Dream Cruises recently hosted a group from Australia and New Zealand on a five-night cruise from Singapore onboard Genting Dream. The itinerary included visits to Pulau Redang (Malaysia), Sihanoukville (Cambodia) and Laem Chabang (Bangkok).
The group was accompanied by internationally-acclaimed Australian chef, Mark Best, who has restaurants on board all three Dream Cruises ships – Prime Steakhouse & Seafood Grill by Mark Best.
Chef Best presents an amalgam of Western and Asian-inspired ingredients and flavours, with Prime Steakhouse & Seafood Grill’s menu focused on small producer-sourced Australian beef, lamb, river fish and the freshest seafood, along with a cultural mix of Asian flavours.
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Chef Best led the group on a bespoke culinary adventure in Bangkok, where they enjoyed lunch at Michelin-starred Thai restaurant, Paste Bangkok, followed by an excursion to Or Tor Kor Market where they sourced fresh local ingredients for use in a cooking demonstration by Chef Best the next day.
Mark Best cooking demonstration
Other highlights of the week included a Penfolds Food & Wine Pairing Experience, a bridge and helipad tour plus a traditional wooden boat ride along the Prek Teuk Sap River in Cambodia.
Participants were accompanied by Dream Cruises Australia & NZ Vice President, Brigita Devries, and Marketing Manager, Leonie Fraser.
Lead image: Umi Uma Teppanyaki: Clockwise from left – Michael Ferrante (WA News); Brigita Devries (Dream Cruises); Chef Mark Best; Amelia Hungerford (Signature Luxury Travel & Style); Alana Russell (7travel); Harriet Morris (Travel Weekly); Kerry Heaney (Escape; Eat, Drink & Be Kerry); Pamela Wright (Vacations & Travel Magazine); Honida Beram (Cruising with Honey); Megan Singleton (Blogger at Large); Rod Eime (Travel Writer).
