Catering to your aircraft in Kaohsiung (Gangshan).
Gangshan is a flat military field at 34 ft in west Kaohsiung City, and a visiting jet is there by arrangement. We cook for the aircraft's galley and hand over through your handling agent, 24/7.
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.
Kaohsiung City is a port and a southern-Taiwan kitchen, and the private jet menu here leans on what the coast and the farms around Gangshan produce. The inflight menu can carry milkfish, a southern staple that we bone carefully so nobody fights a bone in turbulence. Private jet food for this region also means mango and pomelo, both seasonal, and the local specialities of Hakka and Taiwanese cooking: braised pork, preserved vegetables, rice dishes that hold well in a foil tray.
Our private jet platters for Kaohsiung City are built from sliced seasonal fruit, cold noodle salads and cured meats that survive a drawer. Gourmet inflight meals follow the Taiwanese table: braised pork rice, oyster omelette without the sauce poured early, milkfish soup in a sealed pot. Private jet snacks include pineapple cake and dried mango. Every one of these local specialities is packed for a galley with one small oven.
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.
Gangshan Air Force Base sits on a flat coastal plain at 34 ft, a military field in the west of Kaohsiung City that sees business aviation by arrangement. Private jet catering here starts with permissions and a clean handover through your handling agent. For the galley we cook inflight catering to the aircraft type, from in-flight catering trays to full aviation catering orders. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same plan: menu agreed, slot confirmed, hand-off at the aircraft. Cabin crew meals are ordered with the guests, never as an afterthought.
Who flies into Gangshan? Delegations, corporate teams and charter passengers on arranged visits. Our business jet catering for RCAY pairs a private jet chef with a bespoke menu, and corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all start from the galley you actually have.
Government flight catering at an air force base means protocol first: clearance, traceability and a named team. Head of state flight catering and VIP aviation catering for RCAY are cooked after approval, never before. State visit aircraft catering is handed over discreetly through your handling agent.
Taiwanese cooking hides allergens in places a visitor would not guess: shrimp paste in sauces, peanut in sesame dressings, soy in nearly everything, fish sauce in broths. For kosher, halal, vegan, gluten free and allergen free orders at Gangshan we cook the special meals on a separate board, seal them, and mark them by seat. Kids meals are plain rice, steamed vegetables and soft chicken, kept apart from the guest trays.
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 crew sitting out a wait at Gangshan wants real food, not a sandwich. A crew meals order is placed on request, like any other line of the order, and invoiced with it. Flight crew meals can be a hot noodle soup, pilot meals are cooked as two different dishes, and crew catering stays apart from guest trays. Cockpit meals are packed for one hand, crew meal boxes are marked by role, and we supply different meals for pilots when needed. Cabin crew meals are boxed separately.
On a military field the handover is the hard part. Our FBO catering for Gangshan is delivered through your handling agent to the aircraft. Ground handling catering and catering delivery to the general aviation terminal follow the access rules of the base, and we confirm the hand-off with handling agent catering contact.
RCAY is a military apron, so the aircraft type decides how galley catering reaches the cabin. A light or midsize jet is loaded by hand through the door; a large cabin may need a high loader arranged through your handling agent. Airside catering delivery is coordinated before the slot, with aircraft provisioning checked against the galley layout so nothing is carried twice.
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.
RCAY belongs to the air force first. For business aviation it is an arranged destination, and airport catering here is built around clearance, a handling agent and a clean handover. General aviation is possible only by approval, and FBO services are arranged case by case rather than found on the field.
Few business jets use RCAY, so each visit is a plan rather than a routine. We supply inflight catering, in-flight catering, aviation catering and business aviation catering from one menu; executive jet catering, diplomatic flight catering and cabin crew meals are specified at order, with crew meals listed beside the guest trays. The field is a quiet business aviation hub only by invitation, and ground handling services and FBO services are lined up in advance.
Taiwan controls imported meat, eggs, fresh fruit and plant material at entry, and the same logic applies to food left on board. Local catering avoids the declaration, and your handling agent confirms what stays on the aircraft. Where FBO services are not available on the base, the handling agent receives the order and signs it over.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to poached fish with steamed rice at RCAY; 5 portions were needed, with a changing departure schedule factored into preparation. I would discuss crew meals with them again, especially when crew briefing needs careful coordination. The Galley Girls gave us an update on the breakfast portions before the handover, which helped us organise the cabin checks. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
“We kept the passenger brief simple at Gangshan Air Force Base: a light pasta dish with grilled vegetables for 9 guests, organised with a small galley worktop in mind. With FBO catering, careful attention to catering handover matters as much to our crew as the menu itself. The Galley Girls suggested divided catering boxes for the sandwiches, and that choice worked well with our storage arrangement. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
“Food presentation mattered to our 4 guests, but a revised passenger count also had to be considered when organising yoghurt pots and fresh berries at Gangshan Air Force Base. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks. I would discuss airport catering with them again, especially when galley preparation needs careful coordination.”
Think in dishes, not trays. A cold noodle plate for six at Gangshan costs far less than a whole steamed fish, and weather windows that cancel boats make the fish dearer. How much does private jet catering cost depends on that choice, and we write it down before you commit.
Crews rarely want to leave an air force base apron, so catering has to come to them. Tell us the slot and the duty limit; last-minute orders are handled with dishes that need no long preparation.
Food coming in from another country is where trouble starts. Taiwan's quarantine rules cover meat, eggs and produce, and an empty-cabin hop doesn't excuse a full galley. Local catering for Gangshan sidesteps customs entirely.
Yes in principle, but check the galley first. A midsize jet's oven fits a few trays, not a banquet. Ordering locally in Kaohsiung (Gangshan) removes the customs question and the packing puzzle.
No, food is a separate order with a separate invoice. When a guest has a dietary need, mention it at order and we mark the box by seat; the private jet charter itself stays untouched.
Tail, pax and diets — a flight attendant takes it from there, day or night.
