Catering to your aircraft in Batam.
Hang Nadim is a working airport for corporate and charter jets on Batam. We bring Riau seafood and tropical produce to the apron, and pack cockpit and cabin meals for your galley.
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.
Batam belongs to the Kepulauan Riau (Riau Islands), a chain of islands where the sea decides the menu. Local specialities such as gonggong, otak-otak and grilled fish turn a private jet menu from Batam into something that tastes of the place rather than of a generic kitchen.
Gonggong is a small sea snail boiled and served with a sharp chilli dipping sauce; on board it travels chilled, with the sauce in its own pot. Otak-otak, fish paste seasoned and grilled in banana leaf, is the island's best-known snack and carries well in the drawer.
For an inflight menu that reads as Indonesian, we build around nasi campur, satay with peanut sauce kept apart, and grilled snapper with sambal on the side. Tropical fruit, mango, pineapple and dragon fruit, finishes the private jet food list when the season is right.
Because Hang Nadim serves a lot of regional hops, many guests want something light that still feels local. A plate of local specialities in the Riau Islands style, cold and sliced per seat, is usually the easiest answer.
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.
Hang Nadim sits on the northeast shore of Batam, and its long single runway is built for the corporate and charter jets that cross the strait from Singapore. Private jet catering here follows the island's seafood and tropical produce, packed for the galley you actually have. We cover inflight catering and in-flight catering for cabin and cockpit alike, plus aviation catering and business aviation catering for the general aviation terminal. Executive jet catering, diplomatic flight catering and cabin crew meals are planned around the type, the slot and the head count.
Business jet catering and corporate jet catering at Hang Nadim usually mean a short regional hop, so we build light plates from local ingredients. VIP flight catering and charter flight catering follow the same menu logic, while luxury inflight catering is shaped by your private jet chef and a bespoke menu written around the passenger list.
Government flight catering at Hang Nadim is cleared by protocol before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering use named staff and sealed, traceable packing, with no names on the labels.
Halal is the default expectation across much of Indonesia, and we treat it as a kitchen procedure with its own board and sealed packing. Kosher, vegan, gluten free, allergen free and other special meals are built from local ingredients, and kids meals are simplified versions of the main menu. Shellfish and peanuts appear in many Riau dishes, so allergen free orders are checked line by line before anything is cooked.
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.
Ordering crew meals for a Batam rotation is a separate line on the request. Flight crew meals, pilot meals and crew catering are packed in their own boxes, cockpit meals are easy to eat in the seat, crew meal boxes are labelled by position, and different meals for pilots are available on request so the captain and first officer never share a dish.
FBO catering at Hang Nadim is handed over at your aircraft by the general aviation terminal team. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the apron's access rules. Handling agent catering is simple to arrange when we have the tail and the slot.
Business jets at Hang Nadim are normally loaded by hand or with a small cart through the cabin door. For larger aircraft that need a high loader, galley catering and aircraft provisioning are agreed with your handling agent so the equipment is on the apron when you are. Airside catering delivery follows the airport's access rules for the apron.
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.
Batam's airport sits on the island's northeast coast with a long runway that suits larger aircraft. Airport catering at WIDD works around the general aviation terminal, FBO services and ground handling services that support business traffic.
Batam is a quiet business aviation hub, with corporate jets arriving for the shipyards, the industrial parks and the resorts. Inflight catering and in-flight catering here are written around short sectors, business aviation catering and aviation catering suit the daily rhythm, executive jet catering and diplomatic flight catering are planned with the aircraft type, and cabin crew meals ride with the flight.
Indonesia controls the import of fresh food, meat and dairy, so local produce is the easy route for a Batam order. If you need imported items, tell us early and we say honestly whether customs will allow them.
Average rating from the cabin crew and pilots we cater for.
“Packing a breakfast basket with individual preserves for 11 passengers at Hang Nadim International Airport needed careful thought, especially given two separate meal services. My main takeaway from this private jet meals order was the practical approach to galley preparation. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“The 12 passenger portions of fresh fruit and breakfast pastries were the easy part; managing a short ground stop at WIDD took more planning. I appreciated the emphasis on catering handover throughout the private jet menu arrangements. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Timing and organisation mattered at BTH, where our order of roasted chicken and seasonal vegetables for 7 people involved two separate meal services. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point.”
Think of it as a menu priced line by line. If you want gonggong, it is priced as gonggong; if you swap to chicken satay, the figure follows that choice at Hang Nadim.
If you want imported wine, charcuterie or cheese, customs in Indonesia becomes the deciding factor. Otherwise a Riau menu is easy to organise, and last-minute orders are handled.
What you declare is shaped by what you load, and what you load is shaped by the galley. We size the order to the cabin, label it by seat and keep the paperwork matching the box.
In the dry months a carried lunch is fine; in the monsoon, with departures slipping around weather, a freshly packed local box is safer. We can pack either way.
No. A private jet charter to Batam does not include catering; you order it, we pack it, and it is invoiced as its own order, with the return leg added if needed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
