Catering to your aircraft in Seletar.
Seletar is Singapore's quiet general aviation field, and we cook for it with the crew in mind: private jet trays packed for a galley, handed over at the aircraft.
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 across Chinese, Malay, Indian and Peranakan traditions, and a private jet menu for Seletar can draw on all of them. The North East side of the island is where many of these dishes are cooked and packed for the galley. Local specialities travel differently: chilli crab needs its sauce kept apart and a bib in the cabin, hainanese chicken rice is portioned per seat with ginger paste in its own pot, and satay is packed with the peanut sauce separate.
Private jet platters for XSP lean on Singapore's market tradition: cold rolls, kueh, tropical fruit cut for a drawer. Gourmet inflight meals can carry laksa packed as broth and noodles apart, so the bowl is assembled on the aircraft. Private jet snacks from North East Singapore include kaya toast, curry puffs and pandan cake. An inflight menu here is rarely about spice for its own sake; it is about what a galley with one oven can finish cleanly. Private jet food from Seletar is planned around the tail and its guests.
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.
Seletar is the island's general aviation field, a single runway where business jets, turboprops and the odd vintage biplane share the apron. Private jet catering here is packed for galleys that are often a single oven and a drawer, and handed to the aircraft through your FBO. Inflight catering for XSP covers crew meals, VIP trays and snacks, and in-flight catering notes are written per tail. Aviation catering for Singapore follows food import rules, so the order is checked before we cook. Business aviation catering and executive jet catering both start with the aircraft type and seat plan. For state movements we also handle diplomatic flight catering, and cabin crew meals can be added to any order.
Executives landing at WSSL expect food that matches the cabin. Our private jet chef writes a bespoke menu per flight, and business jet catering or corporate jet catering is packed for the galley you actually have. VIP flight catering and charter flight catering are ordered like any other trip, and luxury inflight catering uses Singapore ingredients where they suit the aircraft.
When a state delegation lands at XSP, the menu is agreed with the protocol office first. Head of state flight catering and government flight catering carry batch records and a fixed team. VIP aviation catering and state visit aircraft catering keep to the rules of the visit, with no names on labels.
Singapore's kitchens are used to halal, vegetarian and Jain requests, so kosher, halal, vegan, gluten free and other special meals are set up in a separate prep area with their own boards. Allergen free dishes are a particular care point here: peanuts, shellfish and soy sauce are everywhere in local cooking, so we check every component and label by seat. Kids meals can be built from plain rice, noodles and fruit. Special meals are confirmed with you before anything is cooked.
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 WSSL the crew's own dishes are a request you add to the trip, and they appear on the same invoice as everything else. Flight crew meals can be hot or cold, boxed for one-handed eating at the controls. Pilot meals, crew catering and cockpit meals are packed apart from guest trays, and crew meal boxes carry a seat label. Different meals for pilots are available when the operator requires them, and cabin crew meals can be added for the rotation at WSSL.
At Seletar, FBO catering is handed over through the general aviation terminal to your handling agent, who walks it airside. Catering delivery to the FBO is arranged on your slot, and ground handling catering follows the apron rules. Handling agent catering is one phone call or email, answered 24/7.
Most traffic at WSSL is light and midsize jets, loaded by hand through the aircraft door. When a larger aircraft calls, we confirm whether a high loader is needed for galley catering and airside catering delivery, and your handling agent arranges access to the apron. Aircraft provisioning follows the galley plan of the type, so trolleys and containers are sized to fit.
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.
WSSL has served Singapore's general aviation for decades, and it is where business jets and rotary aircraft land away from Changi. Airport catering at XSP is delivered through the terminal, and FBO services and ground handling services are the same as on any field.
Seletar works as a business aviation hub for Southeast Asia, with inflight catering, in-flight catering and aviation catering orders spread across the monsoon seasons. Whether it is business aviation catering for a turboprop or executive jet catering for a midsize, the tray is built around the type that parks on the apron. Diplomatic flight catering for official visits and cabin crew meals for rotations are both handled here, and general aviation traffic peaks around events like the Singapore Airshow.
Singapore enforces strict food import controls, with meat, dairy and fresh produce under close watch. For catering at Seletar this means ordering ahead with the destination in mind, so ingredients clear on both ends.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at XSP, I coordinated roasted vegetable bowls with separate dressings for 6 guests and explained our concerns about a changing departure schedule. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. The quantities of fruit plates matched our service plan, leaving us comfortable with the order before the final briefing. The storage requirements stood out more than any sales pitch about inflight catering.”
“On this departure from Seletar Airport, 9 passengers had chosen vegetarian wraps and colourful salads, and a tight boarding window needed to be reflected in the order. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. I would discuss in-flight catering with them again, especially when meal organisation needs careful coordination. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround.”
“With limited fridge space to consider at WSSL, we needed a practical way to serve chicken skewers with a couscous salad to 12 passengers. Our brief for vip inflight catering was met with a sensible plan for storage requirements. The sandwiches came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need.”
Pricing for Seletar starts from the aircraft and the size of its galley. A tail with a convection oven can take components finished on board; a drawer-only galley means cold service. Singapore crab in a premium menu costs more than a plate of kueh and fruit, and the quote reflects exactly that.
The monsoon months decide how departures move at XSP, so we watch the weather window with your handling agent and adjust the handover to the real slot. Orders that come in late are handled, and the phone and email are open 24/7.
If you order the way back from here, tell us where you land. Many destinations refuse meat, dairy or fresh produce coming off a Singapore flight, so we pick ingredients that clear there and pack them sealed. Singapore's own import controls apply to what comes in.
You can, but a night departure or an early morning slot makes sourcing it a poor use of the crew's evening. We cook, pack and hand it over at the aircraft, and if you do bring your own, check it against Singapore customs first.
No. Catering is not part of a private jet charter: it is a separate order with its own invoice. Your handling agent clears us airside at WSSL, so send the tail and the slot and we deliver to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
