Royal First Class
Thai Airways Royal First Class represents the ultimate in flying luxury, awarding privileged recognition to those who have achieved the pinnacle of social or professional status.
The exceptional treatment accorded to Royal First Class travellers departing from Bangkok begins at Suvarnabhumi Airport as they are met at the curb-side and personally escorted to their own luxurious lounge where check-in formalities are completed on their behalf. Proceeding through exclusive fast-track immigration channels, they have the choice of several spacious lounges equipped with every comfort and facility for relaxation, refreshment, entertainment, or business, with private conference rooms and Wi-fi/Internet connected working areas. There is even a sumptuous spa in which to enjoy a traditional Thai massage or sauna.
On board, in the privacy of their segregated cabin, the degree of friendly, personal hospitality extended to them by a dedicated cabin crew is exceptional. The latest innovation in luxury is the newly installed sleeper seating. Electronically controlled, with 180 degrees of recline and almost seven feet of space in which to stretch out, these seats are truly state-of-the-art. Each seat is equipped with the latest interactive Audio Visual On Demand entertainment system, plus in-seat telephone and laptop power point.
Among other privileges enjoyed by THAI’s Royal First Class passengers are priority reservations and baggage handling services, a generous extra baggage allowance of 40kg., access to first class airport lounges of Thai Airways and Star Alliance airlines worldwide, plus a 150% mileage bonus with THAI’s Royal Orchid Plus frequent flyer programme.
Royal First Class Amenities
The quality of hospitality and exclusive facilities offered to our honoured Royal First Class guests is exceptional in every regard. On flights lasting six hours or more, comfort wear, consisting of eye shades, slippers and pyjamas are provided. On flights lasting three hours or more, a beautiful tailored travel kit is offered.
Inside are a range of top-brand toiletries including such items as Evian Natural Mineral spray, lip balm, socks, a toothbrush set, comb and eye shade. The softest blankets and pillows finest linen, porcelain and crystal. The exclusive Royal First Class toilets are provided with soft linen towels and a range of top-name toiletries, for ladies and gentlemen, to refresh themselves and add fragrance to their flight. The range of toiletries is changed from time to time, to add variety, but they are always of the finest fashion brands.
Royal First Class pre-order meal service
For Royal First Class passengers departing Bangkok, Thai Airways has created a whole new dimension in gourmet choice, with an exclusive ‘Chef on call’ service by which they can request special menus in advance on most long-haul flights. (Passengers departing from other destinations please contact Thai Airways Offices for your local Royal First Class menu selection).
With each dish prepared individually by THAI’s award-winning master chefs, this gastronomic selection presents the finest traditions of Thai, Oriental and classic Continental cuisine.
Royal First Class menu selection | |||
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Menu 1
Tab-tim fish soufflé
(Haw Mok) |
This delicate soufflé is a traditional Thai dish of tab-tim fish, egg, basil leaf and fish sauce, served in a banana leaf cup. | ||
Menu 2
Sautéed pasta with shrimps (Pad Kee Mao) |
Thai-style stir-fried pasta and shrimps, flavoured with sweet basil and chilli. | ||
Menu 3
Noodles with lobster tail in omelette
(Pad Thai) |
Sautéed glass noodles, tofu, ground peanuts, tamarind juice, all wrapped in omelette with lobster tail garnish. | ||
Menu 4 Roast duck with noodles & vegetables | Chinese-style roasted duck, served with yellow and green noodles, sautéed mixed vegetables. | ||
Menu 5 Fish maw soup, with crab & bamboo pith | Another traditional Thai favourite, braised fish maw with crab meat and bamboo pith, in Jukienne of black mushrooms. | ||
Menu 6
Chicken supreme a la Rochanee
(Created by Executive Chef Sompote) |
Chicken breast stuffed with diced smoked ham, morel mushrooms and seasonings, in béchamel sauce, with penne pasta and grilled paprika. | ||
Menu 7 Ostrich breast with pasta | Ostrich breast steak with brandy and Thai herb sauce, served with penne pasta, carrots and pumpkin flowers. | ||
Menu 8 Lobster Thermidor with duchesse potatoes | Lobster cooked in berry sauce, served in its shell with mustard and mornay sauce, topped with glazed grated cheese. | ||
Menu 9
Coguilles Saint Jacques with duchesse potatoes |
Scallops in white wine cream sauce, seasoned with cayenne pepper and lemon juice. | ||
Menu 10 Grilled Tournedos à la Sompote (Our Executive Chef) | Prime beef tournedos in tamarind and red wine sauce, served with baked potato and mixed vegetables. | ||
Menu 11
Semolina gnocchi with mushrooms & Zucchini
(Vegetarian meal) td> |
Dumplings of potato, semolina and wheat flour, Topped with grated Parmesan cheese, served with mushrooms, zucchini and tomato concase. | ||
Menu 12
Rice porridge with fish or prawns
(Kow Tom Pla or Kow Tom Kung) |
Thai boiled rice porridge with slices of fish or prawns, garnished with pickled cabbage and coriander leaves. | ||
Menu 13
Fillet of beef Rossini |
Grilled fillet steak topped with foie gras (goose liver), served with baked potato and mixed vegetables. | ||
Menu 14 Stir-fried prawns, pork, or chicken with Chilli & basil (Pad Gaprow Kung, Moo, Kai) | Thai-style stir-fried prawns, pork, or chicken with basil leaves, herbs, chilli and garlic, topped with an egg. | ||
Menu 15
Chinese pork with noodles & broccoli
(Ba Mee Moo Daeng) |
Chinese-style barbequed pork in gravy, with egg noodles and Chinese broccoli. | ||
Menu 16
Tom Yum Kung, with jasmine rice |
Thailand’s favourite spicy soup with prawns, lemon grass and assorted herbs, served with fragrant jasmine rice. | ||
Menu 17
Fried rice with prawns & egg (Kow Pad Kung) |
Another popular Thai-style favourite, rice fried with egg and prawns, topped with an over-easy egg. | ||
Menu 18
Stir-fried vegetables with beancurd (Pad Pak Tofu-vegetarian meal |
Mixed stir-fried vegetables with tofu and mushrooms, served with steamed rice. | ||
Menu 19 Beef stew, English style | Braised brisket of beef in rich brown sauce, served with Italian pasta. | ||
Menu 20
Prawn curry
(Panaeng Kung) |
Prawns cooked in red curry paste and coconut milk, served with steamed rice, chinese sausage and salted egg wedges. | ||
Menu 21 Fish Chu-chee | Traditional Thai dish of red snapper with chilli paste, coconut milk, fish sauce and kaffir lime leaves. | ||
Menu 22
Rice congee with minced pork (Joke Moo) |
Rice congee with minced pork balls, garnished with julienne of ginger, coriander and green onions. |