AirAsia bets its in-flight menu can win diners on the ground

Airline food has long been the butt of travellers’ jokes, but Malaysia’s AirAsia Group is seeking to turn that notion on its head - opening its first restaurant on Monday featuring dishes based on its in-flight menu. AirAsia group CEO Tony Fernandes is so confident the carrier’s Southeast Asian fare will be popular with diners on the ground that he is aiming to franchise the concept internationally, with a New York outlet an ultimate goal. “Our dream is to have one in Times Square,” he said. The carrier, which pioneered the budget airline model in Asia - including charging extra for food - launched its flagship Santan and T&CO restaurant at a mall in Kuala Lumpur, marking its first foray into the retail food business. GM of Santan Restaurant and T & CO Cafe, Catherine Goh, said 30% of the restaurant’s menu come from AirAsia’s existing in-flight menu, which includes classics such as Pak Nasser’s nasi lemak, a signature Malaysian rice dish with chili condiment. The name “Santan,” already used on AirAsia’s in-flight menus, is taken from the coconut pulp milk that is a staple in Southeast Asian cooking. Goh said a product development team of five chefs and culinary arts students took 9 months to come up with the rest of the menu. AirAsia plans to open five outlets this year, and 100 over the next three to five years.<br/>