Holland America Line is rolling out more than 10 new dishes to the menu at Tamarind, a popular specialty restaurant found on five of their cruise ships.
The new items include appetizers, main courses and desserts. New sharing-style appetizers will also be introduced, with options including bao buns and Korean beef tacos. Vegetarian and vegan dishes also are featured, offering a wide selection for all palates.
Tamarind comes with a $35 per person dining fee, or comes as an included option with the cruise line’s Have It All package.
Here is a look at the new items being added to the menu on Tamarind.
Appetizers
- Coconut Crusted Scallops: with honey lime dressing
- Pork Bao Bun: with green onions, carrots, pickled cucumber, toasted sesame seeds and cilantro
- Korean Beef Taco, Bulgogi (vegetarian on request): with kimchi mayo, Asian slaw, avocado and cilantro
- Lumpiang Shanghai: with ground pork, egg roll wrap, sweet chili sauce and green papaya
- Vegan Tom Kha Thai Coconut Soup: with kaffir lime, mushroom, bean sprouts and chili oil
Main Courses
- Mongolian Lamb Chop: with baby bok choy, toasted sesame seeds and mirin plum sauce
- Sweet Potato Cauliflower Massaman: with green beans, crispy onions, bean sprouts, basil and peanuts
- Teochew Fried Seabass: with ginger scallion chili soy
- Thai Basil Szechuan Shrimp: with chili pepper glaze, Asian spices, mushrooms, bell peppers and scallion
- Vegan Singapore Mei Fun: with eggplant katsu, rice noodles, bell peppers, bean sprouts and yu choy
Desserts
- Cherry Blossom Tart: chocolate and cookie crust
- Passion Fruit Cloud: light egg-white souffle and passion fruit sorbet
- Vegan Pineapple Coconut Tapioca: lemon grass foam and sesame tuile
The new menu will begin rolling out this month and will be completed in June 2025.
Beginning in October 2025, Taste of Tamarind Pop-up experience is available on Westerdam while in Asia, and on Noordam while in Australia, as well as Grand Voyages and select Legendary Voyages.
Michael Stendebach, vice president of food, beverage and rooms division for Holland America Line, gave the following statement:
“The new Tamarind menu continues to celebrate the vibrant flavors of Asia with a fresh vision, while staying true to the restaurant’s roots. Tamarind is a popular restaurant, and we’re continuing to build upon the innovation that has defined this venue since the beginning.
The new menu is nicely balanced, maintaining many guest favorites while introducing some exciting new dishes.”
“The entire culinary team worked on the menu refresh, but Fleet Chef Ming Wong lead this change and used her Malaysian heritage to heavily influence many of the dishes. Our goal is to keep the dishes and flavors as authentic as possible, and Chef Ming ensured that our guests would have a true Asian experience.”
