Tabung Haji rolls out three-compartment serving containers for Malaysian pilgrims in Mecca, addressing food quality feedback and enhancing taste
MAKKAH: In a move to improve meal services for Malaysian pilgrims, Tabung Haji (TH) has introduced three-compartment serving containers to enhance food quality and better suit local tastes.
TH Group managing director and chief executive officer Mustakim Mohamad said the initiative was introduced following feedback from pilgrims over the past few years that food served in the Holy Land had been somewhat dry due to the previous use of aluminium containers.
“This year, the latest innovation introduced is a special food serving pack with three main compartments, namely for rice, protein and vegetables.
“In the past, the gravy would often dry out during the heating process and mix easily with the rice, but with this new container, it is better kept and doesn’t mix even when shaken,” he told reporters after visiting two kitchens at Dapur Al Wafa and Tadco Catering here yesterday.
Mustakim said nearly 1.8 million units of special food containers were brought in from Malaysia using about 20 shipping containers, supplied by a local Bumiputera company for the 1447H/2026 haj operation.
According to him, TH prepared 52 menus for this year’s haj season, including 10 new offerings such as nasi Arab and nasi biryani, compared with last year, to offer more variety and introduce local Saudi Arabian flavours to pilgrims.
He said the menu arrangement is divided into two rounds before wukuf and two rounds after wukuf, with the same menu rotated only after a two-week interval.
“We try to provide variety so that the pilgrims do not get bored. Despite the limitations in sourcing raw materials from Malaysia, we still strive to maintain Malaysian flavours,” he said.
Mustakim said TH brought 19 experienced chefs from Malaysia and placed them in seven main kitchens in Makkah and Madinah to ensure consistent food taste standards.
He also emphasised that food safety remains a priority for TH, ensuring that all food provided is safe for consumption and does not pose any risk to pilgrims’ health.
“The Saudi Arabian authorities place strong emphasis on food safety, including temperature control of raw materials and kitchen areas, which are continuously monitored.
“Based on a survey in Madinah, the pilgrims’ satisfaction index with the food provided by TH has reached 94 per cent so far,” he said.
Commenting on the cost of this year’s haj, Mustakim said it remained at RM33,300 for the third consecutive year, despite rising operating costs, including flights and raw materials, amid the current geopolitical conflict.
“We are trying our best to absorb the increase in costs while continuing to improve services for pilgrims,” he said.
