01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Siem Reap, Cambodia
Airline catering, VIP and private jet catering at Siem Reap (VDSA / SAI)
SAI (IATA) · VDSA (ICAO)
Loading here is sequenced around a single wide-body reference code, which sets how a full three-cabin uplift is staged before a hi-loader ever reaches the fuselage. AERO GOURMET runs inflight catering, in-flight catering and aviation catering at Siem Reap, with inflight catering staged for scheduled, charter, VIP, government and private jet movements off one ops desk, airside, day and night.
3,605 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Siem Reap
Aviation catering boarded by hi-loader at Siem Reap airport
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at SAI
Aircraft catering handover at the galley door, VDSA / SAI
Ramp access is what separates a delivery left at the foot of the aircraft from a catering uplift boarded straight to the galley door, and at Siem Reap that access is worked stand by stand rather than assumed. Every cart that crosses the apron here carries a sealed record from the kitchen through to the aircraft, so a wide-body rotation can be tracked from departure to departure without a gap in custody. The same sequence applies whether the movement is a scheduled service, a charter or a government flight, because the loading method is fixed at VDSA, not at the discretion of the crew on duty.
Between our kitchen and the stand at Siem Reap sit screening, escort and apron traffic, and it is the convoy that carries the risk on a wide-body rotation, not the food sealed inside it. We plan the galley catering run against the worst of what the ramp can throw at a given slot, so a delay on the apron does not become a delay on the chain of custody that a cleared load depends on. Every cart is logged at sealing and logged again at handover, with a signature closing the load at the galley door, so a full catering uplift at VDSA is accounted for at both ends of its route across the ramp.
One coordinator, one sealed cart, one signature, from kitchen to galley door.
Pilot meals prepared for VDSA rotations
Airline food supplier crews cleared for Siem Reap
Hot production, pastry, a cold larder and a protocol cell sit under one roof at the facility that provisions this field, run to a HACCP standard that does not vary between a scheduled turn and a state movement. Airport catering in Siem Reap draws on that single site for every cabin set boarded here, so a wide-body rotation is provisioned from one kitchen rather than several partial ones. Airport catering in Cambodia depends on that consolidation, because a flight kitchen at SAI that runs hot, cold and protocol lines together is what lets a full three-cabin load leave sealed and on one manifest.
The team that handles government flight catering at this station is a named crew held across every rotation, not a rotating roster assigned on the day. Each member carries a security clearance on file, sits on the access list for the ramp and the kitchen, and is trained to royal household standards for the paperwork that travels with a sealed load. That same team signs the chain of custody at both ends, so a protocol movement and a scheduled turn are handled by people the operation already knows.
VIP flight catering and dietary sets at Siem Reap airport
Royal flight catering standards per cabin at SAI
Menus at this station are written to the cabin, the mission and the season rather than plated to a single fixed standard, so a scheduled rotation and a state movement are not served from the same fixed sheet. Local sourcing draws on Cambodia's produce where the season allows it, from orchard fruit to freshwater fish and dairy worked into a cold larder rather than named as a single dish. Inflight catering at Siem Reap runs from passenger meal boxes through to VVIP trays on the same production line, each set labelled to the cabin it is built for. Every dietary and religious requirement is documented per passenger and per cabin before the cart is sealed, not adjusted after it leaves the kitchen.
First & VVIP cabins
First and VVIP cabins at Siem Reap are plated to a written specification held on file between rotations, with caviar and à-la-carte service available on request rather than fixed to one set menu. VIP flight catering here is presented to match the standing order lodged for a given movement, so the same protocol governs a scheduled first-class cabin and a state aircraft alike.
Business cabins
Business cabins at VDSA run on multi-choice hot service built to cabin specification, boxed into oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals in Cambodia are boarded on the same tray-set standard as the passenger cabin, with cabin crew meals and pilot meals produced separately and crew meals at VDSA logged against the same manifest as the rest of the load.
Protocol & dietary
Protocol and dietary requirements at Siem Reap are documented per passenger, covering halal and kosher sets alongside the full range of IATA special meal codes, produced on a line kept apart from the main cabin run. Inflight catering at SAI is sealed on that separate line before it joins the rest of the uplift, so a religious or medical requirement is never mixed into a general tray at the point of loading.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP and sealed transfer for aircraft catering at Siem Reap
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Siem Reap, Cambodia
Siem Reap handles scheduled, charter and government traffic across a single wide-body-capable runway, and that mix sets three different problems for a kitchen to solve at once: a delegation is a documentation load, a peak wave is a capacity load, and a repeat charter rotation is a repetition load that has to hold to the same specification every time it lands.
The uplift reaches the aircraft here by airside delivery from the flight kitchen to the ramp, where it is boarded by hi-loader rather than left at the foot of the fuselage, with ground handling on the apron coordinating the stand assignment against the loading sheet. Airline catering at SAI and aviation catering in Cambodia both run off that same ramp route, so a scheduled turn and an ad hoc charter share one method of getting food onto the aircraft.
What we commit to on this stand is a single coordinator per rotation, sealed carts logged at both ends, and a signed handover at the galley door, so inflight catering at VDSA and in-flight catering in Siem Reap are accounted for the same way whether the flight is a scheduled service or a one-off movement. Airport catering at VDSA is planned to that standard, stand by stand, regardless of which segment is on the ramp that day.
VVIP catering and commercial flights at Siem Reap
01
Government and state flight catering at VDSA
The 3605 metre runway at this station is long enough to receive a head of state aircraft on the same stand used for a scheduled wide-body service, without a separate movement plan. Government flight catering at Siem Reap then follows a protocol file documented per passenger, security-cleared staff on the access list, and the uplift sealed before it leaves the kitchen, with the same chain of custody carried through to the aircraft door.
Government & state flights →
02
Royal and VVIP flight catering at SAI
3605 metres of runway takes a private airliner on the same wide-body stand used for a scheduled service, without a shortened taxi or a reduced load. Royal flight catering at this station is held to a written household specification kept on file between movements, covering BBJ, ACJ and wide-body VIP aircraft, with halal and household dietary requirements produced on request against that same royal household record.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Siem Reap
A wide-body aircraft on an ACMI or wet-lease rotation is boarded on the same stand configuration this station holds for a scheduled service, because the reference code here is set for that class of aircraft. Charter flight catering at SAI covers group movements and special missions with a full three-cabin uplift counted against the loading sheet, and charter flight catering at Siem Reap is staged in the order the galleys are laid out, multi-leg rotations included.
Wide-body charter →
04
Airline and ad hoc catering at VDSA
A 3605 metre runway lets this station take a scheduled wide-body service, which is what makes ad hoc airline catering here a matter of one long stand rather than a shortened turnaround. Carriers running Siem Reap as an outstation draw on outstation catering, diversion catering and technical stop catering off the same duty roster, with AOG covered across a multi-leg rotation and crew meals at SAI boarded on the same manifest as the passenger cabin, crew meals in Siem Reap included.
Commercial airlines →
05
Private jet and FBO catering at SAI
On the same field that holds a wide-body reference code for scheduled and charter traffic, business aviation is worked from the GA terminal and the FBOs on the ramp rather than from a separate facility. Private jet catering in Cambodia is delivered to those FBOs on the same cold chain and paperwork as an airline uplift, with FBO catering, business aviation catering and business jet catering run off the one kitchen that provisions the rest of this station.
Private jets →
Inflight catering rated by operators at Siem Reap (SAI)
Protocol teams on VVIP catering at VDSA
Government flight department
Royal household
Charter operator
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Scheduled airline
“We arranged football club charter catering for the group at Siem Reap (SAI/VDSA) after a late schedule update. The order included different meal types and snacks, but the cabin crew could identify everything immediately. Very practical for team and group charter work. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
James — Flight Services Manager
“We needed military charter catering at Siem Reap (SAI/VDSA) for a time-sensitive operation. Communication with operations was efficient and the order was adapted quickly when our timings moved. We appreciated the flexibility. The order was complete on arrival and easy for us to check before closing the doors. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Scheduled airline
Fernando — Operations Control Officer
“Our freighter crew needed cargo airline crew catering at Siem Reap (SAI/VDSA) during a short turnaround. The crew received the correct quantities and the handover was quick, which is exactly what we needed. Simple, efficient, and on time. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Private jet operator
Ian — VIP Aviation Coordinator
Airport catering facts for Siem Reap (VDSA / SAI)
| Datum | Value |
|---|---|
| Longest runway | 3,605 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | VDSA |
Business jet catering questions at Siem Reap airport
Technical stop catering questions at Siem Reap airport
What operations gets asked every week about Siem Reap.
Ask operations directly →How much does airline catering cost at SAI?
SAI quotations depend on cabin count, specification and the loading window requested, since no fixed price list is published; the desk returns a quotation once those three are set.
What protocol applies to VIP, VVIP and government flights at VDSA?
We handle VIP flight catering and government flight catering at this station under a documented protocol, with cleared staff and a sealed uplift carried through to the aircraft door.
Where can a specification still be changed before departure at Siem Reap?
The loading sheet held at the kitchen sets the lead time; how far in advance an order needs to be placed and how late a change can be logged both depend on that record, with last minute airline catering handled against it where the schedule allows.
Can airline catering be delivered airside at Siem Reap Airport?
The wide-body reference code held at this stand is what allows airside delivery rather than kerbside handover, with the uplift boarded by hi-loader straight to the galley door.
Which route does private jet catering follow to the FBOs at SAI?
The same sealed cart and ramp route used for an airline uplift carries private jet catering to the FBOs on the field and to the GA terminal, on one cold chain.
When are halal, kosher and special meal codes produced at VDSA?
Once an order specifies them, halal, kosher and the full range of SPML codes are produced on a separate line and documented per passenger before sealing.
Commercial aviation catering near Siem Reap
BBM / VDBG
Battambang
Cambodia · 112 km from Siem Reap
Airline & VIP flight catering →
PXR / VTUJ
Surin
Thailand · 184 km from Siem Reap
Airline & VIP flight catering →
PNH / VDPP
Phnom Penh
Cambodia · 214 km from Siem Reap
Airline & VIP flight catering →
Charter flight catering quote for Siem Reap, Cambodia
Request a quote
Send us your catering needs for SAI
Siem Reap (SAI / VDSA)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Siem Reap, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Siem Reap (SAI)