Catering to your aircraft in Erenhot.
Erenhot is a border gateway where flights arrive from Beijing and Ulaanbaatar. Our former VIP flight attendants plan the meal around your aircraft, your slot and the cabin.
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.
Erenhot is the Inner Mongolia gateway to the Mongolian border, so the local private jet menu leans on grassland produce: lamb, mutton, dairy and flour. A good inflight menu here starts with what the steppe actually grows and herds, and private jet food built on it travels better than anything imported.
The local specialities are hand-held mutton, lamb with scallion and cumin, milk tea, dried milk curd and fried dough. In a galley we pack the lamb ready for the oven, the milk tea in a sealed flask and the dough sweets cold. Local specialities from Inner Mongolia Autonomous Region suit a private jet menu because most of them are served warm rather than hot.
Halal is common in Erenhot, so lamb and beef dishes are usually straightforward, while pork needs to be asked for separately. An inflight menu for ZBER can pair a Mongolian-style mutton plate with a simple cold salad, keeping private jet food light for a high-altitude cabin.
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.
Erenhot Saiwusu International sits at 3,301 ft on the Inner Mongolian steppe, where a flight in from Ulaanbaatar or Beijing meets customs rules written for a land-border town. Private jet catering here means planning around a short apron, cold mornings and a galley that is often a single oven. We handle inflight catering, in-flight catering and aviation catering for business aviation catering orders at ZBER, from executive jet catering to diplomatic flight catering, with cabin crew meals packed separately.
Business jet catering and corporate jet catering at Erenhot start with who is flying and which galley they have. A private jet chef can write a bespoke menu for VIP flight catering, charter flight catering or luxury inflight catering, built from steppe lamb, dairy and wheat.
When an official delegation flies out of ERL, state visit aircraft catering is cleared with the protocol office before anything is cooked. Government flight catering, head of state flight catering and VIP aviation catering use labelled trays and an agreed menu.
In Erenhot halal is closer to the baseline than the exception, which helps: lamb and beef are usually sourced that way, while pork, alcohol-based sauces and shared fryers need to be named. Kosher, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure, separate board and a separate box, with the seat number on the lid. Wheat is central to the local cooking, so gluten free dishes are built from rice and vegetables rather than adapted from noodles.
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.
At ERL the crew meals are an on-request line, added to the order and billed with everything else. Flight crew meals, pilot meals and crew catering are packed in crew meal boxes, and cockpit meals are made to be eaten one-handed. We can prepare different meals for pilots when the operator asks.
At ZBER, catering delivery to the FBO depends on security passes and an airside escort, so we confirm who meets the vehicle. FBO catering, ground handling catering and handling agent catering all go through the general aviation terminal.
For larger aircraft at ZBER, galley catering is planned around the cabin door height and the high loader your handling agent can provide. Airside catering delivery and aircraft provisioning depend on the aircraft type, so tell us the tail and the galley layout. A narrow-body with a two-oven galley takes a different order from a light jet with a drawer and a small oven.
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.
The airport is the air link for Erenhot, a city known for its crossing into Mongolia. Airport catering and general aviation traffic share a compact terminal, so orders are matched to the slot and the handling agent.
As a business aviation hub for the region, ZBER sees corporate and official traffic. Inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering and diplomatic flight catering are available, with cabin crew meals on request, general aviation and FBO services coordinated with ground handling services.
Customs and food import rules in China apply at Erenhot, and fresh meat, dairy and produce can be inspected. We source locally where possible and label everything so your handling agent can clear the order.
Average rating from the cabin crew and pilots we cater for.
“A request for a breakfast basket with individual preserves, 6 passengers, and a changing departure schedule: that was our brief for the departure at ERL. Our brief for flight catering services was met with a sensible plan for galley preparation. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”
“Having 11 guests request vegetable tartlets and a dessert selection at Erenhot Saiwusu International Airport meant planning the portions carefully while accounting for several individual meal preferences. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation. The packing arrangement stood out more than any sales pitch about airline catering.”
“The cabin briefing at ZBER included 10 passenger meals, a request for a cold lunch with cheese and fruit, and instructions addressing a changing departure schedule. With several people involved, The Galley Girls kept the salads and delivery arrangements together in a concise order update. Knowing where the sandwiches were packed meant the crew could begin the relevant checks as soon as the order arrived. For our team, the strongest part of their crew meals was how they handled catering handover.”
Cost depends on what you put on the aircraft. For an official delegation out of Erenhot we usually price the menu per service, add cabin crew meals if requested, and confirm everything before the slot. A cold lunch for six sits in a different bracket from a full three-course service.
Ground time at ERL varies with customs and refuelling, so we ask for the slot rather than a deadline. The longer the turnaround, the more the menu can include; last-minute orders are handled.
Food crossing a land-border gateway such as Erenhot is inspected, so the paperwork follows the aircraft type and how much the galley can hold. Declared meals prepared locally move through more simply than imported items.
Passengers can bring their own food, though customs at ERL may check it. If you leave at night or very early, ordering ahead is simpler than relying on town kitchens.
No, it is ordered and invoiced separately from the charter. If the flight has two services on board, tell us and we split the menu accordingly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
