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S.P. Publishing Group Co., Ltd.
11/1 Soi 3 Bamrungburi Rd., T. Prasingh,
A. Muang., Chiang Mai 50200
Tel. 053 - 814 455-6 Fax. 053 - 814 457
E-mail: guidelin@loxinfo.co.th
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When someone mentions the name, Thai Airways, what do you normally associate it with?
Of course, we imagine ourselves shooting across the
skies with Thailand's premier airline (excellent service of course), on
our way to some dreamy destination or other. Well, hold it just there
and let's settle back down to earth for a moment.
Gourmet this month had an entirely different kind of
encounter with Thai Airways. In fact, we got a chance to experience
some of their 'ground crew' so to speak.
Set a short distance along the Chiang Mai - Lamphun Rd.
as you leave the city is the new Thai Airways International
Restaurant. Having had a major body of experience catering to
customers in airports around the country, as well as to
thousands every day up in the skies, Thai Airways decided it was time
to branch out.
Surrounded by large glass walls this air conditioned space
is bright and airy. Currently it houses a restaurant and a
sub-section bakery, the well known Thai Airways `Puff & Pie' brand which
also offers a special take-away service.
When we arrived the place was already athrong with
people. Scanning the menu we found a range of tasty snacks,
sandwiches and breakfast items too. The restaurant is open from 10 am - 9
pm daily. I was drawn to the Asian-Western fusion style dishes,
my eyes falling upon the slightly spicy Salmon Spaghetti.
"People often request the return of the things on the
specials menu," said the friendly voice of Khun Akaravit Soimanee,
the company's Production Manager, up on a visit from Bangkok.
Looking at the 'Specials' card on the table I was surprised to see
each dish was very reasonably priced at only 85
baht.
Hmm
we had soon ordered the
ba mee kung chean (egg noodles with prawns) and
khuay thiaw see krong moo tow see
(rice noodles with pork spare ribs in black bean sauce). Both arrived swiftly. The large prawns with the noodles were tenderly
cooked, while the flavoursome spare ribs went down a treat with
steamed rice. The kaaw ob ngo guay (Chinese 5 nuts rice hot pot)
also looked delicious as it passed by.
We rounded off with ice cream accompanied by
patisserie and raisin-filled pancakes and deep fried bananas.
"Imm (full)", as they say in Thailand.
Getting up to leave we were joined by the Restaurant
Manager Khun Suranchit, a local lady returning home after 20 yrs
experience in Bangkok.
"All our ingredients are chemical free under international
regulation," she told us; so that part of airline procedure is obviously
still well in place.
This eating house is already set for
expansion which is perhaps not such a great surprise. You'll
probably find something on the menu for everyone,
already making it a popular destination with many.
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