Catering to your aircraft in Ton Phueng.
At 1,175 ft above the Mekong, Bokeo International sees few movements, so every galley order is planned around your aircraft and the herbs, fish and sticky rice of Bokeo Province.
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.
Bokeo Province is Laos at its most river-bound, and the private jet menu for Bokeo International leans on what comes out of the Mekong and the surrounding hills. Local specialities start with laap, the minced, herb-heavy dish of Lao cooking, served at room temperature and therefore easy for a galley. Grilled Mekong fish stuffed with lemongrass travels well chilled and re-plated, while sticky rice is steamed, wrapped and kept in its own basket.
Our inflight menu for Ton Phueng adapts these dishes to the galley you actually fly: private jet food that reads as Lao but plates like fine dining. Private jet platters of fresh herbs, sliced fruit and cured pork stay cold; gourmet inflight meals such as steamed fish in banana leaf finish in the oven; private jet snacks come as crisp rice crackers with jeow dipping sauce. These local specialities of Bokeo Province are packed with the sauce apart, so nothing goes soft before service.
Everything on the list is labelled for the cabin, with allergens flagged, because peanuts and fish sauce run through Lao cooking and a passenger card needs to say so.
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.
Bokeo International sits at 1,175 ft on the Lao bank of the Mekong, and a galley departing BOR is usually stocked for a short hop into the Golden Triangle. Private jet catering here means herbs, river fish and sticky rice built to survive a drawer and a small oven, with inflight catering and in-flight catering plans adjusted per aircraft type. The same aviation catering kitchen handles business aviation catering, executive jet catering and diplomatic flight catering for state visitors, and cabin crew meals ride on the same order, on request and invoiced like the rest.
Business jet catering at Bokeo International is built around short Golden Triangle trips. Corporate jet catering and VIP flight catering follow what the cabin carries, and charter flight catering adds seat plans. A private jet chef writes a bespoke menu using Lao herbs and river fish, and luxury inflight catering stays light for warm-weather departures from Ton Phueng.
Government flight catering at Bokeo International is cleared with the delegation's protocol team before cooking begins. Head of state flight catering and VIP aviation catering use named staff and sealed trays, and state visit aircraft catering stays discreet on the Ton Phueng apron.
Bokeo cooking leans on fish sauce, shrimp paste and peanuts, so allergen-free and vegan plates here are built from scratch rather than adapted from a standard dish. Kosher, halal, vegan, gluten free, kids meals and other special meals are cooked on separate boards, sealed and marked with the seat number and diet code.
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 short Ton Phueng turnaround leaves the crew eating between tasks. Crew meals, flight crew meals and pilot meals come as crew meal boxes, on request and invoiced with the order. Crew catering for cockpit meals is packed apart from the cabin, with different meals for pilots when operator policy asks for it and cabin crew meals boxed alongside.
FBO catering at Bokeo International reaches the aircraft through the general aviation terminal, with catering delivery to the FBO coordinated by your handling agent. Ground handling catering and handling agent catering follow apron access rules at VLBK.
Aircraft type decides how we load at Bokeo International. A light jet takes a few crates carried up the stairs, while a larger cabin may need a high loader for galley catering at the door. Airside catering delivery follows your handling agent's access rules, and aircraft provisioning is planned around your galley layout, oven count and stowage.
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.
VLBK serves Bokeo Province as a small general aviation field on the Mekong, the gateway to a border region where business travellers and tourists meet. FBO services and ground handling services at Ton Phueng are modest, so airport catering is arranged ahead with your handling agent.
Business aviation hub it is not, but Bokeo International draws occasional executive jet catering requests and charter traffic, and general aviation arrivals stay light on the apron. Inflight catering, in-flight catering and aviation catering are packed for your galley, with business aviation catering, diplomatic flight catering and cabin crew meals handled from the same order.
Laos applies its own export rules to fresh fish, plants and animal products, and general aviation flights leaving Bokeo face the same checks as any other, with your destination adding its import rules. Sealed, cooked dishes clear most easily, and we adjust the Bokeo menu when a product would be stopped.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 10 guests, but several individual meal preferences also had to be considered when organising fresh fruit and breakfast pastries at Bokeo International Airport. I appreciated the emphasis on meal organisation throughout the in-flight catering services arrangements. The Galley Girls used a readable packing list for the breakfast portions, which helped when two colleagues checked the order together. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“As the person coordinating beef fillet with roasted potatoes for 9 passengers at VLBK, I needed an arrangement that considered an evening cabin service. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise. Our brief for aviation catering was met with a sensible plan for storage requirements.”
“We kept the passenger brief simple at BOR: grilled salmon with a lemon dressing for 4 guests, organised with a changing departure schedule in mind. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation. I would discuss aviation catering services with them again, especially when catering handover needs careful coordination.”
Take one Lao product: Mekong fish needs sourcing and careful packing, while sticky rice and fruit are simpler. Private jet catering cost depends on that spread plus the number of seats, and we send a quote built from your actual menu.
Bokeo's apron is quiet, so a short repositioning stop is easy to cater. The lead time depends on the menu and customs, not a fixed clock, and we handle last-minute orders alongside planned ones.
Cooked, sealed Lao dishes move far more easily than raw produce. We label every item for customs inspection and flag anything, like fresh fish or herbs, that the destination may question.
Some operators bring sandwiches for the repositioning hop and order proper meals for passenger legs. Both work, as long as customs on both sides accept what you carry.
A request for Mekong fish at Bokeo International does not change that. Catering sits outside the charter price, and we quote it per menu once you confirm the dishes and headcount.
Tail, pax and diets — a flight attendant takes it from there, day or night.
