Dining
The 300-plus passengers are comfortably accommodated in one open seating in the elegant main deck restaurant. Asian-inspired ceiling lights add a nice touch, as do fresh bouquets of fresh flowers on the central buffet.
Viking River believes Americans will grow weary of Chinese food by the time they board the ship. So, with the exception of an outstanding Chinese farewell dinner created by celebrity chef Martin Yang, Western cuisine predominates. Normally, there are two main entree courses available, plus steak, chicken and Caesar salad. While the Western breakfasts and lunches work extremely well, I found dinners too ambitious.
One such meal started nicely with a fresh spinach salad with goat cheese, followed by an inventive caramelized onion soup with apples and sage. The entr¨Ĥes were less successful -- pistachio crusted duck breast or monkfish-salmon chessboard with mushroom risotto and lemon-prawn butter sauce. For jet-lagged passengers wide-awake first thing, there's an "early bird" breakfast of coffee, juice and pastries in the observation lounge. The international buffet breakfast features a wide variety of selections: smoked salmon, broiled tomatoes, bacon, cheeses and meats, pastries and breads, fresh fruit, cereals, yogurt, and juices. Three chefs whip up omelets, eggs and pancakes to order. Champagne sets a festive tone.
Our only lunch onboard featured soup, salad and a sandwich buffet plus a choice of two hot entr¨Ĥes and a served dessert. The next day, during an excursion to the Lesser Three Gorges, we enjoyed barbecued chicken and ribs served alfresco on a terrace overlooking the Daning River.
Room service is not available. Afternoon tea is held each afternoon. Complimentary hot tea, coffee, iced tea and ice water are served with meals; soft drinks, bottled water and alcoholic beverages are available at an additional charge.
The wine selection onboard features around-the-world offerings along with Chinese wines like the Great Wall and Chateau mi Shui.
