon, Executive Chef of Bangkok Air Catering (BAC) said,"We are pleased to support Bangkok Airways in promoting the Thai food and fruit campaign as Bangkok Air Catering has been long known for its expertise in producing delicious high quality Thai and Asian food for airline travel. Bangkok Air Catering complies with HACCP/GMP standards, assuring passengers of top quality and the safest products. Our kitchen is also Halal certified by The Central Islamic Committee of Thailand. We feel sure that the 4-region Thai cuisine concept of Bangkok Airways this year will enhance our passengers travel experience."

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.

For further information or reservations please contact Bangkok Airways Call Center at Tel. 1771 (24 hours) or visit

31 March 2016