Cathay Pacific’s inflight meals through the eras
It’s 1946 and you’re flying between Hong Kong and Shanghai on board a Douglas DC-3 aircraft, operated by a young regional airline called Cathay Pacific Airways. As your appetite stirs, the cabin crew move down the aisle with wicker baskets of sandwiches and thoughtfully prepared cold plates. Flasks of hot coffee offer a mid-flight lift, while glass bottles of Coca-Cola provide instant refreshment.
This picnic in the sky defined the Cathay Pacific inflight experience of the late 1940s and ’50s – a service that, for its time, felt both novel and indulgent.
On board Cathay Pacific Airways: picnic baskets and purpose-built menus
Our earliest aircraft carried just 28 passengers, with routes spanning Sydney, Shanghai, Hong Kong and a handful of other Asian cities. Shorter flight times, limited onboard storage and compact cabins warranted a simpler style of dining – lighter refreshments rather than multi-course feasts.
Today, inflight dining is far more refined. Longer journeys, larger aircraft and the diverse tastes and dietary needs of the passengers we serve have shaped a more exacting approach – one designed to deliver impeccable flavour at altitude.
“A commitment to excellence underpins every aspect of the Cathay journey,” says Bernard Mills, Head of Customer Experience – Dining and Hospitality at Cathay. “The complexity and attention to detail that define our inflight dining today are the result of continual refinement, from rigorously tested recipes and time-honoured culinary techniques to streamlined production processes that enable our Cathay Dining teams to prepare outstanding meals at scale.”
1960s–70s: The jet age and a growing sense of glamour
Our first major transformation came with the Jet Age. Fleet expansion throughout the 1960s and ’70s allowed us to fly further and faster while welcoming more passengers on board. It was also a period when air travel was synonymous with glamour and innovation, and our dining evolved accordingly.
In First class, trolleys laden with seafood platters, roast beef, Duchess potatoes and even baked Alaska were wheeled through the cabin, with dishes plated at your seat by impeccably presented crew.
1980s-90s: Menus that mirrored a global network
Advances in aviation during the 1980s and ’90s opened up long-haul routes to North America and Europe. Menus began to reflect both our expanding reach and the diversity of our passengers, with dishes designed to evoke a sense of place.
Western classics such as lobster salad and beef stroganoff appeared alongside shrimp fried noodles and Japanese smoked tuna, while inventive fusions – from seafood navarin with curry cream sauce to lime and ginger crème brûlée – brought creativity to the journey.
The modern era: refinement, heritage and choice today
Today, we offer a broad range of dining options across our global network, with many Cathay Signatures – a collection of our most iconic flavours – available for pre-order. We’ve also partnered with Michelin-starred restaurants in our home city, bringing dishes from the kitchens of Duddell’s , Yat Tung Heen and Louise.
Our culinary programme continues to celebrate our heritage through thoughtfully curated menus. Hong Kong Flavours showcases local favourites, such as warm egg tarts, wonton noodles and seasonal claypot rice, while Chinese Classics highlights regional specialities, including Sichuan spicy wok-fried chicken and Jiangsu braised duck with red fermented rice sauce.
“It takes practical expertise, thoughtful curation and exceptional service to deliver a perfect meal every time,” Mills says. “Wherever you’re travelling, and whatever your palate or dietary preferences, you’ll savour a delicious, nourishing and memorable meal when you travel with Cathay Pacific.”