Maluku is a fish-and-starch cuisine, and a private jet menu from Langgur reflects that. The Kei Islands are known for white sand and for what comes out of the water around them: grouper, tuna, squid, reef fish grilled over coconut husk. An inflight menu for LUV reads like the island: ikan bakar, sago in its flat baked form, cassava leaves, coconut-based sambals. Private jet food here is simple, fresh and strongly seasoned, and we adapt it to the galley: sauces go apart, grilled fish is packed to be re-plated warm, sago and cassava travel well cold. Local specialities from Maluku are not an add-on to our work at Langgur, they are the starting point, with Maluku produce chosen by season and by what the boats landed.
Start with the sea. Langgur and the wider Maluku region cook around fish: skipjack and tuna, reef grouper, squid, shellfish, usually grilled and served with sambal colo-colo, a fresh chilli, shallot and lime relish. Alongside come sago, cassava, sweet potato and banana. For a private jet menu out of LUV, we turn that into an inflight menu that survives a galley: fish that finishes in the oven, relish in its own pot, starch dishes that hold cold. This private jet food is local specialities first, European plating second, and Maluku is named on the order so the crew knows what is on the tray.
