Northstar

Feature Food & Beverage 32 JUL-AUG 2018 MEETINGS & CONVENTIONS MCMAG-ASIA.COM 6 IDEAS FOR DELEGATES TO INDULGE IN • Book a seat at the Zodiac Theatre for 'Some Like It Hot' or 'Sonio' when you board • Burn off calories in the Palace pool or channel your inner kid on the rope course, zip wire, waterslides, bubble football and yoga classes • Relax between meals at the spa where the LING facial comes highly recommended • Sneak a snack in at Blue Lagoon for late night eats or book speciality restaurant Umi Uma or Hot Pot • Take a bottle of Penfolds home with you, from the Penfolds Wine Vault • Take advantage of the duty free with luxury product sales throughout the weekend President Thatcher Brown with Chef Alvin Leung. Silk Road sets the ambience for fine culinary dining. at Sea, Penfolds white wine tasting and nally Chef Alvin Leung's dinner. Theatrical, whimsical, dramatic, the red and black interiors at Silk Road made an apt setting for lunch. Chef KK's drunken abalone, shrimp, scallop and crab claw with sea grapes was delicate and refreshing, gently waking up the taste buds. Dressing for the evening, The Steakhouse was the elegant venue for Chef Leung's dinner. While the theme was the ocean he also included a few Bo Innovation favourites. After the sea green amuse bouche was a mother-of- pearl dish holding Hokkaido scallops, sea urchin and caviar, with sugar peas and woba (crispy burnt rice) and jolo sauce (fermented red rice vinegar) for a delicious contrast of textures and avours. Chef Leung's journey was paired with Penfolds wines, introduced by Treasury Wine Estates country manager Hong Kong & Macau Andrew Walsh, who had already taken us on a tasting that afternoon. Post-dinner, we rounded o the evening at the Johnny Walker interactive table for a phenomenal whisky tasting. "If a hotel is all about location, location, location," says Brown, "then we believe a ship in Asia is all about food, food, food." Being homeported out of Hong Kong, this culinary campaign was designed to celebrate Hong Kong's talent, rst and foremost, while choosing masters of the craft that epitomise dierent cuisine inuences and approaches. For the ultimate weekend, marry the speciality tasting menus with Dream Palace suites for double the size of regular staterooms with double balconies, 24-hour butlers and bathrooms with baths. Although there's plenty of space to relax, if I learned anything it was that you want to make the most of every minute on board. Friday night's Taste the Dream BBQ ingredients linked with the ships' ve- night Okinawa Discovery itinerary. Sip champagne as the neon lights of Hong Kong's harbour slip gently away outside, like a slowly unfolding movie. Saturday is the magnicent Michelin marathon. First up the four-hand lunch featuring Chef KK Chan and World Dream executive chef Supachai Saisoigeon, then the Tiany High Tea

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