Jordy Navarra Menu Headlines Manila to Doha Leg at Qatar Airways

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 bagoong-style buro, radish, and salted egg. For the main course, braised beef short ribs in the inky Mindanao stew known as tiyula itum arrive with charred coconut, eggplant, and heirloom Tinawon rice, the grain’s nutty character anchoring the dish. Those seeking something lighter can opt for a pansit noodle ensalada threaded with chayote and pomelo, bright and textural.

Breakfast is interpreted through a purée of arroz caldo enriched with chicken, anchovy, and egg—a nod to the comfort porridge served across the archipelago. Dessert closes with a sans rival cake paired with Philippine chocolate sorbet.

The reverse route will follow in July.