Catering to your aircraft in Hailar.
Hulunbuir Hailar is a plateau field where weather sets the rhythm. Your crew gets food that holds up in the cold, handed to the aircraft through your FBO.
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.
Hulunbuir is grassland country, and the private jet menu for Hailar leans on what that grass produces: lamb, beef and dairy. Local specialities travel well when you plan the finish. Hand-pulled lamb stays warm in an oven-ready tray, a milk tea is poured at the seat from a sealed flask, and dried milk curds go in a snack box that needs nothing at all.
The inflight menu at ZBLA is shaped by the cold. In winter the cabin cools fast on the apron, so a private jet food order from Hailar favours hot dishes that finish in your oven and sauces packed apart. In summer, the Inner Mongolia Autonomous Region offers lighter plates, with cold lamb and cucumber, dairy desserts and fruit from the wider region. Local specialities are packed per seat, with the finish noted on every lid.
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 grass, the dairy and the lamb of Hulunbuir give Hailar its own table. Private jet catering at HLD starts from that table and from your aircraft's galley, not from a generic list. Business aviation catering and executive jet catering are packed to be re-plated by you, and diplomatic flight catering and cabin crew meals are handled under their own protocol.
Flights into Hailar are usually short in party size and long in preparation. We treat business jet catering, corporate jet catering and VIP flight catering as one process: your galley, your seats, your diets. Charter flight catering and luxury inflight catering are cooked by a private jet chef from a bespoke menu agreed before the slot.
For an official movement through ZBLA, the menu is approved first and cooked second. Government flight catering and head of state flight catering are separated from regular orders, and state visit aircraft catering and VIP aviation catering are packed by a small, named team.
Dietary requests in Hailar need a clear procedure, because the local table leans heavily on lamb, mutton and dairy, and allergens hide in broths, milk tea and dumpling fillings. Halal is common in the wider region and handled with a separate board. Kosher meals travel sealed, and vegan and gluten free plates are cooked apart from the lamb station. Allergen free orders, special meals and kids meals are labelled by seat, never by name.
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 cold Hailar apron the crew eats between tasks. Crew meals are on request and billed normally; flight crew meals and pilot meals come in crew meal boxes that open without a table. Crew catering is built around cockpit meals, and we pack different meals for pilots when operator policy asks for it.
At Hailar your FBO catering arrives at the aircraft through the general aviation terminal. We coordinate catering delivery to the FBO with your handling agent, and ground handling catering follows the slot you gave. Handling agent catering is simplest when we have the tail and the parking position.
Hailar sees mostly light and mid-size business jets, but larger cabins also use ZBLA. The aircraft type decides the loading. For galley catering on a larger aircraft we plan airside catering delivery around the door height and whether a high loader is needed; for a small jet, aircraft provisioning is carried by hand to the stairs. The aircraft type on your request decides whether the trays go up by hand or by high loader.
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.
ZBLA is a plateau airport in northeastern Inner Mongolia, with a terminal that takes scheduled and general aviation side by side. Airport catering for private flights is coordinated through the FBO, which is also where FBO services such as parking position and apron access are arranged, and through your ground handling services.
Hailar works as a quiet business aviation hub, busiest in summer and again in the cold months. Inflight catering and in-flight catering here are cooked locally, and aviation catering and business aviation catering suit the short, light-cabin sectors typical of this field. Alongside the FBO services on the ground, we also supply executive jet catering, diplomatic flight catering, cabin crew meals and crew meals for the people working the turn.
Food entering China is closely checked, and meat and dairy from abroad can be held at customs. For ZBLA we cook locally, so your order does not depend on imported items, and your FBO services contact will not be asked to clear it. If you leave with food, the next country's customs decide what may enter.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Hulunbuir Hailar Airport, with prawn salad and small fruit plates requested for 10 guests and a changing departure schedule to accommodate. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. I appreciated the emphasis on final order confirmation throughout the airport catering arrangements. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“A request for herb chicken with a quinoa salad, 2 passengers, and limited fridge space: that was our brief for the departure at ZBLA. My main takeaway from this inflight catering order was the practical approach to catering handover. The canapés came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes.”
“My order at HLD covered chicken skewers with a couscous salad for 11 guests, with a practical service plan needed because of a short ground stop. Our brief for in-flight catering was met with a sensible plan for written menu details. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
Think of two Hailar orders: a quick turn with coffee and a snack box, and a long hold with hot meals for four. The first is small, the second is not. Private jet catering at HLD is quoted on what you actually order, so the crew's duty day sets the price more than the airport does.
Ordering at ZBLA is simple because we cook locally rather than relying on imported food that customs may stop. That keeps the process clean. Last-minute orders are handled, and we confirm the menu with you before the slot.
A return-leg order from HLD is handled as outbound food. We list contents clearly so that the destination's customs can be answered without guessing, and anything restricted can be set aside.
An empty leg from Hailar needs little: a crew meal box, water, and coffee. You can bring your own, but a labelled pilot meal removes the need to think about it.
A charter into Hailar covers the aircraft, not the food. Delegation and government flights order catering as their own line, and we handle the extra discretion those flights ask for.
Tail, pax and diets — a flight attendant takes it from there, day or night.
