One of the experiences offered on Azamara Cruises is their Chef’s Table. Fairly simple the ship’s Executive Chef and his team cook dégustation dinners that focuses on a specific cuisine, tonight’s was the Asian Chef’s Table. The menu is paired with wines so you get a full gastronomic experience.
The Chef’s Tables are not included in your fare so there is a top up needed, though this is pretty reasonable considering the quality of the food.
The Meal
First Course – Spicy Tuna & Salmon Tartare with Sesame Miso Basket
Masago Roe, Wasabi Mayonnaise, Pickled Ginger
This was excellent, a great combination of flavours and textures, a great start to the Table.
The Wine
Tattinger Non-Vintage Brut, a Reims, France
| Appearance: | Light pale straw with a tight bead |
| Nose: | A pleasant mix of lime and biscuit aromas |
| Palate: | Refreshing and bright |
| Finish: | Short length |
| Oz’s Wine Rating: | 3.5 out 5 |
Second Course – Thai Curried Butternut Squash Soup
Shrimp, Lime, Toasted Coconut
Tasty, but not as good as the first course.
The Wine
2021 Honig Vineyard and Winery, Sauvignon Blanc, Napa County, California, USA
| Appearance: | Pale yellow |
| Nose: | Reserved combo of passionfruit, lime and lemon aromas |
| Palate: | Light and fresh |
| Finish: | Short length |
| Oz’s Wine Rating: | 3.5 out 5 Better than I expected |
Third Course – Sticky Chinese BBQ Pork Belly (Char Siu)
Steamed Yum Bun, Pickled Cucumber, Spring Onion
The rib was dry, tasty though. The reasoning of the chef that it was poor quality meat, this did not ring true with me, nor others at the table, it was over cooked, many ways to hide this, but the Chef decided to go with the quality of the meat.
The Wine
2020 Kim Crawford Pinot Noir, Marlborough, New Zealand
| Appearance: | Light Ruby |
| Nose: | A mix of cherry, spice and a hint of pepper aromas |
| Palate: | Slightly sour with soft tannins |
| Finish: | Medium length |
| Oz’s Wine Rating | 2.5 out 5 Give this a miss |
Fourth Course – Palate Cleanser Kaffir Lime, Ginger and Star Anise Sorbet
This definitely did its job and also was a nice refresher
Fifth Course – Korean Miso and Honey Glazed Sea Bass
Jasmin Rice, Broccoli, Shi-take with Scallions
This was main course of the Asian Chef’s Table, another good combination of flavours and textures, though the first course is still leading as the best dish of the night so far.
2019 Maison Louis Latour Grand Ardèche Chardonnay, Coteaux de l’Ardèche, Rhone Valley, France
| Appearance: | Bright golden straw |
| Nose: | Big nose of acacia, honey and a hint of clove aromas |
| Palate: | Balanced, more enjoyable than the nose |
| Finish: | Medium |
| Oz’s Wine Rating: | 3 out 5 |
There are usually two main course choices, so two different wines to chose from, so why not try them both. Helps when you are already on drinking terms with the Sommelier.
The second main choice was Grilled Farlic Beef Tenderloin Skewer, Lobster & Cabbage Wrap, Japanese Fried Rice, Honey Black Pepper Sauce
2019 Honig Vineyard and Winery Cabernet Sauvignon, Nappy Valley, California, USA
| Appearance: | Deep Crimson |
| Nose: | Subtle combination of black pepper, cloves, dark chocolate and earthy aromas |
| Palate: | Balanced medium bodied with soft tannins |
| Finish: | Medium length |
| Oz’s Wine Ratings: | 3 out 5 Not bad |
Sixth Course – Singaporean Cheese Roll
Blue Grapes, Red Wine Jelly, Dates Chutney
I have lived in Singapore for 12 years and never had nor heard of a Singaporean Cheese Roll. Cheese rolls that I have seen in Singapore are buns stuffed with cheese or a sponge cake roll that is a combination of sweet and savoury flavours.
Guessing the Chef took a bit of poetic license with the dish. This was flaky pastry stuffed with cheese and was our cheese course for the night. It was enjoyable.
Martini Asti Spumante, Moscato Blanco, Piedmont, Italy
| Appearance: | Light straw, medium bead |
| Nose: | Combo of peach and lychee aromas |
| Palate: | Definitely lolly water, refreshing though |
| Finish: | Short length |
| Oz’s Wine Rating: | 3 out 5 |
Seventh Course – Mango Sago with Pomelo
Coconut Crisp, Dark Chocolate
Our final dish was the dessert, which was light and refreshing. A nice end to an interesting and fairly enjoyable dinner.
2016 Quinta do Noval Late Bottled Vintage Port, Douro Valley, Portugal
| Appearance: | Deep ruby |
| Nose: | Enjoyable combination of plum, cedar and earthy aromas |
| Palate: | Full bodied with an abundance of flavour and moreish tannins |
| Finish: | Looooong with a very enjoyable residual sweetness |
| Oz’s Wine Rating: | 4 out 5 Wine of the night |
Asian Chef’s Table
Another interesting Chef’s Table, the dish of the night was the Tuna and Salmon of the first course, a real shame about the pork belly, if it wasn’t over cooked I expect it would have been the best dish of the night. The sea bass was very good as well.
The wine of the night was the Late Bottled Port… Next Chef’s table is French.
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