Catering to your aircraft in Pakhokku.
Pakhokku is a small riverside field in Magway Region where the weather sets the pace. We cook and pack for the crew flying into VYPU, built around what the galley can do and what the Irrawaddy kitchen offers.
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.
Pakhokku lies on the western bank of the Irrawaddy in Magway Region, and the private jet menu here borrows from Burmese river cooking. The inflight menu we build for Pakhokku reads like the local table: laphet thoke, the fermented tea leaf salad, travels well as private jet food because it is assembled cold and dressed at the last moment. Mohinga, the catfish and rice noodle breakfast soup, is packed as broth in a sealed pot with noodles and garnish apart, so the galley only needs to heat and plate. Pakhokku is also known for its cheroots and for thanaka, but on a plate the local specialities are the river fish curries, the tomato and sesame salads, and the Magway groundnut oil that flavours almost everything. We pack private jet platters of fruit and fried snacks for the cabin, gourmet inflight meals for the seated service, and private jet snacks such as roasted groundnuts and sesame brittle for the long sectors out of Myanmar.
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.
Pakhokku sits on the Irrawaddy in Magway Region, a small airfield where the apron is open to the heat and the rain season shapes every menu, and private jet catering here is built around that. We write the order for the galley you actually have, and the same inflight catering and in-flight catering standard applies on this field as anywhere. Business aviation catering and executive jet catering are planned with your handling agent, while diplomatic flight catering is cleared by protocol first. Aviation catering for the cabin and cabin crew meals for the flight deck travel on the same order.
A typical business jet brief at Pakhokku is a small party on a corporate or charter leg into Magway Region. Business jet catering and corporate jet catering are packed for the galley: VIP flight catering for the cabin, charter flight catering for a short sector, and luxury inflight catering where the passengers ask for it. A private jet chef writes a bespoke menu around river fish, groundnuts and sesame, so the plate stays local.
Official movements through VYPU are rare and carefully planned. For government flight catering and head of state flight catering we work with protocol, keep the team named, and treat VIP aviation catering and state visit aircraft catering as confidential from kitchen to apron.
Pakhokku's kitchen leans on groundnut oil, fish sauce and shrimp paste, which is where allergens hide on this field. Kosher, halal, vegan and gluten free requests are written as a procedure: we trace the sauces, keep the shrimp paste out of the vegan dishes, and give special meals and allergen free plates their own sealed packing marked by seat number. Kids meals are plain rice and mild curry, packed apart from the spicy dishes.
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 VYPU the crew often turns around without leaving the apron, so crew meals are ordered with the trip, on request and billed as such. Flight crew meals and pilot meals are boxed, crew catering is labelled CREW, cockpit meals are easy to eat, crew meal boxes stack in the drawer, and different meals for pilots are available so captain and first officer do not share a dish.
FBO catering at Pakhokku is handed over at the aircraft through the FBO or the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, so ground handling catering reaches the aircraft on your slot, and handling agent catering is agreed by phone or email beforehand.
Pakhokku is a small field, so the aircraft type decides how the galley is loaded: a turboprop or light jet takes provisions by hand through the door, while a larger aircraft may need a high loader brought in by the handling agent. Galley catering is packed to the galley you have, with the oven and drawer space in mind. Airside catering delivery goes through the FBO or the general aviation terminal to the foot of the aircraft, and aircraft provisioning is agreed in advance so the apron is not blocked.
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.
VYPU is a small airfield on the Irrawaddy, used by general aviation and domestic flights around Pakhokku. The terminal is basic, so airport catering is handed over at the aircraft, and the FBO services and ground handling services available on the field decide how and where it reaches you.
Pakhokku is not a busy business aviation hub, yet the field sees private visits to Bagan and the dry zone. Inflight catering and in-flight catering arrive through the FBO, where the FBO services and ground handling services set the handover, while aviation catering and business aviation catering follow whatever your galley can do. Executive jet catering is packed for light jets, diplomatic flight catering clears protocol first, and cabin crew meals and crew meals are ordered with the trip.
Food entering Myanmar on an aircraft falls under national import rules, especially fresh produce and animal products. At Pakhokku the practical route is to order locally: your ground handling services contact confirms the declaration with the general aviation terminal, and the general aviation paperwork stays simple.
Average rating from the cabin crew and pilots we cater for.
“Our priority at VYPU was a cheese board and savoury canapés for 9 passengers, with a changing departure schedule shaping the service plan. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. It was useful to see the salads listed separately when checking how much space the complete order would require. When comparing aviation catering companies, I would look closely at final order confirmation after this experience.”
“Menu approval at PKK covered roasted vegetable bowls with separate dressings for 11 guests, leaving us to organise the service around a family lunch request. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. I would discuss flight catering with them again, especially when meal organisation needs careful coordination. The cabin team could match the salads to the request before moving on to the remaining departure tasks.”
“Getting vegetarian wraps and colourful salads ready for 5 guests at Pakhokku Airport required an order that accounted for a changing departure schedule. For our team, the strongest part of their flight catering services was how they handled galley preparation. We changed the quantities of side dishes, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks.”
An empty-cabin repositioning to Pakhokku means a small order: crew meal boxes, fruit and drinks. How much private jet catering costs then depends on the mix of hot and cold items, and we itemise it so you see where the money goes.
Lead time on a state or government flight to Pakhokku starts with the protocol office. Once it signs off, the order moves quickly, and late amendments to the headcount are accepted.
With a short turnaround, customs at VYPU is the step that decides the timing. Food prepared locally leaves with no import issue, while anything brought in is subject to Myanmar rules, so ordering local avoids the question.
Can you bring food on board? You can carry your own provisions, but the aircraft type matters: a small galley with one oven limits what can be reheated, and customs rules in Myanmar limit what can enter. Local catering avoids both problems.
No: private jet charter contracts do not include the meals. An early morning departure just means we agree the handover point with your handling agent beforehand.
Tail, pax and diets — a flight attendant takes it from there, day or night.
