Catering to your aircraft in Manila (Pasay).
At 75 ft in Pasay, RPLL is a hot, humid field where food has to be packed for the climate, and we deliver to the crew at the FBO.
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.
Manila's private jet menu draws on Filipino cooking that travels well: the inflight menu at RPLL can carry sinigang in a flask, chicken adobo that holds its sauce, and lechon sliced for the galley. Private jet food here leans on local specialities such as mango from Guimaras, calamansi for dressings and drinks, and lumpia packed to be crisped in the oven. Private jet platters of tropical fruit and kakanin make an easy cold course, and private jet snacks like banana chips and dried mango suit a long Pacific leg. Gourmet inflight meals can be finished in your galley the way you would plate any restaurant dish, and National Capital Region produce keeps the menu seasonal.
For a Manila departure, the private jet menu starts from what the region cooks best and what survives a galley. Pancit and kare-kare are local specialities that reheat well; lechon kawali and chicken inasal re-plate cleanly. Private jet food from the National Capital Region also means mango, pomelo and ube desserts, packed as private jet platters or private jet snacks for the cabin. Gourmet inflight meals are portioned by seat, and the inflight menu can be adjusted around passengers who prefer lighter Filipino or international plates.
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.
Ninoy Aquino International sits at 75 ft in Pasay, a single-field operation where Manila's heat and humidity shape every cold plate that leaves the kitchen. Private jet catering at RPLL is packed for that climate and for the galley on your tail, then handed over at the aircraft through your FBO. We also supply in-flight catering for long Pacific sectors, executive jet catering for corporate trips, and cabin crew meals boxed separately; inflight catering and aviation catering orders run 24/7.
Business jet catering at MNL is usually a tight brief: a midsize cabin, a few passengers, one oven. Corporate jet catering and VIP flight catering are planned with a private jet chef who writes a bespoke menu around the galley you have, and charter flight catering and luxury inflight catering follow the same plan.
For official arrivals and departures, the menu is agreed with the protocol office, not the kitchen. Head of state flight catering, government flight catering, VIP aviation catering and state visit aircraft catering are packed, sealed and handed over under that approval.
Special meals at Manila start with the kitchen's habits: fish sauce, shrimp paste and soy sit in many local dishes, so allergen free plates are cooked on a separate board and boxed apart. Kosher, halal, vegan and gluten free meals are prepared as a procedure for each passenger and marked by seat; kids meals can lean on mild rice and chicken 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.
A Manila turn is short for the crew, so crew meals should eat from one hand. We pack flight crew meals and pilot meals as crew meal boxes on request and invoice them like any line. Crew catering and cockpit meals can be written as different meals for pilots, and cabin crew meals are marked apart.
The FBO or handling agent receives the order at the general aviation terminal and walks it to the aircraft. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all end the same way at RPLL.
The aircraft type decides how the load goes on at RPLL: a light jet takes boxes through the cabin door, while a wide-body needs a high loader at the galley door. Galley catering is sized to the galley you actually have, and airside catering delivery and aircraft provisioning run through your handling agent on the apron.
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.
Airport catering at Ninoy Aquino International serves a busy capital hub where general aviation shares the field with scheduled traffic. FBO services and ground handling services are available for business aircraft, and the terminal for general aviation is a short walk to the apron.
Manila is a business aviation hub for both regional and long-haul flights. Inflight catering, in-flight catering, aviation catering, business aviation catering and executive jet catering are all common orders, with diplomatic flight catering and cabin crew meals added when the trip calls for them.
Philippine customs and quarantine control the import of raw meat, fresh produce and dairy, so leftover international stock may be held at RPLL. We supply fresh local food for the galley, and your handling agent manages the declarations.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at RPLL: our 2 passengers wanted a charcuterie board and fresh bread, and we had an evening cabin service. For charter flight catering, that attention to galley preparation made the order noticeably easier to manage. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. The canapés stayed together in one group, so another crew member could follow the same plating sequence.”
“An order of a selection of petits fours and sandwiches for 4 people at MNL had to be organised around a revised passenger count. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly. The written menu details stood out more than any sales pitch about private jet food.”
“Timing and organisation mattered at Ninoy Aquino International Airport, where our order of a light pasta dish with grilled vegetables for 2 people involved a family lunch request. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. For our team, the strongest part of their private jet meals was how they handled galley preparation.”
Start from the aircraft: a small galley limits what we cook and how it is packed, and a large one opens full courses. At MNL a mango plate costs far less than a seafood tower, so price moves with what you choose rather than with the airport.
Changes happen, and we handle them. If a charter adds three guests after the order, we rebuild the platters and re-label the seats. Customs at RPLL is easier when the order is final, but last-minute orders are handled.
Customs at Manila can hold fresh meat and produce from the aircraft's previous stop. For a large galley, we supply fresh local food so nothing needs clearing.
Carrying your own food is possible but unwise on a variable headcount. A late change leaves you short or over, and customs may query raw items; we cook to the final count and hand it over at the aircraft.
No. On a large-cabin jet, food is not part of the charter: we plan a full menu for the galley, and it is ordered and invoiced on its own, apart from the aircraft price.
Tail, pax and diets — a flight attendant takes it from there, day or night.
