With a cuisine as diverse as the region, the Mekong Navigator will redefine the culinary standards on the rivers of Southeast Asia.

Master Chef Jorg Penneke, a renowned culinary expert who has served guests aboard many of the 5-star river and ocean lines of the world, is honoured to bring his wealth of expertise to our guests. Chef Penneke has innovatively created a menu which highlights the French-lndochine inspired cuisine of the region, as well as Western favourites that will be reflected in sumptuous buffets and artfully prepared, multi-course dinners. Guests will also enjoy specially chosen, complimentary, house wines during dinner. The culinary team will offer an occasional shopping excursion to local markets, taking every opportunity to utilise the fresh, local fruits and vegetables throughout the voyage.

You will also be invited to join a hands-on culinary experience: learn how to make Pho, a traditional Vietnamese noodle soup; or Cambodia's national dish, Amok, a mild, curried fish prepared in coconut milk and steamed in banana leaves.

Vegetarian dishes are also offered - please feel free to consult our executive chef. Our meals comprise of mostly locally purchased products (such as exotic fruit, organic vegetables, fish and prawns) to give you a real taste of the lands you journey through. Special diets may be catered for with advance notice.

Every Uniworld itinerary is infused with amazing included excursions, designed to showcase the authentic culture, sights, activities and cuisine of the places you'll visit. Nothing onboard is cookie-cutter, so your time onshore shouldn't be either. These included excursions, feature several options throughout the entire day, so you can adventure onwards exactly how you'd like.

More information coming soon.

Please note: there are no child or teen specific facilities onboard.

All gratuities for the ship's staff and crew, as well as your onshore tour guides are included in your cruise fare. When going ashore on your own, keep in mind that tipping is less expected.