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Inspired by nuts and seeds: Flight Club at Kuala Lumpur International Airport |
MALAYSIA. Plaza Premium Group has officially unveiled its new airport dining concept, Flight Club at Kuala Lumpur International Airport. The brand is designed as a healthy eating concept especially for the airport market.
Plaza Premium Group Founder and CEO Song Hoi-see said: “Eating healthy is a global trend, and Flight Club is the latest addition to our series of airport dining brands encouraging all to travel and eat well. We are very proud to launch this inaugural Flight Club at KLIA, which is also our group’s maiden airport location more than 17 years ago.
“We are equally delighted to partner with KLIA in bringing this unique dining experience with healthy, theatrical and educational elements to all travellers. Inspired by herbs and seeds, Flight Club is the first airport-born international F&B concept, and we will continue to develop this brand in leading airports to promote healthy dining.”
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Datuk Badlisham Ghazali: “Flight Club also allows us to stay ahead among our peers with its unique concept of eating well and eating healthy” |
“We warmly welcome Flight Club to KLIA.” said Malaysia Airports Holdings Berhad (MAHB) Managing Director Datuk Badlisham Ghazali, who was Guest of Honour at the opening ceremony. “In our 17 years of partnership with Plaza Premium Group, it is a delight to note that our passion of introducing healthy and delectable food for airport travellers has come to fruition.”
“Flight Club is a fantastic addition to the range of services and facilities that we currently offer to our passengers at KLIA. It also allows us to stay ahead among our peers in enriching travellers’ dining experience with its unique concept of eating well and eating healthy when they travel through KLIA. This great addition in KLIA goes hand in hand with Malaysia Airports’ mission, which is to create joyful experiences by connecting people and businesses.”
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Song Hoi-see: “Eating healthy is a global trend” |
Located across from Plaza Premium Lounge on the Mezzanine Level in the Satellite Building (International Departure), Flight Club emphasises the use of herbs and seeds, from rosemary to oregano, and from chia seeds to flaxseeds, creating a range of healthy dishes blended with natural and colourful ingredients.
Informative mural board displays about herbs and seeds are also strategically featured within Flight Club to educate travellers about better dining habits.
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Song Hoi-see and Datuk Badlisham Ghazali jointly officiate at the opening ceremony of Flight Club |
Plaza Premium Group added: “The natural, refreshing and rustic decorations reflect its pursuit of modern leisure while projecting a homey and sense of well-being for our guests.
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Up close and personal with a very Premium success story |
| He soon found out what millions of economy passengers in the late 90s already knew – if you didn’t travel business or first class the airport “˜experience’ would likely be inconvenient at best and “dreaded” (to use his word) at worst. |
The 3,200sq ft “casual and chic eatery” houses 110 seats. It features a buffet salad bar, dessert display counter and a live cooking kitchen station.
“The soaring windows of Flight Club bring extra charm by offering a magnificent view over the runway. To complement travellers’ seamless airport experience, amenities such as charging stations, flight information display board, TV channels, complimentary Wi-Fi and a selection of magazines and newspapers are also available at our guests’ disposal.”
In addition to healthy food, the bar serves speciality cocktails and coffee, chilled beers and cold-pressed signature juices. For travellers wanting a quick meal, the takeaway counter offers wraps with fillings or the option of creating one’s own meal.
“We believe that the healthy food journey can be a rewarding and educational one; our guests will not only be able to experience the freshness and uniqueness of authentic herbs and seeds, but also the flexibility of adding these superfoods to their own choice of dishes or beverage” said Executive Chef Danny Lau.
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Flight Club offers an inviting ambience, with its soaring windows offering scenic views across the airport (below) |
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Flight Club’s signature dishes recommended by Chef Lau include Hydroponic Baby Cos Caesar’s Style, 1824 Beef Cheek, Rotisserrie Chicken, Traditional Shepherd’s Pie, Grilled Sutchi Fillet, Squid Ink Pasta, Golden Fish Fillet Vermicelli Soup, Nasi Lemak and Nasi Goreng. Desserts include home-made ice cream using local fruits and ingredients such as beetroot, cempedak, sesame and vanilla.
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All about the food: a blend of apple, orange, ginger and turmeric is designed to ward off jet-lag (left) Grilled Sutchi Fillet (right) | |
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Signature dishes at Flight Club include home made beetroot ice cream and hydroponic baby cos Caesar’s style | |
