Following its successful introduction, Malaysia Airlines’ will continue to offer its exclusive Dari Dapur Istana menu to First and Business Class passengers until December 2015.

The latest menu is a collaboration with Her Royal Highness the Crown Princess of Pahang, and will be served to guests on outbound flights from Kuala Lumpur to select destinations in Europe, Australia and New Zealand, and on regional sectors.

“Malaysia Airlines is delighted to be collaborating with Her Royal Highness Tengku Puan Pahang to bring our guests flavoursome and delicious meals to savour onboard, “said the airline’s director of customer services, Dato Mohd Salleh Ahmad Tabrani. “We hope that our guests will enjoy these dishes as much as we’ve enjoyed creatime them from the Dapur Istana.”

The royal menu will feature a selection of Her Royal Highness’ signature dishes, including Nasi Tumpang with Jelatah, Nasi Kuning with Opor Ayam Kacang, Udang Masak Merah, Ayam Panggang Johor, Grilled Beef Tenderloin Patty, Beef on Toast, Dadar Pahang and Puding Raja.

The standout dish, Nasi Tumpang with Jelata, will be offered exclusively in first class cabins. The dish features a base of rice layered with shrimp samabal [curry], chicken curry, fish and chicken floss, and julienned omelette in a banana leaf cone. The dish is served with a side of spicy pickled vegetables.

A local favourite, Nasi Kuning with Opor Ayam Kacang is made by braising chicken and crushed peanuts in Malay spices and coconut milk, and pairing the concoction with tumeric basmati rice and sauteed French beans with onions.

Fusing the tastes of Malaysian and British heritage, Beef on toast is an ode of Malaysia’s rich colonial past. Minced beef and sunny side up eggs are served on deep-fried toast, along with chicken sausage, asparagus, and grilled tomatoes.

Another speciality crafted for first class passengers is the Puding Raja, or Royal Pudding. The elaborate dish features a base layer of fried bananas, which is topped with sweetened egg yolk strands, cashew nuts, cherries and prunes, and then drizzeled with a rich custard sauce.

“It was an opportunity of a lifetime for the team to work with Her Royal Highness Tengku Puan Pahang,” said Malaysian Airlines’ manager of inflight food and beverages, chef Zahiddin Dris. “We’ve learnt so much, and we are proud to bring these dishes to the world. Her Royal Highness, along with dedicated chefs from Malaysian Airlines, tried up to 20 recipes during a special cooking demonstration session before the final eight dishes were picked.” www.malaysiaairlines.com