Sunday – March 11, 2018
We attended presentation
on the shore excursions that would be available between Singapore and Cape
Town. Then we attend a cooking demonstration by Master Chef Rudi Sodamin. He
heads HAL’s culinary program. He creates the dishes, suggests restaurant
formats and overseas the entire culinary operation. He prepared a beautiful
salad with seared tuna and a soufflé. He shared his joy of cooking and gave us
some insights into how things work on the food side.
This was the third time
we attended Sunday brunch. On Sundays at sea the dining room provides a brunch
consisting of 6 sample-sized portions of a cold course, and a hot course with 3
of a dessert course. Each one we have attended has been different. All have
been excellent. This sounds like a lot of food, but the portions are only a few
bights. This is very satisfying.
We visited Shore
Excursions before lunch to purchase excursions for upcoming ports. We learned
that we would receive a credit for a portion of our unused tour. While this is
not a full recovery, it is appreciated because it shows the good faith of the
excursion office.
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