MALAYSIA. HMSHost International has renewed its contract at the Urban Food Court in Terminal 2 of Kuala Lumpur International Airport (KLIA) for up to seven years.
The deal will see the travel F&B specialist renovate existing restaurants and introduce seven popular brands including Pizza Hut, which will open later this year.
HMSHost International, part of Dufry Group, said it hopes to bring the best of global cuisines together under one roof.
The offer is a response to Malaysia Airports Holdings Berhad’s (MAHB) re-envisioning of the airport’s commercial space under the ‘reset’ programme, which aims to draw passengers back to the airport through an improved guest experience. In line with these goals, HMSHost International took the opportunity to redefine the traveller experience, identifying a targeted selection of brands and concepts for the redevelopment.
HMSHost International Regional Managing Director Asia Pacific David Mackay said: “We are very happy and excited to continue our partnership with KLIA through our long-term business partner, Malaysia Airports Holdings Berhad (MAHB).
“The opportunity to create a different guest experience at the airport is a challenge we are made for. Our extensive brand portfolio and strong local relationships helped us to curate a perfect selection of brands, from which we could create a beautiful guest experience.”
MAHB’s re-envisioning of the airport’s retail space is part of its wider reset programme, which aims to draw passengers back to the airport through improved guest experiences.
The renovated Urban Food Court will showcase the best of global cuisine with seven newcomers to KLIA, four of which are already in operation. Ahh-Yum, developed by local brand Kampong Kravers, is based on home-cooked meals with a focus on spices, authentic Malaysian curries and a 100% halal menu.
Fresh, Taste of India and Burger King ® are also already up and running. Pizza Hut and pastas & WRAPS will soon join the offerings along with Asia Street Cooking, which will take care of guests’ craving for Asian-fusion food with its street food-inspired menu. ✈︎
FAB EZINE SET TO RETURNThe Moodie Davitt Report is delighted to announce the return of the FAB eZine, a standalone digital magazine dedicated to airport and other travel-related food & beverage views, news, trends, tastes, people, product and principles. Initially quarterly, beginning in Q4 2023, The FAB eZine will devote year-round coverage to the burgeoning airport food & beverage sector, including broader hospitality services such as hotels and lounges.  The FAB eZine will complement the annual Airport Food & Beverage (FAB) Conference & Awards and our already extensive F&B and hospitality coverage on The Moodie Davitt Report.com and in The FAB Newsletter.  Elişa Roche has been appointed Editor-in-Chief, bringing a rare combination of culinary and journalistic excellence and experience to the role. Elişa trained as a chef as part of ‘Jamie’s Kitchen’, a British TV show watched by millions and fronted by celebrity chef Jamie Oliver. She went on to work as Chef de Partie at some of London’s top Michelin-starred kitchens, e.g. Fino (now Barrafina), The Ivy and Bambou. Cooking later turned to food writing and presenting, most recently as overseeing editorial partnerships at Food Matters Live. Elişa was also Host and Producer of award-winning B2B podcast ‘Career Conversations’, encouraging young people into the food & drinks industry. *For editorial enquiries please contact Elişa Roche at Elisa@MoodieDavittReport.com. For advertising please reach out to Martin Moodie at Martin@MoodieDavittReport.com |
