Pandaw passengers have discerning palates. Such well-travelled folk expect a cuisine that is authentically indigenous. This season we unveil a new range of recipes across the fleet. Each is inspired by local cuisine and as always, with Pandaw sourcing local ingredients. Food is an integral part of a Pandaw experience and something that our chefs take great pride in.

Menus on our Indochina ships have been created by newly appointed Food & Beverage Manager, Brian Woolley, Australian award-winning chef and experienced restauranteur. 'Sampling local cuisine and discovering new flavour combinations should be a highlight of any journey, creating lasting memories and inspiring cooking techniques to share with friends and family.'

On the 'Halong Bay And Red River' guests sample delicious starters such as Chicken, Scallop & Banana Blossom Salad (Goi bap chuoi, so va ga) and locally inspired entrees such as Chargrilled Free-range Pork Belly Marinated in Coriander Seeds, Black Pepper and Oyster Sauce (Thit heo nuong). Indulge in delicious Banana Fritters crumbed in Coconut and White Rice with Palm Sugar Caramel. The 'Classic Mekong' offers choices of Fresh Squid & Mango Salad, locally caught Lobster with Khmer Curry Sauce and Sauted Crab with Green Kampot Peppercorns. Our wine list has been refreshed with crisper, lighter wines to suit the climate and cuisine.

In Burma, all our menus have been reviltalised by Food and Beverage Manager, Stuart Hickman. Enjoy sampling his diverse dishes from Myanmar Tea Leaf & Ginger Salad to Local River Prawn Ravioli with Basil Foam.