Catering to your aircraft in Hat Yai.
Hat Yai runs on a southern Thai rhythm, with humid air, Songkhla seafood and a good number of business jets passing through. We cook for your galley and hand over at the FBO, so your crew only finishes the service.
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.
Hat Yai's food comes from the south: turmeric, galangal, coconut milk and fierce chilli, a heat the flight attendant learns to portion. A private jet menu for Songkhla Province starts there and decides how much of that fire your guests want at altitude.
Private jet food built on local specialities usually includes khao yam, the southern herb rice salad that is served cold and needs no oven. Massaman and southern yellow curries come with the sauce apart, so the meat is not stewed on the ramp. Roti with condensed milk, a street favourite, works at breakfast when re-warmed.
Between meals, private jet snacks from the Hat Yai markets travel well in a drawer: salted cashews, banana chips, dried mango and small curry puffs. For an inflight menu aimed at western palates, we offer a milder route of grilled prawns with lime, sticky rice and papaya salad. The produce is tropical and seasonal, so the menu moves with the market around Songkhla.
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.
Hat Yai sits on the plain of Songkhla Province, in a part of Thailand where halal and Thai-Buddhist tables share the same market streets. Private jet catering here means southern Thai cooking adapted to an aircraft galley: curries with the sauce packed apart, grilled seafood served chilled, rice boxed for re-plating. Our team of former VIP flight attendants writes the menu around your aircraft, your headcount and your crew. Inflight catering, in-flight catering and aviation catering for HDY all follow the same method: we cook, pack and label, and you finish the service. Business aviation catering and executive jet catering orders reach us by phone or email, day and night. For diplomatic flight catering and cabin crew meals, the brief is the same: tell us the tail and the slot.
Business jet catering at Hat Yai usually serves corporate groups visiting southern Thailand's trading hub. Corporate jet catering here leans on halal-ready southern dishes, VIP flight catering for executives, and charter flight catering for visiting delegations. A private jet chef on our team writes a bespoke menu around your aircraft, with luxury inflight catering touches such as grilled prawns and tropical fruit.
When a government aircraft lands at VTSS, we treat the order as a protocol matter. Head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: a named team, traceable ingredients and a quiet handover. Government flight catering orders are confirmed with your office first.
Hat Yai is a Thai-Buddhist and Malay-Muslim town, so halal cooking is part of the local baseline rather than a special request: halal chicken, beef and seafood are easy to source in Songkhla Province. Kosher, vegan, gluten free and allergen free meals are handled as a procedure: we separate the cooking, pack each special meal in its own sealed box, and label it by seat number. In a cuisine with fish sauce, shrimp paste and peanuts in so many dishes, allergen free meals are written from the first ingredient, not corrected at the end. Kids meals and other special meals are available on request.
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.
Our crew catering at HDY is built around the flight deck. Crew meals, flight crew meals and pilot meals come on request and are invoiced with the order. Cockpit meals travel in crew meal boxes labelled by seat number; we cook different meals for pilots so captain and first officer do not share a dish.
FBO catering at Hat Yai is handed over at the FBO or the general aviation terminal. Catering delivery to the FBO is coordinated with your ground handling catering needs, and handling agent catering requests are agreed ahead so that airside access and passes are in order.
At Hat Yai, larger aircraft change how the galley catering is loaded. A narrowbody or a widebody on a long positioning leg may need a high loader at the door, and that is arranged with your handling agent for airside catering delivery. Aircraft provisioning for a bigger galley means more ovens, more drawers and more carts to fill, so tell us the type and the galley configuration and we pack for that layout.
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.
Hat Yai International Airport is the regional gateway of southern Thailand, handling trade, tourism and business traffic. Airport catering here works against a humid climate and a strong halal tradition in Songkhla Province. FBO services and ground handling services on the field handle the airside side of each order, which makes Hat Yai a small business aviation hub for the south.
General aviation at Hat Yai is modest but steady: visiting executives, charters and the occasional delegation, all served through the FBO. As a business aviation hub for the south, it sees inflight catering and in-flight catering orders, aviation catering and business aviation catering for corporate crews, executive jet catering and diplomatic flight catering movements. FBO services and ground handling services decide where the food is handed over. Crew meals and cabin crew meals are available on request.
Thai customs treat incoming food with caution, especially fresh meat, dairy and plant products. At Hat Yai, ordering locally is usually simpler than carrying food from origin, and your handling agent can confirm what is currently allowed. Ground handling services and FBO services on the field coordinate the airside handover once the order is cleared.
Average rating from the cabin crew and pilots we cater for.
“Choosing herb chicken with a quinoa salad for 11 people at Hat Yai International Airport was straightforward; the challenge was making it work with a short ground stop. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. For our team, the strongest part of their private jet food was how they handled catering handover. The snack boxes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“My order at VTSS covered avocado toast components and breakfast fruit for 4 guests, with a practical service plan needed because of a changing departure schedule. For private jet meals, that attention to final order confirmation made the order noticeably easier to manage. The Galley Girls suggested clearly marked packs for the salads, and that choice worked well with our storage arrangement. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
“Clear quantities were essential at HDY: we had 5 passengers expecting mushroom risotto and a green salad and were working around limited fridge space. Our brief for private jet menu was met with a sensible plan for catering handover. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations.”
How much does private jet catering cost out of Hat Yai? It depends on how long your crew will be waiting and what they want to eat while they do. A full hot lunch for six pilots and cabin crew costs differently from a light snack box. We price each order line by line.
Your departure slot decides the lead time at VTSS. If the turnaround is generous, we plan a full service; if it is short, we pack lighter. Last-minute orders are handled, and we adjust the menu to the turnaround.
Customs rules at HDY are easiest with local products on the menu. Southern Thai dishes made in-country are provisioned for the aircraft without import issues. We coordinate with your handling agent for the handover.
Can you bring food on board into Thailand? Thai customs and agricultural controls limit fresh meat, fruit and dairy entering the country, and anything left from your departure may be inspected or removed. At HDY we provision fresh from the south, so you start the next leg clean.
No, catering is not part of a charter. At Hat Yai you place a separate order and receive a separate invoice. We start from the aircraft type: its galley decides how hot, how cold and how plated the food can be.
Tail, pax and diets — a flight attendant takes it from there, day or night.
