7.306 Fried Black Cod with Black Bean Ginger Sauce


6 (Sun) November 2016

Fried Black Cod with Black Bean Ginger Sauce


by Thai Airways – TG 625

-Manila to Bangkok-


Perhaps the most modern looking business class cabin that I’ve encountered, in a Star Trek Voyager kinda way, but not particularly comfortable.

Mission to India, Day 1.

In transit, on my way to New Delhi, flying through Bangkok.  Attending the 7th Conference of the Parties to the WHO Framework Convention on Tobacco Control — the most important tobacco meeting in the world, held every other year, last time in Moscow (see most recently 5.285 Red Mullet Fillets …) — Monday thru Saturday.

Mille-Feuille of Smoked Tuna and Potato Horseradish Salad, Vegetarian Spring Roll, Smoked Duck with Pineapple Salad (2.5) : sounds rather silly, but at least they’re trying.
Airlines should serve fresh bread in unlimited quantity to the passengers in coach, which would provide a sense of luxury at minimal cost, and compensate somewhat for their otherwise crappy meal.
Pretty much economy class meals, including the color-coded foil, only difference being the porcelain dish.
The fish itself was okayish, but the sauce was blah, and the rice and veg were mushy.
Apple Tart with Vanilla Sauce (2.5)

First occasion to fly business class on Thai Airways.

(Surprisingly, though I’ve flown Thai Airways multiple times over the past few years, I’ve never posted on an in-flight meal.)

Since my previous visit, the food court at the airport in Bangkok has undergone a complete overhaul, thus disrupting and thus forcing me to cancel my on-going project to Try Every Thai Restaurant in the International Terminal of Suvarnabhumi Airport (TETRITSA), with just 2 places remaining (see most recently 6.145 Phak Boong Fai Daeng …).

As always, I am grateful for and respectful of the opportunity to travel internationally, whether for fun or for work, especially via business class (see BEST IN FLIGHT), including airport lounge access (see in BEST IN LOUNGE).

The Royal Silk Lounge, decidedly unroyal, unsilky.
The best kinds of food in a business lounge are those that go well with booze, like deep-fried chicken wings.

The food was disappointing overall.  Both main courses, at lunch and at dinner, offering decent ingredients (e.g., whole cod, jumbo prawns), but poorly prepared and sloppily presented.   Expected much more from the national carrier of a country renowned both for cuisine and service.

Prawn and Scallop Skewer Marinated with Mustard Sauce (2.5), Cherry Tomato Salad and Mozzarella Pearls (2.0), Mixed Salad with Tiziano Italian Dressing (1.5)
Prawns Chu Chee Curry (2.5)
Maprao Kaew, Foi Thong (1.0) : thickish jellyish sweetish fruitish cakish.

4 thoughts on “7.306 Fried Black Cod with Black Bean Ginger Sauce

  1. Woah, you’re right. The business class seats look really sleek. Hope it was comfortable!
    PS: Black cod is possibly one of my top 3 fish. There was a place in Vancouver (where I was born & raised) that made Korean Daegu-Jiri (Cod Soup) but made it with fresh black cod. I could eat that dish daily because it literally was the most melt-in-mouth protein I’ve had, with some of the most incredible flavors. Yum… Sorry the black cod here wasn’t great. Too bad because it’s such a fantastic fish.

    1. now that you mention it, cod seems to be, in terms of popularity, like what halibut was a few years ago, and then sea bass before then. all similar types of white chunky fish with good fat content… i’m still partial to halibut, which is a bit leaner than the rest…..

  2. Apparently the high altitude affects your perception of taste, so even great airplane food would still be lacklustre. Possible taste test? Save some and smuggle it off the plane, and try it at ground level? Curious as to whether you’d notice a difference.

    1. never heard that high altitude affects taste. wouldn’t doubt it.

      but here, no, the problem was the overall lack of sophistication, including the poorly conceived deep-fried coating, which was predictably soggy, especially when covered in the sauce.

      problem with smuggling off the plane, unless I could take the entire dish in its container as is, it probably wouldn’t hold up very well in the transfer, and it’d be cold, and my condition upon arrival, including jet lag, would probably affect my perception of taste even more….

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