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| Toum Tiou 2 |
Working aboard a river cruise like the Toum Tiou 2 is unlike any job I’ve had before. Each day is an adventure, a chance to meet new people from all over the world, share a drink with them, and help them connect with the unique spirit of the Mekong. But there’s so much more to it than that. The river, the people, the history—it all blends together into a journey that is truly one of a kind. Let me take you behind the scenes of a typical day in my life as the barman aboard the Toum Tiou 2.
Waking Up on the River
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| Sunrise on the river |
I begin my day by checking in with the ship’s purser to get an update on the itinerary and the excursions for the day. Guests on the Toum Tiou 2 have the opportunity to take guided tours of the places we visit, whether that’s a floating market, a traditional village, or a historic site. Once I know what’s on the agenda, I prepare for my role at the bar.
The bar is open for early risers, and while most guests enjoy coffee or fresh fruit juices at this time of day, I make sure everything is ready for when they return from their excursions in the afternoon or early evening. There’s always a steady flow of guests who are eager to relax and unwind with a drink after a day of exploring, so I like to be well-prepared for the busy times ahead.
Setting Up the Bar
Setting up the bar is a delicate balance of organization and creativity. We have a well-stocked bar on the upper deck of the Toum Tiou 2, complete with a variety of local spirits, international wines, and a selection of beers and non-alcoholic beverages. But beyond the standard offerings, I always try to bring a local twist to everything I serve. After all, we’re cruising through one of the most culturally rich and diverse regions in the world. I want to share the flavours of the Mekong with every guest who steps up to the bar.%20(1).jpg) |
| Relaxing with a drink |
I strive to make the drinks on the Toum Tiou 2 not only delicious but visually captivating as well. It's all about crafting an experience. My goal is to do more than just serve a drink—I want each sip to transport guests into the heart of the Mekong. Whether they choose a beer or a glass of wine, I aim to delight every passenger with a drink that suits their preference and enhances their journey.
Once the bar is set up and everything is in place, I take a moment to breathe in the river air. There’s something peaceful about being on the water early in the morning before the ship gets too busy. As the river slowly wakes up with the rising sun, I know that I’ll soon be meeting new faces and hearing new stories. And that’s one of the best parts of this job—interacting with guests from all corners of the globe.
Midday: Mixing, Shaking, and Serving
The Toum Tiou 2 offers guests guided excursions throughout the day. While they’re off the ship, it’s often a quieter time at the bar, but that doesn’t mean I’m idle. I take the opportunity to prepare new batches of fresh fruit juices, brew some Vietnamese coffee (cà phê nóng or Cà Phê Sữa Đá for iced coffee), andensure everything is ready for the guests’ return.
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| Relaxing with a drink |
The afternoon usually kicks off with guests returning from their excursions. They’re often ready to relax and have a drink after a day of walking through local villages or exploring historical sites. This is when I get to do what I love most—creating signature cocktails and offering recommendations based on the flavours and ingredients that are unique to the region.
The afternoon usually kicks off with guests returning from their excursions. They’re often ready to relax and have a drink after a day of walking through local villages or exploring historical sites. This is when I get to do what I love most—creating signature cocktails and offering recommendations based on the flavours and ingredients that are unique to the region.
When guests approach the bar, I always take a moment to ask about their day. Whether they’ve been exploring a bustling local market or drifting through the calm canals of the delta on a boat, every passenger has a unique story to tell. For many, this cruise is a once-in-a-lifetime experience, so it’s my job to make sure they enjoy every moment of it. I offer them drinks that reflect the region’s vibrant flavours, from coconut rum cocktails to chilled fruit punches made with freshly picked mango or lychee.
As the day progresses, the bar becomes the center of social activity on the ship. Guests gather to chat, share stories, and enjoy the drink of their choice. Sometimes, we host casual cocktail-making demonstrations or tastings where I teach passengers about the unique ingredients of the Mekong. It’s an opportunity for me to educate them on the region’s culinary traditions and introduce them to new flavours they may never have encountered before.
One afternoon I gave a lively demonstration on how to make the famous Vietnamese egg coffee (Cà Phê Trứng). With my expert touch, I whisked egg yolks, sweetened condensed milk, and a bit of sugar into a rich, velvety foam before gently pouring it over a shot of strong, black Vietnamese coffee. The result was a sweet, creamy indulgence unlike any coffee we’d ever tasted. After my demonstration, the passengers eagerly gathered around the bar to try making their own egg coffee. Under my watchful eye, we all took turns whipping the egg mixture and pouring our own creations, laughing and sharing tips as we sipped our rich, frothy cups of Vietnamese delight.
The evening is when the Toum Tiou 2 comes to life. As the sun sets over the river, casting a golden glow across the water, the bar fills with guests eager to unwind and enjoy a drink while taking in the view. By this time, I’m immersed in the rhythm of the evening—a steady flow of guests asking for their favourite drinks or seeking recommendations from me. Whether it’s a crisp gin and tonic, a tropical rum punch, or a local beer, I take pride in making each drink a special part of the guest’s experience.
One evening, local Apsara musicians from the region are invited to perform aboard, showcasing traditional Cambodian instruments. The music fills the air, and guests often gather around the bar to chat with each other, enjoy their drinks, and listen to the melodies that connect them to the culture of the region.
During this time, I’m not just a bartender—I’m also a storyteller. I love to share insights with passengers about the places we’re visiting. Whether it’s explaining the significance of the floating villages we pass or sharing the history of the ancient Khmer temples in Cambodia, I try to weave the story of the Mekong into the drinks I serve. The river is as much a part of the experience as the boat itself, and I want every guest to feel connected to it.
One of the most rewarding aspects of my job is the moments when guests ask for a drink that they’ve learned about on the cruise, or when they come back to the bar to thank me for introducing them to a new favourite. It’s these small interactions that make the job truly special. As the night progresses, I’m often the last person to close up the bar, tidying up and reflecting on the day’s interactions. The quiet after a busy evening is always a moment of satisfaction for me—a reminder of how many new connections were made, how many stories were shared, and how much joy we’ve all experienced together.
The afternoon usually kicks off with guests returning from their excursions. They’re often ready to relax and have a drink after a day of walking through local villages or exploring historical sites. This is when I get to do what I love most—creating signature cocktails and offering recommendations based on the flavours and ingredients that are unique to the region.
When guests approach the bar, I always take a moment to ask about their day. Whether they’ve been exploring a bustling local market or drifting through the calm canals of the delta on a boat, every passenger has a unique story to tell. For many, this cruise is a once-in-a-lifetime experience, so it’s my job to make sure they enjoy every moment of it. I offer them drinks that reflect the region’s vibrant flavours, from coconut rum cocktails to chilled fruit punches made with freshly picked mango or lychee.
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| Phanith making egg coffee |
One afternoon I gave a lively demonstration on how to make the famous Vietnamese egg coffee (Cà Phê Trứng). With my expert touch, I whisked egg yolks, sweetened condensed milk, and a bit of sugar into a rich, velvety foam before gently pouring it over a shot of strong, black Vietnamese coffee. The result was a sweet, creamy indulgence unlike any coffee we’d ever tasted. After my demonstration, the passengers eagerly gathered around the bar to try making their own egg coffee. Under my watchful eye, we all took turns whipping the egg mixture and pouring our own creations, laughing and sharing tips as we sipped our rich, frothy cups of Vietnamese delight.
Evening: The Heart of the Experience
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| Entertainment on board |
One evening, local Apsara musicians from the region are invited to perform aboard, showcasing traditional Cambodian instruments. The music fills the air, and guests often gather around the bar to chat with each other, enjoy their drinks, and listen to the melodies that connect them to the culture of the region.
During this time, I’m not just a bartender—I’m also a storyteller. I love to share insights with passengers about the places we’re visiting. Whether it’s explaining the significance of the floating villages we pass or sharing the history of the ancient Khmer temples in Cambodia, I try to weave the story of the Mekong into the drinks I serve. The river is as much a part of the experience as the boat itself, and I want every guest to feel connected to it.
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| Evening on the water |
The Beauty of the Mekong: A Daily Reminder
The work I do aboard the Toum Tiou 2 is more than just serving drinks. It’s about creating experiences that help guests connect with the culture, flavours, and people of the Mekong. Every day aboard this ship is an opportunity to share a little piece of Southeast Asia with the world, and I am honoured to be a part of that..jpg) |
| Sun Lounge and Bar |
When the guests disembark at the end of the cruise, I know that they will leave with more than just memories of the destinations we visited—they’ll leave with a deeper understanding of the Mekong, its people, and its rich history. And for me, that’s what makes this job so fulfilling.
When the guests disembark at the end of the cruise, I know that they will leave with more than just memories of the destinations we visited—they’ll leave with a deeper understanding of the Mekong, its people, and its rich history. And for me, that’s what makes this job so fulfilling.
As I watch the river stretch out ahead of us, carrying us toward the next destination, I feel a deep sense of gratitude. The Mekong River, with its timeless flow, reminds me of the importance of connection, of taking the time to appreciate the journey, and of savouring each moment—whether it’s a drink shared with new friends or the simple pleasure of watching the sun set over the water.For me, working as a barman aboard the Toum Tiou 2 New Discovery Tour, offered by CF Mekong River Cruises by CroisiEurope, means being part of something greater than myself, something that flows with the rhythm of the river itself. Cheers!
*By Phanith, the Barman
Toum Tiou 2
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| Toum Tiou 2 |
*New Discovery Tour offered by CF Mekong River Cruises by CroisiEurope
Website: www.cfmekong.com
Facebook: https://www.facebook.com/CFMekongRiverCruises/
Email: office@cfmekong.com
Address: Office 20, Hotel Cambodiana, 313 Preah Sisowath Quay, Phnom Penh, 12207, Cambodia
Phone Number: + 855 (0) 23 216 070, + 855 (0) 12 240 859
Facebook: https://www.facebook.com/CFMekongRiverCruises/
Email: office@cfmekong.com
Address: Office 20, Hotel Cambodiana, 313 Preah Sisowath Quay, Phnom Penh, 12207, Cambodia
Phone Number: + 855 (0) 23 216 070, + 855 (0) 12 240 859
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