Ho Chi Minh City to Hanoi until I see that we will need a whole day at sea to cover the stretch to Nha Trang, a fishing port not far from the former capital of North Vietnam. The full day on the ship is far from boring. It gives us the opportunity of fully exploring and enjoying our floating luxury hotel. Again, we cannot fail but be impressed with the superb cuisine on the ship. A Austrian Executive Chef, German pastrycooks, British breakfast creators and excellent Asian cooks make the ship's food brigade a true United Nations.
Breakfast is served alfresco on the sunny deck and is extensive as well as informal.
I order the meat air-freighted from U.S.A., salmon from Scotland or Scandinavia and the other produce from whatever country we require. That gets flown in and is waiting for us at major ports. Then the ship's agents procure local fruits and vegetables as well as whatever other fresh produce is available to supplement these imports. We build our menus around the art of the possible but make sure that the quality standard is never lowered. That is very obvious from all the meals we have on the ship.