Last April I went to Hong Kong to spend Holy Week there. It was also my first encounter with airplane food while on the Cohen diet. The timing of this post couldn’t be more perfect because today I’m on my way back to Hong Kong. And this time it’s breakfast that will challenge my diet.
Philippine Airlines did a really good job by having 6 of Manila’s best chefs create some meals for us to enjoy.
Philippine Airlines Pinoy Chef Brigade
I chose the tenderloin for dinner since it was a lean cut of meat. I just didn’t eat the prawns since I can’t mix proteins.
I came prepared with a small plastic container of cooked bok choy. The flight attendant was nice enough to transfer it to a plate and heat it up for me. So goodbye bread plate!
The beef was incredibly tender and flavorful even without gravy. The cheddar bacon croquette looked so, so tempting!
tenderloin & prawns
I tried the truffle bernaise sauce and just loved it with the steak. Bad of me to cheat. Bad, bad, bad!
truffle bernaise sauce
I did eat the mango slices for dessert. I was lucky that I had something good and suitable to choose from.
I wasn’t so lucky with the dinner options on the flight back to Manila.
It’s a good thing that they serve oil and vinegar and pesto instead of butter.
I didn’t bring any veggies this time so I ate the cucumber only.
pork satay with cucumber achara
Even though cod and macadamia nuts weren’t allowed on my diet this seemed like the least evil choice. It tasted heavenly! The fish was perfectly cooked despite it’s thickness. I savored the macadamia nut crust and the delicious sun dried tomato sauce.
macadamia & herb crusted cod
As soon as I finished my fish I had them take away my tray so I will not succumb to the temptation to eat the chocolate raspberry cake.
As usual the meals on Philippine Airlines didn’t disappoint me. I hope they keep up the quality of the food on board.