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Masterchef Poh Ling Yeow is on Malaysia Airlines

by on November 20, 2014
 

Starting 1st December 2014 for three months, Malaysia Airlines will be featuring a new Signature Dish from MasterChef favourite, author and TV’s Poh’s Kitchen presenter Poh Ling Yeow.

Poh’s Nyonya Chicken Curry is a legacy of her Malaysian upbringing and will be served with a roti-style croissant on the Business and Economy Class menu of all outbound flights from Australia to Kuala Lumpur.

She says “Nyonya Chicken is such a definitive Malaysian dish and definite crowd pleaser. It is so loved in my family that it has a permanent, albeit out-of-place, position next to the other festive goodies on our Christmas table every year!

Poh has combined her knowledge of Australian palates and love of Malaysian cuisine in developing a special Signature Dish.

“Australia’s produce is world-class and the proximity to Asia has broadened our culinary sense of adventure over the past few decades,” she added. “Australians appreciate Malaysian gastronomy because it’s a very unpretentious, inclusive food culture and the fusion of Malay, Indian and Chinese influences has created an incredibly diverse, vibrant and unique cuisine.“

The collaboration is a first for Malaysia Airlines in this region and the third worldwide during the tenure of Chef Zahiddin Dris, the airline’s executive chef and developer of the carrier’s menus worldwide. Previous collaborations with  Amandine Chaignot, Chef de Cuisine from the Raphael Hotel in Paris, for the Paris to Kuala Lumpur menus and Irish -born Michelin Star Chef Richard Corrigan for London to Kuala Lumpur flights have proven very successful.

Malaysia Airlines first partnered with one of Australia’s largest privately owned caterers Alpha Flight Services, eight years ago which has since become a world leader in Halal principles and meets the airline’s exacting standards in supplying 1.5 million meals annually.

Malaysia Airlines utilises Australian produce and expertise at every stage of its food supply chain and Regional Senior Vice President of Malaysia Airlines, Mr PK Lee, said that almost all of the produce is sourced locally and includes 56,000kg of red meat, 190,000kg of chicken, 21,000kg of seafood and 280,000 kg of fruit and vegetables, mopped up with half a million bread rolls each year.

“We audit our menus and processes regularly to ensure we’re meeting customer needs and, given Poh’s pedigree and expertise, we expect the latest initiative to resonate strongly with our business class flyers,” Mr Lee said.

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