When it comes to Malaysia Airlines, one of the things I get the most complaints about is the food. With this in mind, an opportunity to go to the catering centre to taste and see where 30,000 meals per day are made was definitely welcomed.
Malaysia Airlines along with 32 other airlines that fly through Kuala Lumpur use Brahims Airline Catering. It’s a 24/7 slick operation that produces only halal meals and regardless of the airline or destination there is no pork handled in the facility.
Since 1974, Malaysia airlines flag ship dish has been the satay sticks they serve to Business class passengers. Served with cucumber and a nutty peanut sauce they are the highlight for any passenger lucky enough to be flying up the front end of the plane.
26,000 satay sticks (chicken beef and lamb) are made each day by hand meaning there’s always enough for a second helping on board if the generous first isn’t enough.
After being assembled they are cooked over charcoal whilst being rotated continuously – again by hand.
Due to the effects of flying on food and our tastebuds, tenderloin steak needs to be used to make the beef satays which in turn makes these very expensive satay sticks. All satay sticks need a peanut sauce to go with it so 200 litres of that are made each day as well.
It wasn’t long after entering the facility that I noticed that virtually everything is made on site and made by hand.
Thousands of dinner rolls are prepped and cooked every day.
Croissants for both Economy and Business Class are made on site and served fresh to passengers on board.
Cookies and cakes are plenty (this was by far the best smelling area in the catering facility).
Hundreds and hundreds of rolls are halved, filled and wrapped by hand.
Fruit salad is cut and assembled in each container by hand. The skill of the workers to get every one identical is nothing short of impressive.
Ever wondered what curry for 200 passengers looks like? Again this is made on site, by hand.
Four people spend 8 hours making 1000 omelettes.
The airline has very strict catering guidleines regarding what goes on each flight and based on what station reps measure and record, the airline have decided on 60-70 per cent of one meal choice and 30-40 per cent or the other based on preferences for particular flights.
Catering guidelines for the different regions.
Massive chillers house the meals for flights with everything being assembled less than 24 hours before the flight ensuring freshness and taste.
Catering order for a flight.
The production line at Brahims Catering is slick and thorough, serving proper ‘home cooked’ meals to the masses. After tasting the meals on board as well as at the catering facility I can only presume that the food complaints I hear are not from meals coming out of Kuala Lumpur. In fact my only critisicm is that the satay sticks aren’t available to Economy Passengers because they truly are delicious.
Want to know more? Read our Malaysia Airlines Business Class Review featuring the trademark Satay sticks.
