Malaysia Airlines is thrilled to introduce the ‘Best of Asia’ menu, which is available in selected sectors, promising an enhanced in-flight dining experience for its valued passengers.
The elevated menu offering will be offered to both Business and Economy Class cabins where passengers will be delightfully treated to local and destination-inspired dishes; ensuring they enjoy delectable premium offerings onboard Malaysia Airlines.
With a diverse array of almost 40 Asian dishes, Malaysia Airlines’ in-flight food and beverage offerings cater to passengers travelling to and from various destinations across Asia.
Commencing earlier this year, our enhanced in-flight dining experience featured Pad Krapow Gai, widely known as Thai Basil Chicken, served on flights from Kuala Lumpur to the Regional and China sectors from 1 January to 29 February 2024.
Continuing this culinary journey, beginning with flavours from Thailand before moving to India, where passengers can indulge in Murgh Makhani or Butter Chicken Masala with Pulao Rice on flights across the Domestic Crossing (Sabah and Sarawak), Regional, South Asian, Australian, New Zealand, and London sectors until 30 April 2024.
This gastronomic adventure extends to Indonesia, where passengers can savour Nasi Padang with Chicken Kalio, Bergedil, and Terung Balado.
This selection will be served on flights to Domestic Crossing (Sabah and Sarawak), Regional, Indonesia, Doha and London sectors from 1 May to 30 June 2024.
This initiative aligns with one of the airline’s core pillars in advancing its customer value proposition (CVP) which includes enhancing in-flight dining offerings by providing passengers curated dishes onboard.
“Introducing the ‘Best of Asia’ menu marks a significant milestone in our ongoing commitment to elevating the in-flight dining experience for our guests.
“This initiative not only underscores our dedication to fostering cultural connections within our extensive network but also demonstrates our strategic decision to expand vendor partnerships.
“For the first time, we are extending invitations to a wider range of caterers to contribute to our in-flight offerings, ensuring that we curate the finest selections from each vendor.
“With this approach, we aim to cater to the diverse palates of our customers, both domestically and globally, by leveraging the strong capabilities and specialties of our selected vendors.
“We look forward to investing in more initiatives that prioritises our guest’s experience in dining, cabin comfort and our service delivery underpinned by our Malaysian Hospitality.” said Lau Yin May, Group Chief Customer Experience Officer of Malaysia Aviation Group (MAG).
The airline will continue its commitment to enhancing the in-flight dining experience by introducing more uniquely curated menus tailored to various sectors.
Recent enhancements include the newly introduced Salted Egg Chicken, a dish beloved by many Malaysians, a third meal option in Economy Class, vegetarian options in selected sectors, and improved destination dishes.
Additionally, a new menu has been introduced for the Business Class Chef on Call and Economy Pre-order Meals, available for all sectors serving hot meals, including the Oriental and South Asian sectors.
Moving forward, the airline plans to introduce freshly brewed coffee in Business Class along with the introduction of a dish specially curated for Hari Raya.
Passengers visiting the Golden Lounge Satellite, Golden Lounge Regional and Golden Lounge Domestic will also get the opportunity to indulge in signature dishes and a menu specially crafted by Sheraton Imperial Kuala Lumpur Hotel for the Hari Raya celebration.
These initiatives underscore the airline’s commitment to enhancing passenger experiences both in-flight and on the ground.
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Menu details:
Pad Krapow Gai
Pad Krapow Gai, more widely known as Thai Basil Chicken, is a classic Thai dish. From the lively streets of Bangkok to the comfort of your airplane seat, let the Thai Basil Chicken (Pad Krapow Gai) transport you to the heart of Thailand as you immerse yourself in the aromatic blend of basil, chili, and flavourful minced chicken crafted by our talented chefs.
Available in the Economy Class from 1 January to 29 February 2024 on flights from Kuala Lumpur to the Regional and China sectors.
Murgh Makhani
Murgh Makhani or Butter Chicken Masala is a historic culinary masterpiece that traces back to the bustling streets of Delhi, India, in the 1950s, where chefs at a renowned restaurant concocted a velvety tomato-based gravy infused with butter and cream to pair with their tandoori chicken. Its irresistible combination of tender chicken and aromatic spices quickly captured the hearts and palates of foodies worldwide, earning itself a spot on our Best of Asia menu.
Available in all cabin classes from 1 March to 30 April 2024 on flights from Kuala Lumpur to Sabah, Sarawak, Regional, South Asian, Australian, New Zealand, and London sectors.
Nasi Padang with Ayam Kalio, Bergedil, and Terung Balado
Dive into the aromatic allure of an Indonesian Nasi Padang, a symphonic combination of fragrant rice and an array of flavourful side dishes — bergedil (deep-fried potato patty), terung balado (eggplant with spicy sambal), and Ayam Kalio (Chicken Kalio). The spotlight is on Ayam Kalio, chicken cooked in a rich and spicy coconut-infused sauce that tantalises your taste buds. Let our culinary journey take you on an adventure through the vibrant landscapes of Indonesia, all from the comfort of your seat.
Available in all cabin classes from 1 May to 30 June 2024 on flights from Kuala Lumpur to Sabah, Sarawak, Regional, Indonesia, Doha, and London sectors.
