Catering to your aircraft in Limbang.
Limbang, WBGJ: a river-plain apron, humid air, a turboprop galley. We pack boxes that survive that, with the finish on the label, and deliver them 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.
Sarawak cooks with river fish, jungle ferns and pepper from the interior, and Limbang sits in the middle of that table. Our private jet menu for Limbang takes those ingredients and packs them to travel: an inflight menu with terung dayak, midin fern, and fish from the Limbang river, plus private jet food that suits a warm galley. Local specialities such as Sarawak laksa broth, packed with the noodles apart, and umai-style raw fish, sealed cold, travel well in the drawer. The private jet platters lean on tropical fruit from the Sarawak interior, and gourmet inflight meals follow the local rhythm, with private jet snacks of kuih and keropok.
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.
Limbang sits on the Sarawak side of the Brunei border, and its small apron at WBGJ sees more turboprops than jets. Private jet catering here is built around a light galley, a short stop and humid air that punishes anything left unchilled. Inflight catering for a Limbang leg is packed for the drawer, with in-flight catering notes that say what stays cold and what goes in the oven. We treat it as aviation catering for business aviation catering crews who need the plan clear before wheels-up, whether the flight is executive jet catering, diplomatic flight catering for a border visit, or simply cabin crew meals for a long rotation.
For corporate jet catering at Limbang, the usual brief is a small party flying in on a turboprop or a light jet for oil, timber or a border visit. Business jet catering here means a bespoke menu, written by a private jet chef and packed by former flight attendants, with VIP flight catering for the principal and charter flight catering for the day. Luxury inflight catering is plated cold, sauces apart.
When a state delegation lands at WBGJ, the order is cleared before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all handled by the same named team, in sealed boxes marked by seat number.
At Limbang the allergen question is usually nuts and shrimp paste, which hide in sambal, laksa broth and satay sauce, so a procedure is set before the pot is lit. Kosher, halal, vegan, gluten free and special meals are cooked in a separate board and a separate box, and every allergen free plate is sealed apart from the rest. Halal is the local default across Sarawak, kosher is arranged on request, and kids meals are plated simply with sauce apart. Give us the restriction with the order and each seat gets a labelled tray.
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.
For a Limbang rotation, crew meals are a separate line on the order, charged as usual. Flight crew meals travel in sealed boxes; pilot meals come with two different dishes on request; crew catering is built around local fish and rice; cockpit meals are easy to eat on the jumpseat; crew meal boxes are labelled CREW; and different meals for pilots avoid a shared dish.
FBO catering at Limbang is handed over at the aircraft, with catering delivery to the FBO coordinated with your handling agent. The general aviation terminal is small, so ground handling catering is planned around one door and one slot. Handling agent catering is by phone or email, 24/7.
Limbang's apron is built for turboprops and light jets, so most handovers go to the galley by hand rather than by a high loader. When a larger aircraft calls in, we ask for the door height and galley position first, because galley catering and aircraft provisioning depend on them. Airside catering delivery is made through your handling agent at the FBO, and the type decides whether trays go in carts, boxes or by hand.
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.
Limbang is a small Sarawak airfield, 14 ft above sea level, in a river plain. Airport catering, general aviation, FBO services and ground handling services are limited but real, and business aviation hub status comes from its position beside Brunei.
Limbang does not see heavy jets, but business aviation still calls: oil and gas teams, officials, medical flights. Inflight catering and in-flight catering are packed light; aviation catering and business aviation catering are written around the slot; executive jet catering, diplomatic flight catering and cabin crew meals all follow the same order.
Importing food into Malaysia means declaring meat, dairy and fresh fruit, and quarantine can hold them. For orders at Limbang, we cook locally, label contents, and the box passes through the handling agent without drama.
Average rating from the cabin crew and pilots we cater for.
“Our priority at LMN was a selection of petits fours and sandwiches for 11 passengers, with a changing departure schedule shaping the service plan. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. I want a private jet chef to understand catering handover, and this order gave us a useful starting point.”
“Good preparation made the difference at Limbang Airport, where 4 guests expected a cold lunch with cheese and fruit despite a family lunch request. The crew provisions came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. The final order confirmation stood out more than any sales pitch about in flight catering. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
“Working around two separate meal services at WBGJ, I asked for mini sandwiches and individual desserts in portions appropriate for our 8 passengers. Our brief for inflight catering services was met with a sensible plan for packing arrangement. The Galley Girls labelled the sauces in line with our brief, so the cabin team could identify the relevant portions quickly. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks.”
Cost at WBGJ follows what is on the plate. A special-meal request, say an allergen free fish dish with sauce apart, is priced by ingredients and covers, and the invoice shows it as its own line.
If you fly in and out of Limbang the same day, the return leg is packed as a second order. Lead time for that leg follows the slot and customs, and last-minute orders are handled.
A kosher or allergen free box that comes from outside Malaysia must be declared. A Limbang-cooked meal does not, and customs only ask for the label.
Crew often ask this about the return. Food from home can be stopped, so ordering the way back from Limbang keeps the galley full without a customs conversation.
The answer for Limbang is no. A private jet charter does not include the food; special-meal requests go into a separate order, billed apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
