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 – it will be a decadent experience for those who will be onboard.
And the Asians have chosen one of Australia’s best chefs, award-winning Mark Best as one of the ambassadors of the brand.
Chef Best has been charged with creating a menu for ‘Bistro’, a east meets west themed restaurant – just one of over 35 eateries and bars available on the ship.
In an exclusive interview with Cruise Passenger onboard the Genting Dream in the ship’s ‘Silk’ cabaret bar and restaurant, Chef Best said the idea of the ship and the people behind the creation of Dream Cruises is what drew him to the collaboration.
“I respond well to good people and when I met Thatcher (Brown), there was an immediate rapport and he is a visionary sort of person. He is interested in great ideas and wonderful creativity,” said Chef Best, who is known for sourcing the very best produce for his restaurants. He also said he will be providing guests with a dining experience of the utmost quality.
“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.”
Also onboard is a dedicated children’s area, a decadent oriental and western spa, the VIP Dream Mansion and 70% of cabins with balconies and it’s easy to see how the response has already been so positively to a ship which hasn’t even been finished.
At a special lunch earlier this week ‘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 opulence 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.
President of Dream Cruises Thatcher Brown, the artist of the ship’s hull Jacky Tsai and Chef Best attended the event.
“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.
On the tour of the ship, journalists were shown around the ship’s public areas like the main dining room as well as some of the specialty restaurants.
Led by the Dream Butlers, the guides explained how guests were able to sample and try some of the rarest single malt whisky from the JOHNNIE WALKER House, a special wine cooler room stocked with Australian wines, the famous Zouk nightclub and the Dream Mansion – a ship within a ship.
“It’s an amazing ship and we hope everyone thoroughly enjoys the experience.”