Alan B.

Not true. When checking in CGK there were only 3 pax in biz and 2 more pax going to DXB had to be down graded because ex KUL was full. I have seen full biz on all my flights with EK ex KUL to DXB and even the EK sales staff say they have no problem filling biz class. The only sector with poor load in both classes was KUL/CGK/KUL. BTW A330'S are always shaky , it's the plane not the airline and as for old, the one MH fly are even older.

The EK business class seats sell out fast and are almost always full.

Emirates operates the following sectors DXB/KUL/DXB, DXB/SIN/KUL/DXB and DXB/KUL/CGK/KUL/DXB and now it will all be changed to DXB/KUL/DXB. When they first started the flights to KUL they were operating DXB/Dhaka/KUL vv before it switched to the present sectors. as to you question about MH........... because it is a national disgrace that has failed to live up to it's 5 star rating and passengers know that and have enough brains to fly other airlines that treat them with respect.

If traveling EY with them, take the A330 as the config is the standard 2-4-2 compared to the 3-4-3 for the B777. However if flying Business, don't take the A330 as they fit a config of 2-3-2 instead of the standard 2-2-2. It's great to have more flights from one of my favourite airlines.

From NST

We had a show in Mukah for DiGi. It was so much fun.

I flew MDN a few year back. This is the aircraft at Mukah. It's the one on the right. This inside. Looking into the cockpit.

just reported by Bernama

thanks for the fantastic coverage!!!!!!!!!!

Yes I agree, Jet Airways is the new kid on the block that is getting noticed for it's superior in-flight product. With it's limited international destinations, it still managed to get 7th on the survey. I will not be surprised that it will go up further in the ranking next year when it adds more destinations.

Oh I am so tempted to pay MEL a visit! However for a laugh here is something I found in the September issue of Airways Magazine. I just love their sense of humour! I too want to say f#@& it and go to MEL

Increasing load actually. 747 combi that is used now has a passenger capacity of only 280 while the 777-200 - 327 pax and the 777-300 - 425 pax. Good news is that it is newer than the old 747 but this means be prepared to be squeezed into narrow EY seats as KLM has followed EK in cramming 10 seats abreast instead of the normal 9 seat abreast on a B777. The higher pax load and lower cost of the twin engine 777 will help KLM maintain ( I hope) it's very low fares on the KUL/CGK sector which is still best value for money!

Normally I am not a fan for earthy colours as I find baige and brown to be boring. However I have to say I love this choice of colours by MI . It's very classy and pleasing to the senses.

I hope this event becomes a reality. Remember the much talked about aerospace exhibition that didn't take-off. I agree that LIMA has a more defence slant and it's about time commercial aviation is given more priority.

When you simplify, in this case catering, you can have a shorter turnaround or transit time on ground for example from 30 minutes reduced to 25 minutes. This means, that if one aircraft is normally utilise for 10 flights/sectors a day, with a shorter transit/turnaround the same aircraft can now do 12 flights. As a result if you currently require say 10 planes to operate your daily amount of flights, with the higher utilisation of 12 flights a day you now need only 9 planes to do the same amounts of flight thus you save on leasing etc. I hope that helps you. Note the numbers used are just examples and not actual figures of a perticular airline or aircraft. This is what LCC's like AK have been doing since day one. However a faster turnaround can only be consistantly achieved if ALL aspects of an airlines transit procedures are reviewed/adjusted. It's like a F1 pit stop, if one person in the pit stop crew is out of sync, then the whole stop is a failure. So even if the catering is completed and cabin boarded with pax, but the loading and unloading of baggage/cargo is still done the same way than the new transit time might not be achived.

Wow love the terminal. I hope the job in BKI in October is confirmed so I can see the place for myself! BTW, thanks for the photos

My own batch mate was caught for the same thing in the UK. It's not how poorly one is paid, but one's code of ethics. A lot of poor people don't make thousands of Ringgit a month but still manage not to break the law. Unfortunately, people want the quick and easy way.

If you need KUL flight info go to: Flight Stats

Rozhan, I wish the crew could discribe the meal as nicely as you did. When I asked the crew what kind of "sandwic" she was offering me, she didn't know, ran back to the galley to find out!

On Sunday 20 July, I was on MQD at around 1650hrs and saw 2 spotters at the weather station. Who was that?

Depending on how frozen the meals are, using a convection oven on board I would heat at Medium setting for about 20 to 25 minutes. If heating breakfast omelettes, 15 minutes to prevent them becoming rubber! Timing also depends if the meal is in a casarole or tin foil, chicken or steak etc. In business class where the meals were plated, the vegetables would set at Low setting for 15 minutes. One learns with experience on how best to ensure the meals are hot but not burnt. In first and business class, we even warm the plates and cups, chill the side plates use for starters and desert. If I recall correctly, the F50 operated by MH do not have a full size oven, only a small heating cabinet for the heating of crew meals. Ovens are not usually fitted in turbo-props as they operate very short sectors. The exception that I know of is Jet Airways where the ATR's have an extra galley with convection ovens.

I am dissapointed that SZB-LGK is now only operating during school holidays.

It is like the DC10 door which is open using electical power during normal operations and goes up. The good points is all the crew has to do is press a button and up it goes. In an emergency, the chance of the door not opening due to external obstruction like a tree falling againts the door is reduced but if power assist fails in an emergency, it would take the strength of three persons to lift the door manually in the armed position as the heavy slide pack is attached to the floor.

I have flown AK more than I can remember and have had horrible delays and also early arrivals. Their in-flight service is consistently good, the crew have been generally friendly and efficient (you get the bad one once in a while like all other airlines) but for sure they are not a 5 star airline. When one says 5 star, it means a certain standard of "luxury". A budget hotel maybe as clean and run as efficiently as a Hilton but it cannot be consided a 5 star establishment because The Hilton has better and more facilities. While AK may have new planes, hot meals and arrive on time, it still does not provide the "luxury" associated with a "5 star" airline. Yes AK can go for the business traveler (who is on a budget) with frequency, express boarding, web check-in etc. but it lacks a frequent flyer program, the option to travel in a premium class (a way from the kids and noisy holiday makers) a lounge access and other frills many business travelers welcome as part of their travel experience. 5 star is more than a hot meal and on-time departures and arrivals. It is a stress free and pleasant travel experience that one sure does not get on a budget airline.

I have to first admit that I am not a fan of mamak food. So I am not that excited with the "new" menu. My question is, does the food come from a Flight Kitchen (KLASS/Brahim) using the recipe from Sri Melur or from the back of some kedai mamak? If so, what are the food safety guidelines use? I notice that the hot meals are not frozen when sent to the aircraft, just room tempreture and just heated for about 5 minutes. Normally, meals are blast chilled and heated for about 20 minute on board. Just wondering................