Tuesday, September 13, 2016

Genting Dream of Dream Cruises to feature gourmet cooking onboard

Dream Cruises' Genting Dream to feature gourmet cooking onboard

Photos by David Geffen

This is about the gourmet chef that Genting Dream of Dream Cruises will be having onboard.

Internationally-acclaimed Australian chef Mark Best will be bringing culinary artistry to the table of discerning diners onboard Dream Cruises’ Genting Dream. This will also be his very first restaurant at sea.
Genting Dream is the inaugural cruise ship of Dream Cruises, the first-ever Asian luxury cruise line. With menus featuring contemporary Western cuisine, the ‘Bistro’ restaurant promises Dream Cruises guests an inspired dining experience from a chef who has garnered international recognition.

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UNIQUE ALFRESCO RESTAURANT EXPERIENCE
ONBOARD GENTING DREAM,
ASIA'S FIRST LUXURY CRUISE LINE

On the plans of Genting Dream of Dream Cruises to feature gourmet cooking onboard. Thatcher Brown, Dream Cruises President, said: “We are delighted that Mark has brought his truly unique flair to the dining experience onboard Genting Dream. ‘Bistro’ will offer guests an unprecedented at sea dining concept."

Genting Dream guests will enjoy quality dining as part of a totally unique, alfresco restaurant experience. Bistro’s menu will focus on small producer-sourced Australian beef, lamb, river fish and the freshest seafood.

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ABOUT CHEF MARK BEST

Chef Best is universally recognised for his critically-acclaimed Sydney-based restaurant ‘Marque’, followed by further success with Pei Modern in Melbourne and Sydney.

His cooking is world-renowned and he is among a distinguished few to achieve 19/20 in the Good Food Guide, an independent, anonymous and unbiased annual restaurant guide published by the Sydney Morning Herald.

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“I am very excited to be introducing my very first restaurant at sea, onboard Genting Dream,” Mark Best explained. “Bistro’s menu is brimming with the very best of Australian produce with a cultural mix of Asian flavours, inspired by my frequent culinary travels across South East Asia, China, Japan and Korea and the cultural diversity of Sydney, my home town.

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