Catering to your aircraft in Labuan.
Labuan is a duty-free island with one runway, and most of what lands at WBKL is offshore crew changes and charter. We cook, pack and label for your galley, and hand it over to your FBO or 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.
For a crew landing at Labuan, the private jet menu starts with one question: what survives a hot apron and a galley with a small oven? The inflight menu at WBKL answers with seafood, rice and sambal, the local specialities of Labuan (Federal Territory) that people actually order on the island.
Private jet food here is cooked, chilled or sealed according to how it finishes in the galley. Private jet platters carry fruit and cold seafood, gourmet inflight meals cover the hot dishes, and private jet snacks cover the stretch between meals. The lineup below is what we pack most often at Labuan.
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.
Labuan Airport sits on a flat, low island off the Borneo coast, and the jets that land at WBKL are mostly offshore oil and gas rotations and the odd charter. Private jet catering here is built around a humid ramp and a galley that has to keep cold things cold. Our inflight catering and in-flight catering are written by former VIP flight attendants, and the same aviation catering reaches business aviation catering, executive jet catering and diplomatic flight catering movements, with cabin crew meals ordered alongside.
A business jet landing at Labuan usually brings six to ten passengers, often corporate or oil and gas, and the brief is short: light lunch, cold drinks and something hot for the way back. Business jet catering and corporate jet catering at WBKL run through your FBO. VIP flight catering and charter flight catering follow the same plan, and luxury inflight catering with a private jet chef and a bespoke menu is on request.
Government and head of state flights through Labuan follow the protocol office, not the kitchen. We write government flight catering and head of state flight catering around the instructions we receive, and VIP aviation catering and state visit aircraft catering stay discreet, traceable and confidential.
On an island where seafood, shrimp paste and peanuts turn up in most local dishes, a dietary request at Labuan is a procedure, not a label. Kosher, halal, vegan, gluten free, allergen free and kids meals are each handled as special meals, cooked and packed apart from the main order so nothing crosses over on the way to the aircraft.
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.
On a Labuan turn, the crew eats between handovers, so crew meals are boxed and easy to open one-handed. Flight crew meals and pilot meals are labelled by role, cockpit meals and crew meal boxes are packed apart from the guest trays, and different meals for pilots are available on request. Crew catering is invoiced with the rest of the order.
The general aviation terminal at Labuan is small enough that one handover covers everything. We coordinate FBO catering with your handling agent, so catering delivery to the FBO, ground handling catering and handling agent catering all meet at the aircraft on your slot.
Labuan sees more narrow-body and turboprop traffic than heavy jets, so galley catering here usually goes aboard by hand through the main door. If the type needs a high loader, say so when you order and we plan the airside catering delivery with your handling agent. Aircraft provisioning is packed to the galley layout you give us, not to a generic trolley.
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.
Labuan Airport is the gateway to a duty-free Federal Territory off Borneo, and general aviation uses the same runway as the airlines. Airport catering at WBKL is organised through your FBO and handling agent, with FBO services and ground handling services handled on the same ramp.
Labuan is a small business aviation hub, driven by offshore oil and gas and by visits to Borneo. In-flight catering, inflight catering and aviation catering for those flights are built around humid ramps and short turns. Business aviation catering and executive jet catering for corporate crews, diplomatic flight catering for official visits and cabin crew meals all run through the same order.
Labuan is a Federal Territory with duty-free status, but Malaysian customs and quarantine rules still apply to food arriving by air. Fresh produce, meat and dairy from abroad can be refused, so local sourcing for the aircraft often makes the order easier.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at WBKL: we had 6 passengers expecting smoked salmon bagels and sliced fruit and were working around an evening cabin service. I gave The Galley Girls our storage brief and asked for the main courses to arrive in shallow trays. My main takeaway from this jet catering order was the practical approach to cabin service sequence. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“We kept the passenger brief simple at LBU: fresh fruit and breakfast pastries for 7 guests, organised with a short ground stop in mind. I appreciated the emphasis on packing arrangement throughout the VIP flight catering arrangements. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned.”
“Small packing details became important at Labuan Airport: our 3 passengers wanted beef fillet with roasted potatoes, and we had a small galley worktop. My main takeaway from this charter flight catering order was the practical approach to packing arrangement. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once.”
Ordering the way back from Labuan lets us plan both legs at once, which often makes the quote simpler. Prawn, fish and fruit cost more than rice and chicken, so the answer to how much private jet catering costs comes from your menu choices.
A child's meal or an allergen-free plate at Labuan starts with one line in your order: seat number and restriction. We take it from there, and last-minute orders are handled.
Return legs from Labuan reach another customs regime on arrival. Pack what the destination allows, and use Labuan for the part that cannot be carried in: fresh seafood, local fruit and cooked dishes.
Yes, but check the import rules first. Special-meal passengers often carry their own sealed food, and Malaysian customs may inspect meat, dairy and fruit. Ordering the special meal here keeps the galley sealed and the paperwork clean.
Not by default. Whether your charter is a one-way hop or a round trip through Labuan, the catering is an additional order and is invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
