Economy Class
I recently flew multiple Cathay Pacific routes in both economy and premium economy, giving me a comprehensive look at their food programme.
While a frustrating baggage fee experience at Melbourne Airport left me scrutinising everything more closely than usual, the dining experience revealed both strengths and areas where Cathay could improve.
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Melbourne To Hong Kong
The meal service began approximately an hour after takeoff, with printed menus distributed on board.
What immediately impressed me was the choice of three main courses rather than the typical two most airlines offer.
The options included chicken, seafood, or vegetarian pasta, each served with a bread roll and dessert.
Hereโs a look at the infight menu:
When the crew finally reached our row, I received my wine and ice cream first because they had run out of trays and I placed them in the phone holder.
However, I noticed that the phone holder and cup holder were quite dirty, and I wondered if the airline’s cleaning contractors had overlooked them.
I tried both the chicken and seafood options.
The chicken came with rice and vegetables, but the protein was overcooked and relatively dry.
The seafood option performed better, with fish that maintained decent texture despite airline reheating.
The accompanying vegetables were crisp rather than mushy, and the overall presentation looked more appealing than the chicken dish.
What saved the meal was the supporting elements.
A fresh side salad provided a crisp contrast, and the chocolate/ice cream was genuinely enjoyable rather than just filling the space on the tray.
Between services, the crew disappeared almost completely, leaving passengers to forage in the self service galley for snacks and drinks.
The second meal service offered noodles or cottage pie with berry cheesecake.
The noodles delivered much better flavour than the previous chicken dish.
However, what was labelled “seasonal fresh fruit” turned out to be processed fruit that lacked the freshness and flavour you’d expect.
The berry cheesecake provided a sweet finish that worked well.
Hong Kong To Paris
The Hong Kong to Paris flight offered a mixed experience. While meal portions were generous there were noticeable lapses in service. Cabin crew presence was minimal between services once again.
Here’s a look at the inflight menu:
The second flight showed some improvement with what seemed like larger meal portions, and an upgraded ice cream experience thanks to Movenpick.
However, I was disappointed to find that I had to clean the tray table myself, especially considering it was a departure from the airline’s home port.
Despite the onboard reminders about post-COVID cleanliness, I couldn’t help but chuckle as I used my antiseptic wipe to clean my tray table.
On the positive side, there was a well-stocked galley where passengers could help themselves to snacks and drinks.
Second Meal Service
For breakfast, there were two options: egg noodles with chicken or scrambled eggs.
Both options were satisfactory, with the Western breakfast being particularly enjoyable.
The portion sizes of all meals were generous.
Premium Economy
Cathay Pacific has recently upgraded its premium economy experience, which includes serving meals from the business class menu.
The food is served on larger trays with fancy Chinaware, a definite improvement.
(Thanks to Cathay Pacific for the below photos)
London to Hong Kong
On a flight from London to Melbourne, lunch featured beef with potato gratin, a bulgur salad with salmon, and dessert from Lilly OโBriens. Absolutely loved this dish!
Before landing, a Western-style omelette with bacon, potatoes, and fresh fruit was provided.
Hong Kong to Melbourne
On this 8-hour hop, the cabin service was exceptional, featuring attentive crew and lovely meals.
Between meals, snacks like hot noodles were available in the galley, and an amenity kit with essentials like an eyeshade and toothbrush was provided.
The meals on this sector included:
Chinese fish with rice and baby Chinese cabbage
Pork with stir-fried vegetables and apple rice pudding
The dining experience in premium economy was definitely a step above economy class.
Conclusion
Cathay has announced a Michelin-starred collaboration for economy and premium economy dining, set to begin in early 2025.
This partnership could address the quality gaps, particularly in their Western cuisine offerings.
If they can bring the same attention to all the dishes that they show with their Asian cuisine, plus improve crew consistency, Cathay could deliver dining experiences that match their reputation as a premium Asian carrier.
Cathay Pacific’s food programme succeeds when it embraces Hong Kong’s culinary heritage but falters with generic international offerings.
The premium economy upgrade offers worthwhile improvements, although service consistency needs improvement across all cabins.
For travellers interested in authentic Asian cuisine at altitude, Cathay delivers when it focuses on its strengths.
The upcoming Michelin collaboration suggests that they recognise the need for improvement and are investing seriously in their food programme.
