It's the highly praised signature dish of Malaysia Airlines – delicious satay sticks served in business and first class to passengers who more often than not request a second helping.
It's also one of the best inflight meals we've ever had, perhaps due in equal parts to its authenticity and simplicity.
Australian Business Traveller went behind the scenes of at Malaysia Airline's catering facility to see how these inflight delights make their way from kitchen to cabin.
Satay is among around 30,000 meals prepared each day by Brahim’s Airline Catering, and their popularity means that as many as 26,000 satay sticks are cooked daily, along with 200 litres of the rich peanut sauce.
Even the satay served on flights to Kuala Lumpur is prepared in this kitchen.
The satay sticks use beef and chicken tenderloin cuts marinated in a mix of shallots, turmeric, garlic, lemongrass and galangal.
As you can see, the chunks are threaded by hand onto wooden skewers...
... and then cooked in the traditional method on an open charcoal grill...
... with staff fanning the flames to keep a consistent heat.
Once cooked to 60 degrees, the sticks are loaded quickly moved to a refrigeration unit where the temperature is quickly dropped to below five degrees.
But they don't stay there for long – within 12 hours they're loaded onto a flight and served up to eager travellers with generous dollops of that morish sauce.
And yes, on the flight home from KL to Sydney we ordered seconds.
David Flynn travelled to Kuala Lumpur as a guest of Malaysia Airlines.