Dadong set to serve Chi­nese del­i­ca­cies aboard cruise ships

China Daily (Hong Kong) - - TRAVEL | LIFE - By XU LIN xulin@chi­nadaily.com.cn

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.

PHOTOS PRO­VIDED TO CHINA DAILY

founder of the Pek­ing roast duck restau­rant chain Dadong, with Liu Zi­nan, the pres­i­dent of the China and North Asia-Pa­cific re­gion, Royal Caribbean In­ter­na­tional. With the open­ing of Dadong Won­der­land on two Royal Caribbean cruise ships, guests will be able to en­joy Pek­ing roast ducks.

Celebrity chef Dong Zhenx­i­ang,

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