Catering to your aircraft in Islands.
Shek Kong is a quiet military airfield in the New Territories where light jets and charter arrivals meet a tight ramp. Our crew know the galley you actually have, and we cook and pack for it at VHSK.
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.
The New Territories sit behind the harbour, and the table here runs on Cantonese habits: roast meats, steamed fish, congee, wonton noodles, egg tarts, and the clay-pot rice of the walled villages. For a private jet menu at Shek Kong, we translate those habits into what travels in a galley. An inflight menu leans on steamed or poached fish served with ginger and spring onion, kept apart from its sauce. Private jet food from Yuen Long and Kam Tin tradition includes roast goose and char siu, sliced cold or finished in the oven. Local specialities such as lo mai gai, lotus-leaf rice and winter-melon soup are packed in sealed containers. Private jet platters carry dim sum, fruit and pickles. Gourmet inflight meals come plated for re-plating on board, and private jet snacks include egg rolls, almond cookies and tea sets. Every dish is labelled by seat and by diet.
Around Shek Kong, in the New Territories of Hong Kong, the local larder is cooked in the Cantonese style: crisp-skinned roast pork, poached chicken, steamed grouper, rice rolls, and sweet tofu pudding. A private jet menu for VHSK starts there, adapted to the cabin you fly. The inflight menu favours dishes that hold in a drawer: chilled poached chicken with ginger sauce, cold noodles with sesame, fruit cut by passenger. Private jet food that needs heat, such as clay-pot rice or braised beef brisket, travels in oven-safe trays. Local specialities include pineapple buns and egg tarts. Private jet platters are laid out by the crew, gourmet inflight meals are plated at the last step, and private jet snacks cover dried fruit, rice crackers and tea. Each dish is marked with seat number and dietary note.
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.
Shek Kong sits on a flat valley floor in the New Territories, with a single paved strip at 50 ft and a working military ramp beside the civil movements. Private jet catering for VHSK is built for that kind of visit: a light cabin, a small galley, a handling agent who knows the gate. We also run inflight catering for executive jet crews, in-flight catering for long sectors out of Asia, and aviation catering that suits business aviation catering at a base like this. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same method here as anywhere.
A VHSK departure tends to carry a few passengers and a lot of preferences. Our business jet catering and corporate jet catering respond with a trimmed menu. For a VHSK charter, VIP flight catering and charter flight catering are set against the cabin's real galley. Luxury inflight catering is built by a private jet chef, with a bespoke menu fixed by seat.
Official movements through Shek Kong need quiet and traceable handling. We provide government flight catering, head of state flight catering and VIP aviation catering with a named team. For state visit aircraft catering, ingredients are logged, sealed and handed over to your agent.
Cantonese cooking hides allergens in places a new crew would not look: oyster sauce, shrimp paste, peanut oil, wheat in soy sauce, fish in stock. At Shek Kong, special meals are written as a procedure from the first sauce, not as a label added at the end. Kosher and halal meals are sourced and sealed; vegan and gluten free dishes use separate pans; allergen free meals are packed apart from guest trays, and kids meals are marked by seat.
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 stop is short, crew meals are the first thing to disappear from a plan. We pack flight crew meals and pilot meals for the people at the front. Crew catering is on request and invoiced. Cockpit meals, crew meal boxes and different meals for pilots follow your policy.
At Shek Kong, FBO catering is handed over at the aircraft on your slot. Catering delivery to the FBO is coordinated with the general aviation terminal and your handling agent. Ground handling catering follows gate rules, so handling agent catering stays simple.
A military airfield sets its own limits for a catering vehicle, and the aircraft type decides the rest. A light jet needs a van at the door, while a larger cabin may need a high loader at the sill. Galley catering is planned from the aircraft's own galley layout, with airside catering delivery coordinated through your handling agent. Aircraft provisioning at VHSK follows the tail, the door height and the ramp access we agree with the FBO.
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.
VHSK is a military base on a valley floor in the New Territories, used only occasionally by general aviation. Airport catering is arranged in advance, and the FBO services on the field, like ground handling services, depend on the handler confirming access to the ramp.
A visit to VHSK is rare enough to need planning, and it is hardly a business aviation hub in the usual sense: a working airfield with a quiet civil side. Inflight catering, in-flight catering and aviation catering are all prepared locally. Business aviation catering and executive jet catering suit light cabins, diplomatic flight catering suits protocol visits, and cabin crew meals and crew meals are on request.
Customs in Hong Kong regulate imported food of animal and plant origin, and the general aviation side of VHSK follows the same rules as any other entry point. Because we cook in Hong Kong, the galley meets fewer restrictions. Access to a military base is confirmed through your agent, who also relays what FBO services and ground handling services are available on the day.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at Shek Kong Air Base, where our order of chicken skewers with a couscous salad for 10 people involved a tight boarding window. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered. I would discuss flight catering services with them again, especially when final order confirmation needs careful coordination.”
“Breakfast was already sorted; at Shek Kong Air Base, the next request was yoghurt pots and fresh berries for 3 guests, with a short ground stop to work around. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. This experience of airline catering gave us a useful reference for managing final order confirmation on another departure. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“A request for a breakfast basket with individual preserves, 10 passengers, and a changing departure schedule: that was our brief for the departure at VHSK. This experience of crew meals gave us a useful reference for managing storage requirements on another departure. The Galley Girls confirmed the handover contact and identified the side dishes, making the catering delivery easier for our team to track. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Start with the cabin: what the galley can heat, chill and re-plate. At Shek Kong a small jet usually means cold dishes plus one hot course, and a bigger aircraft opens a longer menu. Lobster and grouper raise the total; congee and fruit lower it. We quote per menu, agreed before departure.
Late changes in the count are common, and we plan for them: extra portions of cold dishes, a few spare plated mains, a note on each label. Last-minute orders are handled for VHSK, and the handover happens at the aircraft through your agent.
Hong Kong controls imported meat, dairy and fresh produce closely, so we source locally to avoid trouble. For VHSK, tell us which dishes are for onward flights. A small galley means we pack sealed, labelled and sorted by destination.
You can, but there are limits: raw meat, fresh produce and dairy raise questions with customs on arrival, and a full-size galley is no help for improvised dishes. A passenger count that moves late is easier with cooked, labelled meals at the FBO.
Not automatically. The charter contract covers the flight, and catering is arranged and billed on its own. A small galley means a tighter menu, which we write with you.
Tail, pax and diets — a flight attendant takes it from there, day or night.
