Catering to your aircraft in Nyaung U.
Nyaung U is a small field on a wide plain, and most visitors are here for a day or two. We build the order for your galley and hand it to the FBO, so the cabin is stocked before the guests return.
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.
Mandalay Region cooking is built on rice, river fish, peanut oil, tamarind and a lot of fresh herbs, and a private jet menu for Bagan can use all of it. Our inflight menu starts from tea leaf salad, one of the most recognisable Burmese dishes, packed with the crunchy toppings kept apart so nothing goes soft in the drawer. Private jet food from the region also means mohinga, the rice noodle and fish soup, carried in a sealed container and finished in the oven. These local specialities travel well when each component is packed on its own.
For private jet platters we build around Mandalay Region produce: grilled river prawns, sesame, roasted peanuts, green mango and fresh lime. Gourmet inflight meals can mix a Burmese curry with plain steamed rice, sauce apart, so the plate looks right after re-plating. Private jet snacks are simple here: toasted sesame bars, palm sugar sweets and fresh fruit. Every local speciality is described on the menu with how it finishes, so your private jet menu for Nyaung U reads like a galley plan, not a brochure.
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.
Elevation 312 ft, a single terminal and a dry-season rush from November to February: that is the setting for private jet catering at Bagan. We pack in-flight catering and business aviation catering for the Nyaung U runs, with executive jet catering menus adjusted to the heat, and cabin crew meals ordered on request alongside. For diplomatic flight catering we work with the protocol office of the visiting party.
A typical business jet at Bagan carries four to eight guests on a temple itinerary, and the galley is often small. Business jet catering here is a short brief: corporate jet catering with plates that re-plate cleanly, VIP flight catering for the owner's party, a private jet chef who writes a bespoke menu around Burmese ingredients, and charter flight catering that arrives as luxury inflight catering.
A state party landing at Nyaung U brings its own security and its own rules. We work through the protocol office: government flight catering is cleared first, head of state flight catering is sealed and logged, and VIP aviation catering and state visit aircraft catering are handed over without fuss.
Burmese cooking hides fish paste, shrimp powder and peanut oil in dishes that look vegetarian, so at Bagan we confirm every component before anything is cooked. Vegan, halal, kosher, gluten free, allergen free, kids meals and other special meals are each packed in sealed boxes on their own board, with the restriction written on the lid.
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.
When the guests are at the temples, the crew stays with the aircraft at VYBG and eats on the apron. Ask for crew meals, flight crew meals or pilot meals when you place the order, and they are billed on the same invoice as the guest menu. Crew catering means cockpit meals in sealed crew meal boxes, with different meals for pilots when the policy asks for it.
Your handling agent at Nyaung U receives the order, checks it against the tail and takes it to the aircraft. FBO catering for VYBG is catering delivery to the FBO through the general aviation terminal, with ground handling catering and handling agent catering coordinated from one message.
At Bagan the aircraft type decides how galley catering reaches the cabin: a smaller business jet takes boxes through the front door by hand, while a larger cabin may need a high loader, which we arrange through your handling agent. Airside catering delivery follows the apron rules at VYBG, and aircraft provisioning is planned around your galley layout, not around our kitchen.
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.
Bagan Airport serves the temple plain of the Mandalay Region from a single terminal at 312 ft. Airport catering here suits a field used mostly by visitors, where general aviation is occasional, FBO services are compact and ground handling services are arranged through one agent. As a small business aviation hub for temple itineraries, it rewards an order planned before the tail arrives.
Out of season, VYBG is quiet, and when the monsoon arrives flights thin out. In the dry season Bagan becomes a modest business aviation hub: inflight catering and in-flight catering orders pick up, aviation catering and business aviation catering run alongside executive jet catering for owner flights, diplomatic flight catering covers official parties, and cabin crew meals and crew meals are ordered on request. FBO services stay the same all year, so the season changes the volume, not the routine.
Myanmar customs can inspect food brought into the country and may hold fresh meat, dairy and produce. For Bagan, local preparation avoids most of that, and sealed original packaging helps with anything imported. Your handling agent and the ground handling services at the terminal will tell you what the officer on duty expects before the aircraft is opened.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at VYBG, where 11 guests expected smoked salmon bagels and sliced fruit despite a changing departure schedule. This experience of private aviation catering gave us a useful reference for managing storage requirements on another departure. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“Service planning came first at NYU, with 5 passengers choosing avocado toast components and breakfast fruit and an evening cabin service influencing our preparation. The fruit plates came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. Separating the sandwiches from the first service items helped us avoid opening boxes we did not yet need. The galley preparation stood out more than any sales pitch about business jet catering.”
“What impressed me at Bagan Airport was how a request for a charcuterie board and fresh bread was handled despite an evening cabin service. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. It was useful to see the side dishes listed separately when checking how much space the complete order would require. The order made business aviation catering feel manageable because the packing arrangement had been considered beforehand.”
The honest answer to what private jet catering costs at VYBG is that it moves with ingredients: regional fish and vegetables are economical, imported cheeses and wine are not. Customs and food-import rules in Myanmar decide which side of that line a dish falls on.
Ordering the return leg from Bagan does not need a second briefing: one message covers both sectors. Lead time is simplest on seasonal Burmese produce, and a late request is still handled.
An empty cabin repositioning into Bagan still faces Myanmar customs, which can check any food brought on board. Order only what the crew needs, and keep sealed original packaging.
Delegations that want their own dishes can bring sealed items, though Myanmar customs may open them at VYBG. We write the menu with the delegation's staff and keep every tray traceable.
A charter does not cover food, so you order it on its own. At Bagan, a short turn means a labelled, drawer-ready order brought to the aircraft at the agreed slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
