[Hong Kong] Taste the Dream on Dream Cruises with Chef Vicky Cheng

Over the weekend, I had the chance to preview the exclusive 4-hands menu by Chef Vicky Cheng of 1* VEA Restaurant and the culinary team on Dream Cruises! The cruise line has partnered with 6 renowned chefs in Asia for its “Taste the Dream” concept including Alvin Leung of 3* Bo Innovation and Martin Yan of Yan Can Cook (I grew up watching his show!). Guests who book the “Taste the Dream 2-Night Weekend Escape Cruise” package with suite accommodation will have the opportunity to savor the limited edition 4-hands menus on a complimentary basis while other guests can enjoy it for HK$2000 per person. Chef Vicky will be presenting his 4-hands menu along with a Chef's Table menu on October 5-7 and October 19-21. For more details about the event, check the link here.

The first dish on the 4-hands menu was the flavorful Tuna Belly with Sea Urchin, Sichuan Chili and Cucumber by Chef Vicky Cheng. The tuna belly was delightfully spicy and nicely balanced by the creamy sea urchin. 

The second dish was the Lobster Medallion with Beluga Caviar and Sweet Peas Puree by Chef Supachai Saisoigeon, Executive Chef of World Dream.

Jerusalem Artichoke Potage with Seared Hokkaido Scallop with White Truffle Oil by Chef Supachai Saisoigeon

The Kagoshima Wagyu Beef Striploin with Shiitake Mushroom, Garlic Chive and Black Garlic by Chef Vicky Cheng was another outstanding dish, but I would recommend to go easy on the accompanying jus sauce which can be rather rich and heavy.

Sous Vide Alaskan Sabel Fish with Fregola Sarda Pasta and Pernod Scented Crustacean Sauce by Chef Supachai Saisoigeon

The Crispy Cheese Cake with Strawberry Jam and Salted Hokkaido Milk Ice Cream by Chef Vicky Cheng was a delicious treat to end the meal. Chef Vicky always include a savory element to his desserts, and although the ice cream melted rather quickly, it went wonderfully with the other elements in the dish.

Thanks Chef Supachai Saisoigeon and Chef Vicky Cheng for the great meal on board the World Dream!

While I was on the cruise, I also had lunch at one of their specialty restaurants - Silk Road which serves Chinese cuisine. The cruise line has partnered with Okinawa Agriculture Cooperatives Association to offer a wide variety of local produce including Okinawa Agu pork and Okinawan Wagyu beef which is primarily reserved for in-land consumption due to its scarce supply, so the menu we tried also featured these special ingredients.

Our lunch started with a combination platter with Deep Fried Stuffed Scallop in SaltPan-fried Agu Pork Roll with XO Sauce, and Pepper Deluxe Lobster Meat Salad in Mayo.

Double Boiled Black Chicken Soup with Maco and Fish Maw

Steamed Giant Garoupa Fillet in Black Garlic Sauce with Chinese Spinach

Wok Fried Okinawa Wagyu Beef Top Sirloin with Manuka Honey & Soy Glazed Kabocha and Sweet Dashi Sauce

Braided E-Fu Noodle with Roasted Shredded Duck and Pickle Cabbage

Baked Mango with Coconut Glutinous Rice served with Vanilla Ice Cream

Lastly, I got to try a very special afternoon tea at sea! It's no breakfast at Tiffany's, but the Tiffany High Tea at Sea is sure to make every girl swoon at its exclusive Tiffany treats including a super cute replica of its iconic blue boxes! It's the first tea set at sea of its kind and only available on the World Dream.

Thank Dream Cruises for the lovely "staycation" on World Dream over the past weekend!

*By Invitation

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