Rakhine State gives the Thandwe private jet menu its character: the Bay of Bengal supplies the fish and prawns, and the paddies and gardens around the coast supply the rest. A private jet menu for VYTD starts with that catch. Local specialities travel well when they are planned for the galley: mohinga, the catfish noodle soup of Myanmar, is packed with the broth apart and the noodles separate, so it re-plates properly. Rakhine-style fish curry and grilled prawns go to the drawer chilled or into the oven, according to your galley. Private jet platters of tropical fruit, mango and pineapple cut by seat, and light private jet snacks such as lotus-root crisps and roasted peanuts, finish a gourmet inflight meals service that suits a short coastal hop. Our inflight menu for Thandwe is written around what is landed that morning, so private jet food here changes with the season and the tide, and the local specialities of Rakhine State stay honest.
Thandwe is a resort gateway, so the inflight menu we write for SNW is lighter than a city airport would ask for. Rakhine State is a coastline: fish, prawns, crab, coconut and lime shape the private jet food we can source, and we pack it for a galley rather than for a restaurant table. Private jet platters of grilled seafood and sticky rice, tropical fruit boards and cold noodle salads sit alongside hot local specialities such as fish curry with the sauce kept apart. For a long onward leg, gourmet inflight meals come plated for the galley and finish in the oven or cold, depending on the aircraft, while private jet snacks, from coconut sweets to roasted nuts, fill the cabin basket. For any private jet menu out of Thandwe, Rakhine State's seasons decide the produce, and we tell you plainly what is at its best.
