Malaysia Airlines First Class
Tokyo - Kuala Lumpur
October 2002 Boeing 777-200 Aircraft

Lunch

Malaysian Satay - charcoal grilled chicken and beef skewers topped with spicy peanut sauce

Hors d'ouevre Deluxe
Featuring Crab and Salmon Mousse, Grilled Chicken Polynesian Style and Black Pepper Mozzarella

Soba
Japanese Green Tea Noodles with soba sauce and traditional accompaniments

Seasonal Salad
with choice of Yuzu or Thousand Island Dressing

Spicy Chicken - Marinated and Grilled to perfection with toasted almonds or
Grilled Australian Beef - enhanced with a basil flavoured tomato sauce or
Vegetable parcel - stir fried vegtables wrapped in cabbage leaves and flavoured with a ginger soy sauce

Mixed Vegetables
Pak Choy with Garlic
Steamed Japanese Rice
Crispy Baked Sweet Potato

Mango Tartlet

Bread Selection

An assortment of Hot Svouries, Seasonal Fruits and Ice Cream is served prior to landing.


JAPANESE LUNCH

Malaysian Satay (as above)

Appetizer:
Grilled Flatfish Nanban Style, Simmered Prawns, Skewered Octopus and Cucmber, Japanese Omelette and Garnishes

Soba (as above)

Vinegared Dish
Squids, Clam, Cucumber and Seaweed

Salmon Teriyaki
Pan-fried succulent pillet of Salmon topped with Teriyaki sauce complemented with Japanese steamed rice and vegetables

Pickles
Wagashi - traditional Japanese cake

Bread Selection

Wines:
Dom Perignon Champagne

White Wine:
Lagrave-Martillac Grand Vin de Graves Pessac - Leognan 1999/2000
Saint-Veran 2000 Bouchard Pere & Fils

Red Wine:
Chais du Batard Chateauneuf-du-Pape 2000
Chateau Haut-Vignoble Seguin 1998 Saint Estephe




[This message has been edited by Danair (edited 09-05-2003).]