Catering to your aircraft in Tanjung Redeb - Borneo Island.
At Tanjung Redeb, humidity and afternoon storms shape the day. Food here is packed to hold, labelled by seat, and handed over at the aircraft through your handling agent.
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.
Berau and East Kalimantan give a private jet menu its character: river prawns, freshwater fish, coconut, chilli, lemongrass and turmeric, tropical fruit from the market in Tanjung Redeb. Our local specialities are adapted to travel, so an inflight menu for Kalimarau is built on dishes that hold in heat and humidity. Private jet food here leans on grilled and braised proteins that finish in a galley oven, with sambal and sauces packed apart so nothing turns soft before service.
Cold private jet platters for Kalimarau carry tropical fruit, rice-paper rolls and cured or smoked fish, kept chilled and re-plated at altitude. Gourmet inflight meals draw on Kalimantan cooking: rendang, grilled fish with sambal matah, coconut rice. For private jet snacks we pack roasted nuts, keripik, dried fruit and small sweet cakes that survive a warm apron. Every dish is written around East Kalimantan produce and what a business jet galley can actually finish.
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.
Kalimarau Airport sits on the Berau river plain in East Kalimantan, a field where equatorial rain decides more departures than any schedule does. Private jet catering at Tanjung Redeb is built around that: food that holds in a humid galley, packed for a short stop. Our inflight catering is cooked by former VIP flight attendants, and the same aviation catering and business aviation catering standard applies here as at any other field. Executive jet catering and diplomatic flight catering for state and ministerial movements are handled with the same discretion, and cabin crew meals ride on the same order.
A typical Kalimarau movement is a mining or timber executive team, or guests heading to the Derawan islands. Business jet catering here means a bespoke menu a private jet chef can write around a small galley. Corporate jet catering and VIP flight catering follow the same plan, charter flight catering included, with luxury inflight catering where the cabin supports it.
Official movements through Kalimarau, from regional government to visiting ministers, are cleared by protocol before anything is cooked. Government flight catering for East Kalimantan is traceable and discreet. Head of state flight catering and VIP aviation catering follow the same rules, as does state visit aircraft catering when an official party lands.
Special meals at Kalimarau are handled as a procedure, not a label. Kalimantan cooking hides allergens in places a menu does not show: shrimp paste in sambal, peanuts in sauces, fish sauce in marinades, coconut milk in almost everything. Halal is the baseline for much of the local food and kosher is cooked and sealed separately. Vegan, gluten free, allergen free and kids meals are written dish by dish, packed on a separate board and marked with the seat number.
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.
For crews at Tanjung Redeb we pack crew meals on request, billed like any item. Flight crew meals travel in crew meal boxes labelled CREW, and pilot meals are separate from passenger service. Crew catering and cockpit meals are written to be eaten between tasks, with different meals for pilots when policy asks for it.
At WAQT the handover happens at the aircraft or the general aviation terminal, through your handling agent. FBO catering is coordinated so ground handling catering knows what arrives. Catering delivery to the FBO is airside, and handling agent catering is a single point of contact for you.
At Kalimarau the aircraft decides how we load. A turboprop or light jet takes trays through the cabin door and straight into the galley drawer, while a larger cabin may need a high loader for galley catering at the door. Airside catering delivery is coordinated with your handling agent so aircraft provisioning matches the type, the galley layout and the oven you actually have on board.
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.
Kalimarau serves Tanjung Redeb and the Berau regency, with general aviation traffic alongside regional flights. Airport catering here is a small operation: a short apron, a modest terminal, and FBO services and ground handling services that keep the handover straightforward. Orders stay tidy and are passed to the aircraft through your handling agent.
Kalimarau works as a modest business aviation hub for East Kalimantan, shaped by mining, timber, plantation and resort traffic bound for the Derawan islands. Inflight catering and in-flight catering here suit light jets and turboprops. Aviation catering and business aviation catering stay simple, executive jet catering and diplomatic flight catering follow protocol, and cabin crew meals and crew meals ride on the same order.
Indonesia restricts imported meat, dairy and fresh produce, and quarantine applies to catering uplifted abroad. For that reason we cook and pack locally, so your galley stays clear of declaration questions. Ask your handling agent, who runs the ground handling services at Kalimarau and the FBO services around the apron, about leftovers carried from earlier legs.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at BEJ: a cheese board and savoury canapés for 8 guests, organised with two separate meal services in mind. After a final adjustment to the canapés, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the desserts quantities from several messages during the final departure checks. I would discuss FBO catering with them again, especially when galley preparation needs careful coordination.”
“Timing and organisation mattered at Kalimarau Airport, where our order of a breakfast basket with individual preserves for 4 people involved different crew meal preferences. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. Our brief for airport catering was met with a sensible plan for catering handover. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“One detail shaped our order at WAQT: limited fridge space, alongside a request for mushroom risotto and a green salad for 10 passengers. Our brief for inflight catering was met with a sensible plan for storage requirements. The Galley Girls talked through the quantities of main courses with us before confirmation, rather than leaving us to guess the portions. It was useful to see the side dishes listed separately when checking how much space the complete order would require.”
A quick stop at Tanjung Redeb usually means fewer plated courses and more items that are ready to serve. That is where the cost moves: grilled prawns and imported items add to it, nasi kuning and fruit platters reduce it. We quote the exact menu, not a standard tray.
Ordering is simple here when you accept local standards, nasi kuning, rendang, satay and tropical fruit. A specific river fish or off-season fruit takes more checking. We take late requests, and we say plainly what the market can supply.
The rule that matters at BEJ is quarantine: imported animal and plant products are restricted, and international leftovers are handled as controlled waste. We cook and pack inside the country, which keeps your galley clear. Ask your handling agent about declarations for specific items.
Galley size is the real question. A small twin-prop has a drawer and no oven, a large business jet has a full galley. We pack to what is on board, and food carried in from abroad may be restricted by customs, so most crews order here instead.
Catering sits as its own order. A private jet charter into BEJ gives you the aircraft, and weather windows around the Berau plain decide when it flies. We pack for that uncertainty with cold platters that hold and hot items that finish in the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
