Mouth-amusing goodness: PAL’s new business-class meal

PHOTOGRAPH BY Tiziana Celine Piatos FOR THE DAILY TRIBUNE CRAB Mie Goreng.

Amuse-bouche, French for “it amuses the mouth,” starts off a new 10-course inflight menu for Philippine Airlines business class travelers to North America.

Its creator, chef Tina Legarda of Bamba Bistro in BF Parañaque, developed the entire menu from her “humble kitchen,” inspired by the legacy of heirloom recipes, served for local media to taste.

It is actually a two-in-one appetizer: The Filly — duck adobo, scallion cream, and caramelized lychee on toasted baguette; and Maria’s Toast
— homemade longganisa, guava jam, arugula, and salted egg cream shallots on toasted French baguette. Tina said each one is eaten in one bite — two mouthfuls of yummy goodness.

BREAKFAST Burrito.

The succeeding dishes are mouth-watering.

Kalabasa Soup comes with candied pili nuts which enhances its flavor and texture. Luzviminda Salad is made of mushroom and corn, marinated in a sherry vinegar-sweet soy mixture, before they are roasted, placed on a bed of lettuce, red onions, and kesong puti, and drizzled with ricotta and lychee vinaigrette.

Crab Mie Goreng, egg noodles tossed in sweet garlic soy, has creamy crab and green onion toppings, and egg rolls.

The Breakfast Burrito — eaten kamayan-style — is taco with a messy pile of chicken barbecue, scrambled eggs, java rice, tomato salsa, ranch dressing, sweet garlic soy glaze, and hash brown potatoes.

The Pan-Fried Snapper is a seafood delight — whipped sweet potatoes, roasted garlic butter sauce, lemon chimichurri, and steamed asparagus.

Tina says her grandmother’s vintage beef bourguignon is the precursor of the holiday dish Boeuf Short Ribs with red wine, shallots, mushrooms, and garlic. On air, it comes with caramelized carrots, French beans, and risoni aglio olio.

Photographs courtesy of PAL
AMUSE Bouche.

Milkfish Inasal comes with banana fried rice, salted eggs, and atsara, while
Gyu-silog is beef yakiniku in sesame butter with egg roll and fried rice with roasted leeks.

The heavenly sweetness of banana cake, Spanish natillas, walnuts, milk chocolate, caramelized bananas, and whipped cream make up Banana Budino Trifle dessert.

All that gustatory pleasure may leave you either ready to doze off or energized to watch a movie while up in the clouds.

“At Bamba Bistro, we believe the food we serve is an extension of who we are… faithfully reflect our history, culture, and values as a country,” Tina said.


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