Satellite Building International Departure
KL International Airport KLIA, Sepang, Malaysia
Tel : –
FB : Flight Club
Business Hours :
Mon – Sun 24 hours
Thanks for the wonderful invitation, I recently went to check out Flight Club at KL International Airport (KLIA), a brand new dining concept unique to the airport environment that launched recently by Plaza Premium Group.
Located on the Mezzanine Level in the Satellite Building (International Departure) of KLIA, just across Plaza Premium Lounge, Flight Club showcases an enticing menu of western and international cuisine that inspired by herbs and seeds to promote healthy dining especially when travelling.
With 3200 sq. feet of casual and chic dining space, Flight Club can seats more than 100 guests and welcomes all travellers to an inviting, warm and cosy ambience as they await their flight. The natural, fresh and rustic feeling reflects their pursuit of modern leisure whilst projecting a homey and sense of well-being for the guests.
Hydroponic Baby Cos Caesar’s Style (RM16)
Chef Danny’s recommendations include this classic Caesar salad of Parmigiano-Reggiano and smoked garlic dressing, with a new twist of fresh hydroponic baby cos leaves, thinly sliced beef bacon, radish, highlands cherry tomatoes and anchovy topped with slices of slow-cooked blackened chicken breast.
Home-grown Farmer Tomatoes (RM12)
Colorful presented, this bird’s nest of papaya salad tossed with mint leaf was dressed with roasted ground peanut and tamarind sauce, a really nice exotic combination of oriental flavours.
6°C Fresh Cameron Highland Tomato Soup (RM12)
Suitable for vegetarian, Chef added homemade calamansi sorbet into this refreshing and light farm styled tomato soup for that additional tang.
Squid Ink Pasta (RM25)
Another artisan dish from Chef Danny, homemade fresh pasta that coloured and flavoured with squid ink, cooked together with squid, tomato julienne, cilantro and virgin olive oil. Each bite promises a satisfaction of taste and texture.
Grilled Sutchi Fillet (RM30)
Another must-try for all seafood aficionados is the Grilled Sutchi Fillet, comprising marinated local flounder in a secret recipe of refreshing tomato mint salsa, seasoned with zesty lemon juice, extra virgin olive oil and sea salt.
Prawn Risotto (RM30) with freshly shaved Parmesan cheese and a hint of lemon and orange zest.
“We believe that the healthy food journey can be a rewarding and educational one, as our guests will not only be able to experience the freshness and uniqueness of authentic seeds and herbs, but is accorded the flexibility to add these superfoods to their own choice of food or beverages,” said Executive Chef Danny Lau.
Priced at RM10 per scoop, we also tried the Signature Homemade Ice Cream that made from local fruits and ingredients such as Beetroot, Cempedak, Sesame and Vanilla to complete our wonderful culinary adventure at Flight Club.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010