The special menu features 16 dishes inspired by T'ang Court, the Michelin-starred Chinese restaurant at the luxury hotel.
They will be served to passengers in first, business and premium economy on select Cathay Pacific flights.
The dishes have been designed by Langham executive chef Kwong Wai-keung and will feature on Cathay Pacific menus until the end of October.
Among the food on offer is Australian abalone with jelly fish, and wok-fried prawns with black truffle paste.
James Ginns, the carrier's general manager inflight services, said: "We know that our passengers like to see a variety of food options and enjoy trying exciting new dishes from time to time.
"We are delighted to partner with the world-renowned T’ang Court once again for our latest inflight menu, and I’m sure that passengers will enjoy these fabulous creations – a true taste of Hong Kong at 38,000 feet in the air."
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