Inspired Cuisine — Every Day of Your Trip
Whether you're dining on gourmet fare in your hotel's restaurant; enjoying the flavors and cultural exchange of a home-hosted meal of local items; or indulging in a buffet overflowing with fresh produce, cheeses, and international favorites, mealtime is an experience to be savored. All meals give you a varied, authentic experience that reflects the essence of your destination.
Dining in Southeast Asia
Breakfasts are all served buffet style with international menu options. Included lunches and dinners feature a few Western-style meals, but mostly local cuisine. During your river cruise, dining varies between set menu gourmet meals and buffet offerings.
Special meals are also featured during your journey, including a Welcome Dinner and a Farewell Dinner, and a vegetarian lunch at a local monastery. Your Adventure Leader can recommend specialty dishes that you may want to try when dining on your own at the hotel or a local restaurant.
Home-Hosted Visits Give You a Taste of Local Life
Wherever you travel, one of the best ways to connect with local people is to share a meal, snack, or coffee — with a side of conversation. Whether you're having tea in a family home, sharing a farmhouse lunch, or attending a community-hosted meal, there's nothing more personal — and fun! — than bonding over food, getting to know each other, and exchanging ideas about life in your respective countries. In fact, most of our travelers report that their home-hosted experience was a highlight of their journey. While you are in Ho Chi Min City (Saigon), you will share a home-hosted lunch with a local Vietnamese family.
Healthy Choices at Every Meal
Along with international fare, you'll also find many American favorites and choices for the health-conscious. We are happy to accommodate any special dietary requests you may have, such as low-salt, low-fat, gluten-free, vegetarian, diabetic, and lactose-intolerant, provided your requests are received at the time of booking.
View our sample menu
Prepared by Executive Chef, Jorg Penneke