Showcase of airports’ best foods

The booths of the 25 KULinary Dining Choice Award recipients draw a large crowd.

MALAYSIA Airports wants visitors to the transportation hub to get on board and enjoy the good food offered at two of its terminals.

Following last year’s success, the company’s “KULinary” returns with a dining discovery campaign that highlights 25 restaurants in both the KL International Airport (KLIA) and KL International Airport 2 (klia2) terminals.

Together with, Malaysia Airports reviewed eateries to identify special dishes, while taking into account the ambience, services and overall dining experience.

As a result, top 25 restaurants were recognised with the KULinary Dining Choice Award.

Some of these restaurants and their star dishes picked out include Old Malaya Kopitiam’s Lamb Shank Briyani, Mamak Kandaq Rice’s Nasi Lemak Sambal Udang, The Green Market’s Tantan Noodles, and Taste of India’s Thosai and Coconut Chutney.

Malaysia Airports commercial services senior general manager Mohammad Nazli Abdul Aziz said the company has organised many activities for guests throughout the year, and one of the touch points that can create joy and a memorable experience is via food and beverage outlets.

Mohammad Nazli (back row, seventh from left) with representatives of restaurants in KLIA and klia2 that received the KULinary Dining Choice Award.
Mohammad Nazli (back row, seventh from left) with representatives of restaurants in KLIA and klia2 that received the KULinary Dining Choice Award.

“We realise food plays an important role in connecting and educating guests about the cultural richness of each community.

“Both KLIA and klia2 boast a variety of exciting F&B outlets and take guests through a culinary multi-sensory experience that blends the traditions of many cultures and influences,” he said.

Mohammad Nazli said the company sees the campaign as a great opportunity to connect with guests who may not have had the chance to taste diverse local and international flavours.

“It is our hope that through the recognition given to these restaurants, guests will have a better idea of where to enjoy the best eats and deals at the airports.”

With the second edition of KULinary rolled out, Mohammad Nazli expressed hope that the campaign would continue to encourage F&B operators in the airports to raise the bar in terms of food quality and service level.

KULinary is held to celebrate delicious food while complementing Malaysia Airports’ efforts in connecting with food lovers and culinary talents at the airport.

The campaign will also showcase more than 1,000 F&B options, from value deals to meals below RM10, RM20 and RM30.

Activities taking place throughout the campaign include the weekly “Dine & Win” contest until Nov 26, food sampling by the 25 restaurants every weekend in November as well as a weekly Facebook contest.

For more information on the campaign, visit

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