Bangkok Airways has launched a new inflight menu concept – 4 Regions Thai Cuisine – designed by Thailand celebrated chef Mc Dang, offering business travellers authentic tastes from four regions of Thailand.

“This year’s menu concept partly came from one of Bangkok Airways 2016 directions, which is to support government policies on tourism promotions,” says M.L. Sirichalerm Svasti a.k.a. chef Mc Dang, Bangkok Airways’ consultant of in-flight services. “Therefore, I together with the Bangkok Air Catering team, have designed and created a new inflight 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.”

Bangkok Airways’ new in-flight menus are available on all of its flights departing from Suvarnabhumi Airport and Samui Airport. Northern and Eastern menus, such as fried rice with crab paste; and roasted chicken with sticky rice served with spicy papaya salad, will be provided throughout the first and second quarter of 2016.

Southern and Central menus, including spicy chicken curry paste with rice; and chicken massaman curry with rice, will be served during the third and fourth quarter. For passengers travelling from and to Chiang Mai or Phuket airport, they can savour Asian-inspired menus, featuring stir-fried chicken with XO sauce pie; and seasoning minced duck on roasted bread.

In addition, the new menus will also be available in Bangkok Airways’s passenger lounges at Suvarnabhumi airport. https://bangkokair.com