LSGB maintains three separate kitchens, Hot, Cold and Pastry and Bakery which are able to produce hot meals, cold salads, desserts, bread and pastries and of course, MAS’s famous satay which has its own specialised kitchen!

Strict standards of hygiene are maintained through the the International Food Hygiene Standard and Practice. All kitchen staff wear hair nets, aprons and gloves when handling food. Vegetables are washed in chlorine water baths. Equipment and utensils are sanitised and floors regularly disinfected.

LSGB also provided cabin handling services such as laundry services for pillows and blankets, filling the cabin trolley with items for sale as well as providing passenger headsets, newspapers and periodicals for passengers.