Smooth as Silk
Making my way back to North America from Asia following my visit home, I had the chance to fly Thai Airways’ Royal First product from Bangkok to London Heathrow. Founded in 1960 and later a founding member of the Star Alliance network, Thai Airways was once one of Asia’s major global carriers, reaching destinations across Asia, Europe, Africa, America, and Australia from its hub in Thailand’s capital Bangkok. Emphasizing traditional Thai elements in its branding, it is known internationally for its signature Royal Orchid Service concept and timeless slogan, “Smooth as Silk.” Its premium cabins are also uniquely named, with first class service designated as Royal First and business class as Royal Silk. The London Heathrow service is one of Thai Airways’ flagship routes, and one of the few remaining ones offering Royal First service, alongside Tokyo Narita and Osaka Kansai. With the airline’s announcement that this cabin would be phased out from 2027, I took a chance to experience it in its final days. With a seamless ground experience, comfortable seat, generous and exquisite catering, and cabin service with immense warmth and pride, the journey was an extraordinarily delightful one.
Flight Details
Thai Airways International (THA/TG) Flight 910
Origin: Bangkok Survanabhumi, BKK
Departure: 00:38, 7 May 2026 (UTC+7)
Destination: London Heathrow, LHR
Arrival: 06:59, 7 May 2026 (UTC+1)
Duration: 12:21 hours
Aircraft: HS-TTA, Boeing 777-300ER, delivered April 2022
Seat: 1K (First)
Booking and Pre-Departure
I booked this flight as an award ticket issued through the Air Canada’s Aeroplan program, costing 100,000 points and CA$73.00 in taxes and fees. I acquired most of these points by transferring from Chase Ultimate Rewards with a 20% bonus offer.
Pre-order menu
Pre-order menu
Pre-order menu
Pre-order menu
Pre-order menu
Thai Airways allows passengers to select meal choices online between two months and 72 hours before departure, offering several main courses that were not available onboard. The website was easy to use, and I selected the tom yum lobster for dinner and the royal boiled rice set for breakfast.
Bangkok Departure
Departure hall
I arrived at Suvarnabhumi Airport after spending a day in Bangkok. The Airport Rail Link provides a convenient connection from the city. The departure hall was teeming with passengers beginning their journeys, as the giant yaksha guardian statues placed between the aisles watched over.
Departure board
As a key regional hub, the afternoon departures covered many key destinations in Asia and Oceania, with the wave of European departures scheduled for later in the evening.
Premium check-in
Tucked away at one end of the departure hall was Thai Airways’ premium check-in zone. While a cordoned off area generally serves as the Royal First check-in area, it was not open until closer to the departures of the late-night flights with First Class service, so I instead proceeded to the counters for Royal Silk business class.
Check-in counters
An agent quickly issued my boarding pass after checking me in. She then made a phone call and asked me to wait briefly. Another agent then arrived to escort me through the Fast Track security and immigration lanes and to the lounge.
Secured departure zone
Departure formalities were quite efficient, and I reached the secured area less than ten minutes after checking in.
Lounge entrance
The entrance to the lounge level was lit up in Thai’s distinctive royal purple colours. An elaborate array of artificial flowers stood behind the counters, a vibrant welcome to the lounge.
Business class lounge
The agent escorting me scanned my boarding pass at the lounge desk as the agent behind the desk greeted me. I was then led through the expansive business class section of the lounge, richly adorned with more artificial flowers. This part of the lounge was populated but not crowded, and I felt like I was making a grand entry as each agent greeted me while walking through the lounge.
Royal First section
I was led to a cordoned off area at the end of the lounge with a few dining tables and lounge chairs. I was the only passenger in this area reserved for Royal First, with two lounge attendants looking after me, which was quite the level of attention.
Welcome drink
I was invited to take a seat wherever I liked, after which the attendants brought over a glass of butterfly pea tea, a refreshing drink after a hot day in Bangkok. The glass was decorated with a banana leaf and a daisy flower, and the bright purple drink made for a visually appealing serving.
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
Lounge menu
I was also presented with the food and drink menus, bound in a woven red casing. A wide range of soft drinks, wines, spirits, and mixed drinks were on offer, along with a selection of Thai and Western dishes, including breads, soups, steak, fish, dim sum, stir fries, and desserts. There was also a chef special menu, which I decided to order from.
Perrier water
The attendant also asked for drink orders as she brought the menu and a glass of Perrier water as she came to take my order. She also noted that a Thai massage service is available and asked me for a preferred time slot. While I asked for an 1800 time initially, the attendant returned to inform me that the service would begin at 1900, which I was happy to do.
Lounge view over arrivals corridor
The lounge overlooked the main corridors of the arrivals level, looking over the streams of passengers travelling through this busy hub.
Champagne
I started with a glass of Champagne, and the Gosset extra brut was on offer. The serving was dry but smooth.
Steamed beef amuse bouche
The amuse bouche from the special menu was a dish of steamed beef with a Thai galangal spice mix. Topped with butterfly pea flower alongside chopped pepper, chili, and lime leaves, the dish was colourfully presented. The flavour was pungent and strong, and the beef was smooth but not overly fatty, an exciting start to the meal.
Salmon larb
Next was a salmon larb, served as a tower. Blending the classic Thai flavours of lime juice, chili peppers, and fish sauce with the buttery texture of the Western avocado and salmon made for an interesting dish.
Grilled prawn main
I had the grilled river prawn for the main course, served with tamarind sauce. Native to Southeast Asia, the prawn was quite visually stunning due to its large size, while offering a meaty and flavourful bite. The rice was thoughtfully presented, topped with mango slices, flavoured with shrimp paste, and sitting atop a bed of egg strips.
Rice ball dessert
I then had the glutinous rice balls in coconut milk, which was a hearty dessert.
Toasted coconut juice
As I relaxed for a while before the massage opens, I ordered the toasted coconut juice from the menu. I was surprised when a whole coconut was presented to me, with a straw as well as a spoon for digging out the coconut pulp. I enjoyed the sweet and toasty juice and savoured a peaceful moment in the busy airport.
Royal First Lounge entrance
After a while, a staff member came to inform me that the massage room is ready and led me back through the business lounge to the entrance of the Royal First Lounge. This space was formerly used for the Royal Orchid Spa service but is now exclusively for first class passengers.
Massage cubicles
A few cubicles to the side of the entrance were used for the massages. While Thai Airways offered hour-long full body massages for Royal First passengers in the past, the treatment available today was a twenty-minute back and shoulder massage, which was comfortable and relaxing, nonetheless.
Ginger tea
After the massage, the staff brought a cup of cold ginger tea, beautifully presented with apple slices in the shape of a flower.
Royal First Lounge
Royal First Lounge
Royal First Lounge
Royal First Lounge
Royal First Lounge
Royal First Lounge
Royal First Lounge
Maintaining the motifs of blooming flowers, the decor in this lounge was more reserved, using mostly wooden finishes. The paintings on the walls emphasizing natural scenery also added a serenity to the space. There were a range of seating options, as well as a large dining table. With only eight Royal First seats departing tonight, there was plentiful space throughout my stay.
Lounge menu
Lounge menu
I then asked to use the shower rooms to freshen up before the flight. As my bag was still in the other lounge, the staff offered to bring it over for me. In the meantime, they offered me a menu and asked if I would like to have something to eat while I wait for my bag.
Avocado mango salsa
I tried the avocado and mango salsa with seared scallop and salmon roe. The salsa was refreshing, blending with the sweetness of the mangoes. The scallops were mild, with the salmon roe imparting a more oceanic taste.
Spring rolls
I also had the fresh spring rolls with jumbo crab meat, which was also very flavourful with pork sausage rolled in.
Shower stalls
The staff then brought me to the shower room, which was surprisingly large with two shower stalls.
Shower amenities
A shower kit and towels were provided in a basket. There was also a sauna room that was used as storage space. This was perhaps a busier room in the past, and it was somewhat sad to see the amenities being repurposed.
Shower products
Shower products were provided in the stalls, featuring the Green Potion Collection, a local Thai product.
Nap room
After the shower, I went to one of the three nap rooms to have a brief rest before my flight. The staff brought blankets and pillows and offered to turn off the lights for me. They also noted that they will wake me up for boarding, so I did not have to worry about the time. I was impressed by the attentive service offered.
Fish maw soup
I enjoyed a restful two-and-a-half-hour nap and ordered some more food before boarding. The fish maw soup was warm and flavourful, combining the unique texture of the maw with the intense aroma of dried scallops and a rich chicken broth.
Taro pudding
I also tried the taro with sticky rice and gingko nuts, which was smooth and hearty. The slight bitterness of the gingko nuts and the salted sticky rice added some complexity, while the water chestnut slices on top provided some crunch.
Departure gate
Boarding began with a slight delay about 15 minutes before the scheduled departure time. A staff member came to escort me to gate D3, which was a short walk from the lounge.
Aircraft at gate
I got a glimpse of the Boeing 777-300ER taking us to London tonight through the terminal window with its elegant shades of purple.
Boarding
Boarding was already underway as we arrived at the gate. The ground staff escorted me to the front of the line, and we headed down the jet bridge for the first door of the aircraft. I thanked the ground staff for their well-rounded service before they handed me off to the cabin crew.
Onboard
Seat 1K
After a greeting at the door, the cabin crew pointed me to my seat 1K on the right side of the cabin. Some pillows were placed at the seat.
Cabin
The Royal First cabin consists of eight seats across two rows in a 1-2-1 configuration, of which seven were occupied on today’s flight. Shades of gold dominate the cabin, with decor continuing to feature orchid flowers.
Screen and ottoman
A touch screen entertainment system in the front of the suite. An ottoman with an extra seat belt was below, which could be used as a seat for dining with a companion during the flight. A set of slippers and a shoe bag were placed here. Next to the screen were some more orchid flowers, along with a bottle of Acqua Panna water, headphones, an amenity kit with La Mer branding, as well as a small box of luk chup, desserts made of mung bean paste and shaped into the form of fruits or vegetables. The suite occupied three windows, with a missing window at the front of the cabin, but this was plenty of space to look outside during the flight.
Amenity kit contents
The amenity kit contained a set of skincare products from La Mer, including a moisturizer, a hand cream, and a lotion. It also contained the standard items including a toothbrush and toothpaste, mouthwash, an eye mask, and a microfiber cloth.
Headphones
The headphones were AKG-branded, with a sturdy feel.
Storage under ottoman
Under the ottoman was a storage compartment with a blanket and a mattress pad.
Pullout hanger
On the side of the aisle was a small closet with a pullout hanger.
Side console
Next to the armrest along the fuselage was a small table and a screen for seat controls. A touch-enabled entertainment screen controller was below the panel.
Seat controls
Seat controls
Seat controls
The controls allowed adjustment of the suite lights and the overhead reading lamp, as well as functions for adjusting the seat position.
Side storage
Under the armrest was another storage compartment.
Outlets
USB and AC outlets were inside this compartment.
Literature pocket
A literature pocket below contained the safety information card, a Wi-Fi instruction card, and the inflight magazine Sawasdee.
Privacy divider
At shoulder level next to the aisle, a privacy panel could be extended to provide some isolation from the cabin, though the seat was still relatively exposed to the aisle with the panel extended.
Tray table
The large and sturdy tray table folded out from the armrest on the window side.
Hot towel
The inflight service began as the crew came to offer hot towels and introduce themselves.
Laurent Perrier Grand Siècle
The flight attendant then offered some Champagne before departure. Laurent-Perrier Grand Siècle was served on today’s flight.
Champagne flute
The flight attendant served the Champagne in a flute and noted that it had not been chilled and would be better once we get into the sky. I was impressed by the attention to detail and proactive effort, and I enjoyed the smooth and fragrant bubbles as boarding continued. The inflight manager then came to make her introduction. She noted that the inflight Wi-Fi service was unfortunately inoperative on today’s flight.
Pajamas
The second flight attendant working in Royal First then came to introduce herself and offered a set of size L pajamas, commenting that it would suit me. The dark navy pajama set was branded with Boggi, an Italian fashion brand.
Menu casing
She also presented the menu for the flight to me, inside in a woven casing with fish and ocean patterns, a foreshadowing of the seafood-heavy menu offerings.
Menu booklets
Inside the casing were printed dining and beverage menus. The flight attendant confirmed my pre-ordered meal choices and noted that I could order from the all-day menu at any time during the flight. She also noted that two lavatories are available for use at the front of the cabin.
Windows
Boarding was soon complete, and an announcement was made before the crew came through the cabin spraying an aerosolized insecticide, as required by UK regulations.
Safety video
Pushback began around 0045, 15 minutes past our scheduled departure time. The crew offered a welcome message over the announcement system, noting an anticipated flight time of 12 hours and 10 minutes. The announcement also included a reminder that smoking is not permitted onboard, as well as a warning against intoxication. The safety video was then screened, which was a standard presentation.
Takeoff
The cabin lights were then dimmed for takeoff, and we thrusted into the night sky of Bangkok.
Bangkok city views
We turned West as we climbed out, with a view of the city along the Chao Phraya River below.
Welcome announcement
The seat belt sign was turned off about 20 minutes into the flight, and the captain gave an announcement informing us of an expected early arrival as well as some turbulence en route.
Lavatory
I made a trip to the lavatory, where there were more orchid flowers. Hand towels were available for use.
Lavatory amenities
Standard amenities including hand soap and lotion were also provided.
Fold-out surface
A fold-out surface was convenient for placing objects.
Champagne and water
The inflight service began soon after. I started with some more Champagne and also requested some water.
Amuse bouche
The amuse bouche plate was then presented, including chicken with peanut and pineapple sauce, Jamón Serrano with mozzerella and basil oil, a lobster with tom yum sauce topped with agar balls, as well as a bowl of nuts and raisins. The bites infusing Eastern and Western elements made for an interesting start to the meal.
Caviar course
The flight attendants then prepared the table with a bread basket and standard condiments. The caviar course was then served, presented on ice in a pearl shell, along with a mother-of-pearl spoon and the standard accompaniments. The caviar was a 30g tin of Osietra caviar from Giaveri, an Italian producer.
Blinis and Melba toast
The crew then offered blinis and melba toast from a tray, adding an interactive element to the service.
Chilled vodka
To go with the caviar, chilled vodka was also offered, making for a well-rounded caviar service.
Soup course
A soup course was then served, featuring a cream of mushroom soup with black truffle, and the flight attendant sprinkled black pepper from a grinder at the seat. The soup was rich and flavourful, although I found the texture of the crispy mushrooms to be a bit strange.
Salad
The next course was a beetroot and feta mesclun salad, dressed by the crew at the seat. The relatively simple course was fresh and a nice interlude in the service.
Appetizer
The appetizer course was a tower of meat of river prawn and Alaska King Crab, topped with fish roe and shaved black truffle. The seasoning on this dish was light, which allowed the flavours of the generous portions of seafood to stand out.
Main course
My pre-ordered main course of tom yum lobster then followed. The presentation with the whole lobster shell in the bowl was quite visually striking. There was also a range of distinct and delicious side dishes, including a braised pork belly, a fried soft-shell crab, a Thai crab omelette, some stir-fried gailan, and some jasmine rice. While the lobster ended up being a little bit tough, the variety of flavours and textures in this course turned out to be an absolute delight.
Sato
I asked for the Thai rice wine on the menu, the Devanom Sato Luem Pua, to go with the main course. The crew seemed pleasantly surprised by my request and were very happy to present the local drink to me, explaining that it is fermented from local sticky rice. The sato was quite sweet, with similar fragrances to sake, and I enjoyed the pairing full of Thai character. The crew also later returned to ask if I enjoyed the drink, and their pride in their product was evident.
Spicy salmon dip
The crew also brought me a portion of the spicy salmon dip with fresh vegetables, providing some freshness along with some more classic Thai flavours.
Thai dessert
I was quite full by this point, so I asked to skip the cheese course when the crew offered, and to just have the dessert. The Thai dessert plate consisted of a pandan cake with caramel sauce topped with sliced bananas, and a scoop of coconut ice cream with pandan crumbles. A small basket of traditional Thai sweets was also included, featuring foi thong, made of golden egg yolk threads, luk chup, fruit-shaped agar with a mung bean filling, and chor muang, made with sticky rice into the shape of a flower. The beautifully plated course was a visual delight, and the rich Thai flavours made me savour every bite.
Cruise views
I finished dinner about three hours into the flight, after the crew had dimmed the cabin lights as other passengers were already sleeping. We had been steadily making our way across the Eurasian continent, cruising over Northern India.
Pajamas
I headed to the lavatory to change into the pajamas to get ready for bed. They were soft and comfortable, fitting me quite well.
Bed turndown
I returned to my seat with the crew having made the bed. The reclined seat was spacious and comfortable space for rest, and I enjoyed some much-needed shuteye as we continued our journey.
Sunrise
I woke up about four and a half hours later. The sun was rising from the distant horizon as we approached the Black Sea.
Thai movie
I spent a few moments looking for an interesting selection from the entertainment system and settled on a Thai movie among a variety of Western and Asian options. While the premise was intriguing, the plot was rather haphazard, but it was an interesting opportunity to get to know some Thai cinema.
Moving map
The moving map was well-animated, and I appreciated how it highlighted interesting geographical positions along the route.
Boat noodles
I asked to have flying boat noodle from the all-day menu, which was served about half an hour later. The broth was rich and well-seasoned, and I was impressed to see a very authentic recreation of this dish in the air. The noodles were served with beef balls and a generous piece of short rib, which was quite tender and fell off the bone easily.
Butterfly pea limeade
I also had a glass of the butterfly pea limeade, a refreshing sip with its beautiful purple colour.
Sunrise
The sun continued to rise as we approached continental Europe, I stretched out in my seat taking in the joy of the flight.
Pre-arrival service
The pre-arrival service began two and a half hours before landing, beginning with a hot towel and a round of drinks. I asked for some sparkling water, and the crew brought some still water for me as well.
Table setting
Shortly after, the crew set the table with a small bread basket along with some jams and butter. The basket included a croissant and a Danish, served warm and quite delicious.
Fruit plate
The first course for the breakfast was a fruit plate, I was again impressed by the presentation, with the pieces of fruit carved into flower shapes.
Patongko
I was then served some patongko, a Thai variation of the fried leavened dough from China. It was warm and crispy, a delightful treat with the condensed milk and pandan custard toppings.
Boiled rice set
The royal boiled rice set consisted of a bowl of white rice porridge with a range of side dishes: chives with lobster, curried crab meat, salmon omelette, sautéed pork, and a gourami fish salad. I always love the gentle warmth of a bowl of porridge, and the side dishes, each with the unique flavours of its main ingredient and seasonings, came together to make a very pleasing breakfast. The crew were again very proactive, asking how I liked the food. They also commented that I seem to enjoy Thai food and asked me whether things were too spicy. I found the personal touch to be very caring.
Dinner cheese course
As I skipped the cheese course during the dinner service, I asked the crew whether I could have a portion at this point, and they happily obliged. The plate came with some more delicately carved fruits, along with a few selected cheeses.
Dessert wine
I also tried the dessert wine with the cheese course, with the Carmes de Rieussec on offer.
Dessert wine
The light gold colour was quite appealing, and the elegant layers of aromas were a delight. A slight bitterness balanced out the sweetness well.
Thai iced tea
Toward the end of the flight, I ordered a glass of Thai Airways’ signature drink, the Thai iced tea with grass jelly. Served chill, it was a lovely end to the culinary journey. The piece of grass jelly was shaped as the airline’s logo, which was unique and adorable.
Customs video
Preparations for landing began about half an hour before touchdown. I changed out of my pajamas as the cabin lights were turned on and a short video on customs declarations was screened, which curiously still featured EU branding.
Parting gifts
Before landing, the crew came to thank each passenger for choosing Thai Airways, and brought a Fast Track card for Heathrow immigration, a pen, and a small box of chocolates. I expressed my appreciation for their excellent service throughout the flight, and they were delighted to hear that I had thoroughly enjoyed my experience.
Chocolates
The chocolates were made by KanVela, beautifully decorated with uniquely Thai flavours including mango, coconut pandan, and mung-bean crêpe.
Descent into London
It was an overcast morning over the London Basin, with the green English pastures slowly coming into view as we made our descent.
Flight summary
The flight map system showed an overview of the flight route, highlighting the major cities overflown.
Berkshire reservoirs
As we made our final approach, we flew past the freshwater reservoirs of Berkshire, surrounded by lush green trees of the early summer.
London Arrival
We touched down after our 12-hour journey across the Eastern hemisphere, arriving about ten minutes ahead of our scheduled time. The Union Jack tails lining the terminals marked our arrival in Great Britain.
Terminal 2 parking
After a short taxi, we parked at Terminal 2 which handles most of Star Alliance’s operation at Heathrow, with some blue globe tails of United in the distance after making their way across the Atlantic.
London Arrival
Disembarkation
First class passengers were invited to disembark first from the front door, as the cabin crew said goodbye and handed us off to the ground staff. The morning sun reflected on the royal purple shades of the fuselage through the clouds as we walked toward the terminal building.
Arrival buggy
Upon arrival, the ground staff welcomed Royal First passengers with a designated buggy, and we zoomed through the arrival walkways. The thorough service from start to end of the journey was very well thought out.
Immigration control
The arrivals immigration lines were quite empty as the buggy dropped us off, and the Fast Track card ended up being not very useful but certainly would be appreciated during busier times.
Arrivals hall
Thanks to the streamlined arrivals process, I reached the arrival hall within ten minutes of leaving the aircraft and went on my way to exploring parts of England for the day.
Concluding Thoughts
As the flag carrier of Thailand, Thai Airways has connected the world to the “Land of Smiles” for the last half-century, and experiencing its Royal First cabin in its final days was a very special journey. It is evident that the airline has invested immense efforts into creating a product that showcases the country’s cultural identity and provides a seamless passenger experience at all touchpoints, while the genuine warmth and dedication of staff both on the ground and in the air ensured an impeccable delivery. It is with sadness that this product will soon become a part of history, but I hope that Thai Airways can thrive as it reshapes its offerings and continue to deliver the “smooth as silk” experience it has come to be known for.
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