Loy Nava Chao Phraya River Dinner Cruise – Evening

Tantalize your senses on an antique teakwood rice barge where you will embark on a unique Bangkok dinner cruise down the Chao Phraya River and discover traditional Thai culture. The Tahsaneeya Nava is a solid hand-carved and polished golden teak rice barge named for the riverine vistas it encounters.

While drifting down the river, you will pass impressive landmarks such as the Temple of Dawn (Wat Arun), the Grand Palace’s Emerald Buddha, and a magical display of royal barges along with some of Bangkok’s oldest buildings.

Guests are welcomed aboard by traditionally attired hostesses and a jasmine garland presentation. The evening commences with an assortment of hot and cold canapés accompanied by cocktails and aperitifs.

After mingling, sit back and relax to the soothing sounds of traditional Kim music, while indulging in six courses of traditional Thai cuisine set to surprise all palates. Each dish draws upon Thailand’s distinct gastronomic regions — the North, Northeast, South and Central Plains. Guests can choose from three dinner options: traditional, seafood, and vegetarian. To complete the experience, a platter of fresh fruit and traditional Thai desserts will be served, along with other refreshments and digestifs available for purchase.

The Chao Phraya Dinner cruise offers an 8:10pm cruise when the skyline animates the city after dark.

Full Menu

Traditional Thai Menu - (Recommended!)

Starters:
Moo/GaiSat-ay (Barbequed Pork/Chicken Satay in a shot glass of Satay Peanut Sauce)
Gai Hor Bai Toey (Sous-vide marinated chicken with a perfume of Pandanus in a Pandanus Basket & Thai Plum Sauce)
Miang Som Oh le Pak (Pomelo & with fresh young coconut served on a Betel Leaf)
Dtow Hoo gap Jaem Prik (Seared Tofu with a slow-braised Capsicum Jam)
Nok Grata Num Chim Yam (Quail Egg Ceviche marinated in lime, sugar, fish sauce with cilantro & onion)

Soup:
Soup Pak (Soup of seasonal Thai Vegetables) OR Dtom Yam Goong (Mildly Hot and Spicy Shrimp Soup with young Coconut)

Entrees:
Gaeng Massaman Neu-ah (Mild Southern Massaman Curry of Aged Australian Black Angus Beef)
Gaeng Kee-aow Wahn Gai (Green Curry of green Thai aubergine with Coconut Cream & Chicken cooked sous-vide)
Salat Ped Num Makaam (Warm salad of Roast Duck with a sweet Tamarind Sauce)
Tord Man Moo/Gai (Deep Fried Crispy Pork/Chicken Cakes with a Palm Sugar Sauce)
Pat Pak Roo-am Mitr (Stir Fried Vegetables in Oyster Sauce)
Kao Horm Malee (Steamed Jasmine White Rice & Royal Project Organic Brown Natural Rice)

Dessert:
Khao Neeow Mamuang (Sticky Rice Sushi of Mango with Coconut Cream & Sesame Seeds)
Khanom Chan (Thai Flag Jelly of Pomegranate, Coconut Cream & Blue Pea Flower)
Roti gap Gluay Kai, Num Manaow, Num Peung (Lemon Curd Pancake with Thai Miniature Banana, Sauce of Lime & Tropical Forest Honey with Candied Citrus)
Salat Ponlamai Ruam (Salad of Unique Thai Tropical Seasonal Fruits & Berries with Thai Basil & Mint)
Saparot Song Yang (Pineapple Two Ways - Fresh Phuket Pineapple & Pineapple Sweets)
Rang Nok Kai Tua Luang(Sweet Taro Bird's Nest, Yellow Bean Eggs & Rice Flour Bird)
Coffee or Tea

Seafood Thai Menu

Starters:
Plah Adt gap Mayonnaise baeb Thai (Composed Fish Stick in a shot of Thai style Mayonnaise)
Por Pia Pla Salmon (Wild Scottish Salmon Spring Rolls with a Rice Vinegar Coriander Sauce)
Miang Som Oh le Goong (Pomelo & Shrimp with fresh young coconut served on a Betel Leaf)
Pla Toonah gap Jaem Prik (Seared AAA Tuna with a slow-braised Capsicum Jam)
Pla Dip Thai Manaow (Marinated sea fish in lime, sugar, fish sauce with cilantro &onion)

Soup:
Dtom Yam Goong (Mildly Hot & Spicy Shrimp Soup with young coconut)

Entrees:
Goong Gap Hoy Malaeng Poo Pow (Grilled Prawns & N.Z. Mussels with a mild white wine curry sauce & a spicy sauce)
Pla Dori Manaow (Mildly spiced & herbed John Dory with a Lime & Chili Sauce)
Tord Man Goong (Deep Fried Crispy Shrimp Cakes with a Palm sugar Sauce)
Salat Hoy Shell Num Som-King (Warm salad of wild Hokkaido Deep-sea scallops with an Orange-Ginger Vinaigrette)
Pat Pak Roo-am Mitr (Stir Fried Vegetables in Oyster Sauce)
Kao Horm Malee (Steamed Jasmine White Rice & Royal Project Organic Brown Natural Rice)

Dessert:
Khao Neeow Mamuang (Sticky Rice Sushi of Mango with Coconut Cream & Sesame Seeds)
Khanom Chan (Thai Flag Jelly of Pomegranate, Coconut Cream & Blue Pea Flower)
Roti gap Gluay Kai, Num Manaow, Num Peung (Lemon Curd Pancake with Thai Miniature Banana, Sauce of Lime & Tropical Forest Honey with Candied Citrus)
Salat Ponlamai Ruam (Salad of Unique Thai Tropical Seasonal Fruits & Berries with Thai Basil & Mint)
Saparot Song Yang (Pineapple Two Ways - Fresh Phuket Pineapple & Pineapple Sweets)
Rang Nok Kai Tua Luang (Sweet Taro Bird's Nest, Yellow Bean Eggs & Rice Flour Bird)
Coffee or Tea)

Vegetarian Thai Menu:

Starters:
Pak Sat-ay (Barbequed Vegetable Satay in a shot glass of Satay Peanut Sauce)
Por Pia Jae(Crispy Vegetable Spring Rolls with a Thai Plum Sauce)
Miang Som Oh le Pak (Pomelo, Vegetables & fresh young coconut served on a Betel Leaf)
Dtow Hoo gap Jaem Prik (Seared Tofu with a slow-braised Capsicum Jam)
Pak Dip Thai Manaow (Marinated Vegetables in lime, sugar, soya sauce with cilantro & onion)

Soup:
Soup Pak (Soup of Seasonal Thai Vegetables)

Entrées:
Gaeng Kee-aow Wahn (Curry of Green Thai Aubergine with Coconut Cream & Tofu)
Gaeng Leuang Pak (Yellow Turmeric Curry of seasonal Thai Vegetables)
Lahb Mang Sa-wee-rat (A balanced of spiced, herbed & minted Vegetable Protein - Isaan Style)
Salat Tua Sahm Yang gap Num Makaam (Warm salad of three pulses with a sweet Tamarind Sauce)
Pat Pak Roo-am Mitr (Stir-Fried Mixed Vegetables)
Kao Horm Malee (Steamed Jasmine White Rice & Royal Project Organic Brown Natural Rice)

Dessert:
Khao Neeow Mamuang (Sticky Rice Sushi of Mango with Coconut Cream & Sesame Seeds)
Khanom Chan (Thai Flag Jelly of Pomegranate, Coconut Cream & Blue Pea Flower)
Gluay Kai, Num Manaow, Num Peung (Thai Miniature Banana, Sauce of Lime & Tropical Forest Honey with Candied Citrus)
Salat Ponlamai Ruam (Salad of Unique Thai Tropical Seasonal Fruits & Berries with Thai Basil & Mint)
Saparot Song Yang (Pineapple Two Ways - Fresh Phuket Pineapple & Pineapple Sweets)
Rang Nok Kai Tua Luang (Sweet Taro Bird's Nest, Yellow Bean Eggs & Rice Flour Bird)
Coffee or Tea