Choose My Meal

Inflight dining

Travel in First class and Business and enjoy our Choose My Meal service. Explore your inflight menu options and reserve your favourite meal long before you step onboard.

Step 1

Sign in to Manage Booking or join as a Cathay member

Step 2

Navigate to your flight details and click on “Select your meal now”

Step 3

Browse our inflight menus

Step 4

Simply choose on your preferred dish and click “Select”

Step 5

Your selected dish will appear in your booking summary

Cathay Signatures

We’re offering more gourmet options beyond our inflight menu. Introducing Cathay Signatures – a collection of our most iconic flavours, now available for pre-order on your next First class or Business flight.

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 flights departing from Hong Kong. We'll continue to expand its availability to other routes soon.

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.

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.

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.

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.

Steamed halibut with chorizo sauce

Light and flavourful, this dish features steamed halibut topped with sliced chorizo sausage and piperade – a traditional stew from the Basque region of France that combines cooked tomatoes with bell peppers, onions and chillies.

Steamed beancurd parcels with assorted mushrooms and pumpkin sauce

Delicate, bite-sized parcels wrapped in beancurd skin and filled with a variety of mushrooms form the centrepiece of this plant-forward Chinese dish. The parcels are laced with a creamy pumpkin sauce, served with Shanghainese pak choy and multigrain rice.

Vegetable biryani

Enjoy this celebratory plant-forward dish that consists of basmati rice accented with a fragrant mix of spices, and topped with marinated paneer cheese and black lentils. The biryani is served with naan bread and a side of Indian pickles.