Catering to your aircraft in Hangzhou.
Whether you land for a West Lake weekend or a Yangtze Delta business day, ZSHC is a quiet airport for private aviation. We build the tray around the tea hills, pack it for your galley and deliver it 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.
Zhejiang Province cooks with what the water and the hills give it: West Lake fish, Longjing tea, spring bamboo shoots, Jinhua ham and Shaoxing wine. Our private jet menu for Hangzhou is built from these local specialities, adapted to what a galley can finish without a full kitchen.
A private jet menu from Hangzhou starts with sauces and textures that survive a flight. Dongpo pork is braised until it holds its shape and travels with its glaze in a separate pot; Longjing shrimp is packed chilled and re-plated cold or warmed gently in the oven. The inflight menu keeps rice, greens and sauce apart so the cabin crew can assemble each plate to order.
For passengers who want something less rich, private jet food from Hangzhou can be lighter: steamed river fish with ginger and scallion, bamboo-shoot soup, cold sesame noodles, lotus root salad. Local specialities in Zhejiang Province lean toward clean flavours, and that suits a cabin where altitude dulls the palate.
Hangzhou's tea culture shapes the end of the meal too. Longjing and white tea service, small pastries made with osmanthus and red bean, and seasonal fruit from the Zhejiang hills make a quiet closing course. Each local item is tagged for how it finishes on board.
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.
Hangzhou sits around West Lake and the tea hills, and a tray built from that landscape travels well. Private jet catering at ZSHC means Longjing-scented dishes, braised Dongpo pork and light river-fish plates, cooked and packed for your aircraft. We run aviation catering for executive jet catering, diplomatic flight catering and cabin crew meals alike, each briefed with the tail, the seat plan and the galley type, with every in-flight catering order handled day or night.
Business jet catering at Hangzhou Xiaoshan is shaped by the Yangtze Delta trade routes, and corporate jet catering here leans toward light, quick-to-plate dishes. VIP flight catering and charter flight catering follow the same method: a private jet chef drafts a bespoke menu, and luxury inflight catering is plated for your seat plan.
For state visit aircraft catering, the menu is agreed through protocol, then cooked and sealed. Government flight catering and head of state flight catering are handled by a small named team, and VIP aviation catering at HGH stays discreet from order to tray.
Hangzhou cooking uses soy, sesame, shellfish, peanut oil and Shaoxing wine everywhere, so allergen free work starts in the kitchen, not on the label. Kosher, halal, vegan, gluten free and other special meals are cooked on separate boards, sealed, and marked by seat number. Kids meals are simple: plain rice, mild chicken, steamed vegetables, soft fruit.
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 waits on the ground at ZSHC, crew meals make the wait easier. Our flight crew meals, pilot meals and crew catering are packed into sealed crew meal boxes; cockpit meals suit a short turn, and we prepare different meals for pilots on request. Cabin crew meals are handled with the passenger order.
FBO catering at Hangzhou is a handover at the aircraft: catering delivery to the FBO is coordinated with your handling agent, who confirms airside access. The general aviation terminal at ZSHC is the usual meeting point, and ground handling catering and handling agent catering follow the same routine.
Larger cabins need larger loads, and galley catering for a widebody at HGH is packed in carts and cases that match the aircraft's galley dimensions. We coordinate airside catering delivery with your handling agent, who confirms the door height, the high loader requirement and the access route. Aircraft provisioning for long-haul sectors includes bulk water, ice and bread alongside the hot and cold meals. Tell us the type and we plan the cart count.
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.
ZSHC handles heavy commercial traffic, and business aviation uses the general aviation terminal. For crews, airport catering means a clear handover point, FBO services and ground handling services in one place, and a business aviation hub that is easy to read.
Inflight catering at Hangzhou is shaped by the tea season and trade fairs, while in-flight catering for long sectors needs a tray that survives hours of cabin air. Aviation catering and business aviation catering are priced per menu, executive jet catering suits quick turns, diplomatic flight catering is coordinated with protocol, and cabin crew meals are ordered with the passenger tray.
Customs in China checks animal products and fresh produce closely. For a crew flying through Hangzhou, the simplest way to keep the galley clean is to order from a local kitchen rather than carry food across the border.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at ZSHC, with 8 servings of herb chicken with a quinoa salad and a revised passenger count to consider. The Galley Girls talked through the quantities of crew provisions with us before confirmation, rather than leaving us to guess the portions. Our brief for inflight catering was met with a sensible plan for meal organisation. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
“Clear quantities were essential at HGH: we had 12 passengers expecting mushroom risotto and a green salad and were working around a small galley worktop. For in-flight catering, that attention to final order confirmation made the order noticeably easier to manage. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“What impressed me at Hangzhou Xiaoshan International Airport was how a request for mini sandwiches and individual desserts was handled despite two separate meal services. My main takeaway from this vip inflight catering order was the practical approach to catering handover. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
Think of the quote as three lines: ingredients, preparation, packing. In Hangzhou, seasonal fish and bamboo move the first line most, and a rainy-season delay can add a second order. We confirm every figure before the slot.
Order when you can, order late when you must: last-minute orders are handled. The one thing to confirm early is airside access through your handling agent, because that is what decides where and when the van reaches the aircraft.
Expect inspection of meat, dairy and fresh fruit, especially on arriving flights. A last-minute passenger increase is not a customs issue in itself, but leftover inbound food may need to be declared or discarded. Local catering sidesteps most of this.
Yes, personal food is allowed, subject to customs checks. On a day with extended ground time and strict duty hours, we find crews prefer a boxed meal to a carried one.
No. Catering is not part of a charter: the flight is one contract, and the tray is a separate order with its own invoice. China's food-import rules also favour a locally prepared tray, which is what we pack for the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
