Dadong set to serve Chinese delicacies aboard cruise ships
It is great to hop on a luxury cruise and start a relaxing voyage, especially in summer. And Chinese travelers who choose cruising for their vacations can now enjoy authentic Chinese food on board.
The Peking roast duck restaurant chain Dadong recently announced the opening of Dadong Wonderland on two Royal Caribbean cruise ships — Quantum of the Seas and Ovation of the Seas.
The two cruise ships carry guests from Tianjin, Shanghai and Hong Kong for short tours to Asian countries, and each has a capacity of 4,905 guests.
Guests can now make reservations for a set menu of 10 dishes at $68 per person for supper at Dadong Wonderland. Besides signature dishes such as Peking roast duck and sea cucumber, there are also seasonal dishes.
The dishes combine Chinese and Western styles. Smoked salmon is matched with Laogan- ma-brand Chinese chili sauce. And black truffle sauce and shredded bean curd with cuttlefish sauce is presented in a way that resembles a traditional Chinese painting.
Dadong is frequented by celebrities from home and abroad thanks to its delicious fare and wonderful ambience.
“Chinese food is delicious but it is often not seen as high-end cuisine in the West. But Dadong takes the traditional Peking roast duck and other dishes to a new level, making Chinese food high-end,” says Liu Zinan, the president of the China and North Asia-Pacific region, Royal Caribbean International.
Liu attaches great importance to cuisine on board the ships. Most Chinese cruise passengers are foodies, he says. They can eat food from all over the world on the two cruises, ranging from Italian fare to Japanese sushi, he adds.
Liu is confident about Dadong. He says that the Ovation of the Seas will set sail from Australia every winter so guests there will be able to enjoy Peking roast duck.
This will also be an opportunity to promote Dadong in overseas markets, he says.
Celebrity chef Dong Zhenxiang, the founder of Dadong, says: “The cooperation (with Royal Caribbean) means a lot to Dadong. It means that we are entering overseas markets.”
Meanwhile, in the autumn, Dadong will open its first US flagship restaurant in midtown Manhattan.
Speaking about the challenges the cruises pose, Dong says: “With our rich experience and ability, we can still cook Dadong’s dishes on board. And we will also develop new dishes.”
Liu says: “We have to combine what Chinese consumers really like with the essence of international cruises.
“Cruises were initially designed for Westerners, but the products have been evolving since they were introduced to China. It’s true that the competition in the Chinese market is fierce. But our solution is to make our products better,” he says.