Catering to your aircraft in Phnom Penh (Boeng Khyang).
Techo International is the new Phnom Penh gateway on flat Kandal farmland, almost at sea level, with a wet season that decides what travels well. We cook and pack for the galley you actually have and hand over at the aircraft, with crew meals on request.
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.
Kandal province is delta country: rice, river fish, palm sugar and the pepper that made Kampot's name. A private jet menu for Phnom Penh starts there. Our inflight menu leans on fish amok steamed in banana leaf, lok lak with lime-pepper dip, and mango with sticky rice, all local specialities that hold well in a galley. Private jet food for Techo International avoids anything that wilts in humid air: herbs and dips travel in separate pots, and dressings stay apart until you plate. In the hot months we favour cold plates and chilled fruit; after the rains, soups and warm rice dishes take over.
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.
Techo International opened as Cambodia's new main gateway on flat Kandal rice country, and its business aviation ramp is still young. Private jet catering here means Khmer food that survives a humid apron: lime, lemongrass and fresh herbs kept apart until you re-plate. Inflight catering and in-flight catering for this field are cooked to your oven and drawer plan, whether it is a light jet or a long-range cabin. Aviation catering, and business aviation catering in particular, runs through the handling agent, so executive jet catering and diplomatic flight catering arrive cleared and labelled, and cabin crew meals are packed for the same hand-off.
Business jet catering at Techo International is shaped by who flies in: corporate jet catering for regional executives, VIP flight catering for visiting delegations and charter flight catering for tour groups. A private jet chef writes a bespoke menu around the cabin and the galley, and luxury inflight catering here means Khmer dishes that arrive intact.
Government flight catering at Techo International runs through protocol first. Head of state flight catering and VIP aviation catering are planned with a named team, traceable ingredients and discreet handling, and state visit aircraft catering follows the protocol office's approved menu.
Special meals at Techo International start with where allergens hide in Khmer cooking: fish sauce, prahok paste, shrimp paste, peanuts and soy in almost every sauce. For kosher, halal, vegan, gluten free, allergen free and kids meals we cook on separate boards, seal each tray and mark it by seat number only. Rice-based Cambodian food makes gluten free workable, but soy sauce and noodle brands are checked 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 aircraft turns at Techo International, the crew has little to choose from on the ramp, so crew meals are added to the trip order and invoiced like everything else, on request. They arrive as crew meal boxes marked CREW, sealed and handed over at the aircraft door. Flight crew meals and pilot meals can be two different dishes, because captain and first officer should never share one; just note different meals for pilots on the request. Crew catering here leans on rice plates and noodle soups under tight lids, and cockpit meals are packed to be eaten one-handed between checks.
We practise catering delivery to the FBO and coordinate with your handling agent. Ground handling catering at the general aviation terminal means the aircraft door opens to a labelled delivery; FBO catering and handling agent catering share one plan.
Techo International handles large aircraft, so galley catering depends on the type: door height, whether a high loader is needed, and how many ovens the galley holds. Airside catering delivery goes through the handling agent to the aircraft door, and aircraft provisioning is planned from your tail number and seat plan so trolleys and boxes match the galley you 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.
Techo International is Cambodia's new gateway for Phnom Penh, and airport catering here supports a growing general aviation business. FBO services and ground handling services are still developing, so planning with your handler matters.
Techo International is an emerging business aviation hub. Inflight catering and in-flight catering here are adapted to the humid season, aviation catering and business aviation catering run through the handling agent, executive jet catering suits owners, diplomatic flight catering suits official trips, and cabin crew meals ride along.
Cambodia restricts imported meat, dairy and fresh produce, so we source locally wherever possible. Food must arrive sealed and documented, and the handling agent clears it before it reaches the aircraft.
Average rating from the cabin crew and pilots we cater for.
“The 5 passenger portions of herb chicken with a quinoa salad were the easy part; managing different crew meal preferences at KTI took more planning. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“What impressed me at Techo International Airport was how a request for fresh fruit and breakfast pastries was handled despite different crew meal preferences. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks. When comparing aviation catering companies, I would look closely at packing arrangement after this experience.”
“Having 11 guests request a seafood starter and warm vegetable sides at VDTI meant planning the portions carefully while accounting for several individual meal preferences. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. My main takeaway from this flight catering order was the practical approach to meal organisation.”
Mango and lok lak cost very differently from imported wagyu cleared through Cambodian customs. We quote per menu after you send headcount and preferences, so you see what drives the figure.
A local product such as Kampot pepper or fresh river fish often decides how easy an order is: if it is in season we simply source it. Last-minute orders are handled, and earlier notice only widens the menu.
Customs here is mostly a scheduling matter: your turnaround determines when food must be at the FBO, sealed and documented. We plan that with your slot.
Most crews skip bringing food and order boxes to the aircraft, because duty time leaves no slack. Passenger food brought in is subject to Cambodian restrictions.
Catering is its own order, invoiced separately from any charter. Tell us about kosher, halal, allergen or children's meals and we cook them on separate boards.
Tail, pax and diets — a flight attendant takes it from there, day or night.
