Asians love their food.
This may be the reason why Star Cruises, which recently brought home seven medals – one silver and six bronze – at the biennial Food and Hotel Asia Culinary Challenge 2016 (FCC2016), offers a variety of regional and international cuisines to cater to the various nationalities and preferences of guests on board.
The cruise line’s Fleet Executive Chinese Chef Lee Eng Heng, understands it is the combination of food and entertainment that creates a memorable and enjoyable cruise experience.
“While our culinary emphasis is on Asian and Chinese food concepts, we also serve Western, Indian, Vegetarian, Japanese and Korean in both our inclusive & specialty restaurants,” he said.
Serving up a good spread
From his experience, Lee said that seafood is popular, along with a mix of Southeast Asian cuisines ranging form Malaysian, Singaporean, Thai, Vietnamese, even Japanese and Korean food.
When it comes to the international spread, Italian, Indian, and Middle Eastern cuisines are preferred.
“The ongoing collaboration with the Michelin-starred restaurants provides the perfect platform and opportunity for Star Cruises’ chefs to constantly push gastronomic boundaries, raising the standard and learning from the very best,” said Lee.
These include Kam’s Kitchen, Sun Tung Lok, Ye Shanghai and Michelin Bib Gourmand Restaurant – Crystal Jade La Mian Xiao Long Bao, which serve premium Shanghai and Cantonese cuisines to Hong Kong specialty roast items.
Healthy options
While Asian cruisers are drawn to quality food and variety, Lee believes they are also becoming more health conscious.
“Travellers today are seeking for ways to stay healthy while exploring. As such, they are more inclined towards making healthy food choices, preferring food with less salt and oil, and eating more vegetables and fish, instead of meat.”
The SuperStar Virgo is currently homeported in Guangzhou (Nansha), China, and has four different Michelin restaurants available on board for guests to savour a variety of Michelin-Starred cuisines during their voyage.
Words by Alycia Lim
