Home Press Release AirAsia’s red hot seat sale is back, fly from as low as...

AirAsia’s red hot seat sale is back, fly from as low as P17!

Up to 3 million promotional seats are up for grabs now at airasia.com

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MANILA, 3 June 2017 – Up to 3 million promotional seats are up for grabs in AirAsia Group’s red hot seat sale campaign.

Book from 5 June 2017 to 11 June 2017 for travel between 15 January 2018 to 28 August 2018 to enjoy fares from as low as P17.00* to destinations such as Clark to Kalibo/Boracay and Davao; Cebu to Kalibo/Boracay and Davao and Manila to Kalibo/Boracay, Cebu and Puerto Princesa/Palawan.

AirAsia Philippines’ Commercial Head Gerard Penaflor said, “Now is the best time to plan your travels for next year with AirAsia’s red hot seat sale to over 120 destinations across Asia, Australia, New Zealand, Middle East and US.”

AirAsia BIG Members and BIG Prepaid MasterCard members will enjoy priority access and will be able to make bookings on airasia.com and the AirAsia mobile app or redeem flights via airasiabig.com from 4 June 2017 (0001h GMT +8).

Also up for grabs are several destinations from the Philippines fly from AirAsia’s hub in Manila to Taipei, Kuala Lumpur, Kota Kinabalu, Incheon/Seoul, Canton/Guangzhou and Hong Kong; from Cebu to Taipei, Kuala Lumpur and Incheon/Seoul and from Kalibo to Guangzhou, Incheon/Seoul and Kuala Lumpur among others.

For latest updates on promotions and activities, please follow AirAsia on Twitter (twitter.com/AirAsia) and Facebook (facebook.com/AirAsia).

* One-way base fare excluding taxes and fees. Terms and conditions apply

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Penn Villamora
Dave Stephen “Penpen” Villamora is a freelance journalist, blogger, and food advocate with an insatiable appetite for culinary exploration. An entrepreneur by degree and a contact agent by profession, he channels his passion for food into storytelling—whether through writing, photography, or firsthand gastronomic adventures. A self-proclaimed food-o’-phile (or "foodporn" enthusiast, as he cheekily calls it), Penpen travels relentlessly in pursuit of new flavors, believing every dish—from street food to fine dining—is worth a try. His work celebrates local food cultures, sustainable dining, and the stories behind every bite.