Catering to your aircraft in Paya Lebar.
Paya Lebar is an air base first, so the slot is planned and the handover goes through your handling agent. We cook locally in Singapore, pack for your galley, and the crew re-plates on board.
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.
Singapore eats at hawker level and plates up at hotel level, and a private jet menu from Paya Lebar can use both. The South East of the island is home to Katong and Geylang, where laksa, kaya toast and chilli crab are everyday food, so local specialities travel well into a galley if they are packed the right way.
A private jet menu for Paya Lebar leans on dishes that survive a cabin: Hainanese chicken rice deboned and plated cold with rice apart, satay with its peanut sauce in a separate pot, and chilli crab with mantou buns. Private jet platters of tropical fruit and kueh work for a short hop; gourmet inflight meals such as black pepper beef or laksa with noodles kept apart suit a longer sector. Private jet snacks run to kaya toast, curry puffs and bak kwa. The inflight menu changes with what the market has, and private jet food from this region sits comfortably next to a plain grilled fish.
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.
Paya Lebar Air Base sits in the South East of Singapore and is first of all a military field, so a civil tail arriving at WSAP is a short, planned affair. Private jet catering here is built around that: the order is agreed against your slot, packed for your galley and handed over by the handling agent. We also write inflight catering for the cabin, in-flight catering for long sectors out of Asia, and aviation catering that respects Singapore's food-import rules. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same logic, with cabin crew meals boxed and marked apart.
Business jet catering at Paya Lebar is built for the corporate trip that leaves on a fixed slot: a small cabin, a compact galley, a few guests. Corporate jet catering here leans on Singapore food, cooked and packed in components. VIP flight catering and charter flight catering follow the same plan, with luxury inflight catering for the table service and a private jet chef writing a bespoke menu around your galley.
Protocol clears the menu for a Paya Lebar departure before a pan is lit, and that is the first thing government flight catering means here. Head of state flight catering and VIP aviation catering use a named team and a traceable kitchen; state visit aircraft catering is packed sealed, labelled by seat, and handed over through your handling agent. Nothing about the passenger list or the destination appears on a label.
Singapore kitchens work with halal, vegetarian and shellfish-free cooking every day, so special meals at Paya Lebar start from a real habit. The allergen to watch in local food is shellfish paste (belacan) and peanut in sauces; kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed apart, marked by seat number.
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 Paya Lebar turnaround, crew meals are a line you add on request, priced and invoiced with the rest of the order. Flight crew meals and pilot meals are packed as crew meal boxes, hot or cold, marked CREW. Cockpit meals can be different meals for pilots, as the operator asks. For a short turnaround, crew catering is a box that can be eaten with one hand, and cabin crew meals are packed apart from the guest dishes.
FBO catering at Paya Lebar is delivered through your handling agent to the aircraft at the terminal the air base allows. Catering delivery to the FBO, or to the general aviation terminal if that is where you park, is agreed in advance. Ground handling catering and handling agent catering follow the same chain: we hand over, they carry to the door.
Paya Lebar sees mostly small and mid-size business jets, but when a larger aircraft is on the slot, the aircraft type decides how the galley catering reaches the door. Airside catering delivery goes through the handling agent, and aircraft provisioning is planned against the door height and whether a high loader is needed.
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.
Paya Lebar Air Base is a Republic of Singapore Air Force field in the South East of the island, and civil business aviation uses it by arrangement. Airport catering here works with the base's access rules, with general aviation traffic handled through arranged slots.
Inflight catering and in-flight catering for a Paya Lebar departure follow the aircraft's needs, with aviation catering built from Singapore produce. Business aviation catering, executive jet catering and diplomatic flight catering all use the same kitchen logic, and cabin crew meals are kept apart. The business aviation hub in Singapore as a whole is larger than this field, and FBO services and ground handling services here are arranged case by case.
Singapore restricts food imports and checks them closely, so catering for departures is cooked and packed locally to avoid declarations. Customs on arrival will ask what food is on board; keep your own supplies to a minimum and let the handling agent confirm what the aircraft needs.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at WSAP, I coordinated a breakfast basket with individual preserves for 7 guests and explained our concerns about a changing departure schedule. I needed the desserts checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the sauces quantities from several messages during the final departure checks. My main takeaway from this vip inflight catering order was the practical approach to packing arrangement.”
“On this departure from QPG, 2 passengers had chosen prawn salad and small fruit plates, and a small galley worktop needed to be reflected in the order. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround. Our brief for private jet catering was met with a sensible plan for written menu details.”
“My order at Paya Lebar Air Base covered beef fillet with roasted potatoes for 6 guests, with a practical service plan needed because of a tight boarding window. I asked The Galley Girls for the starters in individual containers, with garnishes supplied separately for plating on board. For our team, the strongest part of their private jet catering services was how they handled catering handover. It made a difference to have the sauces ready without cluttering the galley work area during preparation.”
Ask first what is made locally: that is usually cheaper and clears customs without a question. How much does private jet catering cost at WSAP depends on whether you want hawker-style dishes or plated gourmet inflight meals, and on how many people eat.
Large cabin, big galley: more can be hot. Small cabin: more is chilled and re-plated. Lead time on either follows that choice and the slot, and last-minute orders are handled at Paya Lebar.
If the departure moves because of the monsoon, the food does not need new paperwork when it is made locally: that is why customs rarely come up for a QPG order. Imported items would, and we say so before cooking.
Ordering the return meal now is simple: we cook, seal and label it for the leg back. Can you bring food of your own? You can, but Singapore customs limit what enters, so a local order avoids the issue.
Is catering part of a charter? No. A late-night departure changes the menu more than the contract: lighter dishes, cold plates, a hot item in the oven. It is ordered and invoiced as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
