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What we love about the Anouvong
Just 10 rooms keep the Upper Mekong experience very small.
Routes link Huay Xai, Luang Prabang and Vientiane through remote Laos.
Signature Suites sit at the bow with private balconies and Jacuzzi bathrooms.
Sandbank dinners, Baci ceremonies and an open bridge make the river feel close.
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Anouvong is the ship we would choose when the Upper Mekong should feel slow, close and deeply Laotian, not like a standard river cruise. She carries just 20 guests in 10 rooms: 4 Deluxe Staterooms, 4 Deluxe Executive Staterooms and 2 Signature Suites. Cabins have air conditioning, large river-facing windows, French balconies or private balconies, walk-in showers, minibar, safe and Wi-Fi when the cellular network allows; the Signature Suites add more space and a bathroom with Jacuzzi. Public spaces are intimate: a cafe-bar lounge with library, terrace deck, Bodhi Spa, gym and Delaporte Dining Lounge. The real reason to choose Anouvong is the river. Days move between remote villages, temple visits, cultural demonstrations, cooking classes, educational talks and quiet sandbank evenings. The best season is generally the cooler, drier period from November to February, though Mekong water levels always shape the route. Embarkation can involve border logistics at Huay Xai, central arrangements in Luang Prabang or transfers around Vientiane. Choose Anouvong for comfort, access and Laos at river speed. It is not ideal if you want a large ship, nightly entertainment or several restaurants.
Air conditioning & private bathroom
All meals
Bar
Eco friendly
English guides
Gym on board
Hot water
Internet/Wifi
Library
Observation Deck
Observation Lounge
Private Balcony
Restaurant
Room Safe
Spa
The food on board Anouvong is a real strength: small-scale, fresh and rooted in the route. Expect daily changing multi-course menus, Lao dishes, Asian and Western options, good breakfasts, live cooking and open-air meals on sandbanks or the terrace deck when conditions allow.
Anouvong keeps the scale deliberately small: only 20 guests, local crew, guided village visits and food sourcing that uses local ingredients where possible. The ship's slow Upper Mekong routing favors longer stays, small landings and central moorings over high-volume stops.
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