Mabalacat, Philippines · RPLC / CRK

Private jet catering at Clark International Airport / Clark Air Base (RPLC / CRK), Mabalacat

Catering to your aircraft in Mabalacat.

Clark sits on a former air base in Pampanga, with a long runway and a quiet general aviation side. We pack the galley order for the crew, hand it to your FBO or handling agent, and keep the plates ready for re-plating at altitude.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Inflight catering with the flavours of Mabalacat (CRK)

Pampanga calls itself the culinary capital of the Philippines, and a private jet menu from Clark can lean on that without apology. Kapampangan cooking is built on slow braising, sour broths and charred pork, which makes it a natural fit for an inflight menu, provided each dish is packed the way a galley actually works.

Sisig is the best-known example: chopped pig's face and ears, grilled, seasoned with calamansi and chilli. For private jet food we pack it plated-ready, with the calamansi and the chilli kept apart so the crew can finish it at the seat. Tocino, the sweet cured pork of Pampanga, travels well for breakfast departures, and morcon and kare-kare are among the local specialities that hold up in an oven-and-drawer galley.

Desserts matter here too. Tibok-tibok, a carabao-milk custard, and turrones de casuy are packed chilled and re-plated cold. We keep sauces in their own pots, peanut sauce for kare-kare included, and mark every tray by seat number so nothing is guessed at altitude from Mabalacat.

For guests who want something lighter, Pampanga's river fish, fresh mango from the dry season and sinigang broth made with sampaloc are all part of the local specialities we can bring into a private jet menu, always adapted to the aircraft and the headcount.

Open the menu Download the menuPDF

Sisig and kare-kare, Pampanga local specialities packed for a private jet menu at Clark

01SisigGrilled pork with calamansi and chilli, calamansi kept apart for the crew to finish.

02Kare-kareOxtail in peanut sauce, sauce in its own pot, bagoong on the side.

03TocinoSweet cured Pampanga pork for breakfast departures, packed for the oven.

04Tibok-tibokCarabao-milk custard, chilled and re-plated cold.

05Carabao mangoDry-season fruit, cut by passenger on request.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · MabalacatClark International Airport / Clark Air Base · RPLC

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Clark International Airport / Clark Air Base (RPLC)

The heat and humidity at Mabalacat shape every tray we pack, so private jet catering at RPLC is built around what holds up on the ramp and in the drawer. We handle inflight catering and in-flight catering for charters, aviation catering for operators and business aviation catering for flight departments flying through Clark. Executive jet catering leans on Kapampangan dishes when guests ask for something local, diplomatic flight catering gets a named team and a traceable order, and cabin crew meals are boxed separately so nothing mixes with the guest service.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet galley at Clark RPLC with private jet catering trays marked by seat number

Business aviationOur core

Business aviation catering at Clark International Airport / Clark Air Base (CRK)

A jet catering order at Clark for a corporate team usually starts with the aircraft and the passenger list. Business jet catering and corporate jet catering here are built around what the galley can hold. VIP flight catering, charter flight catering and luxury inflight catering all follow the same logic. Our private jet chef writes a bespoke menu around Kapampangan dishes when guests ask for them, and around simpler fare when they do not.

Delegation aircraft at Clark (CRK) with FBO catering team preparing labelled government flight trays

State & royalDiscretion, protocol

Head of state and government inflight catering at Clark International Airport / Clark Air Base (CRK)

Government flight catering at Clark follows protocol before anything is cooked. Head of state flight catering and VIP aviation catering rely on a named team and a traceable ingredient list. State visit aircraft catering gets its menu cleared first, and trays are marked by seat number without names, so nothing is opened by mistake.

Inflight catering menu highlights at *Clark International Airport / Clark Air Base* (RPLC)Or write your own, we cook it

Chilled private jet platters and tibok-tibok custard prepared for a flight from Mabalacat, CRK

Cold galley

No oven · served in four minutes

Private jet platters: lumpia and fresh fruitChilled

Gourmet inflight meals: chicken galantina plateRe-plate cold

Private jet snacks: dried mango and cashewSealed

Tibok-tibok custardChilled

Pancit palabokSauce apart

Hot gourmet inflight meals including sisig and adobo ready for the oven, Clark RPLC

Hot service

One oven · re-plated in twelve minutes

Sisig with garlic riceOven

Kare-kare with bagoongSauce apart

Tocino with fried eggOven

MorconOven

Tinola chicken soupOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Kosher, halal, vegan and gluten free in-flight catering at Clark International Airport / Clark Air Base (CRK)

Clark's local cooking leans on pork, shrimp paste and fish sauce, which are the first places allergens hide. We label every tray by seat number, keep allergen free, vegan, gluten free and halal components in separate boxes, and confirm kosher and special meals with the passenger list before cooking. Kids meals follow the same card, simpler and clearly marked.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Clark International Airport / Clark Air Base

Crew meals at Clark are an on-request item, ordered with the trip and invoiced like the rest. We pack flight crew meals and pilot meals in boxes marked CREW, kept apart from the guest trays. Cockpit meals are built to be eaten one-handed, and different meals for pilots are available when the operator policy asks for it. Crew catering and crew meal boxes in Mabalacat lean on rice dishes and grilled chicken that hold up in a bag.

Meal passRPLC

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passRPLC

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

General aviation terminal at Clark International Airport (RPLC), Mabalacat, Pampanga

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Clark International Airport / Clark Air Base

FBO catering at Clark means catering delivery to the FBO, handed over where the crew can check it. We work with the general aviation terminal, coordinating ground handling catering and handling agent catering so the cart meets the aircraft on the ramp. Delivery follows your slot and the handling agent's instructions.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Clark International Airport / Clark Air Base (CRK)

Larger aircraft landing at Clark need galley catering delivered with a high loader. We coordinate airside catering delivery with your handling agent, check the door height and galley position, and plan aircraft provisioning around the apron slot, so nothing waits in the sun.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportRPLC / CRK

About Clark International Airport / Clark Air Base (CRK): airport catering for business aviation

Clark International Airport sits on the former Clark Air Base in Pampanga, now a mixed civil and general aviation field. Airport catering here supports a growing general aviation community, with FBO services and ground handling services geared to private and charter traffic into central Luzon.

Business aviation

As a business aviation hub for Central Luzon, Clark handles inflight catering and in-flight catering for charters, aviation catering for operators and business aviation catering for corporate teams. Executive jet catering suits owners flying in from Hong Kong or Singapore, diplomatic flight catering follows protocol, and cabin crew meals are boxed separately.

Customs & food import

Food import into the Philippines is regulated by agriculture and customs authorities, and Clark follows the same rules as any international gateway. Catering loaded locally avoids declarations; leftovers from foreign legs go through the handling agent and customs process.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“Menu approval at CRK covered fresh fruit and breakfast pastries for 6 guests, leaving us to organise the service around limited fridge space. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into divided catering boxes that were easy to handle. With in flight catering, careful attention to crew briefing matters as much to our crew as the menu itself. Separating the main courses from the first service items helped us avoid opening boxes we did not yet need.”

Aisha E. | Chief flight attendant

Gulfstream G650ER

★★★★★BUSINESS JET

“Choosing a cold lunch with cheese and fruit for 6 people at Clark International Airport / Clark Air Base was straightforward; the challenge was making it work with a revised passenger count. For inflight catering services, that attention to galley preparation made the order noticeably easier to manage. Our handling contact received the order details from The Galley Girls, including how the desserts had been grouped. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”

Anya J. | VIP flight attendant

Falcon 8X

★★★★★BUSINESS JET

“Good preparation made the difference at RPLC, where 8 guests expected fresh fruit and breakfast pastries despite a revised passenger count. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the crew provisions listed separately when checking how much space the complete order would require.”

Martina Z. | FBO operator

Falcon 8X

What crews ask before MabalacatAsked by crews

How much does private jet catering cost at Clark?+

Pricing follows what you order, and Clark's weather window shapes it: peak flying months bring tighter produce supply, so a Pampanga dish like kare-kare may cost differently from a simple sandwich platter. We quote after we know the aircraft, menu and seats.

What is the lead time for catering at Clark?+

Lead time at Clark depends on who is flying. A diplomatic or state delegation needs menu approval and traceable ingredients, while a corporate team can often change plans late. Last-minute orders are handled in either case.

What are the customs rules for catering at Clark?+

At Clark, food arriving on an international flight is subject to Philippine agriculture checks. Ordering locally during the wet season avoids surprises: a delayed departure does not leave you holding imported perishables.

Can you bring food from abroad into Clark?+

Sealed commercial products usually pass, but fresh items from abroad risk being held at customs. Delegation flights rarely take the chance and prefer local catering with a clear ingredient list.

Is catering part of a charter flying into Clark?+

Charter contracts do not include catering. You place the order with us, and we invoice it as its own item. Seasonal weather at RPLC can reshuffle schedules, so we confirm the slot before loading.