Today, Maen Prathom was invited by Bangkok Airways to attend a press conference to launch a new menu featuring Thai dishes from all four regions, created by M.L. Sirichai Sawasdivat (Chef Mukdang) and the BAC management team. The event also included a tour of the airline's in-flight meal production process.

Let's take a look and see what the new menu looks like.

Mom Pranom, what happened?

This is it, Bangkok Air Kitchen, located right here at Suvarnabhumi Airport.

Airlines that order food from Bangkok Kitchen.

The kitchen currently produces 30,000 - 35,000 meals per day.

Chef Mukdang and Chef Charunya joined in to share the story behind the new menu served on board, which was both fun and informative.

And now, let's take a look at the new menu, which features Thai dishes from all four regions.

To be served on domestic and international flights departing from Suvarnabhumi Airport and Samui Airport.

This will be served 1 menu per quarter.

This is Isaan food.

Central Region

This is a northern Thai dish called "Gaeng Hang Lay". We will show you how to make it later.

And then there's the southern dialect.

Let's go see a demonstration in the kitchen.

First, you need to put on a gown, hair cover, and protective shoes to prevent foreign objects.

Please wash your hands with soap.

The officers were standing guard and watching everyone.

Let's take a look at the production demonstration.

The details of cleanliness and storage procedures are a big deal.

And then comes the packaging process.

This is a paragraph in Thai that provides an example to be followed.

This is how it is served on the plane.

Okay, here's the translation:

That's it, in short.

Here is the translation:

I'm sharing this so that my friends will know what kind of food they will be served next time they fly.

Thank you for following.

Yes, ma'am.