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.
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