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Haute Cuisine on Halong Bay

August 23-24, 2017

Event: Haute Cuisine on THE HIGH SEAS
Venue: Halong Bay
Website: paradisecruise.com

Dinner with a view anyone? Perhaps the towering limestone pillars and islands of Vietnam’s most famous UNESCO World Heritage site will suffice. On August 23 Thierry Drapeau, chef and owner of two-Michelin starred Restaurant Thierry Drapeau in the Vendee region of western France, will be serving 62 guests lunch and dinner during an overnight cruise through Halong Bay when Paradise Vietnam celebrates the launch of its newest boat, the Paradise Elegance, with the first of their three Haute Cuisine on the Seas experiences.

Cruise the placid bay while Drapeau dishes out plates that pay homage to authentic French cuisine. If the menu is anything like the one at his restaurant in Vendee, you can expect a garden-driven meal with mains of fresh seafood, and delicately cooked meats. Edgar Cayan, general manager of Paradise Group Vietnam, wants this luxurious venture to bring more glitz to the iconic emerald bay. “We hope that dinner by a Michelin chef will not only up the culinary ante in Halong Bay,” Cayan says, but also “bring a brand-new wave of cruise tourism.” It will also redefine ‘booze cruise’ for the better, we say, what with renowned Argentinian winemaker Maximiliano Ortiz of Trivento winery (famous for their line of Malbecs) providing vino throughout the meals. 

The two 61-meter Paradise Elegance boats each boast a spa, a handsome piano bar, sundeck, a first-class restaurant and 31 well-appointed cabins. Each features its own private balcony—the perfect retreat for you to nurse that food coma while tree-dotted karsts meander by. 

Two more Haute Cuisine on the Seas cruises are in the works for later in the year where foodies can look forward to sampling the cuisine of another two highly acclaimed chef. Stay updated at paradisecruise.com.

Aug. 23; the cruise starts at US$3,500 per person per night based on twin share; for reservations email info@paradisevietnam.com or call 84-906/099-606.

 

Published on Aug 7, 2017

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