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Table of Contents
Key Takeaways
- Caviar service in Business Class is a rare indulgence, typically reserved for First Class on most airlines.
- Staggered 1-2-1 seating ensures direct aisle access, but privacy varies by seat choice.
- Thai hospitality shines through warm, attentive service and refined cultural touches throughout the flight.
The kind of flight that lingers long after landing—this was my mid-July journey on Thai Airways Royal Silk Class. From Bangkok’s Suvarnabhumi Airport to Munich, the Airbus A350-900 delivered something rare in premium travel: a meal that rivals the ground. Caviar on a Business Class tray. Worth every mile.
The Booking
I booked this one-way ticket from Phnom Penh to Brussels using Miles & More, Lufthansa’s frequent flyer program. The cost? 100,000 miles plus €359 in taxes. Three segments: an A320 hop from Phnom Penh to Bangkok, then this long-haul—Bangkok to Munich—followed by a short Brussels Airlines A320 Business Class leg to Brussels. The discerning traveler knows a good deal when they see one.
The Lounge: Royal Orchid in Concourse E
Thai Airways operates several lounges at its Bangkok hub. I visited the Royal Orchid Lounge in Concourse E, one level below the main departures hall. It’s quieter than the Concourse D flagship—fewer crowds, more calm. The contemporary interior is accented with Thai design touches: teak wood panels, orchid motifs. Floor-to-ceiling windows overlook the tarmac, offering aviation views without the noise. The buffet serves a generous selection of Thai and international dishes. Quietly, this became the most talked-about pre-flight space in my Southeast Asian itinerary.
The Cabin: A Signature Purple Palette
Thai Airways’ A350-900 houses 32 Royal Silk seats across eight rows in a staggered 1-2-1 configuration. Every passenger gets direct aisle access—a non-negotiable for the seasoned flier. The cabin’s color scheme is unmistakably Thai: rich purples, magenta, and pink inspired by orchids and magnolias, balanced by warm neutrals and dark wood accents. Dynamic LED mood lighting shifts from soft rose to warm orange during boarding and descent, reinforcing the airline’s identity without overwhelming. This season’s answer to sterile cabin design: a space that feels like a sanctuary, not a cubicle.
The Seat: Choose Wisely
The seat measures 20 inches wide with 44 inches of pitch, converting to a fully flat bed of 73.5 inches. Each seat features a side console with a wooden top; depending on its position, it may offer more privacy or more exposure. The 15.5-inch touchscreen is responsive, and the ottoman serves as a footrest or—when reclined—part of the flatbed. Storage is limited: the tray table folds from the seatback, and most items must go overhead or under the ottoman.
The edit: for maximum privacy, choose a “true” window seat in row positions A or K. Avoid row 11 (first row) and the last row for galley noise. Couples should opt for center “honeymoon” seats (E and F) in rows 11, 14, 16, or 18; a divider can be raised for space. Solo travelers should steer clear of these, as proximity to a stranger feels more like an economy pairing.
Amenities & Bedding
The amenity kit is a collaboration with Jim Thompson, the Thai silk brand. The biodegradable fabric pouch features six exclusive prints: Bupha (orchids), Mini Elephants, Porcelain (Sino-Portuguese influence), Amphawa (canal communities), Royal Garland (floral garlands), and Yatra (elephant processions). Inside: biodegradable toothbrush, socks, lip balm, hand lotion, aromatherapy roller, and a soft eye mask. Matching velvety sleep shades complete the kit. The bedding includes a plush pillow, warm duvet, and mattress pad—enough to convince anyone to sleep the night away.
The Dining: Caviar and Foie Gras in Business
The absolute highlight. Thai Airways offers a dining experience that—I do not say this lightly—rivals top-tier ground restaurants. The dinner menu: an amuse-bouche of dried fish tart with watermelon and smoked salmon; an appetizer of pan-seared foie gras paired with Siberian caviar, pickled shallots, and cucumber noodles; a main course of lamb chops in red curry with jasmine rice; and dessert: mango sticky rice with mango crème brûlée. The caviar service, typically reserved for First Class, makes every bite feel illicit. “It’s the kind of luxury that makes you forget you’re over Uzbekistan,” Sebastian, a frequent flier seated nearby, quipped mid-meal.
All-day dining is available; I ordered truffle cream cheese-stuffed chicken with Café de Paris butter and risotto as a mid-flight snack—easily a main course on most airlines. Breakfast was butter-poached tiger prawns with shimeji mushrooms and lobster bisque, served with onsen egg and creamy spinach. Flawless.
Entertainment & Connectivity
The 15.5-inch touchscreen offers a wide selection of films, TV, music, and games, all easily navigable via screen or handset. The live tail camera on the A350 provides a pilot’s-eye view during takeoff and landing—a moment that never gets old. Wi-Fi is complimentary for Royal Silk passengers; speeds suffice for messaging, web browsing, and social media.
The Crew & Other Details
The crew embodies Thai hospitality: warm, proactive, and impeccably dressed in traditional-inspired uniforms. Three lavatories serve the cabin—one forward, two in the galley—all kept pristine and stocked with premium toiletries. The cabin crew’s attention to detail makes the entire experience polished and personal.
Verdict
Thai Airways Royal Silk Class on the A350 is a testament to the power of soft product over hard product. The seat is comfortable but not cutting-edge; the service is where this airline prevails. Caviar, foie gras, and restaurant-quality meals, paired with genuine hospitality—this is the kind of flight that earns its premium.
- Seat comfort (upright): 8/10
- Seat comfort (bed): 8/10
- Food (quality): 10/10
- Food (quantity): 10/10
- In-flight entertainment: 8/10
- Overall experience: 8.5/10 – Very Good
Book it. Now.