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Emeraude Cruise

Rate

Activities

Food & Dinning

Cabins

3 days 2 nights

2 days 1 night

Overview

The Flavor

Dining on the Emeraude reflects the ambitions and aspirations of the vessel itself.

Vietnamese ingredients, enhanced by European culinary traditions, create a culinary experience without peer on Halong Bay.

Quality, good taste and elegance define every buffet in our classic wood-panelled dining room.

Lunch

After you board the Emeraude, the lunch buffet is quickly served.  Look out for classics like chicken cordon bleu alongside pork tenderloin and a range of salads and lighter options. Fresh spring rolls offer a local flavour alongside freshly caught seafood.

SAMPLE MENU

Appetizer and Salads: Cabbage and Carrot Salad, Selection of Seasonal Lettuces, The Emeraude Club Sandwich, Pasta Salad with chipolata salad, Fresh Seafood and Pork Spring Rolls, Fried Spring Rolls “Hue Style”, Green papaya salad with dried beef

Assorted Condiments: Wine Vinegar and Olive Oil, Calypso Mayonnaise Sauce, American Mustard, Chopped White & Egg Yolk, Sliced Tomatoes, Sliced Onion, Green Sweet Chili Pepperoni, Sliced Cucumber, Black & Green Olives, Pickled Onions, Semi Sweet Pickled Gherkins, Fresh Red Chili, Sliced Lime, Soya Sauce, Chili Sauce, Soya Sauce, Sweet Chili Sauce, Soya Sauce, Japanese Wasabi Mustard, Chili Fish Sauce

Soup, Bread Basket & Butter: Cream of Seasonal Vegetables, Farmer Bread & French Bread Baguette with Butter

Main Courses: Sauteed squid with curry coconut milk sauce, Deep fried fish with breadcrumb, Steamed Clam with ginger, Pork Tenderloin with Mustard Sauce, Grilled Chicken with Lemon Leave and lemon grass, Sautéed Seasonal vegetable with Oyster Sauce, Gratin potatoes, Seafood fried rice

Desserts: Selection of Fresh Tropical Fruits, Vietnamese CHE station, Swiss Apple Tart with Custard, Chocolate cake, French pastries

 

VEGETARIAN OPTION (REQUEST AT TIME OF BOOKING REQUIRED)

Starter: Vietnamese fresh spring roll with rice noodle and vegetable, Green papaya salad with herb and roasted peanut

Soup: Cream of potatoes soup

Main Courses: Deep fried tofu with tomato sauce Served with steamed rice and seasonal vegetable OR Pasta with herb cream sauce served with garlic butter bread.

Desserts: Available at the buffet

Dinner

In the evening, dining is a stylish affair.  The buffet includes rump steak and fresh Halong Bay steamed prawns. The selection includes shellfish, salads, soups and rice dishes. For dessert, choices vary from a range of cakes to old favorites like bread and butter pudding. There is also an array of tropical fruit.

SAMPLE MENU

Appetizer and Salads: Selection of Dalat Garden Greens, Red Cabbage and Pineapple, Lotus Salad with Prawns, Baby potatoes salad with crispy bacon, Banana flower salad with BBQ chicken, Fried Spring Rolls “Saigon Style”, Selection of Cold Cuts

Assorted Condiments: Wine Vinegar and Olive Oil, Calypso Mayonnaise Sauce, American Mustard, Chopped White & Egg Yolk, Sliced Tomatoes, Sliced Onion, Green Sweet Chili Pepperoni, Sliced Cucumber, Black & Green Olives, Pickled Onions, Semi Sweet Pickled Gherkins, Fresh Red Chili, Sliced Lime, Soya Sauce, Chili Sauce, Soya Sauce, Sweet Chili Sauce, Soya Sauce, Japanese Wasabi Mustard, Chili Fish Sauce

Soup, Bread Basket & Butter: Emeraude Seafood SouP, Farmer Bread & French Bread Baguette with Butter

Main Courses: Fried Fish Fillet with Tomato Butter Sauce, Tempura squid, Freshly Steamed Prawns with ginger, Grilled Beef Strip Loin with Green Pepper Corn Sauce, Chicken Cordon Blue, Braised Ratatouille with Tomatoes, Sautéed potatoes with parsley, Steamed rice

Desserts: Selection of Fresh Tropical Fruits, Vietnamese CHE station, Moca chocolate cake, French pastry, Carrot cake

VEGETARIAN OPTION (REQUEST AT TIME OF BOOKING REQUIRED)

Starter & Salads: Deep fried vegetable NEM, Fresh garden salad with dipping sauce

Soup: Seafood soup

Main Courses: Penne with vegetable cream sauce served with roasted tomatoes with olives oil OR Fried rice with vegetable served with steamed tofu with Soya bean sauce

Desserts: Available at the buffet

Breakfast

Wake early to enjoy sunrise and it won't be long before aromas from the kitchen find you. Bacon, chipolatas, scrambled eggs and cold cuts await.  A chef cooks omelets to your specifications.  A rice congee or "chao" adds local flavor while croissants and pastry add a European touch. Italian Lavazza coffee is served.

SAMPLE MENU

Fruit Juices: Orange Juice, Apple Juice, Peach Juice, Mineral Water, Variety of Fresh Tropical Fruits

Milk & Corn Flakes: Kellogg’s Corn Flakes with Milk, Fresh fruit with Yogurt

Cold Cuts and Salad: Assorted Dalat Garden Greens with Calypso Dressing, Sliced Salami, Ham

Bread Basket & Butter: Selection of Danish Pastries, Croissant, Mini Danish Kaya, Apple strudel, Sliced Toast Bread and Whole Wheat Bread with Toaster, Strawberry Jam, Bitter Orange Marmalade , Apricot jam with Imported Butter

Main Courses: Vegetable Chicken Egg Omelet, Scrambled Eggs, Fried egg, Poached egg, Grilled Bacon and Chipolata Sausage, Roast Potatoes with Bacon, Rice Porridge Station with all the Condiments

Beverages: Freshly Brewed Coffee and English Breakfast Tea

Drinks

Throughout your cruise, bars in the dining room and on the sundeck ensure satisfaction for every thirst.  A lengthy wine list caters to all tastes.  Cocktails beg to be drunk on the deck at sunset as canapés are served. For beer drinkers there is a range of international and local brews. Alternatively enjoy a coffee served hot or iced depending on the climate. A pot of green tea adds an additional authentic touch. Relax, we'll bring it to your table.


Few places anywhere rival the extreme natural beauty and serenity of Vietnam's Halong Bay.

President Ho Chi Minh found it too beguiling for words, saying only: "It is a wonder that one cannot impart to others".

Its name literally means Descending Dragon, a reflection of the ancient legend that describes fire-breathing beasts saving Vietnam from ocean invaders.  It was their thrashing tails and the jewels and jade they used as missiles that are said to have combined to form the 1,960 islets.

The myths lie side by side with scientific evidence suggesting that prehistoric Soi Nhu people lived there as early as 18,000 BC.  They were followed by the Cai Beo, till 5,000 BC.

They left their marks, as did French tourists.  While visiting in the 19th century, they decorated the grottoes with drawings and messages, some of which are visible today.

And, while half a millennium ago it was described by noted Vietnamese poet and scholar Nguyen Trai as a "rock wonder in the sky", it has also been a place of fierce sea battles.

Kublai Khan's Mongol boats were defeated alongside countless skirmishes with Chinese forces.  More recently channels were mined by the US Navy during the American War.

Since then it has been a backdrop for countless movies including the Oscar-winning French epic, Indochine.  Its sweeping panoramas contributed greatly to the movie's much-praised cinematography.

Now, in the 21st century, it is universally acknowledged as an unmissable corner of Vietnam.  Indeed, the site ranks as the #1 tourist attraction in the country. The Vietnamese say if you haven't seen Halong Bay, then you haven't seen Vietnam.

Certainly, as fast-developing Hanoi becomes progressively more frenetic, Halong Bay's grandeur and calm seems increasingly serene by comparison.   

It is the perfect antidote and yet it remained, until recently, a best-kept secret - despite its captivating beauty.

In 1994, it was recognised as a UNESCO World Heritage site, and the bay has also been shortlisted as one of the world's new Seven Natural Wonders.

For visitors, each season presents a different Halong Bay.  Blue skies, sunshine and swimming in the summer.  Misty, atmospheric and mysterious in the winter.

It continues to attract and inspire in the 21st century, with writers and photographers flocking to capture its natural beauty, but perhaps Ho Chi Minh was right after all.

In truth, to truly grasp and appreciate its wonder, you really must see it with your own eyes.

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