Aqua Mekong — Cuisine
Experience world-class wine and dine with an exclusive menu by David Thompson, one of Southeast Asia’s most acclaimed chefs
Aqua Expeditions is honoured to partner with the multi-award winning chef and restaurateur David Thompson to craft the dining experience aboard the Aqua Mekong. The Australian-born chef is world-renowned for mastering the intricate flavours of Southeast Asia, which has earned him a Michelin Star at his former Nahm restaurant in Bangkok, Thailand.
As consulting chef for the Aqua Mekong, chef David Thompson creates exclusive dishes for the Aqua Mekong and orchestrates seasonal menus showcasing the full repertoire of flavours from Vietnam and Cambodia in refined style. To do this, chef Thompson uses peak season produce and the freshest ingredients from the Mekong river and the region. His creations include lamb curry with Khmer spices and Vietnamese sugar cane prawns, most of which are served in a communal dining style authentic to the region’s traditions.
For vegans, vegetarians and guest with dietary restrictions, chef Thompson has also tailored a flawless dining experience on board the Aqua Mekong that tailors to individual needs and preferences.
Chef Thompson won the White Guide Global Gastronomy Award in 2018 and the Diners Club Lifetime Achievement Award Asia in 2016, a testament to his emblematic cooking style and cuisine that captures the essence of traditional flavors while staying authentic to the Mekong’s fertile surroundings.
Guests on board the Aqua Mekong discover the region’s cuisine beyond the plate. Aside from on-board cooking demonstrations, guests can follow our chefs to bustling local markets as they procure the finest produce, from freshly-caught Mekong river catfish to newly-harvested Asian greens, for the day’s meals. Coconut, lemongrass, coriander and turmeric are just a few of the most recognizable flavors our guests can expect on chef Thompson’s inventive yet authentic seasonal menus.