CruiseGastronomy fans onboard the Singapore-docked luxury cruise are in for a treat this September.

Genting Dream launches first ever ‘Market to Table’ voyage with celebrity chef Mark Best

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Chef Mark Best in his element.
Chef Mark Best in his element.

Guests also sail with Dream Cruises for another delicious reason: food, perhaps even more so when award-winning chef Mark Best came aboard Genting Dream in 2016 with his first signature restaurant at sea. “I’ve customers calling to say, ‘I tried Bistro by Mark Best and tasted the best beef in my life!’” says Michael Goh, senior vice president of International Sales. 

Riding on the back of 20 years of luxury cruise expertise, Genting Hong Kong launched their first-ever, Asia-based premium Dream Cruises line in November 2015. A year later, Genting Dream debuted and has since been making waves, offering today’s affluent Asian travellers stellar hospitality services such as a pre-boarding lounge, butlers and spacious comfort, where over 70% of staterooms come with private balconies. 

Guests also sail with Dream Cruises for another delicious reason: food, perhaps even more so when award-winning chef Mark Best came aboard Genting Dream in 2016 with his first signature restaurant at sea. “I’ve customers calling to say, ‘I tried Bistro by Mark Best and tasted the best beef in my life!’” says Michael Goh, senior vice president of International Sales. 

Now home ported in Singapore, designated sailings until September 14, 2018 will see chef Best holding classes on creating Southeast Asian delicacies, and joining guests to enjoy local delicacies ashore. 

The September 11 cruise to Phuket, for instance, includes a cooking class that will teach guests how to cook Thai dishes like larb gai and crunchy prawn cake — and there’s more! For the first time, guests will go on a ‘Market to Table’ trip, joining chef Best and Genting Dream’s chef Saito to tour Thailand’s Kaset Market, sourcing for fresh ingredients before returning to prepare lunch. 

Or cruise to Port Klang on September 13, inclusive of a native seafood lunch ashore, before learning to cook traditional lobster rendang under the tutelage of chef Best. Both culinary encounters span about three hours of sailing plus cooking time, and is priced at S$140 (US$101) per guest.

That’s not all for the culinary centric ship. Chef Best is also slated to conduct a cooking demonstration of his signature Murray Cod ‘Three Rivers’ dish, while truffle lovers can sit in as the chef shares the highlights of his recent harvests in Northern Tasmania. Both talks are complimentary for guests, happening on September 10 and 11 respectively.

It’s good news too for chef Best’s regular patrons. Bistro now has two fresh menus showcasing seafood and choice steak cuts. A must-try is the Kingfish, Finger Lime and Kiwi Fruit Ceviche — a most unexpected but successful pairing, and yet another showcase of how the chef brings out the ingredients’ best flavours in the simplest ways.


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