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bimar

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About bimar

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    Cool Cruiser

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    Netherlands
  1. Is Gelato included in the signature beverage package? Or maybe only the milkshakes since it is a drink?
  2. Received another upgrade special Upgrade for select bookings from your Interior (Category IQ to N)to the following best available: Unobstructed Verandah (Category VQ to VF) for an additional 149pp EURO Family Ocean View (Category FA to FB) for an additional 79pp EURO Ocean View (Category C to F) for an additional 49pp EURO We didn't take any of these offers. But the next day we received a new confirmation and saw that we where upgraded for free to an OV cat C Because the cabin was below the BB King we didn't know if we should be happy about this. Called HAL the day after and asked if an upgrade to verandah was possible. They had to check with the headoffice. And it was :cool::cool::cool:. We are now in an aft verandah for eur 99 per person.
  3. Does the 4-6 happy hour still excist?
  4. Are there more people who have been to the new concept of the CAC on the Koningsdam? Just curious :) Do you need to make a reservation for Happy hour? Thanks
  5. Received a new offer today: Upgrade for select bookings from your Interior (Category IQ to N) to the following best available: Unobstructed Verandah (Category VQ to VF) for an additional 179pp EURO Family Ocean View (Category FA to FB) for an additional 99pp EURO Ocean View (Category C to F) for an additional 99pp EUR
  6. The offer is for a 7-day cruise OlsSALT. But we are unsure if we are going for a paid upgrade or take the signature drink package. We can 't do both. We have sailed previously on the Koningsdam.
  7. Just want to let you know what our upsell offer is that we have received a few days ago for our cruise on the Koningsdam 13th May. I always find it interesting to see the offers from other people. Upgrade for select bookings from your Interior (Category IQ to N)to the following best available: Unobstructed Verandah (Category VQ to VF) for an additional 199pp EURO Family Ocean View (Category FA to FB) for an additional 149pp EURO Ocean View (Category C to F) for an additional 129pp EURO I hope we receive more with better rates :D:D:D:D:D
  8. Alot of new dishes Food and culture compose a richly textured tapestry, especially in Southeast Asia, China, and Japan —some of the oldest inhabited regions in the world. Over time, many culinary influences have crossed borders. At the Tamarind we celebrate the adventurous fusion of ingredients that vibrantly define the cuisine of each of these regions and present them to you in an array of intricately flavored, visually stunning dishes for your enjoyment. Under the direction of renowned Master Chef Rudi Sodamin, our specially trained Asian chefs will prepare your meal with an unrivalled level of perfection and commitment to quality. SOUP YIN-YANG SC ALLOP CONSOMMÉ Tender sea scallops and julienne cut squash in a ginger-infused shellfish broth sprinkled with minced scallions JEWELS OF THE SEA Delicate shrimp-filled won tons with sliced baby bok choy in a fragrant lemon grass and sesame broth CHICKEN PHO WITH WILD LIME AND RICE STICK NOODLES Shredded chicken and rice noodles in a coconut milk broth flavored with lime leaf, cilantro, galangal, mint, bean sprouts and Serrano chilies APPETIZER TR AIL OF SPICES SATAY SAMPLER Malaysian-spiced lamb, Chinese-pork, Thai-spiced beef, Indonesian-spiced chicken, and Vietnamesespiced shrimp served with Asian pickled vegetables and two traditional dipping sauces SHRIMP TEMPURA INDOCHINE Sweet, fresh shrimp dipped in a light batter and fried, and served with a tart-and-sweet green papaya salad and garlic chili sauce SHANGHAI RIBS Five-spice rubbed baby-back pork ribs, served over a Chinese pickled cabbage salad with a tamarind chutney STREETSIDE POT STICKERS Succulent lobster, pork, and chicken dumplings, shallow-fried till crispy on the bottom and served with a vinegar-soy ponzu dipping sauce SPRING ROLL DELIGHTS A trio of spring rolls: crispy duck, vegetable, and a rice paper wrapped lobster roll, served with plum and sweet chili sauce * THAI BEEF SALAD Rare-seared beef, tossed with scallions, tomatoes, onions, and cucumbers. Presented on salad greens and sprinkled with fresh mint, chilies, and a lime-leaf dressing GREEN PAPAYA SAL AD Finely shredded raw vegetables and spinach, tomato, water chestnuts and papaya tossed with lime juice and palm sugar SUSHI & SASHIMI MENU * SASHIMI Sliced, raw fish served with pickled ginger and wasabi Tuna, Salmon, Halibut, Mackerel * NIGIRI SUSHI Thinly sliced raw fish seasoned with wasabi, wrapped around seasoned rice Tuna, Salmon, Halibut, Mackerel HOSOMAKI Nori wrappers rolled with seasoned rice and one filling Cucumber, Avocado, Pickled Daikon, Tamagoyaki FUTOMAKI Nori wrappers rolled with seasoned rice and assorted fillings * RAINBOW ROLL Reversed California roll topped with an assortment of fish * CALIFORNIA ROLL Crab, avocado and cucumber * SALMON TSUTSUMI ROLL Salmon, avocado, cream cheese * TUNA TSUTSUMI ROLL Vegetable roll topped with tuna slices * YOZO ROLL Halibut, masago, asparagus, Japanese mayonnaise * YOSHI ROLL Tempura swai, avocado, scallion, Japanese mayonnaise WRAPS Indonesian vegetable, seafood, lettuce, chicken Your choice of 6 items as an appetizer or 12 as an entrée The five Chinese elements signify the different types of energy in a state of constant interaction. At the Tamarind, we employ water, wood, fire, earth, and metal (our cooking tools) as we combine the essential elements of several Asian cuisines in order to ignite new culinary possibilities. WATER HOISIN-LIME GLAZED SWAI Pan-seared until golden and crowned with tender wok-cooked Asian greens ASIA-PACIFIC HOT POT Presented in a flavorful lemongrass stock with fresh scallions, shallots, garlic, lemongrass and cilantro. Featuring shrimp, scallops, manila clams, basa, crab legs and squid BARRAMUNDI BAKED IN RICE PAPER Steamed barramundi, marinated in citrus-infused sake and golden-baked, served atop a bed of steamed Asian greens WOOD * WASABI AND SOY CRUSTED BEEF TENDERLOIN Served on an oak plank with tempura of onion rings and vegetables SCALLOPS AND PRAWNS WITH GARLIC, GINGER, AND CHILI Steamed to perfection and drizzled with a light soy sauce * CANTONESE DUCK WITH HAINAN RICE Roasted, served on a bed of chicken broth infused rice, and garnished with flakes of fresh chili and cilantro FIRE SZECHUAN SHRIMP WITH THAI BASIL Sautéed with chili pepper glaze, Asian spices, straw mushrooms, sweet bell peppers, and scallions. PENANG RED CURRY COCONUT CHICKEN Mildly spiced chicken with snow peas, eggplant, zucchini, pimientos, opal basil, lemon grass, and lime juice. Presented in a bath of red curry and coconut milk * VIETNAMESE-STYLE LAMB WITH MINT Thinly sliced marinated lamb, sautéed with bell peppers, shiitake mushrooms, spinach leaves, minced garlic, and scallions EARTH (VEGETARIAN) FIVE-SPICE SEITAN AND TEMPEH Seared with thinly sliced red bell pepper, enoki mushrooms, asparagus, broccoli, scallions, garlic, ginger, and soy sauce. SESAME UDON NOODLES Japanese wheat noodles stir-fried with tofu and vegetables. Sprinkled with toasted peanuts and sesame seeds SWEET AND SOUR VEGETABLE TEMPURA Asparagus, broccoli, mushrooms, green beans, and carrots dipped in a light batter and fried. ON THE SIDE Steamed seasonal garden vegetables with red miso garlic sauce Steamed jasmine rice or brown rice Stir-fried cucumber, snow peas, mushrooms, scallions, and chili with sesame seeds Bok choy with oyster sauce Sake-braised oyster and shiitake mushrooms DESSERTS TAMARIND CHOCOLATE A bittersweet chocolate shell filled with a rich tamarind-flavored chocolate and ginger mousse MANGO CLOUD A light egg white soufflé served with a mango sorbet TEMPURA ICE CREAM Coconut and Javanese coffee with infused lemongrass sauce anglaise CHOCOLATE ALMOND FORTUNE COOKIE An almond baked tuile with a surprise filling of chocolate ganache GINGER BANANA BREAD PUDDING With tempura bananas and caramel sauce TRIO OF SORBETS Passion fruit basil, lychee green tea, and wasabi “PAN ASIAN BOUTIQUE” OF COFFEES AND TEAS * The US Food and Drug Administration advises that consuming raw or undercooked meat, seafood, shellfish, poultry, milk and/or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions.
  9. Hi Can you use the signature beverage package at Notes on the Koningsdam? No idea what the prices are at Notes I know the max is $9 with the package Another question is it possible to get 2 drinks at the same time for example in the Explorations cafe. So 1 drink for myself and 1 drink for my husband. Do I have to take his card with me? Thank you!
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