Catering to your aircraft in Phnom Penh (Pou Senchey).
A flat basin at 40 ft and a ramp that holds heat: that is the setting at VDPP. We build menus around Khmer ingredients and the galley on your aircraft, then hand them over plane-side.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Phnom Penh sits where the Mekong, the Tonle Sap and the Bassac meet, and the table here is a river table: freshwater fish, rice, coconut, kaffir lime, lemongrass and galangal. A private jet menu for Phnom Penh International starts from fish amok, the steamed coconut-curry custard that Cambodians treat as their national dish, and from lok lak, wok-seared beef served with a lime-and-black-pepper dip. Phnom Penh (municipality) is also a city of street noodle breakfasts and sweet coffee with condensed milk, which makes a good light inflight menu for a morning departure from VDPP.
Local specialities travel unevenly. Amok keeps its shape in a foil tray and finishes in the oven; green mango salad with dried shrimp wants its dressing in a separate pot; Kampot pepper crab is a ground dish and rarely survives a galley. Our private jet food for PNH leans on what holds: lemongrass chicken, num banh chok noodles with their fresh herbs packed apart, and a plate of dragon fruit, mango and pomelo cut by seat. Cambodian kitchens use fish sauce and prahok widely, so allergens on a local menu are named, not assumed.
The region's table is built around rice, river fish and fresh herbs, and an inflight menu for Phnom Penh follows it without forcing it. Think a cold rice-paper roll platter with a peanut dip on the side, a Khmer red curry that needs only the galley oven, and palm sugar sweets for the end of the flight. Every private jet menu for Phnom Penh International is written from these local specialities, then adjusted to the aircraft, the passengers and the restrictions on the manifest.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Phnom Penh International sits at 40 ft in a flat, humid basin, and a cold platter that leaves the kitchen crisp has to survive a ramp that is hot most of the year. Private jet catering here is built around that: chilled items packed to stay chilled, Khmer dishes that reheat in a galley oven, and fruit chosen for the season. For business jets and diplomatic flight catering alike, inflight catering and aviation catering at VDPP follow the same plain rule: the menu is written for the galley you actually have. Business aviation catering and executive jet catering orders, as well as cabin crew meals, are handed to the aircraft through your FBO.
For business jet catering at PNH, the usual brief is short: a small group, one sector, a morning or evening departure. Corporate jet catering often needs only a cold platter and a hot main, with VIP flight catering and charter flight catering adjusted for the cabin. Luxury inflight catering here can include Khmer dishes, and a private jet chef will write a bespoke menu once we know the aircraft type.
A delegation arriving at VDPP brings a protocol office, and the menu goes through it. Head of state flight catering and government flight catering are written around dietary notes and security; VIP aviation catering keeps the same discretion, and state visit aircraft catering is handed over on the apron.
A vegan menu in Phnom Penh has to work around fish sauce, prahok and shrimp paste, which sit in most Khmer pastes and dressings. Kosher, halal, vegan, gluten free, special meals, allergen free and kids meals are each handled as a written procedure for the kitchen, not a label: vegetable amok with coconut, tofu lok lak and rice-paper rolls are cooked from separate pastes, and allergens are named line by line.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
When the crew is waiting at PNH, a proper meal matters more than a snack. Crew meals and flight crew meals come on request, invoiced as any order. Pilot meals and cockpit meals are packed separately; crew catering uses crew meal boxes with seat labels, and we can supply different meals for pilots when operator policy requires it, alongside the cabin crew meals.
We deliver through the FBO and your handling agent. FBO catering at VDPP depends on access to the apron; ground handling catering and handling agent catering are arranged ahead, and the general aviation terminal remains the usual meeting point for catering delivery to the FBO.
Aircraft provisioning at Phnom Penh follows the type of aircraft. A light or midsize jet takes galley catering by hand through the door; a large cabin or an airliner-sized VIP aircraft may need a high loader, which the handling agent arranges for airside catering delivery. Tell us the type and the tail and we pack for that galley, carts or boxes, ovens or none.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Phnom Penh International (VDPP / PNH) is the capital's main airport, 40 ft above sea level, handling general aviation next to scheduled traffic. Airport catering for business jets is arranged through the FBO and your handling agent, and the FBO services on the field decide where the van can stand and when the apron gate opens.
Phnom Penh works as a business aviation hub for visitors heading to the capital and the Mekong region, and the season sets the rhythm, from mango time to wet-season storms. We write inflight catering and in-flight catering around that, so aviation catering, business aviation catering and executive jet catering go out through the FBO. Diplomatic flight catering and cabin crew meals follow the same route; crew meals come on request, invoiced like the rest of the order.
Cambodia regulates food imports, especially meat, dairy and fresh produce, so we buy locally in Phnom Penh. Anything you bring in from abroad should be declared through your handling agent; ground handling services at VDPP will tell you what customs needs, and we adjust the order around it.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Phnom Penh International Airport: an evening cabin service, alongside a request for chicken skewers with a couscous salad for 2 passengers. This experience of private jet meals gave us a useful reference for managing final order confirmation on another departure. I asked The Galley Girls for the side dishes in individual containers, with garnishes supplied separately for plating on board. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“Despite a small galley worktop, we wanted the 9 guests at VDPP to enjoy smoked salmon bagels and sliced fruit without a complicated cabin service. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the salads was easy to spot, and we could brief the rest of the team quickly. For private jet menu, that attention to cabin service sequence made the order noticeably easier to manage.”
“As the person coordinating a cheese board and savoury canapés for 11 passengers at PNH, I needed an arrangement that considered two separate meal services. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. We also checked the canapés before approval, which helped avoid a second round of questions later in the preparation. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point.”
Take one example from PNH: a fruit plate of mango, pomelo and dragon fruit is modest, while a seafood-led dinner with imported items is not. How much does private jet catering cost depends on which side of that your menu sits, and we quote after reading the brief.
Order as soon as the slot is known, and say how long the aircraft stays. A slot with a long ground time opens up the menu; a quick turn narrows it to chilled items and pre-packed hot dishes. We handle last-minute orders too.
Food that is bought and cooked in Phnom Penh does not need importing, which keeps customs simple. Where something must be brought from abroad, the handling agent advises on declaration. We recommend telling us early when duty time is limited.
Food from outside is allowed on most flights, but a special diet changes the calculation. Allergens in Khmer cooking (shrimp paste, fish sauce, peanuts) are widespread, so for special meals we prefer to cook from a clean start.
No. Catering is not part of the charter: the aircraft contract and the food are two separate orders, and the catering is invoiced on its own. For a government flight, protocol clears the menu before anything is cooked, and the order is billed the same way.
Tail, pax and diets — a flight attendant takes it from there, day or night.
