• Gourmet
  • Gourmet
  • Gourmet
  • Gourmet
  • Gourmet
Gourmet Voyage to South-East Asia

Location:

  • Mariners (Deck 7)
  • Blue Lagoon (Deck 7)

Date: 1st August – 30th September 2019

 

Our gastronomic voyage around the world savours the diverse, vibrant flavours of South-East Asia (Singapore and Malaysia to Indonesia and Vietnam) aboard Star Pisces through August and September.

 

Singapore Food Sings!

The ‘Lion City’ incorporates ethnic cuisines from China, Malaysia, India and Europe in a rich ‘melting pot’ of delights! Enjoy our selection of all-time ‘hawker stall’ favourites from Singapore Bak Kut Teh and Singapore Fried Bee Hoon to Bak Chor Mee and Nyonya Style Asam Curry Fish Head.

 

Malaysia's Symphony of Flavours!

Malaysia's culinary style is a melange of traditions from its Malay, Chinese, Indian and Indonesia – with a touch of Thai, Portuguese and Dutch blended for good measure!

Among our Malaysian culinary delights, don‘t miss some of the region’s most beloved specialties – including Wok-fried Spicy Prawn with Long Bean, specialty Roti Jala with Curry Potato, and eternal street-stall favourite Loh Bak.

 

Indonesia's Culinary Archipelago!

With more than 300 ethnic groups in the world's largest archipelago, it’s not surprising that Indonesia has more traditional recipes than anyone can count – well over 5,000!

We introduce Indonesian Style Spiced Oxtail Soup with Potato and Carrot and from Javanese Fried Chicken (Ayam Penyet) Served with Spices Chili, Cucumber, Fried Beam-curd and Fried Soya Bean Cake, and Javanese Beef Ball Noodle Soup (Mee Bakso).

 

Fresh & Healthy – Good Evening Vietnam!

Traditional Vietnamese cooking is widely admired for its fresh ingredients, minimal use of dairy and oil, complementary textures and fine balance of herbs, vegetables and delicate spices. This gentle marriage of typically-Vietnamese ingredients from fish sauce and shrimp paste to lemongrass and lime is in abundance on our themed menu including the national Classic Vietnamese Beef Noodle Soup (Pho Bo).

Traditional influences from Chinese are in Vietnamese Mixed Pork Organs Congee, served with dough fritter & bean sprouts and lime wedges; and Vietnam’s famous desserts are headlined by Che Xoi Nuoc glutinous green bean rice ball, drizzled with coconut milk.


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