Richard Corrigan and Malaysia Airlines take to the skies

Once or twice every year, I find myself on the long-haul Malaysia Airlines (MAS) flight between London and KL when I’m making the trip back home to visit the family. On the rare occasion that lady luck or my air miles have treated me to a Business class upgrade, there’s nothing I crave for more at 30,000 feet than the local dishes on MAS’ in-flight menu . Say what you want about plane food – for me, MAS’ Satay and Nasi Lemak still beats any air plane meal out there. From this month onwards however, it turns out that First and Business Class passengers on the twice daily A380 service may have more to look forward to than just the local meal options on board.

Last week, I was invited along with a group of journalists and bloggers to Bentley’s Oyster Bar & Grill for the launch of a new culinary partnership between MAS and Chef Richard Corrigan. I had the privilege of meeting Chef Richard for the first time recently when he was a guest judge on the set of The Taste. One of the UK and Ireland’s most revered chefs and restaurateurs, I have immense respect for his track record which has seen him win 2 Michelin stars as well as the Great British Menu several times.

Drawing on inspiration from his two flagship London restaurants, Corrigan’s Mayfair and Bentley’s, Richard has worked with MAS to develop a limited edition in-flight menu which features his signature British and European classics alongside other modern creations influenced by the flavours of South-East Asia.

Salmon Vietnamese

Beef Wellington & Lobster Bisque Cappucino

Oysters Vietnamese

Chef Richard Corrigan @ the #MASCorrigans launch

Smoked Fish Platter

Richard Corrigan & Malaysia Airlines Partnership launch @ Bentley’s

Vietnamese-style Salmon and Oysters, dressed with a South-East Asian inspired vinaigrette were extremely tasty – the flavours harmonious and well-balanced. Even more delicious amongst the starters was Corrigan’s acclaimed Lobster Bisque – its consistency was as light as cappuccino foam but it still packed an indulgent, full-on explosion of shellfish goodness.

Although there were several South-East Asian inspired main courses on the new in-flight menu, what really stood out for me were Corrigan’s signature British classics. Their Smoked Fish Platter brought together a fabulous spectrum of flavours and textures. Smoked mackerel was paired with a tangy beetroot and apple relish. Smoked eel was served with a creamy and moreish celeriac remoulade. Smoked haddock scotch egg was wonderfully crisp on the outside with a zingy cucumber pickle on the side to cut through the richness. The old-school Beef Wellington also impressed. The pastry on the outside still crisp… the wild mushroom duxelle layer was earthy and aromatic. And let’s not forget the gorgeous centre-piece beef fillet which melted away in the mouth like butter. 

If these dishes taste as good at 30,000 feet as they did at the Bentley’s launch, First and Business Class passengers on the LHR –> KUL route are going to be in for a real treat. Looks like I’ll have to start saving them air miles up for that next upgrade.

My thanks again to Bentley’s & Malaysia Airlines for the invitation.

G.

11-15 Swallow Street, London W1B 4DG | www.bentleys.org | Tuesday 25th February 2014

* theboywhoatetheworld was a guest of the restaurant. All views expressed are my own.