Leading the team of chefs cooking this historic meal will be Norbert Kostner, executive chef at the Oriental Hotel.

Nearly half of all the dishes for the banquet will include seafood, veal and fresh vegetables from royal projects.

About 150 Oriental Hotel employees will be serving the dishes.

Every table will feature a brief information menu about the main ingredients.

The first course to be served will be a lobster salad, whose main ingredients - lobster meat and fresh vegetables - are from a royal project.

Usually, lobster has to be imported from South Africa or the Atlantic Ocean.

The second course will be a traditional-style, clear vegetable soup. Various fresh vegetables from a royal project will be boiled and sieved into soup enhanced with cherry vine flavouring.

The third course will be rainbow trout served with a sweet sauce. Rainbow trout are usually imported from Europe and the United States but these fish come from a royal project at a waterfall in Doi Inthanon, Chiang Mai.

The main course will feature veal marinated in olive oil overnight.

Apple Charlotte will follow as the dessert. The thin, baked slices of apple will be served with ice-cream and berry sauce on the side.

Preparations for the banquet began nearly a month ago, while the dish preparations began 48 hours before the banquet, said Costner, who despite his years of experience was excited to be catering for the banquet in the newly built throne hall.