On a journey through Ha Long Bay or Lan Ha Bay, dining is often one of the experiences that leaves the strongest impression. Not only because of the food itself, but also because of the pleasure of slowing down, sitting together over a meal, and enjoying a setting far removed from the pace of everyday life.

With that spirit in mind, Indochine continues to refine the onboard dining experience with thoughtful updates to both its buffet selection and Fine Dining menus.

More Choices, While Maintaining Balance

Across Indochine Premium, Indochine Cruise and Indochine Grand, the buffet selection has been expanded with 11 new dishes. The broader range offers guests greater flexibility, especially for groups with different tastes and preferences. Everyone can choose what suits them best, while the added variety helps each buffet feel fresh rather than repetitive.

The focus, however, is not simply on offering more dishes. What matters is how each selection comes together to create a balanced experience that feels generous, approachable and enjoyable for a wide range of guests.

A More Refined Fine Dining Experience

On the Lan Ha Bay itinerary aboard Indochine Cruise and Indochine Grand, the dinner Set Menu has now been expanded from five to six courses.

One of the most notable updates is the main course, which now features both sea bass and premium steak within the same menu.

The two ingredients bring contrasting qualities to the table: one is lighter and more delicate, while the other offers a richer and fuller flavour. Served together as part of the same dinner, they create a more balanced progression and give the menu greater depth, rather than focusing on a single style of flavour.

When Dinner Becomes Part of the Atmosphere of the Bay

Fine Dining aboard a cruise is shaped by more than the food alone.

After a day of exploring, the evening brings a quieter atmosphere onboard. Softer lighting, calm waters and a more relaxed pace of service create an entirely different setting for dinner.

For this reason, the rhythm of the Set Menu is just as important as the ingredients themselves. From the appetiser through to the main course and dessert, each dish is served at a considered pace, allowing guests time to appreciate both the flavours and the surroundings.

Small Changes That Create a Fresh Experience

Adding 11 new dishes to the buffet or introducing an additional course to the Set Menu may sound like relatively small changes, but they can make a noticeable difference to the overall experience. The buffet becomes easier and more enjoyable to explore. Dinner gains greater depth. And the journey as a whole feels more seamless when dining is not treated as a separate service, but as a natural part of the holiday itself.

For Indochine, this is also how the onboard experience continues to evolve: not necessarily through major changes, but by refining the details that guests can feel and appreciate most.