Catering to your aircraft in Aksu (Onsu).
ZWAK is a small Xinjiang field, so a business jet arriving here needs its meals sorted before wheels down. We build the order around Aksu fruit and lamb and pack it for the galley you have.
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.
Aksu (Onsu) sits on the northern edge of the Tarim Basin, and the private jet menu here follows Xinjiang's oases. Aksu is known across China for its rock-sugar apples, small, dense, very sweet, and they make a clean cold course for any inflight menu. Walnuts, dried apricots, figs and raisins from the Xinjiang Autonomous Region fill the private jet snacks box and keep well in a drawer. Lamb is the centrepiece of private jet food in the region: roasted or grilled, then finished in your oven with the sauce apart. Hand-pulled laghman noodles, polo (rice with carrot and lamb) and fresh nan from a tandoor are the local specialities guests ask for. Private jet platters of fruit, nuts and sliced nan travel in sealed trays, and gourmet inflight meals are composed so the lamb is re-plated hot while the fruit stays chilled. Halal is the default here, not an exception.
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.
The Xinjiang Autonomous Region runs on its own clock, Asia/Urumqi time, and ZWAK follows it. Private jet catering for an Aksu (Onsu) rotation starts with what the local market grows, then with the oven or lack of one on your tail. We pack, label by seat and hand over at the aircraft. Business aviation catering and executive jet catering get the same treatment, and diplomatic flight catering is cleared through protocol first; cabin crew meals are ordered on request.
A business jet catering brief at ZWAK is usually short: a few passengers, one rotation, a galley with one oven. Corporate jet catering here often means lamb, fruit and nan packed for a long leg. For VIP flight catering and charter flight catering alike, a private jet chef builds a bespoke menu from Xinjiang produce, and luxury inflight catering is a plate that holds its shape.
Official visits to Xinjiang run on protocol, and so does the kitchen. Government flight catering starts with the delegation's requirements and security. For head of state flight catering, VIP aviation catering and state visit aircraft catering, we assign a named team and keep the order confidential.
Special meals at Aksu Hongqipo start from the local kitchen: halal is the regional baseline, so lamb and beef here are already prepared that way, while kosher needs a sealed, separately sourced plan. For vegan and gluten free requests, watch the nan, noodles and sauces, where wheat and dairy hide. Allergen free orders for nuts need extra care, because walnuts and almonds are everywhere in Xinjiang cooking. Kids meals are kept plain: rice, chicken, apple slices. Each tray is boxed and marked by seat, and each restriction has its own board.
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.
On a rotation through ZWAK, the crew eats last and fastest. Crew meals are ordered with the flight and billed with the rest. Flight crew meals can be hot or cold, pilot meals avoid the same dish for captain and first officer, and cockpit meals come ready to eat. Crew catering arrives as crew meal boxes labelled CREW, with different meals for pilots on request.
FBO catering at Aksu Hongqipo means the order goes to the FBO and your handling agent, not to the apron gate. We arrange catering delivery to the FBO and coordinate with ground handling catering for airside access. The general aviation terminal handles the aircraft, and handling agent catering follows your slot.
A business jet at Aksu Hongqipo is usually loaded by hand, but a larger aircraft changes that. For galley catering on a bigger tail, tell us the type and we plan airside catering delivery with a high loader and the right door. Aircraft provisioning follows what your galley holds, ovens, drawers and chillers, and we pack to that, with the handling agent coordinating ramp access at ZWAK.
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.
Airport catering at Aksu Hongqipo covers a modest field in the Tarim Basin, with general aviation and charter movements through the terminal. FBO services and ground handling services are arranged by your agent.
Aksu is not a major business aviation hub, but private jets arrive for trade, tourism and official visits. Inflight catering and in-flight catering here use local fruit and lamb, while aviation catering and business aviation catering stay simple. Executive jet catering suits short stays, diplomatic flight catering runs through protocol, and cabin crew meals are ordered on request.
Import of food into China is controlled, and meat, dairy and fresh fruit from abroad are often restricted on entry. Local produce loaded at Aksu Hongqipo stays in country, so plan the menu with your next customs stop in mind.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at AKU, with 11 passengers choosing avocado toast components and breakfast fruit and a family lunch request influencing our preparation. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. For our team, the strongest part of their inflight catering services was how they handled crew briefing. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks.”
“An order of a charcuterie board and fresh bread for 6 people at Aksu Hongqipo Airport had to be organised around a late menu amendment. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. Our colleague could take over the canapés without asking where every component had been placed during preparation.”
“With a tight boarding window to consider at ZWAK, we needed a practical way to serve vegetarian wraps and colourful salads to 6 passengers. When comparing inflight catering companies, I would look closely at storage requirements after this experience. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation.”
Start with who is flying and for how long, then decide how rich the second service should be. A simple roast with rice sits low, a tasting-style set with apple course and lamb sits high. We write the quote from your selection and invoice it separately from the aircraft.
Lead time depends on sourcing, not on a number. Nut-free is harder in a region of walnuts and almonds, halal is simple, kosher is planned. Name the passenger and the restriction, and we tell you straight what works. Last-minute orders are handled.
Customs for local products is mostly about where the aircraft lands next. Apples and dried fruit from the Xinjiang Autonomous Region leave China easily, but many destinations seize fresh produce. Tell us your next stop and we adjust the menu.
Yes, crews bring food, but a delayed departure in dust or cold changes what is safe to serve. We pack with that in mind and adjust to your slot. Food that arrives from outside the kitchen is outside our control.
No. Catering is not part of a private jet charter: you order it as its own item and it is invoiced as its own item. At Aksu, airside access runs through the handling agent, so we confirm the handover with them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
