Thai Airways Plans to Sell Frozen Thai Food So You Can Eat at Home Just Like You Do in the Air

Five years ago Air Food One started delivering excess LSG Sky Chefs meals to home consumers in Germany. It doesn’t appear to be in business any longer.

United thinks their business class meals are so good they introduced a cookbook so you can replicate them at home.

Now Thai Airways is planning to sell frozen Thai food to consumers mostly under the Royal Orchid Gourmet brand, “new ready-made sauces, basil stir fries and pad Thai via the Eurng Luang brand to the market.”

Varangkana Luerojvong, managing director of the catering department at THAI, said it will promote its frozen food products for ground catering services in Germany and France, key markets for frozen food consumption in Europe. For ready-made sauces, the airline plans to penetrate premium markets in Britain and Japan, countries where Thai food is very popular, she said.

The airline also plans to aggressively expand the inflight catering services they contract with other airlines to provide, and to consciously brand their cuisine with their own passengers emphasizing authentic Thai dishes rather than Asian fusion. According to the airline’s President they “plan to put QR codes on packages to provide information about the unique culture of Thai food.”

Thai Airways duck rice soup is admittedly one of my three favorite meals ever on a plane, behind Singapore Airlines laksa and ANA ramen. Soups re-heat nicely and richly flavored ones can do well at altitude.

Thai Airways Duck Rice Soup

Singapore Airlines Laksa

ANA Ramen

One of the biggest things I gave up moving from the Washington DC area to Austin is good Thai food like Elephant Jumps in Merrifield and Kao Sarn in the Eden Center. I’m not sure I’d resort to Thai Airways Royal Orchid Gourmet frozen meals, at least unless they offered Thai’s duck rice soup.

About Gary Leff

Gary Leff is one of the foremost experts in the field of miles, points, and frequent business travel - a topic he has covered since 2002. Co-founder of frequent flyer community, emcee of the Freddie Awards, and named one of the "World's Top Travel Experts" by Conde' Nast Traveler (2010-Present) Gary has been a guest on most major news media, profiled in several top print publications, and published broadly on the topic of consumer loyalty. More About Gary »

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  1. The catering is one of 2 profitable divisions within Thai ( the other is ground handling). They seem bereft of ideas to turnaround the disastrous aviation part of the company: it continues to bleed cash at a frightening rate.
    I’m not sure that Thai consumers will rush to this frozen product; while they are drawn to ‘ready’ meals, these are typically purchased from supermarkets/food halls, and are available in a very wide range. ‘Frozen’ isn’t big on the agenda.

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