Catering to your aircraft in Sampit.
Sampit (H.Asan) is a small equatorial field on the Mentaya river, and we cook for it with river fish, rice and fruit from Central Kalimantan. You tell us the galley and the headcount; we pack for it.
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.
Sampit sits on the Mentaya river in Kalimantan Tengah (Central Kalimantan), and the local table follows the water and the plantation. A private jet menu for Sampit (H.Asan) starts with freshwater fish: patin and baung, grilled with turmeric or served in a sour yellow broth. Rice is the base of every inflight menu here, usually nasi putih or nasi kuning packed apart from the protein. Private jet food that travels well includes ayam bakar, sate, and sambal packed in its own pot. Local specialities such as juhu singkah, a Dayak rattan-shoot curry, are possible on request and are best finished in the oven. For private jet platters we build cold plates of tropical fruit, pineapple, rambutan, papaya, with crisp vegetables and peanut sauce kept apart. Gourmet inflight meals for SMQ pair a grilled fish with steamed rice, while private jet snacks run to banana fritters, kerupuk and roasted nuts. Everything is packed for the galley of the type you fly into Central Kalimantan.
A private jet menu at WAGS is a Kalimantan menu: river fish, rice, chilli, coconut and fruit. Inflight menu choices from Sampit lean on grilled patin, ikan bakar with sambal matah, and chicken satay with the peanut sauce in a separate pot. Private jet food for Central Kalimantan often means nasi kuning or steamed rice in sealed trays, with vegetables blanched and chilled. Local specialities include juhu singkah, the Dayak curry of rattan shoots, and kelapa muda for a cold drink. Private jet platters from Sampit are tropical fruit boards and cold noodle salads, packed to hold in the drawer. Gourmet inflight meals for a SMQ departure can be a grilled fish fillet with coconut rice, with the sauce apart. Private jet snacks cover banana fritters, cassava chips and spiced nuts. All of it is packed for the galley you have and handed over at the FBO.
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.
Sampit (H.Asan) sits at 50 ft on the Mentaya river plain in Central Kalimantan, and what loads here is shaped by that: river fish, rice, sambal and tropical fruit. Private jet catering at WAGS is built around those products, packed for the galley your aircraft actually has. Inflight catering for a short Kalimantan sector stays simple, and in-flight catering for a longer onward leg is planned with the same care. Aviation catering requests here usually come from crews who have little else to rely on locally. Business aviation catering and executive jet catering both start from your headcount and the galley type. Diplomatic flight catering and cabin crew meals are quoted the same way, on request.
For a business jet landing at Sampit, the brief is usually a small party and a compact galley. Business jet catering and corporate jet catering here mean a grilled fish, rice and fruit menu built by a private jet chef, with a bespoke menu if you want it. VIP flight catering, charter flight catering and luxury inflight catering are all written around your type and your guests.
When an official party transits Central Kalimantan, the menu is cleared before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are produced by a small named team, packed sealed and handed over quietly.
Dietary requests at Sampit are handled as a procedure, not a label. Much of the local cooking uses shrimp paste, fish sauce, peanuts and coconut, so allergen free, gluten free and vegan dishes are cooked and packed on their own, with sambal and sauces in separate pots. Halal is the norm in this part of Indonesia, and kosher meals are sealed and brought in as a separate order. Special meals and kids meals are marked by seat number on the lid so the cabin crew never has to guess.
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.
A crew on a turn at SMQ wants food that is easy to eat. We offer crew meals, flight crew meals and pilot meals on request, with crew catering invoiced like any order. Cockpit meals travel in crew meal boxes, and different meals for pilots are packed apart. Cabin crew meals can be ordered the same way.
The handover at WAGS goes through the FBO or your handling agent. FBO catering and catering delivery to the FBO are agreed before arrival, and the general aviation terminal, ground handling catering and handling agent catering are all coordinated on the apron side.
Galley catering for a larger aircraft at Sampit depends on the door height and the equipment available on the apron. Airside catering delivery is coordinated through your handling agent, and aircraft provisioning for a wide-body is agreed before the slot, since a small regional field may need a high loader brought in. Tell us the type and we plan the trolleys, the boxes and the loading order around it.
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.
Airport catering at SMQ serves a quiet field on the Mentaya plain. General aviation traffic is modest, with FBO services and ground handling services arranged ahead, and Sampit works as a business aviation hub for the surrounding timber and plantation region.
The rainy season and heat shape movements into WAGS. Inflight catering and in-flight catering are packed for humidity, aviation catering is planned around the slot, and business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are quoted per order.
Indonesian customs restrict imported meat, dairy and fresh produce, so catering at Sampit is cooked in country. Declare anything you bring; local dishes avoid the inspection step and reach the aircraft through your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Sampit (H.Asan) Airport, our 6 guests wanted beef fillet with roasted potatoes, organised sensibly around two separate meal services. My main takeaway from this inflight catering order was the practical approach to crew briefing. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“For 6 passengers departing from WAGS, the agreed menu was beef fillet with roasted potatoes; our main consideration was a revised passenger count. I appreciated the emphasis on cabin service sequence throughout the in-flight catering arrangements. I asked The Galley Girls for the salads in sealed meal containers, with garnishes supplied separately for plating on board. We could finish the sauces as each guest was ready, rather than laying everything out at once.”
“I wanted roasted vegetable bowls with separate dressings for 2 guests at SMQ, packed sensibly for a cabin team dealing with a family lunch request. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. Our brief for vip inflight catering was met with a sensible plan for final order confirmation.”
Special-meal requests are the main swing in a Sampit quote. A gluten free tray with rice and grilled fish is simple; a kosher or fully allergen free tray needs sealed, separate production. For private jet catering, the final figure follows these choices, and you see it before you confirm.
On a short regional field, lead time follows how much the crew can wait. Short wait, simpler menu; longer wait, a hot grilled fish with coconut rice is possible. We take the order 24/7 and last-minute requests are handled.
Customs rules in Indonesia target imported foodstuffs, not meals cooked in country. For a quick turnaround at WAGS, local catering is the clean option, and your handling agent confirms any inspection before the slot.
Packing your own food for WAGS is possible within customs limits. One local product worth ordering instead is kelapa muda, young coconut in the shell, which needs no declaration and suits the equatorial heat.
No: a charter into WAGS does not include meals. You place a separate catering order, billed on its own, and local cooking avoids the customs friction of imported food.
Tail, pax and diets — a flight attendant takes it from there, day or night.
