Catering to your aircraft in Mae Sot.
Mae Sot is a small, hot airfield in the Moei valley where a business jet comes in on a purposeful trip. We cook for the galley you have, and hand it to the FBO or your handling agent. Crew meals on request, 24/7 by phone or email.
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.
Tak Province cooking is where Thai central flavours meet Burmese and Karen habits, and a private jet menu for Mae Sot can say so honestly. Local specialities travel well when they are chosen with the galley in mind: a Burmese-style tea leaf salad built as separate components, so the leaves do not drown, northern Thai sausage sliced for the plate, and Moei river fish that is grilled and chilled rather than fried to order. The inflight menu draws on Thai breakfast habits too, congee with its toppings in small pots, soy milk, fresh tropical fruit cut on the day.
Private jet platters at Mae Sot lean on what the market sells: grilled chicken marinated in lemongrass, sticky rice in banana leaf, a Shan-style noodle dish with the broth packed apart, fruit from the Tak orchards. Gourmet inflight meals are plated to look like the table they came from, and private jet snacks stay simple: roasted peanuts, dried mango, rice crackers, Thai milk tea sealed in a bottle. Private jet food from this region is salty, sour, herbal and warm, so the menu avoids fusion tricks and keeps the identity of Tak Province. Local specialities are confirmed at the order stage, because seasonal produce changes what reaches the kitchen.
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.
Mae Sot sits at 690 ft in the Moei valley, a small airfield with a single terminal where business aircraft share the apron with turboprops, and where Thai, Burmese and Karen cooking all end up on the same table. Private jet catering here means building a menu around that: river fish, tea leaf, grilled meats, plus the plain trays a crew can eat standing in the galley. Inflight catering is cooked and packed for the oven or the cold drawer you actually have. In-flight catering for a delegation looks different from a two-pilot positioning leg, and we plan both. Aviation catering for the crew side comes as labelled cabin crew meals, ordered with the trip and invoiced as any order.
Business jet catering at Mae Sot is usually a brief for a small cabin: corporate jet catering for an investor team, VIP flight catering for a delegation, charter flight catering for a group visiting the border region. Luxury inflight catering here uses Thai ingredients plated carefully. The private jet chef writes a bespoke menu around the aircraft's oven and drawers, and adjusts it for MAQ's heat.
Government flight catering at Mae Sot is rare but precise. Head of state flight catering follows protocol: menu cleared, named contact, discreet packaging. VIP aviation catering for a minister's party uses sealed trays and labelled seats. State visit aircraft catering is coordinated with the handling agent, so the handover at the apron stays quiet.
In Tak Province the hidden allergens are fish sauce, shrimp paste, peanuts and shellfish stock, which sit in dishes that look vegetarian. For kosher, halal, vegan, gluten free and allergen free requests at Mae Sot, we plan the dish from scratch, cook it separately and seal it, so special meals reach the cabin as a procedure, not a label. Kids meals are mild versions of local rice and chicken dishes, and halal sourcing matches the Muslim community of the border town.
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 VTPM a crew may wait on the apron with little around, so crew meals matter. Flight crew meals are cooked in Thailand, crew catering is handed to the FBO, and pilot meals are two separate dishes so the captain and first officer do not share. Cockpit meals are light, crew meal boxes are labelled CREW, and different meals for pilots are on request, billed as normal.
At VTPM the handover is short and personal. FBO catering goes to the general aviation terminal, catering delivery to the FBO is signed for by your handling agent, and ground handling catering follows the slot you gave. Handling agent catering ends at the aircraft, where the crew takes the boxes and re-plates.
Mae Sot sees mostly light and midsize business aircraft, so galley catering is built for small cabins and compact drawers. For the occasional larger aircraft, airside catering delivery goes to the aircraft with a high loader if the door height needs it, and the crew confirms the galley layout beforehand. Aircraft provisioning at VTPM is planned by tail and type: a light jet takes cold boxes and a single oven tray, a large cabin takes full trolleys.
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.
A modest terminal and a single runway define Mae Sot, MAQ. General aviation visits are infrequent, mostly delegations, aid flights and borderland businesses. Airport catering follows the same quiet rhythm, with FBO services and ground handling services coordinated by email and phone, at any hour.
Business aviation hub is too grand a phrase for Mae Sot, but the field serves a real niche: executive jet catering for investors, diplomatic flight catering for visiting officials, business aviation catering for border-region projects. Inflight catering, in-flight catering and aviation catering are written for the aircraft type, and cabin crew meals are brought for the people on duty. The wet season brings storms, the dry season brings haze, and menus adapt to both.
Thai customs restricts fresh meat, dairy, fruit and plant products entering the country, so catering at Mae Sot is cooked in Thailand and delivered to the aircraft. International arrivals clear through immigration and customs at the terminal. Plan food around those rules, and your handling agent will confirm local requirements before the flight.
Average rating from the cabin crew and pilots we cater for.
“Having 4 guests request a seafood starter and warm vegetable sides at MAQ meant planning the portions carefully while accounting for limited fridge space. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. I appreciated the emphasis on written menu details throughout the in-flight catering services arrangements. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
“Keeping the galley organised at Mae Sot Airport meant planning a cheese board and savoury canapés for 4 guests with a late menu amendment in mind. This experience of aviation catering gave us a useful reference for managing storage requirements on another departure. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. We checked the sandwiches against the same summary, keeping the cabin team and the handling contact aligned.”
“Menu approval at VTPM covered avocado toast components and breakfast fruit for 12 guests, leaving us to organise the service around a changing departure schedule. The final order confirmation stood out more than any sales pitch about aviation catering services. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived.”
A government flight into VTPM is quoted dish by dish: a plated Shan noodle course costs less than a chilled river fish platter with imported garnish. Cost also moves with packaging, because a delegation often wants matching trays and a discreet handover. Our private jet catering quote lists all of this, and you approve it before cooking starts.
Special meals are the one place where an early message pays off at Mae Sot. Peanut and shrimp paste appear in many Thai dishes, so an allergen request means rebuilding the recipe rather than removing an ingredient. Kids meals are quick, kosher and halal take planning. We take the request any hour, day or night, and last-minute orders are handled.
A short wait at VTPM becomes a long one if the crew has no food, and customs makes self-supply awkward, since fresh produce brought from abroad can be refused or confiscated. We cook locally and deliver to your handling agent. Pilot and cabin crew meals are separate boxes, on request, billed as normal catering.
Yes, within the customs limits, though it rarely pays off on a quick departure. Sealed items are fine, fresh items are risky. At Mae Sot the better plan is a local order, handed to the FBO, so the cabin crew spends the turnaround on cabin checks, not food inspection.
Catering and charter are two separate orders. A private jet charter into Mae Sot is billed by the operator, and our menu is a second invoice. One local product that works well is grilled Moei river fish, chilled, with lemongrass dressing on the side.
Tail, pax and diets — a flight attendant takes it from there, day or night.
