Terengganu is Malay East Coast cooking: fish, coconut, rice, and a lot of sambal. A private jet menu for Kerteh draws on that without pretending the galley is a restaurant. Our inflight menu for WMKE leans on local specialities that travel: keropok lekor, the fish sausage of the state, sliced and packed with its chilli sauce in a separate pot; nasi dagang, the rice steamed in coconut milk, packed with its tuna gulai kept apart so the grains stay dry; and ayam percik, grilled chicken in a coconut marinade, best finished in the oven. Private jet food in Terengganu is rich, so we balance it with fresh fruit and a cold salad. For the cabin we compose private jet platters of local kuih, gourmet inflight meals built on gulai and grilled fish, and private jet snacks like fish crackers and fresh coconut sweets. These local specialities come from Terengganu, and the same menu discipline applies as at any airport.
A private jet menu for Kerteh starts from the East Coast table. In Terengganu the base is rice, fish and coconut, and the inflight menu we write for WMKE respects that. Local specialities that fly well include satay celup-free grilled skewers with peanut sauce on the side, laksam, a thick rolled-noodle dish packed cold with its white gravy apart, and nasi kerabu, the blue rice eaten with raw herbs and salted egg, served chilled. Private jet food from this part of Terengganu depends on keeping wet and dry components separate, so sauces travel in their own pots and herbs go in a sealed tray. Our private jet platters pair fruit and kuih. Gourmet inflight meals take the gulai and grilled fish. Private jet snacks are crackers, nuts and coconut sweets. They are real local specialities, packed for a galley.
