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Culinary collaboration with SWISS takes off!

June 11, 2014
Culinary collaboration with SWISS takes off!
There could hardly be a more suitable setting for the official launch of The Peninsula Bangkok’s new in-flight meals collaboration with SWISS International Airlines than at the hotel’s top floor lounge and heliport terminal dedicated to Thailand’s own distinguished aviation history.

And so it proved to be, on 11 June 2014, when around 30 members of the media and guests gathered on the 37th floor for an introduction to the hotel’s new role in “SWISS Taste of Switzerland”. Included in the occasion was some sample dining, coupled with the chance to enjoy the unique ambiance of the hotel’s Paribatra Lounge and take a bracing walk out onto the blustery helipad.

Designed to take in-flight dining to new heights, the alliance sees The Peninsula Bangkok prepare special menus for SWISS’s first- and business-class long-haul passengers. Similar arrangements have been made with the hotel’s sister properties in Hong Kong, Shanghai and Beijing where the first menus were served in March of this year.

SWISS said it had chosen The Peninsula Hotels for the project because its restaurants are “famed around the world for their meticulous attention to detail, sublime quality of ingredients and bold innovation”.

“Our partnership with SWISS is very exciting,” said The Peninsula Bangkok General Manager, Ms Katja Henke. “We take great pride in the opportunity to delight people flying to Switzerland and raising the bar for in-flight dining to brave new heights.”
SWISS Taste of Switzerland aims to offer passengers an extraordinary in-flight dining experience. Menus are controlled by renowned Swiss chefs, including The Peninsula Group Executive Chef Florian Trento, in town in person, working closely with The Peninsula Bangkok Executive Chef Andreas Haugg.

Also present for the launch from SWISS were Mr Benedict Fanconi, Manager of In-flight Development Intercontinental, Ms Napaporn Pinkaew, Country Manager Thailand and Mr Aditya Khullar, Director of Sales Southeast Asia, Pacific & Greater China.

Executive Group Chef Florian Trento’s creations for SWISS employ traditional Swiss ingredients and cooking techniques to amazing effect. Meticulous and continuous testing and review ensure that on-board preparation and execution are as close as possible to The Peninsula itself. Frank Maier, Head of Product & Services at SWISS, has confirmed the popularity of the menus with passengers who especially appreciate their “deft blend of Swissness with international flair”.

On the day the press arrived, the gourmet menu began with an amuse-bouche of fillet of balik salmon with blinis and sour cream, followed by a starter of Alaskan king crab with pomelo, yoghurt dip, just as SWISS’s lucky passengers can now experience at 35,000 ft.

The main course was Dover sole and prawn roulade, white wine and shallot sauce with fingerling potatoes, sugar snap peas and roasted cherry tomatoes. For the pièce de résistance, a dessert of lemon meringue tart and lime sherbet was served, followed by coffee and tea, petit fours and delicious Swiss chocolate.

A unique venue dedicated to the spirit and history of Thai aviation, The Paribatra (pronounced boripat) Lounge honours the Paribatra name as well as the first aircraft designed and built in Siam – the Paribatra bomber. Prince Paribatra, the Minister of War during the reign of King Prajadhipok (Rama VII) (1893 –1941) and also the king’s half-brother, was a firm supporter of Siamese aviation.

For all concerned, it was a great pleasure, on this particular occasion, to remember and honour him in such a well-suited way.

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