Choose My Meal
Travel in First class and Business class and enjoy our Choose My Meal service. Explore your inflight menu options and reserve your favourite meal long before you step onboard.
Pre-order at your convenience
We've made it easy for you to browse our delicious meal options and make your selection.
Ordering opens 10 days before the flight, and closes 24 hours before departure, for eligible long-haul and regional flights. Changed your mind? You can also modify or cancel your meal preferences up to 24 hours before flight departure.
How to preselect your inflight meal
Sign in to Manage Booking or join as a Cathay member
Navigate to your flight details and click on “Select your meal now”
Browse our inflight menus. Choose your preferred dish and click "Select"
Your selected dish will appear in your booking summary
Cathay Signatures
From comforting Hong Kong flavours to delightful international cuisine, we’re bringing more of your favourite dishes on board. To order, simply select your main course on our Choose My Meal platform 10 days before your flight and up to 24 hours before departure.
Cathay Signatures is available on selected long-haul and regional flights departing from Hong Kong. We'll continue to expand its availability to other routes soon.
Find your flavour
From international tastes to Asian signatures, explore a selection of tasty dishes and choose your perfect culinary experience.
Butternut squash pithivier with sherry sauce, roasted Jerusalem artichokes & leafy garden salad
Delight in this golden, flaky pithivier filled with gently caramelised butternut squash paired with earthy roasted Jerusalem artichokes. A sherry sauce adds a light, lively acidity that balances the natural sweetness of the pastry and filling. The dish is served with a crisp garden salad.
Lobster and crab in Cognac Bouillabaisse with charred romanesco, garlic ciabatta & balsamic grapes*
This refined bouillabaisse brings together lobster and crab in a cognac‑infused broth. Charred Romanesco adds gentle smokiness, while a thick buttery slice of garlic ciabatta delivers satisfying richness. Sweet balsamic grapes bring a hint of acidity for a mouth‑watering contrast.
Pan seared black cod with bagna cauda, spinach & lemon purée, grilled zucchini, samphire & akanori*
Light and delicate, this dish features tender pan-seared black cod, enriched with a warm bagna cauda of anchovy and garlic. A spinach and lemon purée adds freshness, complemented by grilled zucchini and crisp samphire. Lightly coated in bagna cauda, the akanori offers a subtle umami note that elevates the dish.
Florentine salmon belly with citrus Hollandaise, fennel & cucumber remoulade
Indulge in this rich and velvety salmon belly filled with a classic spinach Florentine and finished with a citrus-based hollandaise. A refreshing fennel and cucumber remoulade adds lift, while a drizzle of chive oil brings a fresh, aromatic finish.
Slow cooked beef cheek with white asparagus, zucchini & black vinegar, bovril sauce
Slow‑cooked for 12 hours until exceptionally tender, this aromatic beef cheek is seasoned with clove, licorice root and black pepper. The dish is served with white asparagus and zucchini, alongside a savoury black vinegar and Bovril sauce that adds depth and gentle acidity.
Baked crab shell with crab meat and onions
This classic banquet dish is a symphony of crab meat and onions in a creamy sauce, filled in a crab shell. The crab shell is topped with panko breadcrumbs and baked until crisp and golden brown. The dish is paired with conpoy and egg white fried rice.
Wok fried seafood in lobster broth
Indulge in this delightful dish featuring a rich lobster broth infused with spring onions and ginger as its base, complemented by a seafood medley. Served with steamed rice, this luscious broth is topped with crispy puffed rice, offering a satisfying contrast in textures.
Lamb shoulder confit with spiced jus
This hearty dish consists of lamb shoulder braised in lamb fat for a tender, unctuous texture. The dish is served over a bed of bulgur wheat salad with mint, coriander and dried fruits, and finished with lamb jus infused with the North African spice mix of ras el hanout and toasted pine nuts.
Braised abalone, shiitake mushroom and pomelo pith with shrimp roe
This nostalgic dish showcases the ingenuity of Cantonese cuisine by transforming pomelo pith into a soft, pillowy element that absorbs all the flavours of the braising liquid. The dish is further elevated with tender abalone and shiitake mushroom.
Vegetable biryani
Enjoy this celebratory vegetarian dish that consists of basmati rice accented with a fragrant mix of spices, and topped with marinated paneer cheese and black lentils. The biriyani is served with naan bread and a side of Indian pickles.