KUALA LUMPUR, Dec 20 —

AirAsia has embarked on an exciting venture to captivate travelers’ taste buds by serving up authentic Malaysian cuisine in the skies. At the helm of this flavorful initiative is Catherine Goh, the 36-year-old CEO of the airline's in-flight menu brand, Santan.

Goh emphasizes the importance of customer feedback, particularly through social media, to refine and enhance the in-flight dining experience. “Focusing on customers is very important and I am driven by social media feedback,” she stated in a recent interview.

AirAsia's innovative menu includes local favorites such as coffee capsules, cendol, kuih lapis, and even the beloved wantan mee. The airline utilizes advanced food technology to transform these cherished local dishes into delicious in-flight options.

A notable highlight is their collaboration with China’s Saturnbird, which allows AirAsia to offer premium coffee capsules that significantly elevate the taste compared to regular instant coffee packets. “Don’t be tricked by the tiny packaging. It actually makes a lot of difference in taste,” Goh asserts, proudly promoting Santan's unique coffee recipe.

The preparation of traditional desserts like cendol and kuih lapis comes with its own set of challenges. Goh explained the efforts made to find a coconut milk product with a stable shelf life to avoid waste while preserving the authentic flavor. Collaborating with Penang Chendul, they sourced high-quality ingredients to craft the perfect in-flight cendol.

Given that AirAsia aircraft lack onboard refrigeration, the culinary team meticulously prepares meals to ensure they remain fresh and safe throughout the flight. Strategic temperature-controlled carts play a crucial role in maintaining the quality of the food.

“Kuih varieties spoil easily, so we apply strict measures to keep them fresh. What we offer isn't just food; it’s a taste of memory, because traveling is about the experiences you share and the meals you enjoy along the way,” Goh explained.

One of the most challenging dishes to recreate was the wantan mee, which initially raised concerns about quality and texture during flights. Goh shared, “At first, I was puzzled about how to launch it, knowing that it could easily turn soggy if not prepared correctly. It took a long time to perfect the recipe before we offered it to our customers.”

In summary, AirAsia's commitment to authenticity and quality in their in-flight dining sets them apart in the competitive airline industry. With a mission to make every meal memorable, they are not just serving food but delivering an exceptional culinary experience that passengers will cherish long after their travels are complete. So next time you fly with AirAsia, prepare for a journey not just through the skies, but through the vibrant flavors of Malaysia!