Catering to your aircraft in Mandalay.
Mandalay's apron is hot most of the year, and the rains decide when you leave. We cook for that: cold boards that hold, hot dishes that finish in your oven, delivered to the aircraft at Mandalay International.
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 is the Burmese heartland, and the private jet menu here leans on what the Irrawaddy plain actually grows: rice, sesame, groundnuts, tamarind, mango and river fish. An inflight menu for Mandalay International starts from that larder rather than from a generic international list. Private jet food from this part of Myanmar is built on balance: sour, salty, a little bitter, with herbs on top.
Local specialities are the reason to order locally. Mohinga, the fish and rice-noodle soup, travels as broth and noodles packed apart, so the crew can assemble it in the galley. Shan-style noodles, tea leaf salad and Mandalay-style meeThe dishes stay recognisable once re-plated at altitude.
For a Mandalay Region private jet menu, we pack the sauces and chilli in their own pots, keep herbs and fried shallots separate, and label every box by seat. Guests who want something familiar get a plain grilled protein; guests who want to taste the place get a short, honest tasting of local specialities.
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 International sits on the dry plain of central Myanmar, where the hot season bakes the apron and the monsoon decides what stays cold in the drawer. Private jet catering at VYMD is planned around that: inflight catering that survives heat, aviation catering packed for the galley you have, and cabin crew meals ordered with the trip. For business aviation catering, executive jet catering or diplomatic flight catering, we cook and pack for your type, then hand over at the FBO.
Jet catering at Mandalay usually serves business jet catering for corporate teams visiting the Irrawaddy plain, plus corporate jet catering for operators who want familiar plates beside local ones. Our private jet chef writes a bespoke menu for the aircraft, and VIP flight catering or luxury inflight catering is arranged for charter flight catering with a guest list that may still change.
Government flight catering at Mandalay is cleared by the protocol office before anything is cooked. Head of state flight catering and state visit aircraft catering are traceable by seat and ingredient, and VIP aviation catering keeps a small named team, quiet and consistent. Crew meals for protocol and security staff are ordered separately.
In Myanmar cooking, the allergens hide in the base: fish paste, shrimp paste, peanut oil and sesame turn up in sauces and pastes that look plain. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals for Mandalay are handled as a procedure: separate board, separate box, seat number on the label, sauces and pastes confirmed ingredient by ingredient before anything is cooked.
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 Mandalay turnaround, crew meals are something you ask for when you send the trip details, and they appear as their own line on the invoice. Flight crew meals can be hot or cold, and pilot meals are different for captain and first officer, as policy asks. Crew catering covers the cabin too, and cabin crew meals travel in their own boxes. Cockpit meals are packed to be eaten one-handed, crew meal boxes carry seat or role labels, and different meals for pilots are never mixed with guest trays.
FBO catering at Mandalay is handed over at the FBO or at the aircraft, depending on your slot. Catering delivery to the FBO is agreed with your handling agent; ground handling catering and handling agent catering follow the same path through the general aviation terminal.
Mandalay sees everything from turboprops to large business jets, and the aircraft decides how the order is loaded. Galley catering for a wide-body VIP transport means a high loader at the door; for a light jet, the crew carries the boxes up the stairs. Airside catering delivery is agreed with your handling agent, and aircraft provisioning is planned around the door height and galley layout of your type.
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.
Mandalay is the second city of Myanmar and its airport reflects that: airport catering is simple, general aviation is quiet and the business aviation hub role is occasional rather than daily. FBO services and ground handling services run through your agent.
Inflight catering and in-flight catering at Mandalay follow the seasons: fruit in the hot months, sturdier dishes in the rains. Aviation catering and business aviation catering are packed for light jets and large cabins alike. Executive jet catering and diplomatic flight catering both depend on the galley, and cabin crew meals are ordered with the trip.
Myanmar restricts what food can be brought in, and officers may hold fresh meat, dairy or produce. Arrange catering locally, and declare anything you carry. We cook inside Myanmar so the food on board needs no import clearance.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at VYMD, with a mezze selection with flatbreads requested for 4 guests and a changing departure schedule to accommodate. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. My main takeaway from this crew meals order was the practical approach to final order confirmation. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“For 4 passengers departing from MDL, the agreed menu was prawn salad and small fruit plates; our main consideration was a late menu amendment. Our brief for FBO catering was met with a sensible plan for galley preparation. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. It was useful to see the fruit plates listed separately when checking how much space the complete order would require.”
“A request for prawn salad and small fruit plates, 10 passengers, and a tight boarding window: that was our brief for the departure at Mandalay International Airport. Our brief for airport catering was met with a sensible plan for cabin service sequence. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence.”
Costs at MDL change with the weather window. Dry-season orders are straightforward; monsoon weeks can mean substitutions in fresh river fish or herbs. Tell us your dates and how many people are flying and we quote against a real menu.
Lead time is shaped by access: who opens the gate, which stand you are on, what your agent needs to see. We work through that with you. Late requests are not a problem: last-minute orders are handled.
Myanmar's customs rules apply to food as to anything else. For a flight whose passenger count may change, ordering locally keeps you clear of import checks and lets us resize the order.
Carrying food into Myanmar is allowed within customs limits, but we recommend locally cooked meals, especially when the crew will be on the ground for hours. We pack for the galley you have.
Not part of the charter: catering at MDL is its own order. Local preparation sidesteps customs issues with imported food, and the invoice reflects only what you asked us to pack.
Tail, pax and diets — a flight attendant takes it from there, day or night.
