01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Shuishang, Taiwan
Wide-body airline catering, VIP & private jet catering at Shuishang (RCKU / CYI)
CYI (IATA) · RCKU (ICAO)
The 3050 m runway at Shuishang clears wide-body movements onto stands where hi-loaders bring uplift straight to galley height, so scheduled, charter, VIP, government and private jet flights all board from one apron. Inflight catering here runs off a single ops desk: in-flight catering and aviation catering share the same kitchen, the same cold chain and the same sealed handover for every operator on the field.
3,050 m
Longest runway
Wide-body
Largest aircraft handled
2
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 — Shuishang
Inflight catering loaded to galley height at Shuishang airport
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at RCKU / CYI
Aircraft catering sealed from kitchen to galley at Shuishang (CYI)
Ramp access at CYI is the difference between a delivery to the foot of the aircraft and a catering uplift boarded straight to the galley door. Every cart leaving our kitchen for Shuishang is sequenced against the stand assignment before the hi-loader moves, so the loading window reflects the actual apron, not an estimate. That sequencing is what lets multi-leg rotations and diversions alike be worked without reopening the plan.
Between our kitchen and the wide-body stand at Shuishang sit airside screening, an escorted convoy and the apron traffic proper to a field this scale, and the galley catering plan at CYI is built against the worst of those, not the average. Chain of custody runs on one named responsibility from seal to signature, so a delay at any checkpoint is absorbed by the schedule rather than by the load. Every catering uplift is temperature-logged when it is sealed at the kitchen and logged again at handover, with the paperwork travelling in the same sealed cart as the trays.
One seal, one signature, from our kitchen to the galley door at CYI.
Pilot meals and crew meals prepared for Shuishang, Taiwan
Cargo crew meals produced to the same standard at Shuishang, Taiwan
The flight kitchen provisioning Shuishang runs hot production, pastry, a cold larder and a protocol cell under a single HACCP-audited roof, built around the wide-body reference code the stands share. Airport catering at CYI moves from that kitchen straight onto the apron, with tray sets and passenger meal boxes staged by cabin before the hi-loader is called. Airport catering at Shuishang and the flight kitchen at CYI answer to the same production line, whatever the mission on the loading sheet.
The team that handles government flight catering at Shuishang works as the same named crew on every rotation, security clearance on file and named on the access list for every movement. They are trained to royal household standards as well as airline ones, so a delegation and a scheduled wide-body share the same cleared hands. Every sealed uplift they load carries the paperwork that lets the chain of custody be checked stand-side, cabin by cabin.
VIP flight catering and dietary sets at CYI
Commercial aviation catering written per cabin at RCKU / CYI
Menus at Shuishang are written to the cabin, the mission and the rotation rather than to a single fixed list, so a scheduled sector and a state movement leave the same kitchen on different specifications. Inflight catering here draws on Taiwan's produce where the season allows it, working dairy, fish and orchard fruit into the tray sets and plated sets alike without naming a single dish. Special meals are produced on their own line: halal, kosher, vegan, gluten free and the full IATA SPML range, each documented per passenger and per cabin before it is sealed. That same discipline carries from a VIP flight menu down to a passenger meal box, so nothing on board arrives undocumented.
First & VVIP cabins
First and VVIP cabins at RCKU are plated to a written specification rather than a fixed menu, with caviar and à-la-carte service available on request against the standing order on file. VIP flight catering here is filed the same way for every rotation, so a repeat movement receives the same presentation it was given the time before.
Business cabins
Business cabins at Shuishang run on multi-choice hot service built to cabin specification, in oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals in Taiwan follow the same tray-set standard, with cabin crew meals and pilot meals boxed separately to the roster before either reaches the aircraft.
Protocol & dietary
Protocol and dietary requirements at CYI are documented per passenger, covering household, religious and medical sets including halal and kosher production. Inflight catering in Taiwan carries the full IATA special meal code range, produced on a separate line and sealed before it leaves the kitchen for the stand.
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
Aircraft catering compliance at Shuishang
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 Shuishang airport
Shuishang's wide-body reference code and its 3050 m runway put it on the routing of scheduled, charter and government traffic together, and that mix sets three different catering problems on the same day: a delegation calls for documentation checked passenger by passenger, a wave of departures calls for capacity held in reserve, and a repeat rotation calls for the same specification held on file. Airline catering at Shuishang is planned against whichever of those the day brings, not against a single template.
Uplift leaves our kitchen sealed and travels by escorted convoy to the wide-body stand, where a hi-loader takes it to galley door height rather than to the foot of the aircraft. Ramp access is held on our own badges, so the handover happens on the apron under our own escort rather than at a curb. Inflight catering at CYI, in-flight catering and aviation catering at Shuishang all run off that same route, whatever the aircraft on the stand.
One coordinator carries the rotation from kitchen seal to aircraft signature, so airport catering at RCKU answers to a single named responsibility on every load.
VVIP catering alongside scheduled flights at Shuishang airport
01
Government and state flight catering at CYI
A protocol movement through Shuishang has to be sequenced around the wide-body stands the field allocates to it, since the reference code governs which aircraft the ramp can take at all. Government flight catering here covers state visits and official delegations, with a head of state aircraft handled on the same security-cleared, chain-of-custody basis as any other sealed uplift.
Government & state flights →
02
Royal and VVIP flight catering at Shuishang
Wide-body is the reference code held at CYI, which is what lets a private airliner board on the same stand infrastructure as a scheduled service. Royal flight catering here covers BBJ, ACJ and wide-body VIP movements, held to a written household specification kept on file between rotations, with halal and other household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at RCKU
Our kitchen works to the same wide-body reference code that governs the stands at Shuishang, loading a full three-cabin uplift against the loading sheet rather than a fixed count. Charter flight catering here serves ACMI and wet-lease operators, group movements and special missions, with charter flight catering staged in the order the galleys are laid out for each aircraft type.
Wide-body charter →
04
Airline and ad hoc catering at CYI
Two runways and a wide-body reference code put Shuishang on the routing sheet for carriers running it as an outstation as much as a scheduled point. Ad hoc airline catering here covers outstation catering, diversion catering and technical stop catering off one duty roster, AOG included, with crew meals at CYI boarded across a multi-leg rotation without reopening the specification.
Commercial airlines →
05
Private jet and FBO catering at Shuishang
The 3050 m runway at CYI takes business aviation movements onto the same field as the wide-body traffic, and our dedicated branch delivers private jet catering to the FBOs on the field and the GA terminal from that point. Business aviation catering and business jet catering run on the same cold chain and the same paperwork as an airline uplift, with FBO catering sealed before it leaves our kitchen.
Private jets →
Inflight catering rated by operators at Shuishang (CYI)
Flight departments on jet catering at Shuishang
Government flight department
Royal household
Charter operator
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Scheduled airline
“We used the team at Shuishang (CYI/RCKU) for diversion catering after an unexpected operational change. They reacted quickly to revised timings and passenger numbers, and the handover was straightforward. Exactly what we need when operations change with very little notice. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Dimitri — Station Operations Supervisor
“We used the service at Shuishang (CYI/RCKU) for off-station catering on a station where we do not have our usual suppliers. It felt like working with a regular station supplier even though this was not one of our usual airports. Reliable and easy to manage from the ops desk.”
★★★★★Private jet operator
Julien — Executive Flight Manager
“We compared options for Shuishang (CYI/RCKU) and asked for an airline catering cost per meal. The quote was detailed enough for operations and accounting, but still quick to review. The clear communication made the booking easy. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Charter operator
Antonio — Operations Controller
Flight catering station reference for Shuishang (RCKU / CYI)
| Datum | Value |
|---|---|
| Longest runway | 3,050 m |
| Runways | 2 |
| Aerodrome reference code | wide-body |
| ICAO | RCKU |
Aviation catering FAQ for RCKU / CYI
Diversion catering and ramp questions at CYI
What operations gets asked every week about Shuishang.
Ask operations directly →Handled under what protocol are VIP, VVIP and government flights catered at RCKU?
There is a standing protocol file behind every VIP flight catering and government flight catering movement at Shuishang, with security clearance held on the access list and the uplift sealed before it leaves the kitchen.
Can halal, kosher and the IATA special meal codes be produced for a flight through Shuishang?
The full IATA SPML range is produced at CYI, including halal and kosher sets, each documented per passenger and produced on a line kept separate from the main service.
Shuishang: how much does airline catering cost, given no price list is published?
The sealed cart and tray-set specification set the cost, not a fixed rate, so a quotation depends on cabin count, the specification chosen and the loading window booked; our desk returns a figure once those are set.
How far in advance does CYI need an airline catering order, and how late can the specification still change?
CYI works to a lead time set at booking, and last minute airline catering is handled where the loading window still allows a sealed cart to be prepared and escorted to the stand in time.
Jet catering at airports near Shuishang
TNN / RCNN
Tainan
Taiwan · 60 km from Shuishang
Airline & VIP flight catering →
MZG / RCQC
Huxi
Taiwan · 79 km from Shuishang
Airline & VIP flight catering →
RMQ / RCMQ
Taichung
Taiwan · 92 km from Shuishang
Airline & VIP flight catering →
Charter flight catering quote for Shuishang airport
Request a quote
Send us your catering needs for CYI
Shuishang (CYI / RCKU)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Shuishang, 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 Shuishang (CYI)