Catering to your aircraft in Da Lat.
Da Lat is a Highlands stop: cooler air, fresh produce, weather that decides the day. We pack for your galley at VVDL, ready for the flight attendant to serve.
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 at Da Lat starts with altitude. At 3,156 ft the Central Highlands grow what the coast cannot: strawberries, avocado, artichoke, cabbage, passion fruit and the vegetables that supply Vietnam's kitchens. An inflight menu for Lien Khuong therefore reads cooler and greener than a Saigon menu, and private jet food from here travels well because the produce is firm and the days are mild.
Local specialities from the Central Highlands Region fill the page: Da Lat strawberries, avocado, artichoke tea, soy milk, dried fruit and, above all, arabica from the surrounding hills. We build the private jet menu around them, with the sauce apart, the fruit whole or sliced for the seat, and anything that bruises packed on its own tray. Da Lat is also the Vietnamese place for banh mi, grilled rice paper and hot pot, and each of these has a galley-friendly version.
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.
Lien Khuong Airport sits at 3,156 ft above Da Lat, in cooler air than the coast, and that sets the table: private jet catering here leans on Highlands strawberries, avocado, artichoke and washed arabica. For the flight attendant it means produce that is fresh and cold-stable in the drawer. Inflight catering at VVDL is packed for your galley, aviation catering is handed over to your FBO or handling agent, and business aviation catering, executive jet catering and diplomatic flight catering all start from the same brief. Cabin crew meals go on the same order as the cabin, requested and invoiced like everything else. In-flight catering for DLI is called or emailed in, day or night.
Business jet catering at Da Lat is usually a short Highlands trip: a quiet lunch for four on the way in, a cold box on the way out. Corporate jet catering, VIP flight catering and charter flight catering all start from the type and the seat plan. A private jet chef writes a bespoke menu around Da Lat strawberries or avocado, and luxury inflight catering means the right course at the right temperature in your own galley.
Government flight catering for a visit to the Highlands runs through protocol: a menu cleared, a named team, traceable ingredients. Head of state flight catering and VIP aviation catering at Da Lat are prepared and sealed so that nothing is opened before the cabin. State visit aircraft catering is discussed with your office before the slot.
Dietary requests at Da Lat are a question of where the allergens hide in a Vietnamese kitchen: fish sauce, shrimp paste, peanuts and soy. For kosher, halal, vegan, gluten free, allergen free and other special meals, and for kids meals, we ask the restriction and the seat, then cook and pack on separate boards, sealed and labelled by seat number. Kosher and halal dishes stay in their sealed tray until the flight attendant opens them in the galley.
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.
When the crew lands in Da Lat, someone has to eat in the cockpit. Crew meals here are on request: flight crew meals as boxes or plates, pilot meals chosen separately for captain and first officer, cockpit meals that need one hand. Crew catering goes through the same order and invoice as the cabin, with crew meal boxes marked CREW and different meals for pilots when the operator wants it.
Your handling agent is the person who opens the gate at Lien Khuong. FBO catering is delivered to the general aviation terminal and passed on at the aircraft; ground handling catering and handling agent catering are coordinated before the slot so that nothing waits on the apron. Catering delivery to the FBO follows your tail, not ours.
At Lien Khuong, what you fly decides how the trays reach the cabin. A light jet on the apron is served by hand through the airstairs; a larger cabin may need the FBO's high loader or the handling agent's truck. Galley catering is therefore packed in crates the airside team can carry, not trolleys. Tell us the type, door height and which oven or chiller you actually have, and we agree the airside catering delivery and aircraft provisioning with your handling agent before the slot.
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.
Airport catering at Lien Khuong serves a small, high-altitude airport above Da Lat. General aviation here uses the terminal and apron for business aircraft, with FBO services and ground handling services supplied on site. The airport is a business aviation hub for the Central Highlands, in practice for tourism and official visits.
Business aviation catering at VVDL covers executive jet catering for guests and diplomatic flight catering for official visits. Inflight catering, in-flight catering and aviation catering orders are placed by phone or email, and cabin crew meals are added when the operator asks. The season and the weather window shape the day more than any fixed schedule.
Vietnamese customs restrict fresh meat, dairy and produce entering from abroad, so food prepared in Da Lat is the simplest order to clear. Waste from international flights is handled under national rules, and your handling agent confirms the procedure at arrival. We note this on the order so the galley stays compliant.
Average rating from the cabin crew and pilots we cater for.
“On this departure from DLI, 2 passengers had chosen roasted chicken and seasonal vegetables, and a small galley worktop needed to be reflected in the order. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation. The final order confirmation stood out more than any sales pitch about private jet catering.”
“Menu approval at Lien Khuong Airport covered a light pasta dish with grilled vegetables for 4 guests, leaving us to organise the service around a family lunch request. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. The galley preparation stood out more than any sales pitch about private jet catering services. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned.”
“Food presentation mattered to our 11 guests, but a tight boarding window also had to be considered when organising a cold lunch with cheese and fruit at VVDL. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point. The salads came from The Galley Girls in individual containers, with a packing list that matched the contents. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Ask us about a delegation or government flight and we build the quote around guests, courses and galley. Private jet catering at DLI varies with season and produce more than with distance.
Lien Khuong's weather window can move a departure, and your catering moves with it. The lead time is what your slot allows; last-minute orders are handled, and amendments after a delay are normal.
Vietnamese customs can restrict fresh produce, meat and dairy entering on an aircraft. A delegation flight usually benefits from catering sourced in Da Lat itself, packed with documents and labels ready for inspection.
Yes, with limits: customs inspect fresh produce, dairy and meat. In season Da Lat offers its own, so most crews order local and avoid carrying food through the airport.
The charter contract does not carry catering. For an official visit, we take the brief, clear the menu and invoice separately, then deliver plane-side at DLI.
Tail, pax and diets — a flight attendant takes it from there, day or night.
