WPDB / UAI · Suai · Timor-Leste

Private jet catering at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport (WPDB / UAI), Suai

Catering to your aircraft in Suai.

Suai sits on the warm south coast of Timor-Leste, where charter and corporate traffic arrives at a quiet, flat airfield. We prepare the galley order for the crew, built on what Cova Lima grows and catches.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

What Suai brings to your in-flight catering (UAI)

The private jet menu for Suai draws on Cova Lima and the Timor Sea. An inflight menu here leans on grilled fish, coconut, cassava, corn and the strong local arabica coffee that Timor-Leste is known for. Private jet food built from these local specialities travels well in a galley: fish is cooked and chilled, the sambal-style sauces go in their own pot, and root vegetables are re-plated on board. Private jet platters carry tropical fruit, and private jet snacks include roasted corn and coffee biscuits. Gourmet inflight meals for the Cova Lima region stay simple and fresh because the south coast heat is tough on delicate dishes.

Open the menu Download the menuPDF

Timor-Leste local specialities, grilled fish and coconut rice, on a private jet menu for Suai

01Grilled Timor Sea fishChilled, re-plate cold or finish in the oven; lime and sauce apart.

02Coconut rice with cornPacked in a lidded tray, finished in the oven.

03Boiled cassava and sweet potatoServe warm or room temperature; seasoning in a small pot.

04Tropical fruit platePapaya, pineapple and mango, cut and kept chilled.

05Timorese arabica coffeeGround and sealed, with local biscuits for the cabin.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · SuaiCommander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport · WPDB

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport (WPDB)

Suai sits on the flat south coast of Timor-Leste, facing the Timor Sea, and Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport (WPDB / UAI) is where Cova Lima receives its business aviation traffic. Private jet catering here means planning around what the southern coast actually grows and catches, and what a visiting galley can use. We cover inflight catering and in-flight catering for charter and corporate flights, aviation catering for operators, and cabin crew meals boxed separately. Business aviation catering, executive jet catering and diplomatic flight catering all run through the same planned order.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at Suai WPDB, ready for private jet catering delivery

Business aviationOur core

Corporate and VIP jet catering at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport (UAI)

Business jet catering at Suai usually follows a small party flying in for a project or an official visit. Corporate jet catering here is light and tropical, VIP flight catering leans on fresh fish and fruit, and charter flight catering is planned around the galley of the tail. For luxury inflight catering, a private jet chef can build a bespoke menu from Timorese coffee, coconut and Timor Sea seafood.

Government flight catering tray prepared for a VIP arrival at Suai airport, Timor-Leste

State & royalDiscretion, protocol

Private jet catering for government and royal flights at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport (UAI)

Government flight catering at Suai is managed with protocol in mind, since the airport serves official movements for Timor-Leste. Head of state flight catering and VIP aviation catering follow a menu cleared in advance, with a named team and full traceability. State visit aircraft catering is handled quietly, with no names on labels.

Private jet platters and gourmet meals: jet catering in *Suai* (UAI)Or write your own, we cook it

Chilled private jet platters with tropical fruit for Suai UAI

Cold galley

No oven · served in four minutes

Private jet platters of tropical fruit and local cheese-free canapésChilled

Poached fish salad with lime and coconut dressingSauce apart

Private jet snacks: roasted corn, nuts and coffee biscuitsRe-plate cold

Hot gourmet inflight meals of fish and coconut rice from Suai WPDB

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: grilled fish with coconut riceOven

Chicken in a mild tamarind and chilli sauce with cassavaSauce apart

Vegetable and corn stew with steamed riceOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport

At Suai the kitchen works around rice, corn, coconut, fish and peanut, so allergen free orders start with the sauces, marinades and shrimp paste that hide fish and shellfish. Special meals are cooked on a separate board and packed in their own box. Kosher, halal, vegan, gluten free and kids meals are planned with the same procedure, which we confirm with you when you send the passenger list.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals & pilot meals at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport

On request and invoiced as usual, crew meals at WPDB are planned around the heat and the long turnaround. Flight crew meals come in boxes, pilot meals are packed for the cockpit, crew catering covers the cabin team, and cockpit meals are easy to eat without leaving the seat. Crew meal boxes are marked, and different meals for pilots can be set up on request.

Meal passWPDB

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passWPDB

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Suai airport WPDB terminal and apron in Cova Lima, Timor-Leste

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport (UAI)

FBO catering at Suai is handed over at the aircraft, through the general aviation terminal and your handling agent. Catering delivery to the FBO is coordinated with ground handling catering rules, and handling agent catering requests are confirmed before the slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport

At Suai the tail number settles the loading method long before the trolleys move. A light jet is provisioned by hand through the main door, while a larger cabin may need a high loader, so galley catering is planned from the tail. Airside catering delivery follows the handling agent's access rules for the apron, and aircraft provisioning is checked against what the galley can hold and heat.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportWPDB / UAI

Airport catering at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport (WPDB)

WPDB serves Suai and the Cova Lima region. Airport catering, general aviation traffic, FBO services and ground handling services all fit around a small, relatively quiet airfield.

Business aviation

Business aviation catering at WPDB is shaped by a sparse schedule. Inflight catering and in-flight catering for private jets are planned per flight, aviation catering for operators is coordinated with the handler, executive jet catering suits owner flights, diplomatic flight catering supports official delegations, and cabin crew meals are packed for the crew. As a business aviation hub, Suai is small but strategic.

Customs & food import

Food import into Timor-Leste is controlled, and fresh animal products are the usual sticking point. Buying through us means the food is sourced and sealed locally, so the paperwork at WPDB stays simple.

ReviewsFrom the crews we cater for

4.3 / 5

★★★★☆

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★☆GOVERNMENT

“My order at UAI covered mini sandwiches and individual desserts for 9 guests, with a practical service plan needed because of limited fridge space. The canapés came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation. My search for "private jet catering near me" led to a practical conversation about packing arrangement.”

Laura D. | Government flight manager

Gulfstream G650

★★★★★CHARTER

“Getting chicken skewers with a couscous salad ready for 3 guests at Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International Airport required an order that accounted for a family lunch request. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. The fruit plates were easy to locate during our cabin checks. This experience of private jet catering menu gave us a useful reference for managing packing arrangement on another departure.”

Olivia E. | Charter operator

Falcon 900LX

★★★★☆ROYAL FLIGHT

“The 2 passenger portions of roasted chicken and seasonal vegetables were the easy part; managing a small galley worktop at WPDB took more planning. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. Our brief for private aviation catering was met with a sensible plan for catering handover. It was useful to see the main courses listed separately when checking how much space the complete order would require.”

Charlotte L. | Royal family manager

ACJ320

The Commander in Chief of FALINTIL, Kay Rala Xanana Gusmão, International questionsAsked by crews

How much does private jet catering cost for a flight out of Suai when the menu uses local fish?+

Local products set the cost more than anything else here. Timor Sea fish and Cova Lima coffee are priced differently from imported cheese or beef, so private jet catering at WPDB is quoted per order.

What lead time does private jet catering need at Suai when the cabin is repositioning empty?+

Empty-cabin legs into Suai are straightforward: pilot meals and a few snacks. Lead time is shorter than for a full guest menu, and same-day requests are handled.

What are the customs rules at Suai for a menu that uses a local product?+

Timor-Leste applies quarantine rules to fresh produce and animal products. When a local product goes on your menu, we use sealed, labelled packaging so inspection at WPDB is straightforward.

Can you bring food on a short repositioning flight into Suai?+

On a quick empty leg, the crew might carry packed food, but customs at WPDB may ask about meat and fruit. A local order is cleaner and handed over at the FBO.

Is catering part of a charter into Suai, and does a local product change that?+

Catering sits outside the charter contract. Whether you choose a Cova Lima fish dish or a simple plate, it is a separate order, quoted and invoiced apart from the private jet charter.