Catering to your aircraft in Ordos.
Ordos Ejin Horo works at 4,557 ft on a windy plateau, and the galley needs food that copes with dry air and cold mornings. We cook and pack for crew and guests, from lamb and millet to the plainest tea.
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.
Inner Mongolia Autonomous Region has a food culture built on grassland herding, and that is the honest starting point for a private jet menu at Ordos. Local specialities here are lamb, dairy and grain: hand-held boiled mutton, roasted lamb leg, air-dried beef, milk tea with fried millet, and the sour-milk snacks sold across the plateau. For an inflight menu that travels, we choose what holds its shape in a galley.
Private jet food from Ordos works best when it respects the climate. Winters are severe and summers are dry, so a private jet menu for DSN leans on braised and roasted dishes in colder months and chilled grain and dairy plates when it is warm. Airport catering at ZBDS draws on the same local specialities, and the Ordos region supplies the lamb, the millet and the milk that give an Inner Mongolian tray its identity.
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.
Ordos Ejin Horo sits on a high grassland plateau at 4,557 ft, and that altitude shapes how a galley here gets provisioned. Private jet catering at ZBDS is built for dry air, cold mornings and cabins that are rarely full: lamb, dairy and grain dishes from Inner Mongolia, packed for the oven you actually have. Inflight catering for business aviation, in-flight catering for crew, and aviation catering for the delegation that lands from Beijing all follow the same brief. Business aviation catering and executive jet catering here lean on local meat and simple finishing, diplomatic flight catering is cleared by protocol first, and cabin crew meals come on request.
Business jet catering at Ordos is usually a corporate group from the coal and cashmere trade. Corporate jet catering here follows the plateau: lamb, millet, milk tea. VIP flight catering and charter flight catering get the same care. Luxury inflight catering is a private jet chef's bespoke menu built around a six-seat cabin.
Official visits to Inner Mongolia need paperwork first. Government flight catering for delegations, head of state flight catering and VIP aviation catering at ZBDS are planned with protocol, and state visit aircraft catering is delivered under escort to the aircraft.
Dietary work at Ordos starts with the local kitchen, where mutton, lard and dairy are everywhere. Kosher, halal, vegan, gluten free, allergen free and kids meals are each planned as a procedure: separate board, sealed pack, seat number on the label. Halal is simpler to source on the plateau than kosher, and special meals are confirmed with the menu, not at the apron.
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.
Night stops at Ordos tend to be short and cold, so the crew eats from a box, not a plate. Crew meals here are a line we add on request and bill with everything else. Flight crew meals and pilot meals come sealed, easy to eat with one hand at the controls, with different meals for pilots when the operator wants the captain and first officer apart. Crew catering and cockpit meals are boxed and marked CREW; crew meal boxes for the cabin team travel separately, so cabin crew meals never end up in a guest tray.
FBO catering at Ordos is handed over at the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the slot. Handling agent catering stays simple: one van, one signature.
Larger aircraft landing at Ordos need the galley provisioned from a high loader, so we coordinate galley catering and airside catering delivery with your handling agent. Aircraft provisioning for a wide-body means pallets of sealed trays, trolleys and ice in the right order. Narrow-body and light jets get a van and a ramp hand instead. The type decides everything, which is why we ask for it first.
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.
Ordos Ejin Horo International is the main airport of a mining and energy city on the Inner Mongolian plateau. Airport catering here is shaped by long winters, dry air and a flow of business travellers from Beijing, Xi'an and beyond.
General aviation at Ordos is quiet but steady. FBO services and ground handling services at ZBDS support a small business aviation hub. Inflight catering and in-flight catering are the daily case, aviation catering and business aviation catering the supply, executive jet catering and diplomatic flight catering the special cases, and cabin crew meals the quiet constant.
China controls food imports closely, so foreign ingredients on a private jet menu face checks at DSN. Leftover food from abroad cannot stay on board. We build menus from local produce so customs does not delay a departure.
Average rating from the cabin crew and pilots we cater for.
“A request for yoghurt pots and fresh berries, 7 passengers, and a small galley worktop: that was our brief for the departure at ZBDS. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. It made a difference to have the fruit plates ready without cluttering the galley work area during preparation. With airport catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“Timing and organisation mattered at DSN, where our order of prawn salad and small fruit plates for 7 people involved a small galley worktop. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation. The order made inflight catering feel manageable because the written menu details had been considered beforehand.”
“It was the packing plan I cared about at Ordos Ejin Horo International Airport, with 6 servings of yoghurt pots and fresh berries and several individual meal preferences to consider. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. The cabin service sequence stood out more than any sales pitch about in-flight catering. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Start with customs. Anything imported into China for a private jet menu is checked and costed separately, so private jet catering cost at Ordos mostly reflects whether you ask for local or foreign food. A grassland mutton menu sits at the lower end.
Plan the way back from here the moment you land. A return-leg menu ordered from Ordos shares the planning with the inbound, so lead time stops being a worry. Last-minute orders are handled.
An empty aircraft repositioning into ZBDS still faces food-import rules. We plan crew meals only, from local ingredients, which avoids paperwork altogether.
Bringing your own food on a government flight into Ordos is risky: security and customs may stop it. Our approach is to cook locally, pack sealed, and hand over at the FBO with a record.
No, the charter does not carry the meals. At DSN we plan catering around your departure slot and turnaround, then bill it as a separate order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
