The Four Flavorful Forces of a New Dining Era

The onboard dining experience is brought to life through the latest collaboration with one of the most talented chefs in the culinary world today.

THAI has unveiled a refined in-flight menu conceived by Chef Pichaya ‘Pam’ Soontornyanakij, the visionary force behind POTONG, one of Bangkok’s most celebrated fine-dining destination – from its ancestral roots to its contemporary future – through four narratives.

POTONG’s accolades speak for themselves: it was ranked number one in Bangkok by the Black Pearl Guide (Top 25 Restaurants), came thirteenth in The World’s 50 Best Restaurants 2025. Meanwhile, Chef Pam has been crowned with prestigious global honors, including The World’s Best Female Chef 2025 and Asia’s Best Female Chef 2024. Now, Chef Pam brings her philosophy beyond the dining room and into the skies.

On board THAI, Chef Pam translates her signature concept into an exclusive in-flight menu that traces the evolution of Thai cuisine– from its ancestral roots to its contemporary future – through four narratives.

LEGACY IN MOTION

Drawing from time-honored recipes and indigenous ingredients, Chef Pam revisits Thailand’s culinary heritage with a forward-looking lens. Classic flavors are thoughtfully reworked into modern expressions, as seen in dishes such as Thai river prawn with coconut sauce.

SINO-THAI SYNERGY

Beloved staples such as Tom Yum and Panang are re-envisioned through POTONG’s distinctive framework, which integrates Chinese culinary influences and the restaurant’s five elemental principles: salt, acid, spice, maillard reaction, and texture. Standout creations include slow-roasted Wagyu short rib in Thai red curry.

STREETSIDE NOSTALGIA, REFINED

The unpretentious soul of Thai street food is elevated through refined technique and imaginative presentation. Nostalgic flavors are transformed into sophisticated bites such as smoke ox tongue satay on toast and crispy oyster with chili sauce – Thai pleasures executed with an artistic sensibility.

DAWN OF FLAVOR

Traditional Thai breakfast customs such as congee, noodles, and rice porridge are reinterpreted to preserve their comforting warmth while introducing nuance and elegance. Dishes like Tom Khlong rice porridge with grilled grouper offer a flavorful start to the day.

These exclusive menus will be rotated and served in Royal Silk Class on THAI flights departing from Bangkok with a flight duration of five hours or more – allowing travelers to savor Thailand’s culinary past, present, and future at cruising altitude.