Catering to your aircraft in Mkeik.
Myeik is the working airport of the Mergui Archipelago, and jets arrive here for the sea, the islands and the humidity. We pack for the Tanintharyi galley: seafood, tropical fruit, sauces apart, delivered to the aircraft.
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.
The Tanintharyi Region gives a private jet menu its own character: Andaman seafood, coconut, tamarind, lemongrass. At Myeik we pack this private jet food by passenger, with every sauce in its own pot, so a curry or a grilled fish arrives in the cabin as intended. Local specialities are cut and portioned before they leave the kitchen, ready for your oven or for cold service.
An inflight menu at Myeik works best when it follows the sea and the season. Cashew, wild honey and tropical fruit from the Tanintharyi Region complete the dishes, and local specialities such as crab salad, fried squid and mango pickle are kept chilled or oven-ready depending on the leg. Each element is labelled for the galley, so a single flight attendant can finish and serve without improvising.
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.
Rain season at Myeik changes the whole brief: humid ramp, heavy showers, a galley that must stay dry and cold. Private jet catering at Myeik Airport (VYME / MGZ) is planned for that, with sealed trays, cold items kept chilled and hot items finished in your oven. We cover inflight catering and in-flight catering for charter and owner flights, aviation catering for operators, business aviation catering for flight departments, executive jet catering for corporate trips, and diplomatic flight catering for official movements. Cabin crew meals are ordered separately, on request.
Business jet catering at Myeik is shaped by who flies in: executives bound for the islands, charter groups for Mergui diving. Corporate jet catering and VIP flight catering follow your brief, with charter flight catering for private jet charter legs. A private jet chef designs a bespoke menu around Andaman seafood, and luxury inflight catering is plated for your seat plan.
For official movements into Tanintharyi, our government flight catering is prepared by a named team. Head of state flight catering, VIP aviation catering and state visit aircraft catering follow the protocol office's rules, with confidentiality at every step.
At Myeik, special meals follow the local kitchen: fish sauce, shrimp paste and peanut hide in many Tanintharyi dishes, so allergen free orders are prepared on a separate board and boxed apart. Kosher, halal, vegan, gluten free and kids meals are cooked as their own order, not adapted from a seafood menu, and tagged by seat number.
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.
At VYME, crew meals are an order of their own, on request and billed as such. Flight crew meals cover the whole rotation, pilot meals are portioned for the flight deck, and crew catering follows your operator's policy. Cockpit meals travel in crew meal boxes, with different meals for pilots when the policy asks for it, and cabin crew meals are packed in their own box.
FBO catering at Myeik means the order is handed over at the general aviation terminal or at the aircraft, by arrangement. Catering delivery to the FBO is coordinated with ground handling catering staff and your handling agent, so handling agent catering reaches the right door.
For galley catering at Myeik Airport, the aircraft type decides the loading: door height, galley position and whether a high loader is needed. Airside catering delivery is arranged with your handling agent, and aircraft provisioning is packed in crates sized to your galley, with the cold chain kept intact across the 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.
VYME is the airport of Myeik town, built for regional flights and the occasional private jet. It runs as a small general aviation field with limited infrastructure, so airport catering is arranged ahead with the handling agent, who also covers the ground handling services on the apron.
Business aviation hub it is not, but Myeik draws private traffic bound for the Mergui Archipelago. Executive jet catering, inflight catering and aviation catering are adapted to a small ramp, while business aviation catering, in-flight catering for long legs, diplomatic flight catering for official visits and cabin crew meals for the cabin team are all arranged on request, with crew meals ordered and invoiced separately. General aviation and FBO services are limited, and ground handling services are thin, so we plan the handover with your handling agent and the FBO.
Food brought into Myanmar from abroad may be inspected or refused. For Myeik, catering prepared in-country keeps the galley clear of import questions, and the handover is coordinated with the handling agent, whose ground handling services cover the apron.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to poached fish with steamed rice at VYME; 2 portions were needed, with a changing departure schedule factored into preparation. The order made private aviation catering feel manageable because the galley preparation had been considered beforehand. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. The crew provisions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Breakfast was already sorted; at MGZ, the next request was vegetarian wraps and colourful salads for 3 guests, with a tight boarding window to work around. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. We also checked the side dishes before approval, which helped avoid a second round of questions later in the preparation. The order made business jet catering feel manageable because the galley preparation had been considered beforehand.”
“Menu approval at Myeik Airport covered vegetable tartlets and a dessert selection for 5 guests, leaving us to organise the service around two separate meal services. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into compact food boxes that were easy to handle. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes. For business aviation catering, that attention to cabin service sequence made the order noticeably easier to manage.”
Start from the turnaround. A long stop at VYME lets us pack a hot seafood menu; a short one favours chilled dishes. How much does private jet catering cost? It follows that choice, plus passengers and products, and we quote it before the slot.
The lead time at Myeik is easy to manage when the aircraft type is known: size of the galley, number of ovens, storage. Seafood-led menus need more preparation than cold platters, but late requests are still accepted and handled.
Night or dawn at VYME, the same logic applies: local catering stays outside import checks, while foreign food on board may be inspected. We align the handover with your handling agent on the schedule you give us.
You can, but rules vary: Myanmar customs may inspect foreign food, and a long leg with two services is easier when meals are planned together. We pack both services in separate labelled crates, so the second one stays untouched until you need it.
Special meals do not change the rule: catering stays outside the charter and is invoiced like any other order. Kosher, halal, allergen or child meals for Myeik are prepared on their own board and labelled per passenger.
Tail, pax and diets — a flight attendant takes it from there, day or night.
