Malaysia Airlines is expanding its culinary horizons with the introduction of an exquisite new First and Business Class menu, Dari Dapur Istana, inspired by Malaysia’s Royal Kitchen.
Developed in collaboration with Her Royal Highness (HRH) the Crown Princess of Pahang, the new menu will be served on outbound flights from Kuala Lumpur to selected destinations in Australia, New Zealand, Europe, the UK and South East Asia until December 2015.
Malaysia Airlines’ Executive Chef Zahiddin Dris said the airline is proud to bring passengers a taste of traditional Pahang cuisine and favourites from the royal household.
“The State of Pahang is a Malaysian food paradise waiting to be discovered. It boasts an amazing variety of flavours and delicacies which never fail to stimulate the taste buds. We’re very excited to offer our guests such unique cultural items to savour on board,” Chef Zahiddin Dris said.
The Royal menu will feature a selection of Her Royal Highness’ signature dishes. A standout, Nasi Tumpang with Jelatah is beautifully detailed. The rice is layered with shrimp sambal, chicken curry, fish and chicken floss and julienned omelette in a banana leaf cone and is a delight to the eyes and the palate.
Nasi Kuning with Opor Ayam Kacang is a local favourite, made by braising chicken and crushed peanuts in Malay spices and coconut milk, paired with turmeric basmathi rice and sautéed French beans with onions.
Another feast for the senses is the Puding Raja, or Royal Pudding. The elaborate-looking dish is a surprise; the underlying layer of fried bananas topped with sweetened egg yolk strands, cashew nuts, cherries, prunes and drizzled with a rich custard sauce.
The dishes were conceived following a 10-month culinary journey to every district of Pahang by the Princess herself, as part of her cookbook ‘Air Tangan Tengku Puan Pahang: Masakan Tradisional Pahang.’
“This was an opportunity of a lifetime and we’ve learnt so much from Her Royal Highness. Along with dedicated chefs from Malaysia Airlines and our catering partner, Brahim’s Airline Catering, we tried up to 20 recipes during a special cooking demonstration session before the final eight dishes were hand-picked,” Chef Zahiddin Dris said.
Regional Senior Vice President of Malaysia Airlines, Mr PK Lee, said the airline is always seeking to raise the bar of excellence in hospitality and stir customers’ culinary senses.
“Our Malaysian heritage places great importance on cuisine. We will continue to develop innovative dining options to help shape memorable journeys for our guests,” Mr Lee said.