Malaysia Airlines has launched a new menu in its Golden Lounge’s Laksa Bar at Kuala Lumpur International Airport, offering business travellers four varieties of traditional laksa dishes, including the Curry Laksa, the Laksa Johor, the Penang Assam Laksa, and the Sarawak Laksa.

“The laksa is one of Malaysia’s iconic dishes which is loved by many,” says Malaysia airlines head of products Jascelena Ahmad. “With the help of MAS Awana, we are able to prepare about 1200 bowls daily for our passengers whilst maintaining the authentic taste of our laksas. We highly recommend our passengers to try out the different laksas with each one offering its own unique flavour. To date, the Curry Laksa in particular has been a huge hit with our passengers.”

The Curry Laksa is a fragrant curry broth with chickens, prawns, tofu puffs, bean sprouts and mint leaves; while the Laksa Johor, which comes from the southern state of Johor, features spaghetti in thick fish broth, garnished with bean sprouts, long beans and cucumber julienne and served with spicy sambal.

The Penang Asam Laksa features thick rice noodles in a spicy and sour fish broth, perfumed with Bunga Kantan (Ginger Flower) and topped with pineapples, cucumbers, onions, chillies, and mints in a tasty prawn paste. The Laksa Sarawak is a rice vermicelli dish served in spicy coconut gravy, with julienne of omelette, shredded chickens, prawns and coriander.

The laksa menu will be changed on a weekly basis, with a different types of laksa featured each week. www.malaysiaairlines.com