Catering to your aircraft in Haiphong (Hai An).
At Haiphong's Cat Bi the weather sets the departures, so we plan menus around seasonal seafood and the slot you give us. Crew and guest trays are labelled by seat.
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.
The private jet menu from Haiphong starts with the sea: blue crab and squid from the Gulf of Tonkin, caught within reach of the Red River Delta. Local specialities such as bánh đa cua, the crab noodle soup Haiphong is known for, travel as broth packed apart from noodles and herbs, so the private jet food you serve is assembled in the galley, not reheated into mush.
An inflight menu for Cat Bi leans on Haiphong's own table: nem cua bể, the crab spring roll, rolled thin and packed to be crisped in the oven; steamed squid with ginger; fresh rau thơm herbs in a separate pot. These local specialities from the Red River Delta Region are portioned per seat, so private jet menu choices stay clean on the plate and the Haiphong (Hai An) flavour reaches the cabin intact.
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.
Haiphong's weather window, not the clock, shapes a Cat Bi departure: typhoon season and winter drizzle change what we pack. Our private jet catering for VVCI/HPH covers in-flight catering for passengers, business aviation catering for the cabin and cabin crew meals for the flight deck. Executive jet catering and diplomatic flight catering are cooked to the galley you actually have, then handed to the handling agent.
Business jet catering and corporate jet catering at Cat Bi means a short brief: who is flying, which aircraft, which galley. VIP flight catering, charter flight catering and luxury inflight catering all follow it. A private jet chef writes a bespoke menu around Haiphong crab and delta herbs.
Government flight catering and head of state flight catering at Cat Bi are cleared by protocol before cooking. VIP aviation catering and state visit aircraft catering keep a named team and a traceable menu.
Halal is the baseline for some Cat Bi departures and the exception for others, so we ask early and cook accordingly. Kosher, vegan, gluten free, allergen free, kids meals and other special meals follow a written procedure. Fish sauce and shrimp paste are hidden in many Haiphong dishes, so we mark where allergens hide.
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.
Crew meals at Cat Bi are ordered on request and invoiced like the rest. Flight crew meals, pilot meals and cockpit meals are packed apart from guest trays; crew catering and crew meal boxes are labelled by role, with different meals for pilots when the operator asks. Cabin crew meals ride in the same drawer, so nobody opens a passenger tray by mistake.
FBO catering at Cat Bi is delivered to the general aviation terminal and handed to your handling agent. Catering delivery to the FBO, ground handling catering and handling agent catering follow the slot you send.
Galley catering at Cat Bi depends on the aircraft: a light jet takes trays by hand, a larger cabin needs airside catering delivery with a high loader for aircraft provisioning. We confirm the type and door height with your handling agent so nothing waits on the apron.
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.
Cat Bi serves Haiphong, the port city of the Red River Delta Region, as a regional airport with business aviation traffic. Airport catering here focuses on general aviation and the FBO apron.
Business aviation catering and inflight catering at Cat Bi suit a business aviation hub of modest size. In-flight catering, aviation catering, executive jet catering and diplomatic flight catering all go through general aviation, FBO services and ground handling services, with cabin crew meals on request.
Customs in Vietnam screen food entering the country, so catering for the departing leg is cooked locally in the delta. Unused inbound meals are discarded as the handling agent directs.
Average rating from the cabin crew and pilots we cater for.
“Having 9 guests request a cold lunch with cheese and fruit at HPH meant planning the portions carefully while accounting for limited fridge space. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into stackable containers that were easy to handle. This experience of in flight catering gave us a useful reference for managing meal organisation on another departure. We placed the salads in their planned storage area without first having to reorganise all the catering boxes.”
“The 7 passenger portions of herb chicken with a quinoa salad were the easy part; managing a changing departure schedule at Cat Bi International Airport took more planning. My main takeaway from this inflight catering services order was the practical approach to galley preparation. I asked The Galley Girls for the canapés in separate meal boxes, with garnishes supplied separately for plating on board. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“Clear quantities were essential at VVCI: we had 7 passengers expecting smoked salmon bagels and sliced fruit and were working around a revised passenger count. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation.”
How much private jet catering costs here depends on weather and catch: a typhoon week thins the seafood and shifts the menu. We price each dish, then add crew meals if you want them.
On state or delegation trips the lead time is protocol clearance, not the stove. Same-day requests are handled.
Food import into Vietnam is tightly controlled. Provisioning from Haiphong keeps your customs forms simple, while storm-season delays can mean unused meals are discarded.
Bringing your own is possible; customs may stop animal products. A delegation tray cooked locally avoids the delay.
No, it is separate: ordered, delivered and invoiced on its own. A storm delay only changes the handover time.
Tail, pax and diets — a flight attendant takes it from there, day or night.
