Catering to your aircraft in Bokpyinn.
Flights into Bokpyinn Airport are rare, which makes each order a custom job. Tell us the tail and the slot at VBP, and we pack coastal Myanmar dishes for your galley.
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.
Tanintharyi Region runs along the Andaman Sea, and the private jet menu for Bokpyinn follows the coast. Private jet food here means fish, prawns and squid from the southern fishing ports, cooked the Burmese way with garlic, turmeric and tamarind. The inflight menu keeps these dishes recognisable once they are packed for a galley: curries travel well, grilled fish is boxed dry, and chilli and lime go in their own pots.
Local specialities from Tanintharyi are built on rice, coconut and seafood. Private jet platters at VYBP can carry a Burmese prawn salad with lime, a fish curry with the sauce apart, and tropical fruit cut for the cabin. Private jet snacks lean on roasted peanuts, coconut sweets and sliced mango. Gourmet inflight meals from this region are plated by you, from boxes that were packed with the galley in mind.
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.
Few crews file for VBP twice in a month, so every trip into Bokpyinn Airport is a first. We build private jet catering around the southern Myanmar table, with in-flight catering that survives a humid apron and a long taxi. Business aviation catering, executive jet catering and cabin crew meals are ordered by phone or email, day or night, and delivered at the aircraft.
Business jet catering at VBP is usually a small brief: a handful of passengers, one galley, a coastal menu. Corporate jet catering and VIP flight catering follow the same pattern, charter flight catering included. Our private jet chef writes a bespoke menu around the aircraft and luxury inflight catering is plated by you from sealed boxes.
A delegation into VYBP is discreet by nature. Government flight catering and head of state flight catering go through your protocol officer, VIP aviation catering is traceable ingredient by ingredient, and state visit aircraft catering is delivered under supervision.
Dietary requests at Bokpyinn start from the local kitchen. Seafood, fish paste and peanut oil run through Tanintharyi cooking, so special meals are cooked and packed on their own boards, in their own boxes. Allergen free and gluten free dishes never share a pan with the prawn curry. Halal and vegan plates come naturally from the regional table, while kosher and kids meals are sealed and marked by seat number so the crew serves them without guessing.
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 long day into VBP, crew meals are the order that gets forgotten. Ask for flight crew meals and pilot meals and we pack crew catering in separate boxes. Cockpit meals are easy to eat during a turnaround, crew meal boxes are labelled, and different meals for pilots are provided on request. Crew meals are billed as a separate line.
FBO catering at Bokpyinn means a handover at the general aviation terminal or the aircraft, agreed with your handling agent. Catering delivery to the FBO and ground handling catering follow the same path; handling agent catering is coordinated so the box reaches the right door.
Bokpyinn Airport sees mostly light and mid-size traffic, so the aircraft type sets the loading plan. A small cabin with a single drawer needs galley catering packed compact; a larger business jet can take trolleys and full trays. We confirm door height, whether a high loader is needed, and how airside catering delivery reaches the aircraft. Aircraft provisioning at VYBP is agreed with your handling agent beforehand.
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.
VYBP (VBP) is a regional airfield in the far south of Myanmar. Airport catering here is planned in advance because general aviation movements are few. We coordinate FBO services and ground handling services with your operator.
Bokpyinn is not a business aviation hub, but it is used for resource and coastal trips. Inflight catering and in-flight catering are ordered per movement; aviation catering and business aviation catering follow the aircraft. Executive jet catering suits small cabins, diplomatic flight catering needs protocol, and cabin crew meals complete the order.
Customs in Myanmar treat inbound food carefully, and Tanintharyi is no exception. We recommend local preparation for VYBP, with documents ready for inspection and food handed over at the aircraft by your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at VYBP, our 9 guests wanted chicken skewers with a couscous salad, organised sensibly around several individual meal preferences. I appreciated the emphasis on written menu details throughout the private jet catering menu arrangements. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks.”
“Our priority at VBP was mini sandwiches and individual desserts for 5 passengers, with a changing departure schedule shaping the service plan. I appreciated the emphasis on crew briefing throughout the private aviation catering arrangements. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into sealed meal containers that were easy to handle. Separating the sandwiches from the first service items helped us avoid opening boxes we did not yet need.”
“Getting a selection of petits fours and sandwiches ready for 2 guests at Bokpyinn Airport required an order that accounted for a small galley worktop. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. The sauces stayed together in one group, so another crew member could follow the same plating sequence. The order made business jet catering feel manageable because the meal organisation had been considered beforehand.”
Start from the return flight: tell us the menu you want to carry out of Bokpyinn and we price it as a separate order. Grilled fish and curries sit at one level, simple platters and snacks at another. The invoice itemises each leg.
An empty cabin makes it easy: no covers, no special meals, usually only crew meals. Bokpyinn is a small field with few slots, so we confirm the handover point with your handling agent and last-minute orders are handled.
On state and government flights into Tanintharyi, we keep protocol informed: menu agreed in advance, ingredients traceable, items sealed and labelled. Local preparation sidesteps most import questions raised at VYBP.
If the turn is brief, do not rely on carried food. Customs checks at VBP can take longer than the slot allows; a local order timed to your departure slot is cleaner.
Catering sits outside a private jet charter. A small business jet bound for VBP has limited drawer space, so we plan the menu around it and bill it apart.
Tail, pax and diets — a flight attendant takes it from there, day or night.
