Catering to your aircraft in Kalemyo.
A flight into VYKL means a small apron, a quiet general aviation terminal and a menu built around what Sagaing Region grows. Former VIP flight attendants cook, pack and label it for you.
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.
Sagaing Region cooks with river fish, sticky rice, tea leaf and the fermented flavours of the Chin hills that sit just west of Kalemyo. For a private jet menu at Kalay, we translate these into dishes that survive a galley: what stays chilled, what goes in the oven, what travels with its sauce apart.
The inflight menu for Kalemyo leans on local specialities: laphet thoke (tea leaf salad), mohinga, Shan-style noodles and grilled river fish with lime. Private jet food from Sagaing Region is spiced rather than hot, and heat is served on the side for each passenger.
Private jet platters for Kalay mix tropical fruit from the Kabaw valley, roasted peanuts, sesame crisps and herbs. Gourmet inflight meals and private jet snacks follow the season: mango in the hot months, citrus and guava after the rains.
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.
For a crew landing at VYKL, the first question is what the galley can finish and what has to arrive ready. Private jet catering at Kalay, Kalemyo is built around that answer, by former VIP flight attendants. Inflight catering and in-flight catering come marked by seat number. Aviation catering and business aviation catering for KMV include executive jet catering, diplomatic flight catering and cabin crew meals, each priced as part of the order.
Business jet catering at Kalay serves corporate jet catering, charter flight catering and VIP flight catering for the few operators who stop in Kalemyo. A private jet chef writes a bespoke menu for each tail, from luxury inflight catering with imported items to a light local lunch, all matched to the galley you actually have.
When a delegation lands at VYKL, traceability matters more than novelty. We prepare head of state flight catering and government flight catering under a short chain of custody, with VIP aviation catering and state visit aircraft catering handled quietly through your handling agent.
Dietary requests at Kalay are handled as a procedure built around the local kitchen. Burmese cooking uses fish sauce, shrimp paste and peanut oil widely, so allergen free and gluten free meals are cooked separately with seat-numbered labels. Kosher, halal, vegan and kids meals are written into the same order as other special meals, packed apart from the main trays.
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 short turnaround at Kalay, the crew often has no time to leave the aircraft, so crew meals are an on-request line, ordered and invoiced like the rest of the order. Flight crew meals and pilot meals are packed as cockpit meals that can be eaten with one hand, and crew catering labels keep them apart from guest trays. Crew meal boxes are marked CREW, and different meals for pilots are available when your operator's policy asks for it. Cabin crew meals are packed lighter, for the jumpseat rather than the table.
FBO catering at Kalay means one handover point: the FBO or your handling agent receives trays at the general aviation terminal. Catering delivery to the FBO is coordinated with ground handling catering so that your handling agent catering contact knows the slot and the tail.
Aircraft that visit Kalay Airport are mostly turboprops and light to midsize jets, so galley catering is usually loaded by hand through the main door. For anything larger, tell us the type and the door sill: airside catering delivery and aircraft provisioning are planned with your handling agent around the available ground equipment, which at Kalemyo is limited.
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.
Kalay Airport (VYKL / KMV) serves Kalemyo in Sagaing Region, a regional airport with limited general aviation traffic. Airport catering here means working with a small FBO services footprint and a handful of ground handling services, so planning matters.
Business aviation catering at Kalay is quiet but real: executive jet catering, inflight catering and in-flight catering for operators crossing Myanmar. Aviation catering for diplomatic flight catering and cabin crew meals is ordered on the same sheet. As a business aviation hub it is small, with FBO services kept simple.
Myanmar customs treat food on aircraft as stores, so fresh produce, meat and dairy brought from abroad may be held or declared. For Kalay, local sourcing avoids most of this; tell your handling agent what stays on board.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Kalay Airport, I coordinated poached fish with steamed rice for 10 guests and explained our concerns about a revised passenger count. The Galley Girls talked through the quantities of crew provisions with us before confirmation, rather than leaving us to guess the portions. There was enough information about the salads to brief the crew without making assumptions about what had been ordered. My main takeaway from this charter flight catering order was the practical approach to written menu details.”
“Choosing a mezze selection with flatbreads for 2 people at VYKL was straightforward; the challenge was making it work with different crew meal preferences. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. For our team, the strongest part of their private jet food was how they handled cabin service sequence. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“It was the packing plan I cared about at KMV, with 11 servings of yoghurt pots and fresh berries and a late menu amendment to consider. The catering handover stood out more than any sales pitch about private jet meals. After a final adjustment to the fruit plates, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the canapés quantities from several messages during the final departure checks.”
A quote for Kalemyo starts from the customs picture: anything cooked locally avoids import steps, so a menu of mohinga, river fish and fruit is the economical route. Premium imported items, such as smoked salmon, are still possible and priced as such on the invoice.
Return-leg catering ordered from Kalay works best as a second line on the first order. Seasonal items, such as mango or lychee, can be fixed in advance, and late amendments to the return list are handled.
Empty-cabin flights leaving Kalay still need paperwork for any food on board. Keep fresh produce out unless the crew will eat it, and ask your handling agent about declaring leftover items.
Can you bring food to VYKL for an official party? You can, but imported items go through Myanmar customs and the handling agent. Most delegations choose a locally cooked, protocol-cleared menu, packed by seat.
Catering sits outside a private jet charter to Kalay. It is a separate order with its own invoice, and a tight turnaround means we plan the handover to the FBO rather than waiting for the crew to come out.
Tail, pax and diets — a flight attendant takes it from there, day or night.
