Malaysia Airlines brings terengganu flavours onboard

 


Delectable Terengganu Cuisine (Left to Right): Malaysia Airlines’ Cabin Crew with dishes from Flavours of Terengganu – Gulai Ikan Tongkol and Ikan Masak Pudding Lada.
Recipe Bookmarks (Left to Right): Malaysia Airlines’ Chairman Tan Sri Dr. Munir Majid (2nd from left) and publisher of Kulit Manis: A Taste of Terengganu’s Heritage YBhg To’ Puan Rosita bt Abdullah (last) with recipe bookmarks from ‘Flavours of Terengganu’ menu.
The team (Left to Right): Malaysia Airlines’ Director of Operations, Captain Mohamed Azharuddin Osman, Malaysia Airlines’ General Manager In-flight Services, Hayati bte Dato’ Ali, Malaysia Airlines’ Chairman Tan Sri Dr. Munir Majid and publisher of Kulit Manis: A Taste of Terengganu’s Heritage YBhg To’ Puan Rosita bt Abdullah who brought Flavours of Terengganu onboard.
Launch of Flavours of Terengganu (Left to Right): Malaysia Airlines’ Director of Operations, Captain Mohamed Azharuddin Osman, Malaysia Airlines’ General Manager In-flight Services, Hayati bte Dato’ Ali, Malaysia Airlines’ Chairman Tan Sri Dr. Munir Majid, publisher of Kulit Manis: A Taste of Terengganu’s Heritage YBhg To’ Puan Rosita bt Abdullah and Malaysia Airlines’ Executive Chef Abdul Razak Rejab at the launch of Flavours of Terengganu.
Flavours of Terengganu onboard (Left to Right): Malaysia Airlines’ Chairman Tan Sri Dr. Munir Majid (3rd from left) and publisher of Kulit Manis: A Taste of Terengganu’s Heritage YBhg To’ Puan Rosita bt Abdullah (4th from left).

Malaysia Airlines has teamed up with the publishers of the book Kulit Manis: A Taste of Terengganu’s Heritage to bring authentic Terengganu culinary flavours to its passengers.

While detailing the culture and heritage of Terengganu, Kulit Manis also has a compilation of authentic Terengganu recipes. Its publisher, To’ Puan Rosita bt Abdullah together with her son Tengku Zainal Abidin bin Tengku Ibrahim, a contributing writer and editor to Kulit Manis, were present at the launch.

“In celebration of our cultural heritage, Malaysia Airlines is launching a special menu comprising of a selection of favourite traditional Terengganu dishes on selected flights within our network,” said Malaysia Airlines’ General Manager In-flight Services, Hayati Dato’ Ali.

“The collaboration between Malaysia Airlines and Kulit Manis to bring authentic Terengganu culinary flavours onboard is a demonstration of the spirit of Malaysia. The new menu also presents an opportunity for us to showcase and share a part of Malaysia’s cultural heritage with the world in a very Malaysian way – through food,” she added.

Chefs from Malaysia Airlines and the catering partner LSGB have been in consultation with To’ Puan Rosita and Tengku Zainal Abidin from recipe and ingredients selection to perfecting the quality and taste of each dish in the new menu. It was especially important to ensure that the dishes would be suitable to be served in-flight as high altitude and cabin pressure are factors that affect the taste of food.

Amongst the Kulit Manis dishes shortlisted and recreated by Malaysia Airlines for the in flight menu are classic Terengganu dishes, such as Daging Masak Gulai Kampong, Gulai Ikan Tongkol with Nasi Dagang, Lompat Tikam, and even some unique Kulit Manis selections, such as like Kerabu Laksa, Ikan Masak Pudding Lada, Kerutup Ayam with Nasi Telur, and Khasidah.

This menu will be served from 1 June – 31 July 2010 on selected classes of travel for passengers travelling Kuala Lumpur to East Malaysia, ASEAN destinations, Jeddah, London, Australia and Amsterdam. First Class and Business Class passengers will not only be able to sample these delicacies onboard but also take home recipes in the form of Flavours of Terengganu bookmark collection.

“In line with our plans of investing for the future, Malaysia Airlines will maintain its focus on enhancing our in-flight meals. Our culinary objective is and has always been to please the palates of our passengers with ongoing menu enhancements,” said Hayati.

“As such, ongoing Research and Development are always conducted with LSGB to improve cooking techniques and menu line up for in-flight meals. These initiatives are part of Malaysia Airlines’ active effort to continuously delight our passengers. In bringing the “Flavours of Terengganu” to the world, we are proud to be also doing our part as ambassadors for Malaysia,” she added.

 
Source = Malaysia Airlines
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