Picture this — it has been an incredibly exhausting day, filled with back-to-back meetings and airport rushes. Between the exhilarating dash through the terminal, the cautious shuffle through customs, or yet another flight delay, the one thing you may be craving is simple: a comforting meal or a satisfying brew to ease the moment. Whether your flight spans an hour or six, there’s something innately reassuring about finding warmth and flavour in the skies.
Since Catherine Goh introduced Santan to the Air Asia inflight dining experience, travellers have been treated to something refreshingly different — an elevated taste of comfort that turns even short-haul journeys into something memorable. Because in the rhythm of travel, few things feel as grounding as a truly good meal at 30,000 feet, where the idea of being jet-set finally takes delicious shape.
And by refreshingly flavourful, it is through building an ecosystem of tasteful collaborations that set the foundation for delicious in-flight dining aboard the budget airline experience.
Uncle Sai’s Char Kuey Teow
One of the more talked-about partnerships is with Uncle Sai’s Char Kuey Teow, a name synonymous with authentic Malaysian street cuisine. Bringing this local favourite onboard extends beyond nostalgic principles, instead, the collaboration delivers the soul of Penang’s hawker culture to the skies. Guests flying with AirAsia have eagerly embraced the dish, drawing comparisons between the in-flight rendition and its famed counterpart from the streets of Penang.
The collaboration has therefore established a new benchmark for airline dining as well as a proud footprint for local culinary artisans across the global travel space.
Tealive “Club Zero”
In hindsight, Santan’s partnership with Tealive further underscores its mission to make comfort and customisation part of the inflight experience. Introducing the “Club Zero” series, passengers can now enjoy Tealive’s signature milk tea with zero sugar and konjac pearls — a health-conscious alternative that doesn’t compromise on flavour.
Photo: Air Asia
“It was an honour for Tealive to be one of the local brands Santan chose to partner with,” says Bryan Loo, CEO of Loob Holding. “By allowing our customers to choose their preferred sugar levels, we’re thrilled to share Santan’s vision of providing delicious yet healthier options.” Goh explains in her interview that this lucrative move reflects a modern shift in dining, detailing how passengers can personalise their meals and drinks much like they do their coffee orders or Spotify playlists.
Food Empire
Taking this vision further, Santan has joined forces with Food Empire to co-develop a Vietnamese iced coffee blend — a beverage that captures the bold, aromatic essence of Southeast Asia while adapting it for the skies.
Photo: Air Asia
“This partnership allows us to bring a beloved regional favourite to more people,” Santan shares, “celebrating the rich heritage of Vietnamese coffee while upholding our shared commitment to quality, authenticity, and elevating everyday moments with exceptional taste.” Debuting onboard AirAsia flights and across regional retail channels, this refreshing blend embodies authenticity, quality, and modern taste.
Crafted with evolving consumer preferences in mind, the partnership aims to offer healthier, less-sugar options while celebrating the rich heritage of Vietnamese coffee culture.
