CRUISE EATS

Despite huge efforts food on cruise ships can never be rated like we normally do with restaurants at home.

It is institutional catering whichever way one looks at it. Feeding 450 hungry mouths on board, 3 times a day, commands a modus operandi that is vastly different from fine dining. Credit must be given to the 100+ kitchen staff who produced delicious plates like the Salad of King Crab Tian with Mango Garnish, and Boston Lobster Tail on an Asparagus Mousse, almost flawlessly. It seems concept restaurants are the in-thing on recent cruises, but not much of a success in my book. Trying too hard, for example fusion Japanese cuisine, will almost always backfire. It is something F&B chiefs have yet to learn.

One stark observation on this cruise is the army of seasoned service staff, mostly Asians from the ASEAN, who are at the top of their trade. Whatever lacks from the kitchen is more than made up for on the floor. At Seabourn we experienced younger crews, predominantly from Eastern Europe and the difference is noticeable. Do not get me wrong, the service level is neck-to-neck but the 'feel' cannot be farther apart. It has been truly wonderful to be able to sit at the same table, and served by the same team every evening. We are so terribly spoiled, we know it, but we love it.