Malaysia Airlines is in the midst of a renaissance, desperately trying to stay competitive and return to profit in a market crowded with competition.
Wisely, it seems to me, Malaysia is not just cutting but adding: we’ve even heard plans of lie-flat seats on 737s. In whatever form Malaysia Airlines ultimately ends up in, though, I hope they leave regional business class meal service at its current outstanding level. That is the subject of this week’s Meal of the Week.
I was flying from Jakarta to Kuala Lumpur last year on MH220, a flight that left CGK at 3:45p and arrived into KUL at 6:50p. A time change was involved; the flight itself was only 2 hours and 5 minutes.
Once onboard, a menu was presented with both western and eastern dishes. I chose halibut, covered
The meal began with a green salad with sliced chicken breast and garlic bread fresh from the oven. Good garlic bread. Refills were also offered.
For my main course, I chose halibut, covered in grilled onions and tomatoes. The flavor was excellent and the main course came with a side of steamed vegetables (zucchini, carrots) and boiled potatoes.
There was no formal dessert, but the slice of pineapple, watermelon, honeydew, and papaya, served as a nice post-meal sweet.
I was impressed by the quality and taste of the meal. Furthermore, I was impressed that a western option was offered on a short regional flight in Southeast Asia.
Malaysia Airlines offers great food in regional business class. Let’s hope it stays that way.