Scrambled, poached or fried?
First class passengers on selected Malaysia Airlines flights can now get fussy about their eggs.
Cabin crew on board A380 flights from Kuala Lumpur to London Heathrow, Paris and Hong Kong will cook eggs from scratch – scrambled, sunny side up, soft-boiled or poached – as part of a new breakfast menu.
First and Business Class passengers can also enjoy a ‘Chef on Call’ service, with the option to pre-book in advance a range of gourmet dishes.
From February, Malaysia Airlines partners with chef Richard Corrigan to launch a limited edition in-flight menu inspired by his two flagship London restaurants, Corrigan’s Mayfair and Bentley’s Oyster Bar and Grill.
Bev
Editor in chief Bev Fearis has been a travel journalist for 25 years. She started her career at Travel Weekly, where she became deputy news editor, before joining Business Traveller as deputy editor and launching the magazine’s website. She has also written travel features, news and expert comment for the Guardian, Observer, Times, Telegraph, Boundless and other consumer titles and was named one of the top 50 UK travel journalists by the Press Gazette.
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