Friday 25 March 2016
On Board ms Nautica
Sailing from HK to Nha Trang, Vietnam

This morning passengers receive notice that there will be a change in port and times for our two-day visit to Saigon (which is what most natives still call HCMC) .  The original schedule had us docking close to the center of the city at noon on Sunday.  However, because of weather and river navigational issues we will be docking at Phu My, the port of Saigon, about a 90-minute drive away.  We will be arriving at 9am instead of noon, and we will depart the next day two hours later, at 6pm rather than 4pm, to allow us more time to visit the city.

This is disappointing because I had hoped to dock close to the city so I could spend the evening in town on my own.  In 2015, HAL's Volendam also docked at Phu My, although for one day only.  Because the Nautica is a smaller ship, it can sail upriver and dock closer to the city.  But weather and water conditions cannot be second-guessed.  The bad part is that it will take longer to get into the city for tours; the good part is that Oceania is running free shuttle buses into the city that will allow me to spend almost one whole day on my own (additionaly, the 2-hr tri-shaw tour I had selected for the second day has been canceled, giving me the entire day free in Saigon).  I am still scheduled for a Mekong River cruise on the first day, although it will start earlier and end later than originally planned.

But now back to:    

Thursday 24 March 2016
Hong Kong, 8am-Noon

On Board ms Nautica, Afternoon

I awake to another rainy day so I am content to finish packing and leisurely wait for 10:30 when a bellhop will escort me and my luggage to the cruiseport (see yesterday's entry for details about location).  He’s not in red uniform this year, but he ably assists me to the ship.  Security, registration, and check-in are quite easy and whie waiting for my stateroom to be ready, I get to view all the passengers as they trundle into the café for lunch.

I enjoy coffee and dessert (apple and rhubarb tart—quite delicious and very sweet) to finish off lunch (Caesar salad, small salmon filet, tomato Provençal, and rice) in the Terrace Cafe, which is open for all meals and is the go-to choice if I tire of the heavier meals in the Grand Dining Room and the specialty restaurants.  My stateroom is ready at 1:30 and since I'm too tired to nap I do a quick job of emptying all my luggage (of course I brought too much!).

Views from Hotel Room Window (16th Floor)

Veranda Stateroom 7023

Next on schedule is a face to face with immigration officials from HK.  Although there is a long line of passengers waiting with their passports, the actual process takes less than 90 seconds.  I also hand in my visa applications and photos for Vietnam and Myanmar, to get them out of my hands.  

As we sail away on time at 5 pm, the skylines of HK look appropriately mysterious in the mist and fog--the tops of the tallest buildings totally obscured.  The captain announces that it may be a rough night, with both high seas and heavy winds; I will take proper precautions, including a fine meal for dinner.

8:30 pm:  Dinner in Toscana

Although I made six advance reservations for the two specialty restaurants (Polo Grill and Toscana)--the maximum allowed each passenger prior to departure--I was able to get a reservation for tonight at the Toscana.   There are no surcharges for these restaurants as there are on many other cruise lines (including HAL).  Although I have reached the point where I can hardly keep my head up, I do manage to enjoy a plate of beef carpaccio, insalata mista with balsamic vinegar dressing, veal scallopine a la limone with roasted potatoes and sauteed mushrooms,  For dessert, I behave with a plate of fresh fruit.

I begin using my very generous shipboard credits with a fine glass of French champagne (brut), and I avoid the temptations of the magnificent display of breads and rolls (at least for tonight; I don't know how long I will be able to resist).