Malaysia Airlines revamps economy class meals

epa05128695 The tail wings of Malaysia Airlines (MAS) aircraft as a plane is loaded with meals on the tarmac before take off at the Kuala Lumpur International Airport (KLIA) in Kuala Lumpur, Malaysia, 27 January 2016. A piece of plane wreckage found in southern Thailand last weekend is not part of the still missing Malaysia Airlines Flight 370, according to Malaysia's Transport Ministry after investigation of the debris. The search continues in the Indian Ocean to find any trace of the aircraft that disappeared on 08 March 2014 with 239 people on board. EPA/BARBARA WALTON

KUALA LUMPUR: Malaysia Airlines Bhd, which last year renegotiated its contract with main in-flight catering supplier Brahim’s, will invest “significantly more” on its economy class menu for both short- and long-haul flights.

The national airline said in a statement that it would revamp its economy class meals to improve customer service, resulting in “heartier three-course meals”.

“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,” it said.

Malaysia Airlines chief commercial officer Paul Simmons said the airline had invested an additional 20% into the cost of creating “the perfect menu”.

The new investment in meals will see the introduction of hot meals on short-haul flights and options which will be tailored to specific routes.

“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.

“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 said.