KAMPUNGBOYCITYGAL A MALAYSIAN FOOD & TRAVEL BLOG

Typica Cafe, 原来真好 。

Typica Cafe in Shaw Parafe was a place I discovered by chance. We were yearning for coffee after a very filling lunch of Yap Hup Kee’s yong tofu. We walked around aimlessly until I saw a Typica Cafe that seemed to be open and had cute teacups filled with coffee beans at the entrance.

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MOST of us have had our meal on a plane, but have you ever wondered what happens before the food gets to your tray?

Thanks to Fleishman & Malaysia Airlines, we were invited to take a peep into MAS’s in-flight caterer (LSG Sky Chefs Brahim)’s kitchen to see what goes on behind the scenes.

We started off with a brief presentation on LSG Sky Chefs Brahim  and it was a very insightful presentation.

Do you know that?

• Most of the time, airlines would outsource the preparation of in-flight meal to catering companies. For MAS, they awarded the contract to LSG Sky Chefs-Brahim Sdn Bhd., which is jointly owned by Malaysia Airlines, Brahim’s International Franchise and LSG Lufthansa Service Holding AG.
• Other than MAS, they also work closely with other airlines such as AirAsia, Korean Airlines, Japan Airlines, Air Mauritius etc.
• LSG Sky Chefs-Brahim’s serves more than 30,000 meals every day.
• LSG Sky Chefs-Brahim’s delivers more than 30,000 skewers of flame-kissed satay every day. The grilling part is a very labor intensive process, though well worth the effort.
• A chef’s job is not to whip out every single dish; in fact they focus on menu creation and even provide some consultancy on food preparation and presentation method.
• In the early 90s, before LSG Sky Chefs-Brahim came into place, Federal Hotel KL provided in-flight meal preparation and delivery services to MAS.
• Back then, puffing (in the air) was allowed and the air stewardess will go around offering cigarettes to passengers.

March Promotion – satays with nasi goreng kampung is being served to ALL passengers while it used to be a business/first class meal.

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