Through a landmark collaboration between THAI and lebua Hotels & Resorts, Royal First Class and Royal Silk Class passengers can now savor refined, restaurant-quality menus crafted by Bangkok city’s most acclaimed chefs—transforming inflight dining into a destination in itself.
Chef Vincent Thierry, Executive Chef of the two-Michelin-starred Chef’s Table by lebua, is a specialist in contemporary French cuisine. His culinary approach blends innovation and creativity with the rich heritage of traditional French gastronomy. For this collaboration, he has crafted a selection of exclusive dishes, such as:
Buttery croissant filled with Alaskan king crab, herb omelet, creamy spinach, and sun-dried tomato
Tender veal fillet Rossini with crisp straw potatoes, creamed spinach, and rich black truffle sauce
Croque monsieur, black truffle scrambled egg
Roasted Challans duck breast, confit duck leg cannelloni, broccoli, velvet foie gras sauce
The menus from Mezzaluna by lebua and Chef’s Table by lebua will be available to Royal First and Royal Silk Class passengers for lunch/dinner and breakfast on THAI flights departing from Bangkok to Europe (excluding Istanbul), Australia, Japan, and South Korea, starting from October 2025. The offerings will rotate on a monthly basis.
