01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Haiphong, Vietnam
Hi-loader airline catering, VIP flight catering and private jet catering at Haiphong (VVCI / HPH)
HPH (IATA) · VVCI (ICAO)
Our kitchen runs inflight catering and in-flight catering to the wide-body reference code held at Haiphong, boarding three cabins from a sealed cart straight to galley height. We load the aircraft rather than leaving trays at the foot of the stairs, and that hi-loader route is what keeps in-flight catering moving on one wide-body stand at VVCI, HPH.
3,050 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 — Haiphong
Aviation catering with ramp access at VVCI
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at VVCI
Aircraft catering sealed from kitchen to galley at Haiphong
The loading window at HPH is what actually happens between the seal at our kitchen and the signature at the galley door, not an estimate offered in advance. Ramp access is held on our own clearance, so the catering uplift moves without waiting on a third badge once the stand is called. That sequence holds for a scheduled call and for an ad hoc uplift alike at Haiphong.
Between our kitchen and the stand at VVCI sit screening, an airside escort and the ordinary traffic of the apron, and we plan the catering uplift against the worst case among them rather than the average one. Every galley catering load is sealed and temperature-logged at the kitchen door, then logged again at handover, so the chain of custody is never a matter of memory. A signature closes the load at the aircraft, and that signature is what the desk checks first if a rotation runs late. Nothing about the sequence changes for a diversion or a technical stop: the same seal, the same two logged readings, the same signature at the galley.
One seal at the kitchen, one signature at the galley: nothing in between is left to memory.
Flight kitchen and crew meals for Haiphong (HPH)
Pilot meals and cleared production crews for HPH
Airport catering at VVCI runs from a kitchen built to feed the wide-body reference code held on this field, with hot production, pastry, a cold larder and a protocol cell working under one roof rather than across separate sites. That layout is what lets airport catering in Vietnam turn a full three-cabin uplift without splitting the load between kitchens or handlers. Every tray leaving the flight kitchen at HPH is produced to the HACCP standard the whole network runs on, logged before it enters the cold chain toward the stand.
The team behind government flight catering at Haiphong is the same named crew on every rotation, not a rotating pool assembled per flight. Security clearance is held on file for each of them, each name sits on the access list for the ramp, and each is trained to the household standards a protocol officer expects before a delegation lands. That continuity is what lets the same sealed uplift move through VVCI whether the mission is announced weeks ahead or called with almost none.
Kosher inflight catering and dietary sets at Haiphong (HPH)
VVIP catering to a written specification at VVCI
Menus at HPH are written to the cabin and the mission first, then adjusted to the season, never plated to a single fixed pattern regardless of what is flying. Inflight catering in Vietnam draws on regional produce where the route allows it, working dairy, fish and orchard fruit into a specification rather than a fixed set of dishes. Every set is written against a documented allergen, halal, kosher and medical frame, labelled per passenger and per cabin before it is sealed. That labelling is checked twice before the cart leaves the kitchen for Haiphong's stands, so nothing depends on a verbal note passed at the door.
First & VVIP cabins
First and VVIP cabins at Haiphong are plated to a written specification rather than a fixed menu card, with caviar service and à-la-carte options available on request for a given rotation. VIP flight catering here is filed against the standing order between movements, so the same presentation is repeatable at VVCI on the next call.
Business cabins
Business cabins at HPH run multi-choice hot service to a written cabin specification, boxed in oven-ready formats sized to the galley fitted to the aircraft on that rotation. Crew meals at Haiphong, cabin crew meals and pilot meals are boxed separately to the duty roster, with crew meals at VVCI tracked apart from the passenger cabin count.
Protocol & dietary
Protocol and dietary requirements at HPH are documented per passenger rather than assumed from the manifest, covering halal and kosher sets and the full range of IATA special meal codes. Household, religious and medical requirements are produced on a separate line and sealed before that line joins the rest of the inflight catering leaving Haiphong.
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 VVCI / HPH
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 VVCI / HPH
Haiphong runs on a single wide-body reference code, and that code sets what a rotation here actually needs from catering: one stand cleared for a wide-body airframe, and a kitchen sequenced to fill it without a second stand to fall back on. That single-runway, single-code profile turns every wide-body call into a full-cabin event rather than a routine top-up, so the loading sheet is built before the aircraft is on the ground.
The uplift reaches the aircraft from our kitchen by sealed cart, cleared onto the apron and boarded by hi-loader to galley height rather than staged at the foot of the aircraft. Airside delivery at HPH follows the same route whether the flight is a scheduled call, a charter or a government movement, with our own crew on the ramp for the whole sequence. Airline catering in Vietnam and in-flight catering at HPH both run off that one route, and airport catering at HPH is planned stand by stand rather than assumed from a fixed slot.
One coordinator owns the rotation from seal to signature, and aviation catering at this field commits to that single point of contact on every load, sealed cart included.
Charter flight catering and state missions at HPH
01
Government and state flight catering at VVCI
A head of state aircraft calls for the same wide-body stand every other movement at Haiphong uses, so government flight catering here is planned against that one slot rather than a dedicated apron. State visits and official delegations move through it with the protocol file documented per passenger, security-cleared staff on the ramp, and the uplift sealed before it leaves the kitchen at VVCI.
Government & state flights →
02
Royal and VVIP flight catering at HPH
Across the 3,050 metres of runway at Haiphong, a private airliner — BBJ, ACJ or wide-body VIP — takes the same wide-body stand as any other call, and royal flight catering here is held to a written household specification kept on file between movements. Royal household requirements and halal VIP sets are produced on request, with VVIP catering following the same sealed route as every other uplift at HPH.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Haiphong
Filling one wide-body stand for a full three-cabin airframe is the constraint every charter call at Haiphong has to work around, since there is no second stand to stage a partial load against. Charter flight catering for ACMI and wet-lease operators, group movements and special missions is counted against the loading sheet in Vietnam, and charter flight catering at VVCI is staged in the order the galleys are laid out on that one stand.
Wide-body charter →
04
Airline and ad hoc catering at VVCI
The single wide-body stand at Haiphong takes a full three-cabin airframe on every call, which means ad hoc airline catering here is built to fill one slot completely rather than top up several smaller ones. Outstation catering, diversion catering and technical stop catering in Vietnam all run off that same stand, with AOG covered on the same roster and crew meals in Haiphong boxed to the duty list across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at HPH
The single wide-body stand at Haiphong sits alongside the GA terminal and the FBOs on the field, so business aviation traffic is worked from the same apron rather than a separate corner of it. Private jet catering at Haiphong reaches the GA terminal and the ramp handler on the same cold chain and the same paperwork as an airline uplift, with business aviation catering and business jet catering following one FBO catering route into VVCI.
Private jets →
Aviation catering rated at VVCI
Flight departments on jet catering at Haiphong airport
Government flight department
Royal household
Charter operator
Scheduled airline
“We needed government flight catering at Haiphong (HPH/VVCI) for a protocol-sensitive flight. Communication was discreet, changes were handled calmly, and the delivery was coordinated exactly within the agreed window. Reliable, discreet, and easy to work with. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Charter operator
Zoe — Trip Operations Manager
“We had a larger VIP aircraft at Haiphong (HPH/VVCI) and booked private airliner catering for the sector. The portions, packaging, and labeling worked well for the cabin, and the timing was spot on. Exactly the level of detail we expect for VIP flying. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Charter operator
Alina — Crew Planning Coordinator
“We arranged hajj flight catering for a group movement through Haiphong (HPH/VVCI). Despite the large order, communication stayed simple and final quantities were confirmed without confusion. We would use the service again for a similar charter. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Scheduled airline
Lucia — Operations Support Coordinator
Outstation catering data for Haiphong (VVCI / HPH)
| Datum | Value |
|---|---|
| Longest runway | 3,050 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | VVCI |
Inflight catering FAQ for Haiphong, Vietnam
Diversion catering and ramp questions at Haiphong (HPH)
What operations gets asked every week about Haiphong.
Ask operations directly →Do you know how much airline catering costs at Haiphong?
Yes, it depends on cabin count, specification and the loading window booked for the rotation, since we do not publish a fixed price list. The ops desk comes back with a quotation once those three points are confirmed.
How does private jet catering reach the FBOs at Haiphong Airport?
Haiphong Airport is worked by our crew across the whole ramp, so FBO catering and private jet catering reach the GA terminal and every FBO on the field on the same cold chain as an airline uplift. No third party is named on the load; our own team carries it door to door.
Which lead time applies to an order placed at HPH?
The sealed cart is built to a loading window agreed with the desk, and how far in advance that window is set depends on the mission rather than a fixed rule. Last minute airline catering is still handled through the same route when a diversion or a technical stop calls for it.
What special meal codes does the kitchen serving VVCI produce?
We produce halal and kosher sets alongside the full range of IATA SPML codes, each documented per passenger before sealing. Special meals are boxed on a separate line from the main cabin run.
Is airside delivery available for airline catering at Haiphong?
There is a hi-loader route from our kitchen straight to galley height, so airline catering never sits at the foot of the aircraft waiting for a second handler. Airside delivery follows that route for every rotation on the field.
Can Haiphong Airport handle VIP, VVIP and government flight catering under protocol?
The same wide-body stand used for scheduled traffic carries VIP flight catering, VVIP movements and government flight catering under one protocol file, documented per passenger and sealed before departure. Security-cleared staff run that load exactly as they run any other rotation at the airport.
Commercial aviation catering near Haiphong
VDO / VVVD
Van Don
Vietnam · 79 km from Haiphong
Airline & VIP flight catering →
HAN / VVNB
Hanoi
Vietnam · 105 km from Haiphong
Airline & VIP flight catering →
NNG / ZGNN
Nanning
China · 249 km from Haiphong
Airline & VIP flight catering →
Inflight catering quote for VVCI / HPH
Request a quote
Send us your catering needs for HPH
Haiphong (HPH / VVCI)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Haiphong, 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 Haiphong (HPH)