Catering to your aircraft in Namsang.
Shan State hills, a quiet apron and few movements: Namsang asks for a precise order rather than a large one. We pack for the galley you have and deliver to 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.
Shan State is tea, river fish and sour greens, and the private jet menu at Namsang follows the plateau rather than the coast. Local specialities such as Shan noodles, tofu made from chickpea flour and pickled tea leaf salad adapt well to an inflight menu if the broth, the dressing and the toppings travel apart.
For private jet food around Namsang, the useful dishes are the ones that tolerate a cold carry and a galley re-plate. Private jet platters of pickled tea leaf salad, grilled river fish and sticky rice with roasted peanuts hold their texture; gourmet inflight meals such as Shan noodles go out with the broth in its own container, and private jet snacks lean on fried tofu and roasted sesame. Shan State produce is seasonal, so the local specialities shift between the cool and the rainy months.
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.
Plateau air at 3,100 ft, a strip in the Shan hills and few aircraft on the ramp: that is the setting for private jet catering at Namsang (NMS). In-flight catering here is written for the tail, the galley and the passenger count, not for a generic tray. Business aviation catering and executive jet catering are cooked and packed for the type; diplomatic flight catering and cabin crew meals go through the same order, billed as any other.
Who flies into VYNS? Small corporate groups, charter passengers and the occasional VIP party heading to Shan State. Business jet catering is built per tail; corporate jet catering and charter flight catering get a bespoke menu, and VIP flight catering or luxury inflight catering is cooked by a private jet chef with the galley in mind.
Government flight catering at Namsang runs through protocol: the menu is cleared before anything is cooked, and the team on the order is named. Head of state flight catering and VIP aviation catering keep to the same discretion, and state visit aircraft catering is packed sealed, labelled by seat and traceable.
Allergens in Shan cooking hide in fish sauce, shrimp paste and peanut, so special meals for Namsang are checked line by line against the recipe. Kosher, halal, vegan, gluten free and allergen free plates are built as separate packs, and kids meals follow the same labelling. Tell us the restriction and the seat number and the card goes on the box.
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.
The crew on a plateau stop eats on a different clock. We pack crew meals as crew meal boxes: flight crew meals for the cabin side, pilot meals and cockpit meals for the front, with different meals for pilots if the operator wants it. This crew catering is ordered on request and invoiced with the trip; cabin crew meals are labelled separately.
FBO catering at Namsang is delivered to the general aviation terminal or the FBO, and handed to your handling agent for the apron. Ground handling catering and catering delivery to the aircraft follow the slot you give us. Tell us the tail and who opens the door, and handling agent catering is arranged to match.
Aircraft provisioning at Namsang depends on the type on the ramp: a light jet takes its galley catering through the main door by hand, while a larger cabin may need the handling agent to arrange airside catering delivery with a loader. Give us the tail and we match the packing to the galley you have.
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.
VYNS is a plateau airport in Myanmar's Shan State at 3,100 ft, used for general aviation rather than scheduled traffic. Airport catering is planned around a small ramp and a short turnaround, while FBO services and ground handling services are decided by the handling agent on the day.
General aviation at Namsang is occasional and purposeful, a business aviation hub only in the loosest sense. Inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for the operator, executive jet catering and diplomatic flight catering for official trips, and cabin crew meals and crew meals for the front: all go through one order.
Myanmar restricts imported meat, dairy and fresh produce, and general aviation arrivals at Namsang are no exception, so menus lean on local ingredients and sealed packs. Tell us the next destination too, because the return leg meets another country's rules.
Average rating from the cabin crew and pilots we cater for.
“For 5 passengers departing from Namsang Airport, the agreed menu was grilled salmon with a lemon dressing; our main consideration was a short ground stop. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing.”
“Packing vegetable tartlets and a dessert selection for 10 passengers at VYNS needed careful thought, especially given two separate meal services. For our team, the strongest part of their in flight catering was how they handled catering handover. The Galley Girls kept the crew provisions separate from the finishing elements, which gave us control over the final presentation. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
“Before our guests boarded at NMS, we needed a breakfast basket with individual preserves divided into 12 portions suitable for a tight boarding window. The crew provisions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. The order made inflight catering services feel manageable because the catering handover had been considered beforehand.”
Ask for the quote with the expected ground time written in. How much does private jet catering cost at Namsang? Each dish, each cover and each crew box is listed, and billed on its own.
For Namsang the lead time question is a customs question. Menus from Shan State kitchens avoid most of the friction; imported specialities add steps. We confirm what is possible and handle last-minute requests.
If you order the way back from here, say where you land. We pack the return meals to that country's import rules, keep the packaging sealed, and label by seat.
Bringing your own food on an empty repositioning is allowed in practice, though destination customs still apply to fresh items. We pack sealed crew meals so there is nothing to declare.
No, catering sits outside the charter, including government flights. The delegation's meals, special diets and crew boxes are ordered through us and invoiced as their own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
