In-flight meals are often the topic of cheap jokes, and we’re often left with the impression that there are no good food in the skies.
Well, gone are the days of bad plane food, or at least that’s what Malaysia Airlines Bhd hopes to achieve with the revamp for its economy class meals on short and long-haul flights in an effort to improve customer service.
“Malaysia Airlines is going through a period of rapid transformation as we rebuild from the inside out to become one of the very best airlines in the world, focused on providing the best customer experience. The new menus will not only see an overall improvement in ingredients, more than doubling the protein size and bigger portions, but also the overall presentation of the meals,” said Malaysia Airlines chief commercial officer Paul Simmons.
“The Economy Class meal improvement is just one of the many initiatives introduced as we invite passengers to see us in a whole new light as we prepare to roll out additional and exciting new offerings in the coming months,” Simmons added. He also shared that the airline invested an additional 20% into the cost of creating “the perfect menu”.
According to Simmons, the new investment will introduce a new variety of hot meals on short-haul flights. “This includes dishes such as Japanese inspired appetiser shrimp salad with spring onion, sesame seed chicken teriyaki served with Japanese rice and also Korean influenced kimchi chicken with Asian greens and deep fried queen fish and Kung Pao sauce for North Asian destinations,” he said.
“More Malaysian dishes will also be served on flights between Kuala Lumpur to Australia including curry and rendang as part of the airline’s move to provide a truly Malaysian experience to reflect the cultural richness of the national airline,” the carrier announced.