The Seafood of Halong Bay: What to Order and Why
From morning-caught grouper to bamboo clams and horseshoe crab, the seafood of Halong Bay is extraordinary. A guide to what's on your plate and where it comes from.
The waters of Halong Bay are among the most biodiverse in Southeast Asia. For a cruise kitchen, this proximity to the source is everything — our chef selects each morning’s catch directly from local fishing boats that pull alongside at dawn.
Grouper (Cá Mú)
The prestige fish of the bay. Dense, sweet flesh that holds up beautifully to steaming with ginger and spring onion — the classic Vietnamese preparation. We recommend ordering it whole.
Bamboo Clams (Ngao Tre)
Long, narrow shells harbouring sweet, tender meat. Best eaten simply: steamed with lemongrass and chilli, served with a squeeze of local lime. Don’t overthink it.
Squid (Mực)
Halong squid is smaller and sweeter than the Pacific varieties you may know. Grilled over charcoal and eaten with a dipping sauce of salt, pepper, and lime juice — it’s the dish guests request most often for their last dinner aboard.
Morning Market on the Water
On some itineraries, guests can join the chef at the early morning floating market. Watching the negotiation, the selection, the care — it changes how you experience the meal that evening.