Ha Long Bay — The Bay is in the Gulf of Tonkin in the South China Sea – about 110 miles east of Hanoi and 100 miles south of the China border. Filed with over 2,000 karst islands, it is an incredible and unique visual experience — a UNESCO World Heritage Site and recently selected as one of the “New 7 Wonders of Nature.”
A karst is a limestone formation that was once compacted sea bottom that became limestone that was exposed when the seas receded and was carved over millions of years by winds and water currents into a tower. The results can be visually dramatic.
A Junk Cruise — Taking an overnight cruise in Ha Long Bay is by far the best way to enjoy the beauty of this place. Our vessel is a “Junk” (notice the outline of the Chinese Junk hull, the round portholes and the position of the three “masts”). Our accommodations are first rate, and the food and care we receive on board is superb.
The Spectacular Karsts — As we cruised into the midst of the karsts, every turn provided a new visual treat of rock outcroppings in smooth emerald waters.
Food on the Cruise — We were served a wide range of imaginatively-presented seafood dishes by our very talented on-board chef.
Sunset on Ha Long Bay — As the light starts to fade, we climb a path to the top of one of the karsts for a stunning few of the Bay and the pastel colors of the evening sunset.
Kayaking — Along the way we had a chance for a little kayaking and some monkey business around the base of the karsts.
The “Surprising Cave” — we climbed up a path to the entrance to Sung Sot Cave — known as the “Surprising” or “Amazing” Cave —for the surprise that await the first discoverers, and the amazing array of visual treats around every corner. The cave is the largest we have ever been in. It is well lit and has an easy pathway laid out across the rugged cave floor.
Oyster Farming — A major industry in the Ha Long Bay Area is farming oysters for cultured pearls (and to eat as a by-product). Making cultured pearls starts with the planting of a seed (a piece of shell from another oyster) in the oyster’s reproductive organ. The seed irritates the oyster and causes it to secrete additional shell-forming material to coat the invader as a defense.
Once seeded, the oyster is placed in special netting and lowered under water in the oyster beds. Over 2 to 3 years, the oyster covers the intruder with layer after layer of “nacre” (also known as mother-of-pearl) until it forms a pearl.
The colors of the pearls vary depending on the type of oyster and the color of their mantle. Tahitian black oysters produce black or gray pearls, South Sea oysters produce cream-colored pearls, and Akoya oysters produce white pearls.
Once the oyster has sat underwater long enough in the farm, it is brought back to the tables to be opened by a trained technician and the pearl extracted and sorted according to color, shape, and quality. Only about a third of the oysters that are implanted actually produce a pearl, and many of the pearls that are harvested are irregular in shape or have other defects. Only 10 percent of the implants yield a gem-quality pearl. Once opened, the oysters are cooked and eaten.
Next Stop: Hue – the Ancient Capital of Vietnam.