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Iluvcruising2

Legend of the Seas Borneo Cruise March 2013 Picture Review

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We wanted to check out the speciality restaurants, since we bought the Chef's Table dining package. This was Viking lounge. One side was converted to Chops Grille, the other to Izumi.

 

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This was outside Chops Grille. A different touchscreen from the earlier one. This is all about food, and more food! You can check out the MDR menus for the day as well as speciality dining menus from this. Very useful.

 

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Edited by Iluvcruising2

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We have been thinking of getting that chef's table dining package. Can you tell me how that worked at Izumi, which is normally ala carte? And, did you think it was worth it over all?

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We have been thinking of getting that chef's table dining package. Can you tell me how that worked at Izumi, which is normally ala carte? And, did you think it was worth it over all?

 

Very worth it. We would do it again. More pictures coming up.

 

For Izumi, you get a 20 dollar credit.

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Thank you for the review and all the fantastic pictures.

 

We sailed the legend 5 years ago and are sailing her again in May.

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We are on her for the Sing to Dubai leg of her repositioning cruise in about 2 weeks.

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We are on her for the Sing to Dubai leg of her repositioning cruise in about 2 weeks.

 

Hope that you are also spending a few days in Singapore pre-cruise. Welcome!

 

I'm sure you'll have a great cruise.

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Thank you for the review and all the fantastic pictures.

 

We sailed the legend 5 years ago and are sailing her again in May.

 

Yes, the ship will be going to Europe soon. Goodbye Legend OTS, thanks for all your time in Asia.

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We had the Chef’s Table on Day 1. This was one highlight of our cruise. Originally, they told us that there weren’t enough people, but somehow they made it happen. The Chef's Table on Legend OTS can take up to 12. They needed 8 to open the Table, otherwise it would not be held.

 

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Edited by Iluvcruising2

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This was our menu for the evening. We were asked to meet at 6:30pm at the Schooner Bar, where champagne was served by the Sommelier. We were led to the Table at about 7pm. It would be a long but fun evening, sheer gastronomical delight. It was 10:30pm before we got back to our cabins.

 

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We were told that the menus were almost standardized fleet-wide. However, this menu was slightly customized. Course number 3, the Duck Roll, was Asian inspired.

Edited by Iluvcruising2

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Each of us had 6 glasses. 5 glasses for the wine pairings with each dish, right to left. The right most glass was for water. Evian was served.

 

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We had a ball of a time at the Chef’s Table because the company was very good. All of us knew very little about this type of fine dining. So, many questions were asked, and we had plenty of good laughs. This was our Sommelier, introducing the warm breads. Delicious stuff.

 

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Thanks for the great pictures. We are on Legend in Feb. 2014 and it's great to see how beautiful the renovations are.

 

Where will this cruise be? Hope you have fun!

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Thanks so much for the review. Really enjoying the pictures. We are on the Legend in January. We also have an aft cabin but on deck 7.

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This was Chef Rudy, from the Philippines. He was the Sous Chef, in charge of the Chef’s Table. A jolly good fella, and very humourous too. Chef was introducing the first dish, the Alaskan crab. He went through the intricacies of how the dish was prepared. I found the details rather fascinating, though I honestly cannot really remember them. :)

 

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Edited by Iluvcruising2

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After the Chef was done with the introduction, the Sommelier would introduce the wine. Many interesting details were shared. As the first dish was a cold seafood dish, the wine paired was a white one, rather crisp I recall.

 

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Here was the Sommelier introducing the wine to the second dish, after the Chef had done his introduction. I loved this wine – it was my favourite for that evening.

 

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