After flying to Bangkok with Norwegian Airlines, my connecting flight to New Delhi was with Malaysia Airlines. I booked a business class ticket to sample the famed chicken satay and Malaysian inflight hospitality. The following flights are from Bangkok to Kuala Lumpur on a Boeing 737, and Kuala Lumpur to New Delhi on an Airbus A330.
You can pre-order a special meal up to 24 hours before departure. Customers in first and business class on select routes can use the ‘Chef on Call’ service that allows you to pre-order your choice of meal inflight. Further information on Malaysia Airlines meals can be found here.
BANGKOK TO KUALA LUMPER
The flight time was 1hr and 45mins and it was a surprise to receive a hot meal service in business class. Compared to airlines in Europe, this meal served is substantially better than what’s offered on similarly timed flights.
KL TO NEW DELHI
The flight time was 4.5 hours and commenced with hot towels, inflight menus, as well as a beverage service. The inflight service flow consisted of an entree service, main meal service and hot beverages.
The satay service on Malaysia Airlines has become a signature dish of the airline. Fresh shallots, turmeric, garlic galangal and lemongrass are all part of the secret to making this dish. The airline has served satay onboard flights since they commenced service in 1973 and they are produced in-house, every day 20,000 sticks of satay are enjoyed by Malaysia Airlines passengers around the world. They were delicious.
The main meal service offered three meals: Chicken Makhani, Grilled Garoupa with herbs and meuniere sauce and Paneer Makhani. I opted for the Chicken Makhani.
The chicken was cooked in cinnamon, clove, ginger and nutmeg and served with jeera rice and lentils. I thoroughly enjoyed this meal, it was flavoursome and authentic.
Included a Champagne from Philip Royale Reserve Brut NV, France. The white wine offered was a Domain Minet le Bois Chaud Pouilly – Fume 2014 and Loire and Olivier Leflaive Bourgogne Chardonnay 2012, Burgundy, France. Red wines included Chateau d’Arche 2009, AOC Haut-Medoc, Bordeaux, France and E.Guigal Crozes-Hermitage 2010, Rhone, France.
The inflight service on both flights was adequate, not world-class but the crew was friendly enough and engaging at times. The highlight was the chicken satay experience it’s a great concept and lived up to my expectations.