The first look onboard the Genting Dream


Luxury is written all over the new Genting Dream. And while the ship is still under construction, you can clearly see the vision for Asia’s first luxury ship will be a decadent experience for those who will be onboard.
With over 35 restaurants, bars and clubs, a dedicated children’s area, an oriental and western spa, the VIP Dream Mansion and 70% of cabins with balconies, it’s easy to see why Asia has responded so positively to a ship which hasn’t even been finished.
At a special lunch today at the cabaret restaurant and bar, ‘Silk’, journalists and travel agents were served a sumptuous Asian inspired six-course lunch.
Included in the menu was crispy duck with superior caviar pancake, julienne cucumber and leek, hot and sour soup with sliced lobster, slow cooked wagyu beef soy and spring onion sauce, grilled Alaska cod fillet with honey and garlic sauce, braised morel mushroom with bamboo pith and pumpkin and for dessert, chilled sweetened avocado cream and mango puree.
It was the first sneak peek at what the Genting Dream will be providing to its guests over the coming months.
While the interior of the ship is still under construction, the decadence and luxury of the ship is shown throughout Silk. The panelled ornate walls are covered in prints of exotic Asian ladies. The tables are made out of dark mahogany and the booths are furnished with plush red velvet and the guests are served their meals on red and gold bone china made in Japan. ‘Silk’ is anticipated to be one of the top venues on the ship serving haute cuisine Cantonese food with cabaret shows and live entertainment. Think acrobats and Broadway baby dancers.
Speaking at the special showcase today was President of Dream Cruises Thatcher Brown, the artists of the ship’s hull Jacky Tsai and renowned Australian chef Mark Best.
“It makes me proud to talk about the efficacy of our position and what we are trying to create in the luxury market, I couldn’t be more proud to have the creativity of these two gentlemen showcased on our ship,” said Mr Brown.
When talking about his vision for the menu at Bistro, Chef Best’s restaurant on the Genting Dream, he said he would be sourcing the very best produce from Australia.
Chef Best, who is known for sourcing the very best produce for his restaurants, said the experience he will be providing guests will be of the utmost quality.
“It is about responding to this environment and coming from Sydney there is no traditional type of cuisine. So there is freedom in creativity. Like my restaurants, I will be exploring the relationship between farmers and the kitchen and guests,” he said.
“And coming from a city which has over 110 different nationalities, I’ll be bringing my approach and type of cuisine to the Genting Dream, which is an enormous opportunity.”