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Our lunch was served right af-
ter check-in. The Mercury Restaurant
amazed us all with its vibrant look and
spacious feel. Located on the first deck
over 350sqm, it offers local specialties,
blended with international flavours.
Nothing is more relaxing than enjoying
food while viewing panoramic views of
the poetic bay.
After trekking to the high outlook
post on Titop beach and viewing Sung
Sot cave, we headed to Cua Van fishing
village via boats rowed by local men.
My boatman told me about his float-
ing lifestyle and how the recent Haiyan
typhoon had swept several house roofs
away. The village is also home to a
school with seven classes, mostly of
kids in grade 1 and 2. The pearl farm
was our final destination of the day;
there, I excitedly learned about how an
oyster creates a unique pearl.
Once back on the ship darkness fell
and the stars sparkled beautifully in the
sky and the moonlight reflected on the
sea. Indulging in the warm water of a
relaxing Jacuzzi and enjoying a delicous
dinner with live music was the perfect
way to end a memorable day.
Those seeking the ultimate in ro-
mance can choose to dine in more pri-
vacy on the deck with candle light. The
ship’s chef also offers spectacular wine
dinners in one of the Bay’s caves de-
pending on tide level and weather. If all
this isn’t enough, guests who have tired
limbs can opt for a sauna and massage
to boost energy levels.
A CRUISE OF SUSTAINABLE
DEVELOPMENT
The five-star quality Starlight is the
result of VND50 billion total investment
– a figure which may make this seem
like a risky project given the economic
downturn. However, when considering
the strategy of the cruise’s leaders, it
does not seem at all reckless.
Bui Van Chi, director of the Ori-
ental Sails Fleet which includes Orien-
tal Sails, Calypso and Starlight Cruise,
says: “It is a long term business. With a
small boat, it is hard to add facilities, it
is hard to keep to safety requirements.
For us, we aim to be more sustainable.
Starlight is the first cruise on the Bay
with double hulls and bottoms which
enhance safety. And thanks to its size,
all the first-class amenities such as the
library, mini-golf course, cellar, bar
and lounge have been added, creat-
ing the most comfortable ambiance
for guests.”
Asked about competition, the
young director is optimistic: “On one
hand, competition in the cruising sec-
tor here is tough due to the number of
cruises. On the other hand, the number
of big cruises with first class facilities is
small. Most boats have 5-7 cabins. The
development of the industry in Halong
has been very fast and has lacked direc-
tion. As a result, the competition in the
high-class segment is in fact not par-
ticularly strong.”
Chi’s optimism seems well-placed
given the ship’s growth figures. In No-
vember 2013, the cruise welcomed
around 1,000 guests, nearly triple the
number that boarded in its first month
of sailing.
“Starlight cruise was created with
an aim to be a navigator - a leading
light to make the whole bay more bril-
liant and heighten its beauty,” Chi said,
adding that 2016 will see the launch of
a further Starlight branded vessel.
TRAVEL