Catering to your aircraft in Heho.
A plateau strip at 3,858 ft, Heho is where Inle Lake parties and inspection teams arrive. We pack Shan State menus for the galley you have and deliver them to the aircraft, written by former flight attendants.
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.
Shan State is highland country, and the private jet menu from Heho reads that way. A private jet menu here starts with lahpet thoke, the fermented tea-leaf salad, which travels well chilled and is dressed at the last moment. The inflight menu can also carry Shan tofu, made from chickpea flour rather than soy, which is a local speciality worth naming to guests who ask what they are eating.
Private jet food out of Heho draws on Inle Lake and the surrounding plateau: tomatoes, avocado, river fish, and the Shan noodle dish that is the region's signature. Local specialities such as these suit private jet platters because they are served cool or lightly warmed. Gourmet inflight meals built on Shan State produce read as a place, not a generic tray, and private jet snacks such as dried tea leaf and roasted nuts keep well in a cabin.
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.
Heho sits at 3,858 ft on the Shan plateau, where mornings run cool and the Inle Lake lodges fill the arrivals list. Private jet catering at VYHH is built for that: highland produce, Shan dishes that hold in a drawer, handed to your handling agent at the aircraft. Inflight catering and in-flight catering here follow the lake season, and aviation catering for a business aviation sector stop is a short brief, never a template. Whether it is executive jet catering for a lodge party, diplomatic flight catering for an official sector, or cabin crew meals for the turn, you reach us by phone or email at any hour.
Business jet catering at Heho is usually a small party heading to Inle Lake or Kalaw, so corporate jet catering here favours light, cool dishes. VIP flight catering and charter flight catering follow the same brief: a private jet chef builds a bespoke menu around Shan produce and the galley on your type, with luxury inflight catering touches like plated tea-leaf salad and lake fish.
When an official party uses Heho, government flight catering is handled through the protocol office with ingredient traceability. Head of state flight catering, VIP aviation catering and state visit aircraft catering all run on a small named team, and the handover to the aircraft stays discreet.
Special meals from Heho start with the local kitchen: fish paste, peanut oil and shrimp appear in many Shan dishes, so allergen free preparation is planned before cooking, with a separate board and a separate box. Kosher, halal, vegan and gluten free meals are possible and kids meals can be added; tell us the seat numbers and restrictions and we build the cards around them.
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 Shan State rotation, crew meals are ordered with the trip and billed with it. Flight crew meals suit a short plateau turn, pilot meals are packed for eating at the controls, and crew catering stays apart from guest food. Cockpit meals come in crew meal boxes, with different meals for pilots when policy asks, and cabin crew meals ride in their own box.
At Heho, FBO catering is handed to your handling agent, who takes it airside. Catering delivery to the FBO or the general aviation terminal is arranged with ground handling catering in mind: send the tail and slot, and handling agent catering reaches the aircraft at the door.
Heho handles mostly turboprops and light to midsize business jets, so galley catering here is usually passed up through the cabin door by hand rather than by high loader. For a larger type, airside catering delivery and aircraft provisioning are coordinated with your handling agent before the slot, using the galley layout you send us.
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.
General aviation at Heho is quiet and seasonal. Airport catering is arranged through ground handling services, and FBO services cover the basics a short plateau turn needs.
As a business aviation hub for the Shan highlands, Heho sees executive jet catering orders tied to Inle Lake visits, with inflight catering for the return leg and in-flight catering for onward flights. Aviation catering and business aviation catering here are small and seasonal, diplomatic flight catering is rare but handled, and cabin crew meals are packed on request.
Food import rules in Myanmar apply to meat, dairy and produce. At Heho, cooking locally sidesteps them, and we explain what a catering order needs for the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Having 6 guests request smoked salmon bagels and sliced fruit at Heho Airport meant planning the portions carefully while accounting for a changing departure schedule. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround. I want a private jet catering company to understand final order confirmation, and this order gave us a useful starting point.”
“Working around a changing departure schedule at VYHH, I asked for prawn salad and small fruit plates in portions appropriate for our 10 passengers. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations. When comparing private jet catering companies, I would look closely at written menu details after this experience.”
“I wanted vegetable tartlets and a dessert selection for 5 guests at HEH, packed sensibly for a cabin team dealing with several individual meal preferences. I gave The Galley Girls our storage brief and asked for the salads to arrive in individual containers. My search for "private jet catering near me" led to a practical conversation about cabin service sequence. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order.”
Private jet catering cost at VYHH follows the dishes. A special-meal request such as kosher, child or allergen free is priced as its own item, and a cold lunch costs less than a hot plated service.
Heho's easy to order for when the menu leans on Shan produce that is already local: tea leaf, tofu, tomatoes. Last-minute orders are handled, and a tighter brief just means fewer imported items, so lead time rarely drives the plan here.
Customs here is a question of declaring what comes in. Locally cooked meals sidestep it. The rainy season, when low cloud can hold departures, is when flexible handover matters most.
Airside access at VYHH runs through the handling agent, which is why catering is routed there. Food you bring yourself is your responsibility at customs; ours is delivered to the FBO or aircraft.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own. When the count shifts at the last minute, we rebalance portions, since a late guest means a plate, not a new menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
