Northstar

MAR-APR 2018 31 MEETINGS & CONVENTIONS • MCMAG-ASIA.COM To ensure that its dining experiences are optimised for large groups, Dream Cruises oers planners the option of customising menus such as Halal or Vegetarian to cater to specic dietary requests on its MICE@Sea group cruises. "We are able to exercise exibility, shaping and customising cruise programmes and itineraries, both on board and during shore excursions to suit every budget and event requirements of our valued MICE guests. When it comes to dining, nothing beats dining on the open seas," remarked Goh. Authentic experiences Conversations about travel today revolve around "authenticity" as people increasingly balk at the idea of being a tourist and aspire toward being more of a genuine traveller. "Costa Cruises has always focused on providing Asian guests dierentiated products with our 'Italy at Sea' oerings and delivering the most delightful cruise experiences for guests with an Italian DNA," said Mario Zanetti, president of Costa Group Asia. To deliver a genuine Italian experience onboard its eet, Costa Cruises signed an agreement with leading Italian football club, Juventus, to become its ocial cruise in Asia. In terms of F&B, guests can look forward to a Juventus-themed sports bar oering customised drinks and football-inspired food, shared Zanetti. In addition, the cruise company has also recently partnered with Michelin- starred Italian chef Umberto Bombana, hailed as the 'King of White Trues', to launch a special menu for its guests. As nod to its bona de Italian culinary experience, Costa's onboard restaurant, Mamma Trattoria (now named Casanova Restaurant), was added to the Prestigious Restaurant Guide, a top Italian guide by Accademia Italiana della Cucina. "All our food are also authentically Italy, prepared by Italian chefs," added Zanetti. Taking a fresh spin As travellers gravitate toward transformative holidays, cruise companies that oer unusual or unique experiences will be better placed to attract customers. "More guests are looking for an experience that's contemporary, interactive, surprising and edgy," said Sean Treacy, managing director, Asia Pacic, Royal Caribbean Cruises Ltd. "We create new-concept restaurants that can appeal to savvy foodists and the next generation of cruisers." FOOD FACTS ABOUT ROYAL CARIBBEAN'S MARINER OF THE SEAS: 150,000 meals a week for guests and crew 29,000 kg of vegetables 20,000 kg of fruits 8,300 kg of seafood 34,000 kg of eggs and pork Smoking Sriracha eggs at Royal Caribbean's Wonderland. This is best encapsulated in Royal Caribbean International's multi-sensory restaurant, Wonderland, which oers a one-of-a-kind experience onboard the Quantum and Oasis Class ships. The concept of this dining experience revolves around a "post-modern style of cooking that is categorised by theme", explained Treacy. Guests can look forward to a variety of avours, textures and portion sizes, each presented in an unconventional and creative fashion – think Sriracha eggs that appear in a plume of smoke and ash-ozen ice cream with tender pork belly – in a surreal setting that is akin to "an elaborate dreamscape". Recently, Royal Caribbean also presented its own spin on virtual reality (VR) with a culinary VR experience, which combined HTC Vive headsets with real bite-sized appetisers. While still in beta phase, Treacy does not rule out the possibility of taking this to the next level in future. "We are very much exploring all the new technology and innovations all the time, it is what keeps our ships the best in the industry," he declared.

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