Catering to your aircraft in Mandalay.
VYCZ at 252 ft sits in a dry, hot plain, and meals here have to travel well. Burmese flavours, sauce packed apart, cold items ready to re-plate: we build it for the crew who serve it, and deliver through the FBO.
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 sits on the Ayeyarwady in Myanmar's dry zone, and its table is built on rice, noodles, peanuts, sesame and tea leaf. For a private jet menu out of Chanmyathazi, we cook the dishes people actually eat in Mandalay and pack them for a galley: an inflight menu where the curry travels in its own container, the noodles stay apart from the broth, and the salads are dressed on board.
The result is private jet food with a real sense of place. Local specialities such as Mandalay meeshay, Shan-style tofu and laphet thoke can be built into private jet platters, gourmet inflight meals and private jet snacks, each packed to survive a hot apron at VBC and re-plated by the crew. Because the Mandalay Region produces its own sesame oil, groundnuts and river fish, the menu changes with what is good that week.
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.
Mandalay's Chanmyathazi sees visiting delegations, pilgrimage and cultural charters rather than scheduled glamour, so private jet catering is planned around the passenger list, not a standard tray. In-flight catering for VYCZ leans on local produce, rice, noodles and tea-leaf salads, with sauces apart and cold items re-plated on board. Business aviation catering and executive jet catering are handed over by your handling agent at the aircraft, cabin crew meals can be added on request, and diplomatic flight catering is cleared by protocol before anything is cooked.
Business jet catering at Chanmyathazi is usually a small brief: four to eight guests, a morning or late-afternoon slot and a light galley. Corporate jet catering and VIP flight catering can be built around a private jet chef's bespoke menu, and luxury inflight catering uses Burmese ingredients properly, not as decoration. Charter flight catering for VBC follows the same plan, ordered like the rest of the trip.
When an official delegation lands at Chanmyathazi, the menu goes through the protocol office first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share the same discipline: discretion, traceability and a team that stays the same.
At Chanmyathazi the allergen question is usually peanuts, sesame and fish sauce: they sit in half the local dishes, so we separate them by procedure, not by label alone. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on their own boards, sealed, and marked by seat. Kids meals are built mild, and halal is straightforward given Mandalay's supply chain.
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 crew on a Mandalay rotation, we offer crew meals, flight crew meals and pilot meals, all ordered on request and invoiced with the trip. Crew catering is packed in labelled crew meal boxes; cockpit meals and different meals for pilots are kept separate from the cabin, and cabin crew meals can sit alongside.
Handover at VYCZ goes through the FBO or your handling agent: we coordinate ground handling catering, so FBO catering reaches the aircraft from the general aviation terminal without crew leaving the stand. Catering delivery to the FBO is planned for your slot, and handling agent catering covers the access.
Chanmyathazi handles business jets and turboprops more often than wide-bodies, so galley catering is sized to a small cabin: one oven, one drawer, little space. If a larger aircraft arrives, tell us the type and we plan airside catering delivery and aircraft provisioning around its door height and whether a high loader is needed on the VBC apron.
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.
Chanmyathazi is Mandalay's airfield for business aviation, charters and some regional traffic, and the FBO services here are built for general aviation: small galleys, tight slots, Burmese flavours. Ground handling services at VBC are arranged around the aircraft on the apron, so airport catering follows the same plane-side routine as the rest of the trip.
The dry season at Chanmyathazi pushes menus toward cold platters, while the monsoon favours sealed hot dishes, and that rhythm shapes business aviation catering and executive jet catering all year. Inflight catering and in-flight catering here lean on rice, noodles and tea leaf, with aviation catering and cabin crew meals handed over the same way. Crew meals are added on request, diplomatic flight catering is cleared by protocol, and FBO services plus ground handling services keep Mandalay a modest business aviation hub for tourism and trade.
Myanmar customs controls imported fresh food, meat and dairy, and officers at Chanmyathazi apply the rules at their own discretion. Cooking locally sidesteps most of the questions, and your handling agent's FBO services and ground handling services decide what can be cleared at the apron, so we tell you in advance what to expect.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at VYCZ, with 5 servings of a charcuterie board and fresh bread and a late menu amendment to consider. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. I appreciated the emphasis on final order confirmation throughout the in-flight catering arrangements. Our colleague could take over the snack boxes without asking where every component had been placed during preparation.”
“Choosing yoghurt pots and fresh berries for 3 people at VBC was straightforward; the challenge was making it work with an evening cabin service. I appreciated the emphasis on meal organisation throughout the vip inflight catering arrangements. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
“Clear quantities were essential at Chanmyathazi Airport: we had 3 passengers expecting a selection of petits fours and sandwiches and were working around limited fridge space. My main takeaway from this private jet catering order was the practical approach to final order confirmation. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
Think of a return leg from Mandalay as two meals priced separately: what you load going out and what you load coming back. Private jet catering for the way home from Chanmyathazi can be a lighter cold menu, so how much it costs mostly depends on how many hot courses you want.
If the cabin is empty, lead time at Chanmyathazi is mostly a question of whether the crew wants hot or cold food. A boxed noodle dish and fruit travels well and needs little planning, and last-minute requests are accepted day or night.
Myanmar customs controls imported food, and a government or delegation flight into Chanmyathazi adds protocol on top. We keep local-sourced menus where possible, which avoids declaration problems, and any diplomatic flight catering is cleared with the protocol office before anything is cooked.
Passengers can carry food on board at VBC, though sealed local meals avoid customs and security questions. If the turnaround is short, we hand everything over at the aircraft on your slot so the crew is not waiting.
Catering is ordered and invoiced separately from a charter. When the jet landing at Chanmyathazi has a tiny galley, the menu is planned around what fits, not what sounds best.
Tail, pax and diets — a flight attendant takes it from there, day or night.
