Pioneers of inflight dining, Cathay Pacific has elevated the standard when it comes to what’s served in Business Class. As part of the airline’s initiative to bring ‘Hong Kong Flavours’ to the skies it partnered with Michelin-starred restaurant Duddell’s to serve traditional Cantonese cuisine at 30,000 feet. Starters include popular Chinese classics with an interesting twist. Main course dishes include winners like Steamed halibut with cordyceps flowers, aged mandarin peel and preserved black olives, which is inspired by the cuisine of Shunde in Southern China. Steaming helps the fish retain its sweet and delicate flavour, while the cordyceps provide a slightly chewy bite. Hot tip: save room for dessert. For an indulgent finale opt for the Ginger milk pudding that draws from the Cantonese dessert of ginger milk curd, or strawberry yoghurt pudding that takes its cue from the sweet, tart Beijing-style yoghurt.

It will come as no surprise that the Australian carrier makes the cut and that’s all thanks to its Director of food, beverage and service, Neil Perry, one of the country’s top chefs. Perry brings his take on modern Australian cuisine with Asian influences to the air with a menu that is undeniably delicious. The most popular dishes from the Qantas menu include Bannockburn chicken skewers with spiced cauliflower and pineapple pickle, Barrington Hinterland beef fillet with roasted potatoes, braised cabbage and porcini mushroom butter and Hot and numbing Borrowdale pork with stir fried snake beans and jasmine rice. And no meal is complete without the Mango mousse with condensed milk Chantilly and sesame seed nougatine. Of course, there’s a range of snacks you can request mid-flight like a Chicken schnitzel and Swiss cheese toasted sandwich with coleslaw. Perry does not disappoint.

With Matt Moran sitting alongside an impressive calibre of chefs on Singapore Airlines’ International Culinary Panel, it comes as no surprise that the airline serves its guests some of the finest food at 30,000ft. The airline’s unique ‘Book the Cook’ program allows passengers to pre-order dishes from certain chefs up to 24 hours prior to departure. To celebrate the 20 year partnership between Moran and Singapore Airlines an array of new dishes created by the iconic chef are available in First and Business Class. Highlights from the delicious menu include Leek and Porcini soup, Lamb with sunchoke, grilled lettuce and mustard oil, Lobster linguine with saffron and tomato and Strawberry tart with ripple cream, chocolate, cherry and candied macadamia.

One of the two flag carriers of the United Arab Emirates (UAE), Etihad is bringing farm-to-table meals to its Business Class passengers. Think meals using salad greens harvested from UAE and regional farms from Etihad’s destinations just hours before being served to you on the plane. Three-course meals can be curated from the a la carte menu with many dishes enjoyed by Emirati’s featured, like a selection of Arabic mezze appetisers – like Warak enab (stuffed lebanese grape leaves), Tabbouleh and Lamb ghouzi. There’s also dishes you can request if you’re feeling peckish at any time throughout the flight like Shakshouka, Arabic baklava, Chicken leek pie and snack foods like potato crisps and baked cookies.

The second UAE flag carrier’s Business Class menu has something for everyone. If you’re heading out of Dubai you’ll be treated to traditional Arabic mezze. On the way to Tokyo or Osaka? There’s a new Japanese dining experience. But what really sets Emirates Business Class menu apart is the A380 Onboard Lounge. A literal bar in the sky, here you can nibble on light bites (like pastrami sandwiches and Penne with arrabbiata sauce and parmesan) while indulging in a cocktail of your choice. Martini, anyone?

Virgin’s all-new Japanese-inspired menu exclusively available on its Cairns-Haneda (Tokyo) route sticks the landing. From pan fried pork dumplings to hot miso soup and a Japanese Bento box that includes glazed teriyaki chicken, carrot, green beans and shitake mushroom served with Japanese eggplant and red pepper, braised pumpkin, pickles and steamed rice, the food is just a taste of what’s to come when you touch down.