Catering to your aircraft in Luang Phabang.
VLLB, 955 ft up in the hills of Louangphabang Province, gets turboprops and light jets more than anything else. We pack for that galley and deliver to your handling agent, day or night.
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.
Luang Phabang sits where the Nam Khan meets the Mekong, in Louangphabang Province, and the private jet menu we build here starts from that table. An inflight menu for VLLB leans on river fish, lemongrass, dill, galangal and sticky rice, because private jet food that tastes of the place is what guests remember after a short flight in.
The local specialities travel differently from one another. Luang Phabang sausage, sai oua with its lemongrass and kaffir lime, is sliced and served warm or at room temperature. Jeow bong, the smoky chilli paste, and jeow mak len, the tomato dip, travel in their own pots. Or lam, the dark stew thickened with sakhan wood, is a dish you ask the crew about before it goes on a private jet menu, since the pepper heat is real.
Khao soi in its northern Lao form, with a tomato and pork sauce, is packed with noodles and broth apart so the galley only assembles. Mekong river weed, khai pen, is fried with sesame and served as a snack. Laotian coffee from the Bolaven side and fresh tamarind in season round out the inflight menu for Luang Phabang International.
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.
Luang Phabang International sits at 955 ft in a Mekong valley ringed by hills, and the dry season from November to April brings most of the business aviation traffic. Private jet catering here means planning for that rhythm: inflight catering that survives a humid apron, in-flight catering packed for small galleys, and aviation catering that follows your handling agent's access rules. We run business aviation catering for VLLB with the same plates, labels and seat numbers you know, from cabin crew meals to executive jet catering for a short regional leg, plus diplomatic flight catering when a delegation lands.
When a corporate group lands at LPQ, the private jet chef starts with the aircraft and the guest list. Business jet catering, corporate jet catering and VIP flight catering share one brief; charter flight catering and luxury inflight catering add the table setting, and every bespoke menu is cooked for the cabin you fly.
For a state visit aircraft landing at VLLB, the protocol office decides the menu, not the kitchen. State visit aircraft catering, head of state flight catering, government flight catering and VIP aviation catering are all prepared by a small named team and handed over without fuss.
At Luang Phabang the hidden allergens are fish sauce, shrimp paste, peanuts and sesame, all common in Lao cooking, so our special meals start from a separate board and a sealed, numbered box. Kosher, halal, vegan, gluten free, allergen free and kids meals are each planned against the local pantry, with sticky rice and fresh herbs doing most of the work.
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 turn at LPQ leaves little time to sit down, so crew meals are boxed and marked CREW, on request. Flight crew meals and crew catering suit the cabin; pilot meals, cockpit meals and crew meal boxes are kept apart, and different meals for pilots are packed whenever the policy requires it.
At VLLB the general aviation terminal is small, so catering delivery to the FBO is simple to plan. Your handling agent receives FBO catering, signs for ground handling catering at the gate, and the handling agent catering arrives at the aircraft on your slot.
Luang Phabang International mostly sees turboprops, light jets and the occasional midsize business jet, so galley catering here is about the galley you actually have rather than a high loader. For a larger aircraft, we confirm the door height with your handling agent and plan airside catering delivery and aircraft provisioning around the apron rules at VLLB.
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 LPQ serves a single-runway field with a light general aviation apron. FBO services and ground handling services are handled by your agent, and the airport acts as a business aviation hub for visitors heading to temples and the river.
Few airports are as seasonal as VLLB. Aviation catering, inflight catering and in-flight catering demand rises with the cool weather, and business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are planned around those peaks.
Laos asks that fresh meat, dairy and produce arriving from abroad be declared, so we cook locally rather than relying on imported stock. Your handling agent can confirm the forms for the aircraft's galley before departure.
Average rating from the cabin crew and pilots we cater for.
“Getting fresh fruit and breakfast pastries ready for 12 guests at Luang Phabang International Airport required an order that accounted for a short ground stop. The final order confirmation stood out more than any sales pitch about VIP flight catering. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
“Breakfast was already sorted; at VLLB, the next request was a cheese board and savoury canapés for 4 guests, with a family lunch request to work around. I would discuss charter flight catering with them again, especially when meal organisation needs careful coordination. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. We also checked the breakfast portions before approval, which helped avoid a second round of questions later in the preparation.”
“Packing grilled salmon with a lemon dressing for 5 passengers at LPQ needed careful thought, especially given a revised passenger count. The sauces came from The Galley Girls in stackable containers, with a packing list that matched the contents. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need. My main takeaway from this private jet food order was the practical approach to crew briefing.”
Private jet catering cost at Luang Phabang International depends on the aircraft and the size of its galley. A turboprop with one small oven gets a lean cold-and-warm plan of herbs, sticky rice and river fish; a midsize jet can take a fuller hot menu, and each dish is priced as listed.
Lead time is easy when the passenger count is firm, and last-minute orders are handled when it is not. If four guests become seven on the day, we repack the rice and herbs by seat and keep the labels matched to the new plan.
Customs in Laos can inspect food arriving on an aircraft, so what your galley already holds from another country matters. A turboprop with a tiny galley is simple to declare; a larger jet carrying imported stock should tell the handling agent before landing.
You can bring food, but herbs and river fish are better bought fresh here. If the headcount shifts late, ordering locally avoids a short-stocked galley and spares you the customs questions on the food you carried in.
Is catering part of a charter on a small aircraft? No: the charter covers the aircraft, and food is ordered and invoiced separately. The galley decides the rest, since a one-oven turboprop suits cold platters and a larger jet can take a hot menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
