Having now experienced some 16 flights this year I would not say that the food offering has detreated overall but it is still spotty with sometimes poorly made dishes.
An instance was breakfast on last weeks flight ex HKG.
Having breakfasted well in the Wing 1st (good to see the buffet back) all that I wanted was the breakfast fruit side and a juice this more to pass the time than anything.
I had been looked after royally by the ISM and business crew and they took my order first. Unfortunately the fruit was inedible - it had been cut too long and had gone brown plus the plumb was not ripe enough to be eaten.

The ISM checked several meals and they were all the same. Nothing wrong with the fruit quality just lack of attention to the basics in the CX flight kitchen.
I had not considered until then the problem that the CX caterers must be having getting up to speed after 2.5 years locked down and so I had a look-
Needing to rebuild and supercharge the operation almost overnight from a skeleton staff -
Locate and Employ new managers and senior Chiefs
Attract qualified experienced staff ( from an industry that is woefully short of all levels of staff)
Train a large number of new staff -very quickly
Re - connect with old suppliers
Re stock etc etc

To find out more I took a look at the CX inflight catering company available information
Cathay Pacific Catering Services is a wholly owned subsidiary of Cathay Pacific established 68 years ago
It operates what is said to be the largest flight kitchens in the world
They also cater for 50 other international airlines and normally produce upwards of 30 million meals a year..