On a relatively short hop from Chiang Mai to Bangkok, we booked ourselves into one of the comfy seats up front and were treated to a meal of ground chicken and carrot in pastry. Even thought it was light snack, the serving size was perfect for the 60-minute flight to the capital. Three slices of the chicken roll were served up with a creamy chicken salad in a cabbage leaf laced with some beans.
The seasonal surprise came with dessert. Flight attendants handed out plates of coconut custard topped with pandan jelly strips, or lod chong nam ka ti, and explained that it is a unique menu item specifically served to ring in the new year. Not all flights catered the treat and this particular domestic route (along with a handful of others) was a celebratory flight with the traditional dessert.
In addition, we constantly asked for refills on the sweet iced tea served alongside. This light and refreshing lemon-flavored tea quenched our thirst and, once the attentive flight attendant caught on to our obsession, the glass wasn't empty until we left the plane in Bangkok.
Photo: [Rayme Gorniak/Jaunted]