Catering to your aircraft in Preah Sihanouk.
Preah Sihanouk has two seasons, a dry sun from November and rain squalls after that, and both change what goes on the tray. We prepare crew meals and guest trays for KOS and deliver them to the aircraft.
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.
Preah Sihanouk is a seafood coast, and the private jet menu here leans on it. Crab from the Kep and Kampot waters is the local reference: steamed or stir-fried with Kampot pepper, then packed so the shell work is already done for the cabin. Fish amok, the coconut-and-kroeung steamed curry, is the signature Khmer dish, and on an inflight menu it travels best in its banana-leaf style cup, re-plated in the galley. Private jet food from this region also means green mango salad, grilled prawns with lime and pepper dip, and lok lak, the beef stir-fry with a lime-pepper sauce that travels in two pots.
Local specialities from {Region} fit a galley better than most people expect. Fish amok keeps its texture if the oven finishes it; lok lak needs its pepper sauce apart; num banh chok, the rice-noodle dish with green fish curry, becomes a cold bowl with the gravy in its own pot. Our private jet menu for Preah Sihanouk province builds on sea crab, prawns, mango and pomelo. Inflight menu choices change with the season: mango and jackfruit in the dry months, young coconut and rambutan when the rains come. Private jet food stays simple to serve and clearly labelled.
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.
Sihanouk International sits on the Gulf of Thailand coast at 33 ft elevation, and the tropical weather decides half of what a galley can carry. Private jet catering here is built around humidity: salads that hold, seafood that arrives cold, sauces kept apart. Inflight catering for VDSV and KOS is cooked and packed by former VIP flight attendants who know what a drawer and a small oven can do. In-flight catering, aviation catering and business aviation catering all follow the same logic on this apron: executive jet catering written around your galley, diplomatic flight catering cleared by protocol first, and cabin crew meals labelled apart from the guest trays.
Business jet catering at Preah Sihanouk starts with who is flying: an executive party heading to the beach resorts, a corporate jet with a short stop, a charter flight catering order for a family. Corporate jet catering and VIP flight catering here lean on crab, prawns and tropical fruit. Luxury inflight catering is a private jet chef writing a bespoke menu around the oven and the drawer of your cabin.
Government flight catering at Sihanouk International is written with protocol first: a named team, a menu agreed in advance, and nothing opened by anyone else. Head of state flight catering and state visit aircraft catering for KOS follow the delegation's dietary list and seating. VIP aviation catering stays discreet, with each tray labelled by seat number.
Special meals at Preah Sihanouk are a procedure: kosher, halal, vegan, gluten free and allergen free orders are written against the seat plan, with the card and the sealed tray handled apart from every other dish. Local cooking hides fish sauce, shrimp paste, peanuts and shellfish in many sauces, so we say what is in each pot and cook the restricted meal on its own board. Kids meals are packed in the same way, with the seat number on the lid.
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.
A rotation that lands at KOS and leaves again needs a meal that survives the turn. Crew meals are on request and billed with the order; flight crew meals and pilot meals are packed in boxes, crew catering is labelled CREW, and cockpit meals are kept separate. Different meals for pilots are available when your policy asks for them, in labelled crew meal boxes.
At Sihanouk International, FBO catering goes to the general aviation terminal, where your handling agent takes the boxes and carries them out to the aircraft. Catering delivery to the FBO is coordinated with ground handling catering so the order reaches the apron without a loose hand. Handling agent catering stays simple: one contact, one signature.
Aircraft size decides how the order gets to the cabin. A light jet takes its trays by hand through the main door; a larger cabin on the Sihanouk apron may need a high loader, and the galley catering is packed in carts or boxes to match. Airside catering delivery at VDSV runs through the handling agent, with aircraft provisioning planned around the door height and the galley you actually have.
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.
VDSV is a coastal airport with a general aviation apron and a mix of regional and leisure traffic. Airport catering for the field mixes seafood, fruit and Khmer dishes with international classics, and the FBO services and ground handling services on the apron are the point of contact for every handover.
Sihanouk works as a leisure business aviation hub: executives, investors and families arrive for the coast. Inflight catering and in-flight catering here follow the beach season, aviation catering is the same service everywhere, and business aviation catering covers charters and corporate jets. Executive jet catering and diplomatic flight catering are briefed by protocol; cabin crew meals and crew meals are boxed separately.
Cambodian customs treat meat, dairy and fresh produce as controlled imports, so catering is cooked on the ground. Sealed special meals are passed to the handling agent with their card, and the FBO services team signs them onto the apron; ground handling services at the field work to the same rule.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at VDSV, where 7 guests expected mushroom risotto and a green salad despite different crew meal preferences. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. Knowing where the snack boxes were packed meant the crew could begin the relevant checks as soon as the order arrived. The crew briefing stood out more than any sales pitch about private aviation catering.”
“Small packing details became important at KOS: our 12 passengers wanted grilled salmon with a lemon dressing, and we had different crew meal preferences. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. The order made business jet catering feel manageable because the galley preparation had been considered beforehand. The canapés stayed together in one group, so another crew member could follow the same plating sequence.”
“One detail shaped our order at Sihanouk International Airport: two separate meal services, alongside a request for a light pasta dish with grilled vegetables for 4 passengers. For business aviation catering, that attention to packing arrangement made the order noticeably easier to manage. I gave The Galley Girls our storage brief and asked for the starters to arrive in individual containers. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need.”
Private jet catering at Preah Sihanouk is priced menu by menu. A mango salad and a fruit board cost far less than fish amok with a seafood starter; both are quoted before the slot, by headcount, not by tray.
At a coastal field with one apron, the handover is simple: the FBO or handling agent receives the order and a crew member signs. We work to your duty time, and last-minute orders are handled at any hour.
Special meals are where customs matter most. A sealed kosher tray from abroad may be checked at the gate, which is why a locally cooked, sealed meal on a card is often simpler. Ask us and we explain the clearance for VDSV.
You can carry food, but Cambodian customs may ask about meat, dairy and fresh fruit. The simpler route is catering cooked on the ground and handed over at the aircraft, with a state or delegation service arranged through protocol.
It is a separate purchase. When six guests become eight at the last minute, we re-plan the platters and the hot dishes, and invoice what was ordered; the charter contract is a different document.
Tail, pax and diets — a flight attendant takes it from there, day or night.
