Malaysia Airlines is making an effort to improve the quality of its economy class meals.
As part of a major overhaul of its passenger services, the national carrier said it is “investing significantly” in its economy class menus, with the introduction of new three-course meals on both short- and long-haul flights. This will include increasing the size of the meals, improving the presentation and “doubling the protein” content.
The airline’s chief commercial officer, Paul Simmons, said the new menus had been designed “based on feedback from customers and research on comfort factors for passengers”.
“We have invested an additional 20% into the cost of creating the perfect menu to suit the variety of guests on Malaysia Airlines,” he revealed. “Guests will see a significant increase in meal portions, high quality ingredients and an extensive selection of new dishes onboard.”
New dishes will include a Japanese style appetizer of shrimp salad with spring onion, sesame seed chicken teriyaki and Japanese rice, and a Korean-influenced kimchi chicken with Asian greens and deep-fried queen fish with kung pao sauce. These will be offered on North Asian routes.
The airline is also aiming to offer more Malaysian dishes on flights between Kuala Lumpur to Australia, including curry and rendang. This, according to the company, forms part of its efforts to “provide a truly Malaysian experience to reflect the cultural richness of the national airline”.
The new menus are being rolled out this month on all outbound flights from Kuala Lumpur.
“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,” said 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.”
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