Dull, bland, sometimes terrible—these are the adjectives that usually come to mind when we think of airplane food.
It’s something we’ve gotten used to when flying. There’s a science behind it, anyway, and it’s not entirely on airline companies. According to Charles Spence, Oxford University’s professor of experimental psychology, our senses of taste and smellfor various reasons, including lack of humidity, lower air pressure, and background noise.
If you’re a business class passenger flying to North America on Philippine Airlines, in-flight dining might just be a whole lot better for you with PAL’s elevated—literally and figuratively—gastronomic experience featuring the stunning creations of Bamba Bistro’s Chef Tina Legarda. The delectable 10-course in-flight menu highlights Chef Tina’s brilliance in more ways than one, bringing it from what she calls her “humble kitchen” to different corners of the globe. The one-of-a-kind experience kicks off with some Amuse-bouche, which is French for"mouth amuser." There's featuring homemade longganisa, guava jam, arugula, and salted egg cream shallots both on toasted French baguette, with each one meant to be devoured in a single bite.
The 10-course in-flight menu is now being served during nonstop flights from Manila to Los Angeles, San Francisco, New York, Honolulu, Vancouver, and Toronto to PAL's business class passengers.