Catering to your aircraft in Taipei (Songshan).
Taipei City's downtown field has short sectors and quick turns, so the galley matters. We write the menu for your aircraft and deliver to the FBO, 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.
Taipei City's food culture is a gift to a private jet menu, and the trick is making it travel. Beef noodle soup is the city's signature: for a private jet menu we pack broth, noodles and braised beef separately so the galley oven finishes it and nothing goes soft. Xiaolongbao work as an inflight menu item when steamed fresh and re-plated in bamboo-style containers, and scallion pancakes keep well wrapped. Private jet food built on local specialities also means Taiwanese oolong and high-mountain tea service, pineapple cakes for the cabin, and mango, wax apple and dragon fruit cut to order. In Taipei City, night-market flavours such as oyster omelette and braised pork rice are translated into clean, plated dishes rather than street-style portions. Summer and typhoon season change what produce is at its best, so the Taipei City table shifts with the calendar.
Local specialities around Taipei (Songshan) drive the private jet food we write for this field. A private jet menu here can open with chilled sesame noodles and a tea-cured platter, move to braised pork rice or a clear chicken soup with ginger, and close on pineapple cake or fresh mango. The inflight menu has to respect a small galley: sauce travels apart, broth travels apart, and fruit is cut late and sealed. Taipei City is also known for vegetarian temple cooking, which makes a plant-based inflight menu natural rather than an afterthought. These local specialities change with the season: citrus and lychee in summer, hot pot flavours in cooler months.
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.
Songshan sits inside Taipei City at 18 ft elevation, and its business aviation ramp runs on tight slots between the terminal traffic. Private jet catering here is built around that rhythm: a galley-ready brief, an FBO handover at the aircraft, and menus that lean on Taiwanese produce. Inflight catering for a flight to Tokyo or Seoul looks different from a long-haul tech-delegation leg, and in-flight catering for the crew follows its own card. Aviation catering at RCSS means writing for the aircraft you actually have, whether a light jet or a heavy, and business aviation catering stays quiet and exact. Executive jet catering, diplomatic flight catering for visiting delegations and cabin crew meals each get their own line on the order.
For corporate jet catering and business jet catering out of TSA, the brief starts with the aircraft and the sector. VIP flight catering and luxury inflight catering follow the guest list, charter flight catering the group, and a private jet chef builds a bespoke menu that fits the galley.
Visiting delegations use RCSS for its central location. State visit aircraft catering and head of state flight catering are cleared through the protocol office before cooking; government flight catering and VIP aviation catering stay quiet and exact.
Taipei has a strong vegetarian tradition and halal and kosher requests are met with sourced, sealed meals, but soy, peanut, shellfish and sesame are everywhere in local cooking, so the allergen card matters more here than at most fields. Each special meal is cooked and packed separately, marked by seat number, and listed against your seat plan: kosher, halal, vegan, gluten free, allergen free and kids meals, handled as special meals from the first line of the order.
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.
For turnarounds at RCSS, flight crew meals, pilot meals and cockpit meals are packed in crew meal boxes, with crew catering priced on its own line. We offer different meals for pilots when policy asks for it, and cabin crew meals sit beside the cabin order, on request.
FBO catering at Songshan means catering delivery to the FBO at the general aviation terminal, coordinated with your handling agent. Ground handling catering and handling agent catering depend on airside access and the slot.
Songshan is a compact city airport, and a heavier or larger aircraft changes how the galley is loaded: door height, high loader or hand-carry, and the aircraft's own galley layout decide the packing. Galley catering for a bigger jet is staged for airside catering delivery with your handling agent, and aircraft provisioning is planned around the ramp slot and security procedure. Tell us the type and we pack to that door and that galley.
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.
Songshan is Taipei's downtown airport, where general aviation shares the field with domestic and short regional services. FBO services and ground handling services for private flights run through the general aviation terminal, so airport catering here is written for a compact apron and handed over at the aircraft.
For Taipei City, this field works as the business aviation hub: general aviation traffic, FBO services and ground handling services all sit on the same ramp. Inflight catering, in-flight catering, aviation catering and business aviation catering are ordered the same way for executive jet catering, diplomatic flight catering, crew meals and cabin crew meals.
Taiwan's customs rules restrict fresh meat, fruit and many animal products, which matters for general aviation arrivals. Your FBO services contact and ground handling services team confirm what may stay on board, so aircraft catering is usually sourced locally and we advise what can stay for the next leg.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at RCSS covered a selection of petits fours and sandwiches for 2 guests, leaving us to organise the service around a revised passenger count. I appreciated the emphasis on written menu details throughout the business aviation catering arrangements. The Galley Girls suggested compact food boxes for the canapés, and that choice worked well with our storage arrangement. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need.”
“Clear quantities were essential at TSA: we had 9 passengers expecting roasted chicken and seasonal vegetables and were working around a small galley worktop. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the salads listed separately when checking how much space the complete order would require. With jet catering, careful attention to crew briefing matters as much to our crew as the menu itself.”
“Having 5 guests request a cheese board and savoury canapés at Taipei Songshan International Airport meant planning the portions carefully while accounting for a small galley worktop. We described our serving sequence to The Galley Girls and asked for the fruit plates to be packed accordingly. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling. I would discuss VIP flight catering with them again, especially when galley preparation needs careful coordination.”
A single special-meal request is priced as its own item: ingredients, separate preparation and sealed packing. Add a child's meal and a standard crew tray, and each line is written separately so the invoice reads clearly.
A tight city airport means a tight ramp: lead time depends on when your handling agent can clear us airside. Share the tail and slot early if you can, and last-minute orders are still handled.
Customs in Taiwan are strict on fresh produce and meat from abroad. Catering prepared here sidesteps most issues, and we advise on what the aircraft may take off again after the flight.
Delegations ask if they can bring food; the answer depends on customs, the aircraft's route and any protocol office. We pack a discreet, traceable menu that meets those checks.
A charter into Taipei does not cover food. Catering for a night or early departure is its own order, handled 24/7 by phone or email.
Tail, pax and diets — a flight attendant takes it from there, day or night.
