Catering to your aircraft in Tachileik.
Tachileik is a small border field at 1,280 ft where business jets come in for short, specific trips. We cook and pack for the galley you have, label it by seat, and hand it over at the aircraft through your handling agent.
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.
Tachileik is in Shan State, in the far east of Myanmar, and the food on a private jet menu from here reads differently from anything built for a Gulf or European galley. A private jet menu for VYTL starts from what the region actually cooks: Shan noodles, tea leaf salad, river fish, sticky rice, and herb pastes that carry well. The inflight menu is built around dishes that hold in a drawer and finish in a small oven, with sauces packed apart so nothing goes soft before service.
Local specialities travel better than people expect, as long as someone has thought about the galley. Private jet food from this part of Shan State works when the noodles are packed dry with their broth separate, the fish is portioned for re-plating, and the tea leaf salad keeps its components apart until the last moment. We write each private jet menu for Tachileik around those rules.
For guests who want something local, private jet platters of fermented tea leaf, peanuts, toasted sesame, dried shrimp and fresh herbs give a recognisable taste of Shan State without needing a hot line on board. Gourmet inflight meals follow the same logic: one pot of sauce, one board of garnish, one tray plated by your crew. Private jet snacks lean on roasted nuts, sticky rice cakes and seasonal fruit from the region.
Season matters here. The wet months change what is fresh, what travels and what is worth putting on a menu, and a dish that suits January may not suit August. We write the Tachileik menu with the season in mind, and we say plainly when a local dish is better left off.
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.
Tachileik Airport sits at 1,280 ft on the Myanmar side of the border with Thailand, a small field in Shan State that business aircraft use for short, specific trips. Private jet catering here is written around that field: a compact brief, a galley that rarely has more than one oven, and a handover at the aircraft through your handling agent. For crews who want inflight catering that arrives labelled by seat, our aviation catering team packs for the type you fly. Business aviation catering at VYTL follows the same logic as anywhere else, with local dishes where they make sense, and cabin crew meals boxed separately. Executive jet catering and diplomatic flight catering are both handled on request, and orders for THL can be placed 24/7 by phone or email. For in-flight catering that fits the galley you actually have, send the tail and the slot.
When a charter flight catering order comes in for Tachileik, the first question is the galley. Business jet catering for corporate jet catering clients follows from it: how many dishes can be heated, how much can be cold. A private jet chef drafts a bespoke menu, VIP flight catering is boxed by seat, and luxury inflight catering is plated by your crew.
For a state visit aircraft catering order into Tachileik, the brief starts with the protocol office, not the kitchen. Government flight catering and head of state flight catering both mean a fixed team, labelled items and a clean handover. VIP aviation catering stays quiet: no names, only seat numbers.
Shan cooking at Tachileik leans on fish sauce, shrimp paste, peanuts and sesame, so allergen control is a procedure and not a label. Special meals are cooked on their own board, boxed apart from the guest trays and marked by seat number. Kosher, halal, vegan, gluten free and allergen free requests are written into the order, and kids meals travel as their own tray. Tell us what the guest cannot eat and we say what the regional kitchen can safely do.
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 stop at VYTL, crew meals are about what survives a drawer. Flight crew meals come boxed and labelled CREW, pilot meals can be two different dishes, and crew catering is ordered on request and invoiced with the order. Cockpit meals are packed to be eaten without cutlery, crew meal boxes are stackable, and different meals for pilots are marked clearly so no one swaps.
The handover for Tachileik is simple: the FBO or handling agent receives the order, and the aircraft gets it at the door. FBO catering is matched to the slot; catering delivery to the FBO goes through the general aviation terminal; ground handling catering and handling agent catering share a single contact.
What you fly into VYTL sets how the load goes aboard, from door height to the size of the galley. A light or midsize jet takes galley catering through the door by hand, and a larger aircraft may need airside catering delivery with a high loader arranged through your handling agent. We pack for the aircraft provisioning you actually have: carts or boxes, drawer sizes, oven capacity. Send the type and the tail and we say what goes where.
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.
Tachileik Airport serves Shan State in eastern Myanmar, at the border with Thailand, and handles a small amount of business aviation. Airport catering here is built around general aviation traffic and a modest terminal, which keeps the brief short.
Business aviation at THL means short trips, small aircraft and a handful of guests. Inflight catering, in-flight catering and aviation catering all rely on a clear brief, and business aviation catering is matched to the galley. Executive jet catering and diplomatic flight catering are available on request, and cabin crew meals are boxed apart. General aviation here is steady, ground handling services are limited and FBO services are lean, so we plan for a business aviation hub of modest scale.
Myanmar customs treat food as a regulated item, and the handling agent at Tachileik knows the current practice. We pack in sealed, labelled portions and supply a written list so crossing the border with a meal on board is not a problem.
Average rating from the cabin crew and pilots we cater for.
“Getting a selection of petits fours and sandwiches ready for 9 guests at Tachileik Airport required an order that accounted for a tight boarding window. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. For airport catering, that attention to packing arrangement made the order noticeably easier to manage. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
“Passenger preferences led us to a cold lunch with cheese and fruit at VYTL; 2 portions were needed, with a small galley worktop factored into preparation. Our brief for inflight catering was met with a sensible plan for galley preparation. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in separate meal boxes. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
“Menu approval at THL covered poached fish with steamed rice for 6 guests, leaving us to organise the service around limited fridge space. I would discuss in-flight catering with them again, especially when galley preparation needs careful coordination. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
For a long leg with two services, we count dishes, not hours: first service, second service, crew meals, snacks. Private jet catering for THL is quoted per menu, and a heavier second service moves the price more than the sector length does.
Lead time at VYTL for dietary meals is about sourcing. Fish sauce, peanuts and shrimp paste are everywhere in Shan cooking, so allergen free work needs a clean start. Send the card early where you can; last-minute orders are handled.
Customs on this border field are practical: what leaves on the aircraft, what stays, what is declared. Shan tea leaf and herb pastes are common local items, and we make sure each is identifiable. Your handling agent confirms current rules for the destination.
Bringing your own food into VYTL is possible but not simple: customs, handling agent and cold storage all play a part. Weather in the wet months can shift departures, which makes fresh local catering the safer pattern. We can build a small, flexible order for it.
Is catering part of a charter into Tachileik? It is not. A private jet charter covers the aircraft; food is a separate order. The handling agent is the one with airside access at THL, so we coordinate the handover with them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
