WIOO / PNK · Supadio International · Kalimantan Barat (West Kalimantan)

Private jet catering at Supadio International Airport (WIOO / PNK), Pontianak

Catering to your aircraft in Pontianak.

At Supadio, the day is decided by the sky. Tell us the aircraft and the slot, and we build a menu from West Kalimantan's markets that finishes in your oven and goes to your FBO.

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

The Pontianak table, packed for private jet catering

West Kalimantan eats from the river and the plantation, and a private jet menu for Pontianak follows that. Local specialities travel well when they are chosen with the galley in mind: freshwater fish grilled in banana-leaf style, chicken in sambal that stays on the side, and fried noodle dishes that re-plate cleanly.

An inflight menu for Supadio draws on what Pontianak actually grows and catches. Private jet food here leans on tropical fruit, rice dishes, and grilled fish; local specialities such as bubur pedas, a spiced rice porridge from the Pontianak Malay table, are packed to be warmed in the galley oven and served in a bowl, not a tray.

Kalimantan Barat has a Malay, Dayak and Chinese table at the same time, and that gives a wide private jet menu. Fruit from the region, satay skewers with sauce apart, and sweet coconut desserts can all be built into an inflight menu for Pontianak that suits a short hop or a long sector.

Open the menu Download the menuPDF

Plated West Kalimantan local specialities for a private jet menu at Pontianak, Supadio International

01Bubur pedasSpiced rice porridge, Pontianak Malay style. Oven, served in a bowl.

02Grilled freshwater fish with sambalFish wrapped and chilled; sambal packed apart. Sauce apart.

03Chai kue dumplingsSteamed Teochew-style dumplings from Pontianak's Chinese kitchens. Oven.

04Tropical fruit platePineapple, papaya, dragon fruit cut for the day. Chilled.

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 · PontianakSupadio International Airport · WIOO

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

Pontianak sits on the equator, and Supadio International (WIOO / PNK) runs on a wet-and-dry rhythm that shapes every galley order: cold plates that tolerate humidity, fruit that is ripe on the day. Our private jet catering is written by former VIP flight attendants, with inflight catering built around the aircraft's galley and handed over plane-side. The same aviation catering covers business aviation catering and executive jet catering trips, quiet diplomatic flight catering movements, and cabin crew meals for the people working the cabin.

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

Business jet cabin set for service with private jet catering from Supadio, Pontianak

Business aviationOur core

Private jet catering for business flights from Pontianak (WIOO)

Most business jets that land at Supadio carry people on their way to Kalimantan's palm-oil estates and mining concessions, and the order has to survive equatorial heat. Corporate jet catering for these trips leans on rice, grilled fish and fruit cut on the day. Our private jet chef writes a bespoke menu for each sector, so business jet catering and VIP flight catering stay plain and good, with charter flight catering built around the galley the aircraft actually has. For inflight catering and in-flight catering out of Pontianak, luxury inflight catering here means ripe fruit and a well-seasoned fish, not a long list.

Discreet aircraft stand at Supadio International (PNK) for government flight catering in Pontianak

State & royalDiscretion, protocol

Diplomatic and state visit aviation catering in Pontianak (WIOO)

Government flight catering at Supadio follows protocol: a named team, a menu cleared before cooking, and discretion from kitchen to ramp. For head of state flight catering and VIP aviation catering, nothing is left to chance. State visit aircraft catering in Pontianak is rare, but when it comes, it is planned as carefully as anywhere.

Private jet menu at Supadio International Airport: inflight catering highlights (PNK)Or write your own, we cook it

Chilled tropical fruit platters from the private jet menu at Supadio International, Pontianak

Cold galley

No oven · served in four minutes

Private jet platters: tropical fruit, pineapple, papaya and dragon fruitChilled

Private jet snacks: cassava chips, roasted peanuts and kuihRe-plate cold

Gourmet inflight meals: poached chicken salad with lime and herbsChilled

Local specialities: gado-gado with peanut sauceSauce apart

Hot grilled fish and bubur pedas from the inflight menu at Pontianak, WIOO

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: grilled freshwater fish with sambalSauce apart

Local specialities: bubur pedas, spiced rice porridgeOven

Chai kue steamed dumplingsOven

Chicken satay, peanut sauce in its own potSauce apart

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

Allergen free special meals and aviation catering at Supadio International Airport (WIOO)

Pontianak's kitchens run on a Malay, Chinese and Dayak table, so allergens hide in shrimp paste, peanut sauce and fish sauce more often than in anything else. Kosher, halal, vegan, gluten free and allergen free special meals are each built in a separate prep line, labelled by seat number, and kids meals are written around plain rice and mild chicken. Halal is common in West Kalimantan and is simple to arrange; kosher takes more planning and is best raised with the order.

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

Crew meals for pilots and cabin crew at Supadio International Airport (PNK)

On a Pontianak turnaround, crew meals are a request, not a default: order them with the flight and they are invoiced as part of it. Flight crew meals and pilot meals travel in separate sealed boxes, cockpit meals are easy to eat in the seat, and different meals for pilots can be arranged. Crew catering here handles rice and grilled chicken well; crew meal boxes stay labelled by seat.

Meal passWIOO

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passWIOO

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Terminal and apron at Supadio International Airport (WIOO / PNK), Pontianak, West Kalimantan

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Supadio International Airport

FBO catering at Supadio is a handover at the aircraft, coordinated with your handling agent. We arrange catering delivery to the FBO or to the general aviation terminal, agreed with the ground handling team, so ground handling catering works with the stand and the access rules. Handling agent catering is simple when we have the tail and the slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Supadio International Airport

Larger aircraft at Supadio need galley catering loaded from a high loader, and in the wet season the apron can be slick, so airside catering delivery is coordinated with your handling agent at the stand. Tell us the type and we confirm the door height and the galley layout before anything is cooked. Aircraft provisioning for a wide-body is planned by trolley and by compartment, not by guesswork.

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 airportWIOO / PNK

General aviation and airport catering at Supadio International Airport (PNK)

Supadio International Airport serves Pontianak and West Kalimantan, at ten feet above sea level on the equator. It handles scheduled traffic as well as business aviation, with a general aviation terminal for private aircraft. Rain is frequent and dawn departures are common.

Business aviation

Business aviation at Supadio serves mining, palm-oil and government travel, and airport catering has to hold up in tropical heat. Inflight catering and in-flight catering here lean on fruit, rice and fish. Aviation catering and business aviation catering are written for the galley; executive jet catering is similar. Diplomatic flight catering is quiet, and cabin crew meals are ordered with the trip. General aviation and FBO services are straightforward, and ground handling services are coordinated with your handling agent at what is a quiet business aviation hub.

Customs & food import

Indonesian quarantine looks hard at animal products and fresh produce. If your aircraft arrives at Pontianak with onboard food, expect questions; buying catering locally for departure avoids most of them, and sealed labelled packing helps any inspection.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★ROYAL FLIGHT

“A request for chicken skewers with a couscous salad, 9 passengers, and a family lunch request: that was our brief for the departure at WIOO. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the side dishes ready without cluttering the galley work area during preparation. My main takeaway from this private jet food order was the practical approach to crew briefing.”

Felipe H. | Royal family manager

ACJ320

★★★★★CREW MEALS

“Working around limited fridge space at PNK, I asked for roasted vegetable bowls with separate dressings in portions appropriate for our 3 passengers. The desserts came from The Galley Girls in stackable containers, with a packing list that matched the contents. I would discuss private jet meals with them again, especially when storage requirements needs careful coordination. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”

Ingrid K. | Chief flight attendant

Citation Latitude

★★★★★LARGE CABIN

“Nothing about the 2 guest order at Supadio International Airport called for excess complexity: just a cheese board and savoury canapés and sensible planning for a revised passenger count. For our team, the strongest part of their private jet menu was how they handled catering handover. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”

Santiago G. | Chief flight attendant

Gulfstream G650ER

Ordering for WIOO, in shortAsked by crews

How much does private jet catering cost out of Pontianak?+

Local produce is part of it. Tropical fruit in season from West Kalimantan is inexpensive; imported items for a Western menu cost more. We quote from the specific menu for your private jet catering order at WIOO.

What is the lead time for catering at Supadio?+

Slot, headcount and one local product are enough to start. Pontianak's markets supply the fish and fruit, so lead time rarely depends on logistics; it depends on whether you want something unusual. Last-minute orders are handled.

What are the customs rules for catering at Pontianak?+

For Indonesia, the practical point is simple: declare onboard food on arrival and buy fresh catering locally for the next leg. Quarantine officials look hard at meat, dairy and fruit, and sealed, labelled packaging helps inspection at Supadio.

Can you bring food on board at Pontianak, or must it be ordered locally?+

Tell us the type and the galley, and we say whether your own food will work or whether ordering at Supadio is easier. Customs treat imported fresh food with care, so local catering usually saves a conversation at the ramp.

Is catering part of a charter from Pontianak?+

No: you order catering separately and it is invoiced on its own. For Pontianak, the dry season gives predictable departures, while the wet season can move them, and we plan the order to suit whichever window you are in.