At 35,000 feet, national identity is usually reduced to shorthand, but since February 2, Qatar Airways has taken a more deliberate route: the airline introduced an exclusive Business Class menu created with chefs Jordy Navarra and May Navarra of Manila’s Michelin-starred Toyo Eatery, bringing contemporary Filipino cuisine onto flights from Manila to Doha. The collaboration reflects a broader strategy within premium aviation: carriers are increasingly defining themselves by what happens onboard, not only by seat width or lounge access. The couple has built their reputation on examining Filipino food through a lens of history, technique, and ingredient integrity. Ingredients are sourced with attention to seasonality and responsible procurement, underscoring the chefs' long-standing relationships with local producers. Translating that sensibility to an aircraft cabin presents its own constraints—space, timing, palate fatigue—but the resulting five-course sequence retains clarity and structure. The meal opens with seared chilled scallops dressed with mustard leaf, shrimp..
