Intro
Flying with Royal Brunei Airlines was a new experience for me as I travelled from Hong Kong to Melbourne.
It was a pleasant discovery of how a smaller carrier can excel at authentic regional cuisine.
As a dry airline following Islamic principles, Royal Brunei serves exclusively halal meals across all cabins.
The airline offers 17 different special meals, available for pre-order up to 24 hours before departure.
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Hong Kong to Brunei
The 2 hour 45 minute sector began with a choice between chicken or beef rendang just 20 minutes after takeoff.
Having heard about rendang but never tried it properly, I chose the beef option out of curiosity.
Beef rendang originated in Sumatra but has become beloved across Malaysia, Brunei, and parts of Thailand.
The slow cooking process creates layers of flavour that build gradually as you eat.
Royal Brunei’s version impressed me immediately.
The beef was incredibly tender, falling apart easily without being mushy.
The house made dessert was a welcome surprise.
The crew offered drinks regularly without being asked, and everyone seemed genuinely friendly rather than just professionally polite.
The bathrooms deserve special mention.
I’ve never seen airline lavatories kept so clean during service, complete with Glade air fresheners.
Brunei to Melbourne
On my subsequent flight from Brunei to Melbourne, which lasted around 6 hours and 45 minutes, I had an exit row seat with ample legroom (although no window).
The service began shortly after takeoff and, 35 minutes later, the crew reached me with a choice between beef and chicken for the main meal.
The beef came in a lighter sauce that allowed the meat flavour to shine through, accompanied by a fresh and properly dressed pasta salad.
The portion size was entirely satisfied without feeling heavy.
The red velvet cake for dessert was genuinely good, moist, and had a proper cream cheese flavour.
During this leg of my journey from Brunei to Melbourne, no additional services were offered.
However, the crew frequently came around offering juice, coke, and water.
In addition to these beverages, snacks such as hot noodles, nuts, and biscuits were available in the galley.
Both flights served consistent, high quality meals that exceeded my expectations.
Conclusion
The generous portions, authentic flavours, and attentive service created experiences that felt premium for economy class.
They’ve transformed dietary requirements into cultural showcases that enhance, rather than restrict, the dining experience.
Sometimes, the best discoveries come from airlines you’d never think to book deliberately.
Royal Brunei demonstrated that smaller carriers can excel when they focus on their cultural strengths rather than competing with generic international offerings.
