VHHH / HKG · Hong Kong · Hong Kong

Private jet catering at Hong Kong International Airport (VHHH / HKG), Hong Kong

Catering to your aircraft in Hong Kong.

Typhoon signals, a single curfew-free runway system and a ramp that never sleeps: Chek Lap Kok turns jets around at every hour. We cook and pack for the galley you have, and hand it over at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Private jet catering with local specialities from Hong Kong

A private jet menu from Hong Kong starts with Cantonese cooking, which travels better than it looks. Roast goose and char siu keep their lacquer when sliced at the last minute and packed with sauce in a separate pot, whole or pre-sliced depending on how many seats you are serving.

The inflight menu leans on dim sum because it suits a galley oven: har gow, siu mai and char siu bao steam in two minutes out of the drawer, in bamboo-style trays marked with the seat number. Private jet food for a long sector might add congee with its toppings apart, or egg tarts and mango pudding to finish.

Local specialities from the New Territories and the Hong Kong coast include fresh seafood, such as steamed grouper and salt-and-pepper squid; the squid is packed dry with the sauce separate so it never softens before service.

Open the menu Download the menuPDF

Roast goose and dim sum, local specialities for a Hong Kong inflight menu

01Roast goose with plum sauceSliced to order, sauce in its own pot, reheat three minutes.

02Har gow and siu maiSteamed in the galley oven, one tray per seat.

03Wonton noodle soupBroth in a flask, noodles and wontons dry beside it.

04Steamed fish with ginger and scallionOil kept apart and added at the pass.

05Egg tartsServed room temperature, boxed flat.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Hong KongHong Kong International Airport · VHHH

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Hong Kong International Airport (VHHH)

Chek Lap Kok was levelled out of two islands off Lantau, and a jet touching down at VHHH before dawn still wants breakfast waiting at the stand. Private jet catering here is congee, dim sum and Cantonese roasts built for a humid ramp and a short oven reheat, written by people who have worked that galley themselves. Diplomatic flight catering for visiting delegations goes through the same kitchen, with the menu cleared before anything is cooked.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Corporate jet galley being loaded for business jet catering at Hong Kong HKG

Business aviationOur core

Business aviation catering at Hong Kong International Airport (HKG)

Business jet catering at HKG is shaped by the Pearl River Delta rhythm: a corporate jet arrives from Singapore or Shanghai, the principals go into meetings, and the aircraft is out again by evening. Corporate jet catering here leans on dishes that hold: steamed fish kept apart from its ginger-scallion oil, claypot rice sealed in its own dish, wonton noodle broth in a separate flask with the noodles dry beside it. Charter flight catering for groups heading to Macau or Shenzhen tends to be ordered by seat count with a bespoke menu per cabin, and VIP flight catering for repeat clients is held on file. A private jet chef can build luxury inflight catering around tea, since many guests start and end the flight with a pot of pu'er or oolong.

Government aircraft on the stand at VHHH, head of state flight catering for Hong Kong

State & royalDiscretion, protocol

Government flight and VIP aviation catering at Hong Kong International Airport

Government flight catering at Hong Kong runs through a protocol contact, not the kitchen: the menu is cleared, the allergen sheet is signed, and a named person packs it. Head of state flight catering and state visit aircraft catering for delegations arriving from the mainland or abroad follow the same path, with traceability on every item and no names on the labels beyond seat numbers. VIP aviation catering for officials is kept discreet, and halal or vegetarian requirements are confirmed before any cooking starts.

The jet catering menu at *Hong Kong International Airport* (HKG)Or write your own, we cook it

Chilled mango pomelo sago cups, gourmet inflight meals at Hong Kong HKG

Cold galley

No oven · served in four minutes

Mango pomelo sago with coconutChilled, individual cups

Poached chicken salad with ginger dressingDressing separate

Fresh lychee and dragon fruit plateSeasonal, cut to order

Private jet platters of char siu and picklesSliced cold, shared board

Gourmet inflight meals: cold sesame noodles with shredded chickenSauce in its own pot

Private jet snacks: five-spice peanuts, dried mango, almond cookiesBoxed dry, one box per seat

Steamed dim sum trays, jet catering for Hong Kong International in the New Territories

Hot service

One oven · re-plated in twelve minutes

Congee with century egg and youtiaoToppings apart, reheat in the container

Dim sum assortmentSteam in galley oven, two minutes

Claypot rice with Chinese sausageSealed dish, oven only

Beef brisket noodle soupBroth in flask, noodles dry

Gourmet inflight meals: steamed grouper with ginger and scallionOil apart, added at the pass

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals for every diet: in-flight catering at Hong Kong International Airport

Special meals for Hong Kong are written with the local kitchen in mind, because soy, shellfish, peanut and sesame sit in many Cantonese sauces. Kosher and halal orders are packed on separate boards with sealed containers and a seat number only on the lid. Vegan and gluten free dishes avoid oyster sauce and wheat noodles, and allergen free meals are cooked on their own tray. Kids meals, such as plain steamed rice with chicken and soft congee, are packed apart from the adult trays so a child's seat never gets the wrong box.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Hong Kong International Airport

Crew meals at VHHH are ordered on request and invoiced like the rest of the order. For a short Hong Kong turn, flight crew meals tend to be a rice box with roast pork or chicken and greens, sealed and marked CREW; pilot meals can be two different dishes, which is how different meals for pilots work in practice, so captain and first officer never share one. Cockpit meals are packed to be eaten without cutlery gymnastics, crew catering for a long layover can add congee or noodle soup in a flask, and cabin crew meals travel apart from the guest trays. Crew meal boxes go to the cabin at handover.

Meal passVHHH

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passVHHH

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Chek Lap Kok runway and terminal, FBO catering at Hong Kong International Airport

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Hong Kong International Airport

FBO catering at Hong Kong International is handed over at the FBO or to your handling agent, who opens the airside gate and escorts the van to the stand. Catering delivery to the FBO depends on a slot that the handling agent confirms, and ground handling catering is coordinated with the general aviation terminal so nothing waits in the sun. Handling agent catering at VHHH is checked against the tail number and the gate pass before the van moves, and we tell you the hand-over time before the crew arrives.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Hong Kong International Airport

Galley catering at HKG depends on the type: a Gulfstream or Global takes trays through a low door by hand, while a BBJ or ACJ parked on the apron may need a high loader for airside catering delivery. Aircraft provisioning for larger types is planned with the handling agent, who confirms door height and whether the loader is on site. Tell us the tail and the galley, and we pack accordingly.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportVHHH / HKG

About Hong Kong International Airport (VHHH): aviation catering and general aviation

Hong Kong International Airport sits on Chek Lap Kok, the reclaimed island north of Lantau, and airport catering for general aviation shares the field with a heavy commercial schedule. Private and corporate traffic is received at the general aviation terminal, where FBO services and ground handling services are arranged by the handling agents. As a business aviation hub for the Pearl River Delta, HKG sees jets repositioning between mainland cities, Macau and Southeast Asia, and business aviation catering orders here often arrive with a tight slot attached.

Business aviation

Typhoon season, roughly May to October, can close departure windows at short notice, so orders are often held and re-timed. Slots at HKG are tightly managed, and an executive jet catering order is only as good as the slot it is timed to: a jet that misses its window may wait on the stand, which changes when the food should be on board. Diplomatic flight catering for delegations follows the same slot, with the protocol clearance done first.

Customs & food import

Hong Kong controls food import through its Centre for Food Safety, and meat, dairy and some fresh produce brought in from abroad face checks. Ordering locally from us avoids most of that; if your galley is stocked from another country, tell us so the crew can plan around customs inspection.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★CHARTER

“Between cabin checks at HKG, I coordinated a cold lunch with cheese and fruit for 10 guests and explained our concerns about two separate meal services. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”

Lucia D. | Charter operator

Citation Latitude

★★★★★LIGHT JET

“Food presentation mattered to our 6 guests, but different crew meal preferences also had to be considered when organising grilled salmon with a lemon dressing at Hong Kong International Airport. I appreciated the emphasis on galley preparation throughout the in flight catering arrangements. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in sealed meal containers. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”

Natalie X. | VIP flight attendant

Citation CJ4

★★★★★CREW MEALS

“Having 8 guests request smoked salmon bagels and sliced fruit at VHHH meant planning the portions carefully while accounting for two separate meal services. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation. I would discuss inflight catering services with them again, especially when cabin service sequence needs careful coordination.”

Hiro D. | Chief flight attendant

Falcon 2000

Questions crews ask about Hong KongAsked by crews

How much does private jet catering cost out of Hong Kong in typhoon season?+

It depends on what you order and how many seats you serve. Live seafood and imported wagyu push the bill up, while dim sum and noodle dishes cost less, and a departure held back by a typhoon signal can mean re-packing a fresh order, which is invoiced like any other.

What is the lead time for a government delegation flight at VHHH?+

Ten hours before departure where possible, and last-minute orders are handled. A delegation flight also needs the protocol office to clear the menu and the handling agent to confirm airside access, so we start those steps first.

What are the customs rules for catering at Hong Kong during the typhoon months?+

Hong Kong restricts imported meat, dairy and some fresh produce, and the Centre for Food Safety can inspect what arrives. If a typhoon delays you and the food has already been stocked, we advise whether it can stay on board or must be replaced locally.

Can you bring food on a delegation flight into Hong Kong?+

You can, but anything arriving from abroad is subject to inspection and may be held. For a delegation, it is usually simpler to order locally so the menu is cleared by protocol and the handover goes through your handling agent without delay.

Is catering part of a charter into Hong Kong when typhoon season shifts the schedule?+

No. Catering is not part of the charter: you order it separately and it is invoiced on its own. If a typhoon moves your slot, we adjust the delivery time and repack where needed, still as a separate order.