Exclusive private jet tour to six Michelin restaurants

More travellers are seeking exclusive experiences, and it doesn’t get more select than a private jet tour to Michelin starred restaurants.

Flavours of Asia by Private Jet — A Michelin Culinary Journey is just that.

This is a fully hosted tour in an 18-seat Gulfstream 550 private jet to dine at the Michelin-starred restaurants, spend time with famous chefs and stay in amazing hotels.

It is the first of a new series of tour — each of which are one-offs, never to be repeated.

This inaugural private jet tour for 16 guests by experts at H4U Travel is from $39,950 per person, all inclusive. It is just being launched but a spokesperson for H4U Travel says there are already four interested parties. The team at H4U Travel has decades of experience.

Over eight days, the guests on Flavours of Asia will be taken by private jet to six Michelin starred dining experiences across Asia.

But a spokesperson for H4U Travel stressed: “This is not just dining; it’s privileged access.

“Guests will go behind the scenes with Michelin-Star chefs, their sommeliers, and bartenders.

“They will enjoying intimate, interactive moments and insider experiences.”

Between these, there is luxury accommodation, and those flights on an exclusively chartered Gulfstream 550 private jet, complete with onboard dining and beverages.

This is the first tour in a new, from April 21, 2026, is the first of an ultra-exclusive series in Asia.

TRULY PRIVATE

The H4U Travel explains: “In an era where luxury travel is increasingly defined by visibility and volume, truly private experiences have become ever more elusive.

“Flavours of Asia by Private Jet represents a return to an older, quieter idea of luxury — one rooted in relationships, discretion and access that cannot be replicated or publicly offered.

“Conceived as an invitation-only journey, this once-only itinerary brings together Asia’s most influential culinary destinations, Michelin-starred dining and private jet travel into a single, seamless narrative.

“It is not designed to be booked, repeated or widely marketed, but shared selectively with a small circle of guests.

“What follows is not a travel guide, but a rare insight into a journey where welcome matters more than spectacle, and access is extended rather than advertised.”

THE ITINERARY

First there are return Business Class flights with Singapore Airlines to Singapore, to start the private jet tour. Then the jet flies from a VIP terminal. The Gulfstream 550 jet has spacious club style and divan seating, two oversize bathrooms and an onboard flight attendant.

Luxury hotel accommodation is in premium rooms with daily breakfast. Daily lunches or dinners include the six Michelin starred tasting menus with matched wines and exclusive, behind-the-scenes culinary experiences with gifts to take home.

The trip is fully hosted by the expert H4U Travel team.

After flying to Singapore, guests stay at the Fairmont Singapore. There are welcome drinks with Krug in the Presidential Suite.

There is then a wine tasting and dinner at JAAN by Kirk Westaway. Chef Kirk has produced an exclusive tasting menu for the travellers while overlooking the city from this 70th floor, Michelin star restaurant.

Guests then fly on in the private jet to Ho Chi Minh City, Vietnam, to stay at the Hotel des Arts Saigon, which is part of the MGallery Collection.

Stepping into the boutique Hotel des Arts Saigon feels like stepping back in time to the 1930s. It’s as much an art museum as a five-star hotel.

In the evening there is dinner at The Albion by Kirk. On the 23rd floor of Hotel des Arts Saigon, The Albion by Kirk Westaway is the first international concept by two Michelin-starred chef Chef Kirk.

At The Albion, he works closely with head chef Christopher Clarke, whose has worked in some of Europe’s most acclaimed kitchens including Frantzen, Core by Clare Smyth and The Black Swan.

The next day the group are treated to Saigon Market to Plate with chef Peter Cuong Franklin.

Despite the open market Cho Cu Ton That Dam’s humble exterior, it is one of the oldest wet markets in Saigon. There are some of the best quality herbs, fruits, vegetables, meats and other Vietnamese produce. Michelin Star chef Peter Cuong Franklin leads guests through the market, then to dinner at Anan Saigon.

It is in Cho Cu, elevating street food and traditional dishes to fine dining.

The jet flies on to Macau to the Grand Lisboa Palace Macau hotel and dinner at Robuchon au Dome. The restaurant has been awarded three Michelin Stars for 17 consecutive years by the Michelin Guide Hong Kong and Macau from 2009 to 2025.

It has the most extensive wine collection in Asia, with more than 17,300 labels.

Robuchon au Dome is in the dome of Grand Lisboa Hotel, with a chandelier of more than 131,500 pieces of Swarovski and Baccarat floor lamps. Chef has created an exclusive tasting menu with matching wines for the evening’s dinner.

Lunch the next day is at The Eight by Joseph Tse. Chef Joseph has spent nearly six decades mastering the soul of traditional Cantonese gastronomy. He fuses heritage techniques with sleek modern flair.

In the evening, guests will see the new House of Dancing Water aquatic show, in two VVIP Boxes.

Back in Singapore, guests stay at Raffles Hotel Sentosa and have a dinner hosted by chef Ling Heng Yao, executive chef of Royal China at Raffles Sentosa Island.

Chef is renowned for bringing modern Cantonese flavours to life — and this is an interactive dinner, with chef taking the guests through his exclusively curated tasting menu with matching wines.

The next day, there’s a caviar experience and lunch at Saint Pierre The Restaurant. Under chef-owner Emmanuel Stroobant, Saint Pierre is a two Michelin-starred contemporary French restaurant.

After farewell drinks, and another night at Raffles Sentosa Island, guests fly home.

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