Holland America Line has launched a refreshed expertise at its Tamarind specialty restaurant, that includes a brand new number of Pan-Asian dishes.
The up to date menu consists of over a dozen new gadgets, resembling sharing-style appetizers like bao buns and Korean beef tacos, together with vegetarian and vegan choices and guest-favorite dishes.
The restaurant’s design has additionally been up to date, with new desk settings that includes added shade and texture. Employees uniforms have been redesigned with a black gown and plum-colored cummerbund.
The modifications help Holland America Line’s give attention to culinary immersion, highlighting regional Asian flavors and seafood sourced by means of its International Contemporary Fish Program.
“The brand new Tamarind menu continues to have fun the colourful flavors of Asia with a recent imaginative and prescient, whereas staying true to the restaurant’s roots,” stated Michael Stendebach, vice chairman of meals, beverage and rooms division for Holland America Line. “Tamarind is a well-liked restaurant, and we’re persevering with to construct upon the innovation that has outlined this venue because the starting. The brand new menu is properly balanced, sustaining many visitor favorites whereas introducing some thrilling new dishes.”
The up to date Tamarind menu will launch on 5 Holland America Line ships: Rotterdam, Nieuw Statendam, Koningsdam, Eurodam and Nieuw Amsterdam, from April by means of June 2025. A Style of Tamarind pop-up expertise might be launched beginning October 2025 on the Westerdam in Asia, Noordam in Australia and on choose Grand and Legendary Voyages.
The refreshed Tamarind menu consists of:
Starters
- Coconut Crusted Scallops with honey lime dressing
- Jewels of the Sea: shrimp wontons and child bok choy in lemongrass-sesame broth
- Pork Bao Bun with inexperienced onions, carrots, pickled cucumber, sesame seeds and cilantro
- Korean Beef Taco, Bulgogi (vegetarian out there) with kimchi mayo, Asian slaw, avocado and cilantro
- Lumpiang Shanghai with floor pork, candy chili sauce and inexperienced papaya
- Vegan Tom Kha Thai Coconut Soup with kaffir lime, mushrooms, bean sprouts and chili oil
- Style of Tamarind: a shared platter with shrimp tempura, Korean beef taco, Lumpiang Shanghai and satay sampler
Entrées
- Crispy Duck with ginger-chili glaze, yaki udon and bean sprouts
- Mongolian Lamb Chop with bok choy, sesame seeds and mirin plum sauce
- Panang Crimson Curry Rooster with crispy lotus, greens and peanuts
- Candy Potato Cauliflower Massaman with inexperienced beans, crispy onions and basil
- Teochew Fried Seabass with ginger, scallion chili soy
- Thai Basil Szechuan Shrimp with chili glaze, mushrooms and bell peppers
- Wasabi & Soy Crusted Beef Tenderloin with tempura onion rings and tonkatsu sauce
- Vegan Singapore Mei Enjoyable with eggplant katsu, rice noodles and yu choy
Desserts
- Cherry Blossom Tart with chocolate and cookie crust
- Mango Posset with coconut macaroon, ardour fruit jelly and mango sorbet
- Ardour Fruit Cloud with egg-white soufflé and sorbet
- Home-made Sorbets: lemon-basil, yuzu and lychee
- Vegan Pineapple Coconut Tapioca with lemongrass foam and sesame tuile
Facet dishes on the menu embody steamed jasmine or brown rice, egg fried rice, Asian eggplant, bok choy and sake-braised oyster and shiitake mushrooms.
“Your complete culinary workforce labored on the menu refresh, however Fleet Chef Ming Wong lead this modification and used her Malaysian heritage to closely affect lots of the dishes,” added Stendebach. “Our purpose is to maintain the dishes and flavors as genuine as doable, and Chef Ming ensured that our visitors would have a real Asian expertise.”