Meandering an incredible 5,000km from the Tibetan Plateau in China through Thailand, Myanmar, Laos and Cambodia, before finally reaching Vietnam, this waterway is the backbone of South East Asia. It rules the rhythm of these remarkable regions – rivers, canals and streams all feed into the Mekong’s greatness.
As Scenic Spirit sails through Cambodia and Vietnam, Oka Wibawa, Executive Chef, has learnt that the region's unique food is the biggest drawcard on the menu.
Oka explains, “There’s a vastness to the ingredient influence in South East Asian dishes. It’s all about the flavours. Is it sweet, sour, spicy? Which cut of meat can we use? What vegetables and fruit can enhance the flavour? That is the difference in Asia. We use every part of the animal and every part of the vegetable. Nothing will go to waste.”