Royal Caribbean lunch offers a taste of its new menus on Ovation and Navigator of the Seas

• Royal Caribbean hosted a five-course media lunch in Singapore showcasing global flavours inspired by cruise destinations.
• Each dish reflected a region, from Japanese scallop crudo to Mexican mole negro, mirroring the line’s commitment to destination-driven dining.
• While the featured dishes were exclusive to the event, the luncheon highlighted Royal Caribbean’s culinary ethos ahead of Ovation and Navigator of the Seas sailings from Singapore.

Royal Caribbean hosted an exclusive media luncheon in Singapore designed to take guests’ tastebuds on a global voyage — no passport required.

Aptly titled ‘Around the World with Royal Caribbean’, the five-course experience was specially curated to mirror the cruise line’s destination-driven dining philosophy, offering a tantalising preview of the flavours guests can expect aboard Ovation of the Seas and Navigator of the Seas as they prepare to homeport in Singapore.

Held in a bright and intimate dining space, the event brought together members of the media for a seated dining experience helmed by two notable names in Singapore’s culinary scene: chef Inch Chua, a multidisciplinary artist and MasterChef Singapore participant, and chef Han Li Guang, former Michelin-starred chef-owner of Labyrinth and now the creative mind behind private dining concept Folk Dining.

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A global tasting journey

“We’ve prepared a very special menu to take you around the world, just like on Royal Caribbean’s cruises,” said Chua as the meal commenced. “Since we’re in Singapore, grounding a lot of what we have today in local delicacies is important to us.”

The meal opened in Japan with a scallop crudo, dressed in shio kombu and creamy dashi, alongside Japanese cucumber and coriander cress. The Hokkaido scallops were sweet and fresh, elevated by umami-laden accents. Vegetarian diners were served a braised daikon version — no less refined.

The journey continued to Italy, with a comforting fresh mozzarella with rustic tomato soup served alongside black garlic toast. Simple in appearance, but layered with depth and richness.

Perhaps the most complex dish was the third: a mole negro chicken satay inspired by Mexican and Singaporean cuisine. Chef Inch revealed that the cacao-based sauce involved 20 ingredients. Some components like the peppers were sourced directly from Mexico, resulting in a deeply earthy, smoky, and slightly sweet sauce that clung beautifully to the chicken satay skewers.

From there, the duo presented their take on Spain via a local lens — nasi ulam paella, which paired Spanish Bomba rice with calamansi, grilled octopus, winged beans, and salted fish floss. A vegetarian version featured grilled bell peppers.

“You can see in today’s menu there’s been a bit of a twist — playful local style incorporated in it,” said Han.

Dessert shifted the culinary lens to Singapore. We had a sticky pulut hitam pudding (black glutinous rice), paired with coconut ice cream and dates and gula melaka, garnished with toasted coconut flakes.

A Kingston Fizz, blending Jamaican rum, apple calvados, and rose & vanilla cordial, offered a bright, boozy contrast to the hearty finale. A non-alcoholic version was also offered.

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A preview of what’s to come at sea

While the featured dishes were exclusive to the event, the luncheon highlighted Royal Caribbean’s culinary ethos ahead of Ovation and Navigator of the Seas sailings from Singapore.

“In all our destinations, we try to infuse local culture and local food,” said Chad Grospe, Vice President, Asia-Pacific, Royal Caribbean International. “But you don’t have to travel all the way to our islands to enjoy Royal Caribbean food. Cruisers will have plenty of opportunities to enjoy the food when we bring the ships here (to Singapore).”

And for Australian travellers eager to cruise from Southeast Asia, that journey begins soon.

Returning to Singapore from October 2025, Ovation of the Seas will sail 3- to 8-night cruises to destinations including Penang, Phuket, and Bali. The Quantum-class ship is known for its range of entertainment, but foodies will find just as much to savour.

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Dining venues aboard Ovation:

• Wonderland Imaginative Cuisine – Molecular gastronomy meets fantasy.
• Jamie’s Italian by Jamie Oliver – Classic Tuscan fare and rustic pastas.
• Izumi Japanese Cuisine – Sushi, ramen, and izakaya-style appetizers.
• Chops Grille – Prime steaks and grilled seafood.
• Chef’s Table – Five-course wine-paired dinner in an intimate setting.
• Windjammer Café – Global buffet with theme nights.
• Main Dining Room – Rotating international menus across three levels.
• Café Promenade – 24/7 light bites, coffee, and pastries.
• Sorrento’s Pizza – New York-style pizza slices on demand.
• Solarium Bistro – Mediterranean light fare in the adult-only solarium.
• Dog House – Gourmet hot dogs and sausages.
• Two70 Café – Soups, paninis, and salads with a view.

Set to homeport in Singapore for the first time in late 2026, Navigator of the Seas will offer cruises ranging from 3 to 12 nights, with longer itineraries designed to capture regional gems like Vietnam and Thailand.

After a multimillion-dollar amplification, Navigator now boasts a refreshed dining landscape and bold flavours across the ship.

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Dining venues aboard Navigator:

• Hooked Seafood – New England-style seafood, lobster rolls, and chowder.
• El Loco Fresh – Poolside Mexican tacos, burritos, and nachos.
• The Bamboo Room – Tiki-style lounge with island cocktails and small bites.
• Chops Grille, Jamie’s Italian, Izumi, Chef’s Table – Shared across both ships.
• Johnny Rockets Express – Classic American diner fare.
• Windjammer Café, Main Dining Room, Dog House, Sorrento’s, Café Promenade – Royal Caribbean staples available around the clock.

For Australian cruisers contemplating a short-haul fly-cruise holiday, Royal Caribbean’s Singapore sailings present an exciting culinary proposition. With both Ovation and Navigator offering extensive onboard dining options, paired with regional shore excursions rich in food culture, it’s an ideal way to savour Asia.

As the chefs demonstrated at the luncheon, food aboard Royal Caribbean isn’t just about filling bellies. It’s about embracing heritage and making memories that last well beyond the final bite.