An immersive journey into the world of the Mekong River offers guests a chance to dip into the flavors of Southeast Asian cuisine through beautifully rendered dishes: deeply satisfying noodle broths, salads packed with light, summery herbs, and colourful fruit bursting with sweetness. The region is a major rice grower and producer of freshwater fish, shellfish, vegetables and baskets of tropical fruit such as mango, dragon fruit, banana and coconut that make their way into plentiful desserts!
Savor the rich, authentic flavors of traditional Vietnamese caramelized fish cooked in a classic clay pot, a true highlight of regional Mekong Delta cuisine.
A little apprehensive of local dishes? You’ll find plenty of western classics but equally, those who want to taste local cuisine will find their curiosity satisfied. It’s good to know there are few bitter notes; it’s mostly deeply aromatic, herb- and lightly spice-stuffed cuisine with lots of coconut in all forms to look forward to. Authentic choices of flavor-packed regional cuisine as well as Western food crowd-pleasers are offered to both Aqua Mekong and Mekong Navigator guests on their journeys from the waterside town of My Tho near Ho Chi Minh City, to Siem Reap in Cambodia. And fresh, fragrant ingredients are the hallmark here.
Aqua Mekong’s culinary highlights are for those curious about regional flavors with some evening dinners in the refined restaurant dedicated entirely to a western menu. Whereas the Mekong Navigator offers a broad-ranging menu for those looking for the perfect balance of local and western dishes at every meal. Having said that, Aqua Mekong has created an ‘Alternate menu’ for those happier to eat western comfort food or who just want to change up their lunch occasionally. It features popular picks such as Niçoise salad, beef burgers, toasted sandwiches, pastas with sauces and a steady supply of French fries!
Discover the diverse cultures of the Mekong table through a beautifully curated spread featuring fragrant noodle soups, fresh spring rolls, and fine wine.
Aqua Mekong’s seasonal dining menus use fresh produce that focuses almost exclusively on the bountiful cuisine of the region, all curated by consulting executive chef David Thompson who founded Michelin-starred Nahm Bangkok. Look out for Aqua Mekong’s special occasional departures with guest chefs who host masterclasses and market tours during journeys. The culinary team, too, source ingredients along the river journey including produce from fishermen, farmers and market sellers. Guests joining regular journeys are invited, too, to accompany chefs to local markets to source produce for daily menus.
Steamed fish amok features and is one of my favourite Cambodian dishes. A white fish, usually catfish, is bathed in a paste of shallots, garlic, galangal, kaffir leaves and turmeric and steamed inside a banana leaf ‘basket’. Not only is it good-looking, but its texture is like mousse, and it’s intensely aromatic. Another favorite is Vietnam’s signature dish – beef pho, a noodle soup packed with memorable flavor – chunks of hearty beef, sweet basil and star anise. It’s satisfying and filling. For lunch, banh mi is often served on Aqua Mekong. Banh mi is the love child of Vietnamese-meets-French-cuisine. Inside a freshly made short French baguette, the Vietnamese stuff a type of sliced mortadella, a steamed pork sausage that is seasoned with fish sauce and layered with a bundle of fresh lettuce leaves and sprigs of herbs. It’s wildly popular all over Vietnam. A banh mi made with mushroom tofu is a thoughtful addition for vegetarians.
Savor the vibrant, fresh ingredients of local riverside cultures with a light and aromatic salad, highlighting the crisp flavors of the Mekong region.
Mouthwatering caramelized pork ribs in young coconut juice and black pepper, and a Khmer Saraman Lamb Curry are highlights, too. This slow-cooked hot pot comes with tender lamb, turmeric, lemongrass, star anise, tamarind, and coconut and is rich in blended flavors. The menu features two dishes made with betel leaves, too. The one you don’t want to miss is one of my all-time top Vietnamese picks – the sausage-sized velvety, grilled beef rolled in betel leaves, Bò Lá Lốt. The smoke on the leaves needs to have singed just perfectly and the beef mixed with just the right amount of lard to tenderise the beef under the grill. It’s absolutely delicious and is one of three dishes I first order when I return to Vietnam.
For those inclined to taste the full repertoire that the Aqua Mekong has to offer, you’ll find signature dishes on board: a lightly spiced chicken green curry infused with cumin, aromatic garam masala and coriander with warming ginger and garlic, stir-fried flat rice noodles, char kway teow, which is a Malay classic using pork, shrimp or squid with beaten eggs, and a green mango salad, a very popular dish in the region often eaten as a snack on the go. It’s made from shredded unripe mangos, plenty of sugar, fish sauce and lime juice and is perked up by chili. The chili, brought by the Portuguese from Mexico to Southeast Asia in years gone by, can be dialled up or down. The chili boost on a green mango salad can be very fiery. Check with your server first. A deeply appetising baked white fish fillet in aromatic, calming lemongrass and kaffir lime leaves is not to be missed either. Delicious Miến Gà, a Vietnamese glass noodle broth, is served with chicken and the flavor boosted by toppings of crispy shallots, fresh herbs and fried garlic.
Experience the soul of Khmer cuisine with a traditional Cambodian curry, perfectly blending rich coconut milk and aromatic local spices.
Executive chef Sokunthy from Siem Reap brings 20 years of culinary experience to the menus of Mekong Navigator. He has risen through the ranks in high-end hotels in Cambodia and worked on a number of luxury river cruises in both Cambodia and Vietnam. His cuisine is a reflection of his journey, refined yet authentic, thoughtfully balanced and inspired by the rich culinary heritage of the Mekong. He and his team, many drawn from Mekong communities, source ingredients and products from along the river route. Lunch choices are incredibly generous whereas dinner courses are downsized: smaller choices in the number of offerings but not in flavor.
Retreat to La Marché Restaurant in the heat of the day and watch the life of the river flow by as you dine. Lunchtime menus are filled with choice – a spread of regional Asian dishes, plus French classics, Italian pasta and lighter choices of marinated salads, soups of the day, sandwiches and cold cuts. For those that prefer a western dish, think roasted beef sandwich, pasta with pesto and tomatoes, a pork leg infused with rosemary accompanied by a mushroom sauce. Room for cheese? You’ll find a small selection on offer with crackers.
Enjoy vibrant open-air dining on deck as expert chefs prepare freshly grilled specialties over an open flame, a staple of evening cruise dinners.
Dinner menus are reduced compared to lunch choices. Expect appetisers of moreish chicken satay, doubly moreish Vietnamese fresh spring rolls, soups of winter melon, main courses of grilled sea bass and sesame-crusted tofu. Very popular Banh xeo is a light pancake of rice flour and turmeric eaten across the region. It’s stuffed with a flavor bomb of peanuts, beansprouts and tofu and is always accompanied by lashings of fish dipping sauce.
Aqua Mekong’s western menu choices offer upgraded Western treats such as succulent wagyu sirloin in a shiitake mushroom crust and a homely roast chicken cooked in rosemary and garlic with sides of baby baked potatoes and buttered green beans.
Robust burgers, grilled pork tenderloin, breaded river snapper fillet and fries, and Black Angus beef balls in tomato sauce are for those wanting a western evening meal on the Mekong Navigator.
A variety of fresh salads, side dishes, and customizable bases are readily available at the daily buffet station, offering plenty of plant-based choices.
Vegetarians won’t feel sidelined. Indonesian Gado Gado Salad on the Mekong Navigator is made from bean sprouts, tofu, tomato, cucumber and French beans and whipped into shape with a spicy peanut sauce. Comforting vegetable samosas are accompanied by sweet chili sauce, and there’s tomato-chickpea rigatoni and crowd-pleasing nachos with lashings of cheese. A signature khmer samlor kakor, a warming vegetable stew heaving with pumpkin, green papaya, eggplant, long beans, and enhanced by basil, spinach and crispy rice powder is a sure bet.
Aqua Mekong’s separate vegetarian menu comprises easily made classics: veggie burgers with onion jam and tzatziki, pastas in tomato basil sauce and ample, herby salads. Its main menus, too, offer inventive dishes that nod to regional classics and will delight vegetarians. Think steamed mushroom amok, and grilled eggplant marinaded in khmer spices and dipped in a cucumber relish.
End your culinary journey on a sweet note with a classic regional dessert, pairing rich black sticky rice pudding with fresh mango and creamy coconut milk.
And for those who love their desserts, both boats don’t disappoint. The Mekong Navigator offers more choice. Try a delicate mango mousse with almonds, Vietnamese taro sticky rice pudding, crepes, sweet potato brownies, and coconut cake. Aqua Mekong focuses on regional fruits such as tropical fruit in pandan syrup, a refreshing coconut sorbet, lotus seed and mung bean pudding, pumpkin custard, and black sticky rice and custard apple. Black sticky rice might not sound appealing, but honestly, it’s hugely popular for a reason. The deep purple rice is baked in soothing coconut milk and pepped up with palm sugar. It’s a dream. I never pass up on black sticky rice!
Rainforest Cruises’ curated portfolio offers a fine balance between the culinary delights of the Mekong region and the pleasures of more familiar territory. Contact their destination specialists with any questions about food concerns or allergies.
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