Catering to your aircraft in Hanoi (Soc Son).
Noi Bai's monsoon summers and misty winters decide the menu before anything is cooked. We cook and pack for the crew who serve it, so a Hanoi departure leaves with dishes made for a real galley.
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 Red River Delta feeds Hanoi, and a private jet menu built here leans on that: rice, river fish, pork, fresh herbs, green vegetables and tropical fruit. The private jet food that travels best is the dish designed for a galley, not copied from a street stall. Local specialities such as bun cha, cha ca and banh cuon become inflight menu items once the broth, the noodles and the dipping sauce are packed separately. For Hanoi (Soc Son) departures, we adapt the Red River Delta Region repertoire to what your oven and drawers can handle.
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.
Noi Bai sits on flat Red River Delta farmland, and the humid monsoon air shapes every tray that leaves the kitchen for a business jet. Private jet catering here means herbs that wilt fast, broths that travel in sealed pots and cold dishes packed to survive a tropical apron. We handle inflight catering, in-flight catering and aviation catering for the general aviation side of HAN, with business aviation catering and executive jet catering built around what your galley can actually do. Diplomatic flight catering and cabin crew meals follow the same routine, ordered and invoiced like the rest.
A Hanoi business trip often means one lunch and one dinner, for four to eight passengers and two crew. Business jet catering and corporate jet catering here are built around a private jet chef who writes a bespoke menu: VIP flight catering for the principal, charter flight catering for groups, luxury inflight catering for the owner's guests, and crew meals alongside.
Government flight catering at Noi Bai follows protocol. For head of state flight catering and state visit aircraft catering, the menu is agreed with the delegation office first, names stay off the labels and a named team packs the order. VIP aviation catering for ministers uses the same discretion, adapted to the aircraft.
Vegan cooking at Noi Bai starts from what the Red River Delta grows: tofu, wood-ear mushrooms, rice noodles, morning glory and herbs carry a full service. Special meals need more care than that, because fish sauce and shrimp paste hide in many northern broths. So each special meal is cooked in its own run, boxed apart and marked by seat number. Kosher, halal, gluten free, allergen free and kids meals follow the same procedure: separate board, sealed lid, written allergen card.
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 Noi Bai are an order of their own, on request and invoiced like the rest. Flight crew meals can be hot or cold, and pilot meals are packed so they can be eaten from the jumpseat. Crew catering for a full rotation includes crew meal boxes labelled CREW, cockpit meals that are easy to eat one-handed, and different meals for pilots when the operator asks for them. For the cabin team, cabin crew meals follow the same packing.
The van arrives where your handling agent tells it to: the FBO, the general aviation terminal or beside the aircraft. FBO catering at VVNB is organised with ground handling catering and handling agent catering, and catering delivery to the FBO ends with a signed handover.
Aircraft size decides how food reaches the cabin at Noi Bai. A light jet takes trays through the cabin door, while a larger business airliner may need a high loader to reach the galley. Galley catering is packed to the aircraft's own ovens and drawers, and airside catering delivery is agreed with your handling agent so the vehicle, the apron access and the aircraft provisioning all line up. Tell us the type and the galley layout and we pack accordingly.
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.
Hanoi Noi Bai is Vietnam's northern gateway, and airport catering for private flights here works inside the general aviation process: FBO services, ground handling services and security checks all come before the food reaches the aircraft.
Noi Bai acts as a business aviation hub for northern Vietnam, drawing corporate and charter flights to Hanoi. Aviation catering, business aviation catering and executive jet catering are common requests; diplomatic flight catering arrives with official visits, and inflight catering and in-flight catering for the cabin are paired with cabin crew meals for the working team.
Vietnamese import rules restrict fresh meat, dairy and plant material, so food prepared in-country is easier to clear at Noi Bai. Tell your handling agent what is already on board and we adjust the order.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at VVNB, with 10 passengers choosing yoghurt pots and fresh berries and several individual meal preferences influencing our preparation. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks. I appreciated the emphasis on portion planning throughout the charter flight catering arrangements.”
“Choosing herb chicken with a quinoa salad for 10 people at HAN was straightforward; the challenge was making it work with a family lunch request. The Galley Girls used a readable packing list for the canapés, which helped when two colleagues checked the order together. With private jet food, careful attention to catering handover matters as much to our crew as the menu itself. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation.”
“What impressed me at Noi Bai International Airport was how a request for a cold lunch with cheese and fruit was handled despite several individual meal preferences. I would discuss private jet meals with them again, especially when meal organisation needs careful coordination. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks.”
Local produce keeps Hanoi menus reasonable: herbs, rice noodles and tropical fruit are inexpensive, while premium seafood and imported cheeses push the total up. Tell us what you want on board and you get a written figure.
Orders at Noi Bai are straightforward when the slot and headcount are known, and last-minute orders are handled. Customs rules around fresh produce and imported items are the part that benefits from an early brief.
Plant and animal products are the sensitive categories at Noi Bai. Fresh herbs, meat and fruit prepared locally are not an issue; items carried in from abroad may be. Your handling agent can confirm the current rules.
Bring what you like for the cabin, but expect customs to look at fresh items. For repositioning flights into HAN, we recommend ordering from us, so the food is local, labelled and cleared.
No. Think of catering as an order of its own. For flights from HAN you choose the dishes, we cook, and the invoice lists them separately from the charter cost.
Tail, pax and diets — a flight attendant takes it from there, day or night.
