Cruise Passenger > Reviews > Review: Allure of the Seas

Review: Allure of the Seas

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24 Nov 2010

Just to get you started, a few ship stats; 1,187ft long; 208ft wide; 225,000 gross tons; 24 guest elevators; 22 knots cruising speed; max pax capacity 6,296; crew, 2,165.

Is it a ship or a theme park or a shopping mall or a gigantic film set? Six hours after boarding, I’m not sure – all of the above. It’s impressive, overwhelming and “totally awesome” – the most overheard comment so far. Sixteen passenger decks, a Central park complete with live trees and plants, a Boardwalk (which our cabin overlooks), two decks of pools and more bars and restaurants than you can count – it’s utterly mind-blowing. We will set sail at 9pm, by which time we’ll be tucking into dinner in the three-deck Adagio restaurant, beneath what must be the biggest chandelier in any ship (or public space anywhere, come to that) in the world.

Day 2 … After a 9am press conference in the ice rink, hosted by Royal Caribbean Cruises CEO Richard Fain, the press contingent started our ‘immersion’ programs. First off was an introduction to the ship’s specialty cuisines and the restaurants’ chefs at Giovanni’s Table. There were samples of dishes from 150 Central Park (the most upmarket on the ship, named after the ship’s 150th structural frame), Boardwalk Doghouse (26 different types of snags) and Rita’s Cantina (Mexican). Dozens of margaritas in all colours of the rainbow were lined up on the tables but sadly it was a little early for cocktails. Probably a good thing, as we were also learning about the Vintages wine and tapas bar’s new interactive iPad wine list and menu – you can ask your waiter to bring you whatever you request without even having to speak to him or her (in several languages). Its main use is really to learn about the wines on offer (cheaCopies of ‘Carte du Jour’, RCC’s newest cookbook – shipped in straight from the printer – were signed by all the speciality restaurant chefs. Talking about food, dinner at Adagio was top-quality and breakfast and lunch at the Solarium Bistro (Deck 5) offers a terrific range of super-fresh, light dishes. We checked out the Royal Loft Suite (Deck 17) and there were more than a few sighs of lust and envy from the stickybeaks – it is a huge, two-level penthouse apartment with spa pool on the balcony and expensively minimalist in design. It looks over the aft of the ship, where you’ll find the Flowrider pools and Zipline. RCC Chairman and CEO Richard Fain was hosting a surfing contest at one Flowrider pool this afternoon – he might be a grandfather but obviously a very fit one as the pace looks pretty fierce. More ‘immersion’ sessions followed throughout the day, including a tour through the Vitality at Sea Spa and Fitness and Center and later, a tour of the bridge with the amazingly youthful Captain Zini. More later on the ‘entertainment ship’ when we’ve experienced the Rising Tide Bar and another lavish dinner at Adagio!

The ship gleams with newness and cleanness during the day and sparkles and glitters by night. Captain Zini explained how the ship’s design makes it so manouevrable that he could turn it at full speed (22 knots) and it would incline only 2 degrees. Stability is controlled from the bridge and water and fuel storage is constantly monitored and adjusted by computer for maximum trim. Likewise, fire detection and mustering are monitored on massive screens in the safety centre of the bridge – there are 1,300 cameras throughout the vessel. There’s much excitement on board when helicopters swoop overhead and around the ship, filming us enjoying the extraordinary range of activities on offer – they must be the most photographed choppers ever. Meanwhile the live calypso band gives way to bagpipes on the pool deck and I’ve just remembered seeing RCC president, Adam Goldstein, playing a highly competitive game of table tennis with a passenger down on the Royal Promenade. The mind is well and truly boggled – and watching the sun setting over the sea from the upper deck of Dazzles while Filippino band Musik Express plays fabulous Elvis and Beatles covers makes us wonder if there’s a hallucinogenic ingredient in our strawberry daquiris. We then board the Rising Tide Bar to take part in yet another out-of-this-world experience before dinner No.2 in Adagio.

Day 3: Thanksgiving. Ever heard of Turkey Pardon? No, nor had we, so we are compelled to wander down to the Royal Promenade (Deck 5) at midday to find out – after a tough morning testing the spa that’s suspended over the Caribbean Sea. Turkey Pardon Allure-style is RCC President Adam Goldstein’s entertaining homage to the US president’s gesture of letting one turkey escape its normal Thanksgiving fate. The big difference here being that Adam Goldstein gave the ship’s turkey its freedom from an extraordinary contraption above the Bow & Stern English pub – a giant copper globe that bursts open and ejects a bridge platform that spans the Promenade. Keeping a ship of this magnitude running to schedule means the 2,165-strong crew is working constantly, from galley to bridge and through all 16 passenger decks, restaurants, shops, shows and more. Maintenance teams are cleaning and retouching as we go – everything is spotlessly clean, including all the public bathrooms I visited at various times of day and evening. I had to call housekeeping when my plugged-in laptop wasn’t charging and within 20 minutes help was at hand, the sockets were tested and my adaptor was found to be faulty and binned immediately. Luckily the thoughtful people at Royal Caribbean had given us brand-new multi-country adaptors in our press kits, I hadn’t expected to use mine so soon!