his was a radical new design, based on the old K class used in Burma from the 1880s on. This ship is the third Katha to run on the Irrawaddy. The first was built at Dalla in 1887 but lost on the Chindwin in 1889. The second was built by Denny of Dumbarton in 1904 and decommissioned in 1937 and the third was built by us in Vietnam in 2012. We ran her a year on the Mekong before sending to Burma. With only two decks these smaller K class ships have lower air draft so can get under bridges and supposedly a shallower draft, though in fact the Vietnam ship yards were not as successful in achieving this as the Burmese yards and later Burmese-built K class ships achieved remarkable reductions in draft. The Katha general arrangement was radical in that we eliminated the formal indoor dining room. This led to great protests from regular passengers and indeed our staff. In the end all agree it is far more pleasant to eat outside than in a stuffy, noisy enclosed dining room and the bugs are really not that bad. Up river in Burma it can be a little cold in winter but currently we deploy this ship in Middle Burma where the cold is less of an issue. Refitted for expedition sailings in India from September 2019, we have reduced the number of staterooms from sixteen to fourteen to create an enlarged indoor saloon / dining area as winter cruising in India can be chilly first thing. The ship has quality mountain bikes for your independent exploration.

• Admissions
• Shoe cleaning after excursions
• Bottled drinking water
• We give away aluminium water bottles
• Cold towel service after excursions
• Refreshing drink following excursions
• 1st aid trained assistant guide to follow all tours and excursions

• All onboard crew is trained and certified as per international marine standards
• Fire alarm system in all cabins, public areas and back areas
• Firefighting system in all ship areas
• Expert marine superintendant
• 24 hrs watch on duty

• Guest relation desk.
• Shop, supporting fair trade.
• Library with contemporary and classic literature.

• Local master chef heading an experienced international culinary team.
• Semi-buffet breakfast, Semi-buffet lunch, and seated theme dinners.
• Daily lean & light menu options.
• Complimentary coffee, water, tea, soft drinks, local beer, local spirits, juices.
• Extensive wine list with premium wines.
• Series of cultural performances, educational talks, cooking classes, and ship tour.
• Welcome drink on arrival
• Welcome cocktail
• Farewell Reception
• Theme dinners
• Lounge bar
• 24hrs hospitality bar
• Onboard bakery with daily freshly baked breads and rolls