‘This growth is proof of the strong demand to our service, and it’s a direct result of your trust, commitment and loyalty of our fellow traveler partners,’ acknowledged Turkish Airlines Philippines country/general manager Huzeyfe Akhan.
A SELECTION of breads is offered as the dinner service commences.
SEATS are turned down for sleep.
CHEF in the Sky.
A WIDE choice of entertainment is available onboard.
MEZE by candlelight.
AFTER dinner, a cheese plate with a nightcap.
NIFTY little and pepper shakers offer a delightful touch.
STEAK and sides.
A trip to Istanbul last October highlighted the gap between world-class culinary theater and an aging Boeing 777 cabin — a gap the airline is now finally ready to close.
The air inside the cabin shifted as the wheels touched down, marking the end of a long journey from Manila. Stepping off my flight last October, I was swallowed by the scale of Istanbul Airport, a soaring monument of glass and steel that operates like a hyper-modern indoor city.
For those bridging Southeast Asia and Europe, this terminal serves as the ultimate midway oasis. Turkish Airlines is, of course, among the Star Alliance member airlines, and among its main distinctions is it “connects more countries than any other airline” in the world.
Following the terminal’s sleek architectural curves before the return trip to Manila also led me to the Turkish Airlines Business Lounge. Even during ongoing renovations at the time, its grand ambition was undeniable. The space unfurled in massive plazas where towering archways met minimalist luxury. The rich aroma of freshly ground Turkish coffee and savory pide — traditional flatbread baked live in open stone ovens — provided an immersive sensory preview of the culinary journey that awaits every visitor in Turkey.
Turki-yey!
And so it was with journalistic bent that I boarded Turkish Airlines (TK) for the first time last year. I took note of the ease in which I checked in, straight to the counter with just a couple of ladies ahead of me, and a quick but pleasant interaction with the passenger agent. Then off I went to the lounge, where my tummy was pleasantly filled with some comfort food from the wide selection. Oh, and a glass of wine, please. For the road, er, sky.
From Manila to Istanbul, it would take approximately 12 to 13 hours to fly nonstop. Sleep would be a blessing.
Boarding the plane was a breeze. By the door were beautiful faces (Turkish people are blessed with perfect bone structures) who warmly welcomed passengers to their seats.
Flying Business Class varies for every airline. If it’s not space or configuration, it’s the kind of bed, the beddings, or even the menu and beverage selection. More often than not, it is a combination of these and more factors that can make or break the airline’s top class. Even the best seat in the house for some may mean even better in others. But let us not nitpick. In this transformative age of travel, we appreciate comfort, consistency and care from the iron eagles of our skies.
Winning the neighbor lottery in 4E
On my flight on TK 085 from Manila to Istanbul, my appreciation for that delicate balance of comfort and care was put to the test. I found myself assigned to Seat 4E — smack center in the fourth and final row of the forward Business Class cabin on Turkish Airlines’ Boeing 777-300ER. In an aviation world obsessed with private, 1-2-1 enclosed suites, a 2-3-2 layout with a literal middle seat can easily induce pre-flight anxiety.
However, the “space paradox” of this cabin quickly became apparent. While privacy was admittedly minimal, the sheer abundance of open legroom and a footwell untrapped by a narrow cubby offered an incredibly airy environment. My experience was entirely saved by winning the ultimate cabin neighbor lottery: my seatmates on either side were wonderfully quiet, sharing the exact same goal as I did — to maximize rest on this 13-hour overnight trek.
The Flying Chef’s theater
Sitting in the back row of the cabin provided a front-row view of Turkish Airlines’ legendary soft product choreography, orchestrated by Turkish DO & CO. Despite our proximity to the galley, the pleasant and remarkably coordinated crew kept foot traffic disruption to a minimum. The culinary experience, spearheaded by the onboard Flying Chef, felt less like an airplane meal and more like a candlelit supper in a boutique Istanbul bistro.
The meal opened with a refreshing mint lemonade at boarding, followed by a personalized selection of fresh mezes — including a rich hummus and smoky muhammara — plated directly from the rolling cart under the soft flicker of electronic candlelight.
Accompanied by warm “Ancient Bread” made from heritage Anatolian wheat, the main course choices balanced regional pride with international appeal. Whether indulging in their masterfully grilled, succulent Adana Kebab or the flaky grilled sea bass, the quality rivaled ground-based restaurants. The theatrical finale came in the form of a decadent dessert trolley stacked with crisp, honeyed pistachio baklava and premium cheeses.
The bed and the paradox
By the time the last glass was cleared, the cabin crew seamlessly took over for the sleeping ritual. The seat flattened into a fully horizontal bed topped with a plush mattress pad and a crisp duvet. This is where the 2-3-2 layout offered an unexpected redemption. Because the cabin lacked the tight, restrictive footwells of modern pods, the bed felt extraordinarily wide. I could stretch out and sleep on my side comfortably.
Despite being positioned right in front of the main galley, the quietness of the passengers and the attentiveness of the crew allowed the physical space to fade into the background. I managed a solid, deeply restful sleep, waking up just in time for a fresh breakfast before our early morning touchdown at a bustling Istanbul Airport.
Gateway to the world
At an exclusive appreciation event for travel agents held recently, the carrier officially announced that beginning 6 October, Turkish Airlines Philippines will launch an additional three flights, which increases its frequency from seven flights to 10, and faster access to Europe, Africa and the United States.
“This growth is proof of the strong demand to our service, and it’s a direct result of your trust, commitment and loyalty of our fellow traveler partners,” acknowledged Turkish Airlines Philippines country/general manager Huzeyfe Akhan.
Moreover, the highly anticipated design upgrade, the “Crystal Suite,” is projected to roll out across the fleet, finally bringing a modern 1-2-1 configuration to the Boeing 777. Designed with custom leathers, marble-style tables and elegant rose-gold finishes, it will introduce slidable privacy doors, direct aisle access for every passenger and wireless charging, all without losing the generous seat width of the older beds. Once the physical cabins finally catch up to the brilliance of the Flying Chefs, Turkish Airlines will undoubtedly set a formidable new benchmark for luxury travel.
