Partake of sky-high steaks before taking a bite out of the Big Apple

Imagine your plane about to touch the ground of JFK Airport in New York City to the soul-loving pipes of Bono (Angel of Harlem), the long tracking shots of mythical NYC by Scorsese (or Woody, or Francis), the prose of Patti Smith (M Train) riffing from station to station, as well as the lingering juices of Wolfgang’s on your palate. Er, not the composer, but the famous steakhouse in midtown Manhattan.    

You will be feted like a virtual King of the Hill if you are one of the Business class passengers aboard Philippine Airlines’ nonstop flights to New York. As the flag carrier debuts its historic new nonstop services between Manila and New York City on Oct. 29, PAL is collaborating with Wolfgang’s Steakhouse to serve gourmet quality steak dinners on the 17-hour flights that will set a new record as the Philippines’ longest-ever commercial air route. You will get to experience elegant steakhouse-style dining on board the 4-Star carrier’s Airbus A350 aircraft.

PAL’s Gerardo Rustia and Maria Criselda Rayos

 “As a global carrier, we want our passengers to experience the best in-cabin dining experience on our flagship route to New York,” shared PAL marketing vice president Ria Carrion-Domingo. “To achieve this, we are partnering with top-rated establishments that can guarantee high-quality standards in food preparation, style and taste. We are proud to partner with Wolfgang’s Steakhouse, a true New York institution in high-class dining.”

She adds that the Airbus A350 aircraft is the newest in PAL’s fleet — roomy and very comfortable even on long-haul flights.

“The idea for the partnership began during dinner sometime in May with Ria and PAL president Jimmy Bautista,” informs Peter Zwiener, president of Wolfgang’s Steakhouse. “When I learned that PAL was about to make its inaugural flight to Manhattan, I realized it was the best time for us to strike an alliance with the airline. Why don’t we serve New York-style steaks during the flight? The following week, we were already visiting the inflight catering operations (of PAL) — and we came up with a great menu featuring dishes that travel well.”

PAL marketing manager Kit Javier and Leina Bolinas of Wolfgang’s Steakhouse

To be served is Wolfgang’s specialty steak: USDA Prime Black Angus Beef that is dry-aged in its own specially designed aging room, under controlled temperature and humidity for an average of 28 days. This painstaking process enhances the tenderness of the meat and ensures a juicy, full-bodied flavor.

The Manila-to-New York menu onboard PAL Flight PR126 features French onion soup and fillet mignon served with steamed broccoli and mashed potatoes. An option is grilled salmon in tomato and olive sauce. The meals are capped with New York cheesecake, excellent with a shot of caffeine or even wine.

The New York-to-Manila menu for flight PR127 offers Beverly Hills chopped salad, mushroom soup, Wolfgang’s sirloin steak, grilled Chilean sea bass, and key lime pie.

Wolfgang’s Steakhouse’s flagship restaurant is on Park Avenue in Manhattan, and is frequently ranked among the Top 10 steakhouses in the Big Apple. Owner Wolfgang Zwiener has translated his longtime personal experience working in other steakhouses to create an international network of restaurants with 20 locations, including in New Jersey, California, Florida and parts of Asia. Wolfgang’s now serves Filipino diners in its two Philippine branches at Newport Mall and The Podium in Ortigas.

Sirloin and fillet mignon steaks by Wolfgang’s Steakhouse

“Whatever country we go to, we always strive to be the best steakhouse in that country,” says Zwiener. “We are not chef-driven; we are product-driven. It’s all about the steak.”

So, this is practically a steakhouse in the sky.

The Business class cabin features 30 full-flat seats in a roomy 1-2-1 configuration with direct access to the aisle for all seats, and a complete range of personal entertainment options in the form of 300 hours of movies, TV and music. Seat massage features, customized cabin mood lighting, more comfortable cabin air pressure and humidity levels and the overall spacious feel of the A350 cabin help passengers relax for the long nonstop flights across multiple time zones.

The way PAL president and COO Jaime Bautista describes it is right on the money: “What’s in store for travelers is a journey unparalleled.” Flyers just need the right playlist for it — Bono singing about Billie, or Marty telling a story about Brooklyn — as the sirloin is being served. 

The 4-Star carrier’s Airbus A350 aircraft offers Business class full-course meals, full flat seats and awesome inflight entertainment.

*   *   *

The PAL service between Manila and New York City gives passengers the flexibility to choose from a wider selection of departure days.

From Oct. 29 to Nov. 3, PAL will operate a four-times-weekly service (Monday/Tuesday/Thursday/Saturday) from Manila to New York.

PR126 departs from Manila at 8:10 p.m. and arrives in New York JFK at 11:15 p.m. (local time) on the same day. By Nov. 5, Manila departure will shift to 9 p.m. and arrival in New York JFK remains at 11:15 p.m. Starting Dec. 6, PAL will start serving the MNL-NYC route five times weekly with the introduction of the 5th frequency (every Wednesday).

From Oct. 30 to Nov. 5, PAL will serve the New York-to-Manila route four times weekly (Tuesday/Wednesday/Friday/Sunday).

PR127 will leave New York JFK at 1:45 a.m. (local time) and touch down in Manila is at 6:25 a.m. the following day. By Nov. 7, arrival in Manila will be at 7:25 a.m. (departure from New York remains at 1:45 a.m. local time.)

PAL will operate the fifth frequency (every Thursday) out of New York starting Dec. 13.

For information, visit www.philippineairlines.com, or call 855-8888.