1. The taste of home
2. Straight from the source
3. A fusion of flavours
4. The chef's special
5. The magic of the Mekong with Getaway
6. Featured itineraries

Born in Bali, Indonesia, Wayan Oka Wibawa has spent much of his life abroad. He started working on cruise ships in Europe at the age of 20 and joined Scenic in 2014. Now, he’s back in Asia as the Executive Chef on board the Scenic Spirit. As the ultra-luxury ship traverses the Mekong River, Wibawa is focused on local flavours to create menus that remind him of home.

“My menu is original, and the inspiration mostly comes from the local staff and the local food in the region,” says Wibawa. “By looking at the local produce, together we can come up with new ideas. A lot of the local dishes from the region can be served to the guests on board just with a different level of presentation.”

Scenic South East Asia river cruises are infused with local flavours both on board and onshore. With all-inclusive experiences such as cooking classes, a Vespa foodie tour of Saigon and an exclusive Scenic Enrich Gala Dinner at an Angkor Temple, the meals on Scenic Spirit also reflect the regions you are sailing in.

Chef Wibawa and his team are dedicated to ensuring the up to four on board dining options provide the taste of your destination, from casual to fine dining. Key to the menu is sourcing fresh local produce. “All vegetables come from Cambodia & Vietnam every week and we also have an on board herb garden,” explains Wibawa.

Chef Wibawa also gathers his stock along the way. “I always take opportunities to visit local markets, either in Cambodia or Vietnam,” he says. He regularly takes guests out with him, travelling by sampan to the floating markets at Tan Chau and Sa Dec. “It’s a good chance to show them where we buy our fresh ingredients and how we are supporting the local communities.”

As well as ensuring our guests enjoy fresh food on board, our commitment to sourcing sustainably benefits the places we visit. By supporting local agriculture, we are helping these communities to thrive while also building meaningful relationships and cultural interactions. At the same time, we’re reducing our environmental footprint for food transportation and storage.

The culinary team has also created a herb garden on the Sun Deck, meaning fresh flavours are only ever a quick snip away. “We have fresh herbs, such as rosemary, Thai basil, coriander and more to use in our galley every day.”

Wibawa started his cooking career in pastry. His father was also a baker and pastry chef and taught his son from an early age. With his many years of experience, Wibawa has created his own culinary style that he brings to the kitchen on Scenic Spirit.

“I like fusion cuisine, which creates a blend between Asian and French flavours,” he says. “Overall, my food has lots of fresh vegetables, many type of herbs, and lots of colours on a plate. I prefer stir-frying, steaming and grilling, which help preserve the natural flavours of the ingredients.”

He cites Thai and Turkish as his favourite cuisines and tries to capture some of their essence in his own cooking. “Thai food is known for its vibrant and complex flavors, combining sour, sweet, salty and spicy elements in harmonious ways to create a unique and enticing taste profile,” Wibawa explains. “The use of fresh, high-quality ingredients like lemongrass, galangal, kaffir lime leaves and other herbs is quite similar to what we do in Bali.”

“Turkish cuisine is amazing. The variety of fresh vegetables, combined with grilled meats and freshly baked breads, make such flavourful combinations.”

Wibawa also recognises that the attitude in the kitchen has a big impact on the final meal. “Stay focused and work as a team together. Keep things fresh and be creative as a young chef,” he says. “Be happy when you are cooking, and make sure that you transfer all your passion and happiness into the food.”

When asked to recommend one dish from his extensive menu on board Scenic Spirit, the choice is easy for Wibawa. “The beef rendang, made from tenderloin beef with fresh coconut milk and mixed spices from Vietnam and Cambodia. This takes this dish to another level from the original Indonesian beef rendang, making it worthy of a five-star experience on the Mekong River,” he reveals.

“For the beef, I marinate it for eight hours with lots of spices, then I slow cook the meat with the sous vide method and serve together with local kaffir lime crackers.”

To embark on a Scenic South East Asia river cruise is just as much a culinary journey as it is an exploration of the region’s rich culture and fantastic natural beauty. For Chef Wibawa, it’s a way to share with guests the joy he finds in preparing world-class cuisine.

“You have to be happy when you’re cooking, and make sure that you transfer all your passion and happiness into the meal,” he says. “That’s my secret.”