Originally Posted by Pickles
Because it's a waste of time and only sets expectations that cannot be met. The logistics and physics of cooking in a pressurized tin can at 30,000 feet conspire fundamentally against the success of the enterprise.
Many, many airlines have tried this, with very limited success. As I said, the only time I've had a really memorable meal up in the air was in JL F. They turn the F galley into a reasonably credible kitchen, and I got a sense the FAs had some pretty solid cooking skills.
the other thing about JL F food is that most of the japanese stuff they serve (i didnt try any of the western courses, but heard good reviews) is that most of the flavours doesnt need heat to bring out - so it skips the part about cooking twice up to crazily high heat. And those that requires high heat mostly (only) requires hot water. and heck, they do have the balls to serve steak pink in the centre. CX always had mine well done - except for the one time exNGO during the Aichi expo in Y.
Hence, Kaiseki meals are hence one of the best meals for the skies. it's a pity CX decides to skimp on costs and cater them ex-HKG/TPE where possible (source=crew)!