The Junk

June Hong Chian Lee is known to most as The Junk. This 60-year-old vessel has a very interesting history, but in recent years the boat has been offering the most-luxurious liveaboard cruises around the best dive sites in Thailand. The Junk gives guests the opportunity to relax in luxury at affordable prices, but at the same time doing it in a way that can't be experienced on a regular-style liveaboard diving boat. Enjoy cruises diving around The Similan Islands, Koh Bon, Koh Tachai & Richelieu Rock during the high season, or shorter trips to dive spots around Koh Phi Phi when the Andaman Sea national parks are closed. 

At 33m in length and 8.5m wide, this vessel is easily large enough to face any conditions in Thailand’s Andaman Sea during the diving season, and do so ensuring comfort & safely for all on board. The six cabins on The Junk come in several types: quad, triple & double. All have air-conditioning and private en suite bathrooms with hot showers. The dining room & saloon lounge is large, comfortable, and air-conditioned. There are areas for photographers to work and show images, as well as plenty of spots where guests can find some privacy. In addition to indoor dining, there is a covered outdoor area as well. 

Diving from The Junk is both safe and comfortable. Tanks and equipment are stored away from the relaxing areas, and taken good care of by the attentive team. Divers are taken to the dive site drop off locations by two motorised tender dinghies. These dinghies are also used to take guests to the pristine beaches on uninhabited tropical islands. While onboard, guests can enjoy classic looks & design, modern luxuries, fine dining and like-minded company. Rates are extremely competitive now that the ship is now managed by an experienced and professional team.

Of all our boats, The Junk's pre-trip organisation is the most thorough. This includes lots of tiny details that if overlooked could cause inconvenience or a problem. However, The Junk's systems and team ensure that everything is prepared at least one month in advance, and this helps to make the cruise as enjoyable as possible. Once on board, the team of mainly-western multilingual dive staff and local crew take the best care of each guest from the moment of pick up until the final farewell. This includes the kitchen staff, who make sure that nobody goes hungry while on board. A delicious mix of western and local cuisine is served buffest style, with snacks, soft drinks and alcohol also available.