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A B C D E F G H I J K L M N O P Q R S T U V W X Y ZPHILIPPINE AIRLINES
First ClassManila to Los Angeles
Dinner: Multi course service from the cart. "Hot and cold canapes are served with
cocktails. Flight attendants make continuous rounds offering seconds, thirds, etc."
Manila to San Francisco
Dinner: The appetizer, with salmon, chicken roulade, sushi and kouloubiaka (sort of like a Beef Wellington but made with salmon). Hot garlic bread was one of many choices of baked items. The bowl located on the lower left of the table tray is soy sauce. "High quality, properly served, and as with the cocktail service, you could take as much or as little of each item."
Main course was scrambled eggs with tomato salsa, garlic, and basil, ham, hash brown potatoes, and sauteed button mushrooms. "Offering a two course breakfast service, with a choice of four hot entrees, it is obvious that Philippine Airlines considers the "second" meal on their long haul flights as a complete presentation, rather than an afterthought. A truly extraordinary flight at a first class fare significantly less than others with service from the U.S. to the Orient." Other possible entrees were beef tenderloin with onion marmalade. Vegetables were braised zucchini, carrots and pumpkin. There was a choice of three starches, steamed rice with celery and carrots, Anna potatoes or fettucine with herbs and tomatoes. "Beef was cooked to order, and was restaurant quality. A fruit and cheese course, a dessert course, were offered, and hot and cold snacks were available in between meals."
Breakfast: breakfast was served in courses, beginning with choice of juice, selections from a fresh fruit tray, assorted breads, cinnamon raisin rolls, or croissants, choice of cereals and yoghurts. "The crew was quite willing to allow people to sleep as long as possible, and if time became short, an abbreviated breakfast service was offered."
Sources: Airguide Airline Survey, passenger mail and E-Mail, www.airlinemeals.net and www.ratings.net.
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