Catering to your aircraft in Yangon.
In Yangon the wet season decides what travels well, so we build menus that finish in your hands: broth sealed, leaves dry, garnish apart. Plane-side handover at RGN, and crew meals are available on request, ordered and invoiced like the rest.
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.
Yangon is built on the Yangon River delta, and the private jet menu for VYYY follows what the delta and the city markets supply: river prawns, freshwater fish, coconut, limes, tamarind and Shan tea leaves. This is an inflight menu where local specialities are packed for a galley, not a restaurant table.
Laphet thoke, the fermented tea-leaf salad, is the dish people ask for most. Tea leaves, crisp beans, peanuts, sesame and tomato travel as separate components so the salad is tossed in the cabin and nothing goes limp. That is the kind of private jet food that survives a long leg.
Mohinga, the catfish and rice noodle soup eaten at breakfast across Yangon, is packed with the broth sealed and the noodles, herbs and crisp fritters apart. Coconut chicken noodle soup, ohn no khao swe, travels the same way. Both reheat in a galley oven or on a stovetop pot and finish on the plate.
Burmese curries, pork or chicken with onion and turmeric, are made with plenty of oil and keep well. We pack rice separately and add pickled mustard greens and fried garlic as small garnishes. For {Region} guests who want something lighter, grilled river prawns with lime and a cold mango or pomelo plate are the usual picks.
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.
Yangon International sits at 109 feet and takes the monsoon straight on, which shapes how every galley order is packed here. Private jet catering at VYYY is built for humid ramps and sudden downpours: sealed trays, dry-packed leaves, sauces apart. Inflight catering, in-flight catering and aviation catering for business aviation catering clients follow one routine, plated for the tail you fly. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered by phone or email, any hour.
A corporate or charter flight into VYYY usually carries a small party and a clear brief. Business jet catering at Yangon covers corporate jet catering, VIP flight catering and charter flight catering, written by a private jet chef as a bespoke menu. Luxury inflight catering here leans on Burmese produce and Yangon's markets, adjusted to the galley and the guests.
Government flight catering at Yangon is handled with protocol first: menus cleared by the delegation's office, boxes sealed, every item traceable. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one discipline here, a named contact and no names on the labels beyond seat numbers.
At RGN, special meals are written against the local kitchen: fish paste, shrimp paste and peanuts run through a lot of Burmese cooking, so allergen free orders are prepared and sealed separately from the start. Kosher, halal, vegan, gluten free and kids meals are each packed on their own board with a seat-numbered card, and allergen declarations are checked line by line before the box closes.
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 RGN, crew meals are a line in the order, on request and invoiced. Pilot meals and flight crew meals come in crew meal boxes, labelled CREW. Crew catering can include cockpit meals built to be eaten one-handed, and different meals for pilots when the operator asks for them.
FBO catering at Yangon is delivered to the FBO or the general aviation terminal and handed over by your handling agent. Catering delivery to the FBO is coordinated with ground handling catering on the day, and handling agent catering is staged so the van meets the crew at the aircraft.
Larger aircraft landing at Yangon International are loaded by high loader at the door, and galley catering is staged airside with the handling agent beforehand. Airside catering delivery for a wide-body means pallets or trolleys sized for the galley layout, and aircraft provisioning is confirmed against the tail and the type. Tell us the type and the galley and the load is planned accordingly.
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.
Yangon International is Myanmar's main gateway, and business aviation arrives here for the city, the delta and the wider country. Airport catering for general aviation and FBO services runs alongside ground handling services, all through the same apron.
Yangon is a business aviation hub for the region, and inflight catering, in-flight catering and aviation catering all start from the same order. Business aviation catering and executive jet catering cover charter and corporate flights; diplomatic flight catering is cleared by protocol, and cabin crew meals are labelled CREW.
Myanmar customs restrict imported fresh meat, dairy and produce, so we source locally for Yangon departures. Declare anything you carry in; the handling agent can advise before you arrive. Buying at Yangon avoids most of the questions.
Average rating from the cabin crew and pilots we cater for.
“Having 3 guests request a breakfast basket with individual preserves at RGN meant planning the portions carefully while accounting for two separate meal services. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing. For airport catering, that attention to packing arrangement made the order noticeably easier to manage.”
“One detail shaped our order at Yangon International Airport: a family lunch request, alongside a request for a charcuterie board and fresh bread for 6 passengers. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations. I would discuss inflight catering with them again, especially when packing arrangement needs careful coordination.”
“Service planning came first at VYYY, with 12 passengers choosing grilled salmon with a lemon dressing and a changing departure schedule influencing our preparation. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. This experience of in-flight catering gave us a useful reference for managing galley preparation on another departure. The cabin team could match the sauces to the request before moving on to the remaining departure tasks.”
Start with where the ingredients come from: local Burmese produce is straightforward to source in Yangon, while imported cheese, wine or specific brands take extra handling through Myanmar customs. How much does private jet catering cost? That is the question we answer menu by menu, with imported items shown as separate lines.
A return leg ordered from Yangon is simplest when you tell us the departure slot early. Local items like mohinga and prawn plates are easy to arrange, so last-minute orders are handled; imported items may need more notice because of customs steps.
For a positioning leg with an empty cabin, the simplest plan is to order everything at Yangon rather than carry food in. Customs on imported provisions are not predictable; local sourcing avoids the problem and we cover the paperwork the handling agent needs.
If a government flight lands at Yangon with food on board, customs may ask for it to be declared or discarded. We recommend ordering here, with menus cleared by the delegation's office before cooking. Sealed boxes, seat numbers and a named contact are standard.
No. Catering is not part of the charter: it is a separate order with its own invoice, whatever the length of your Yangon turnaround. With a tight slot we pack for an easy re-plate at the aircraft; with a longer stop, the menu can be more elaborate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
