Pan-Asian Cuisine Showcased at Holland America Line’s New Tamarind Restaurant

Newspapers

Seattle, June 27, 2008 – Dim sum, satay and Rijsttafel all take the stage at Tamarind, one of three new dining venues debuting on ms Eurodam in July. Tamarind, a Pan-Asian restaurant with a capacity for 144 diners, will serve reservations-only lunch and dinner. The complimentary lunch menu will feature dim sum, an assortment of classic Asian dumplings and accompanying fusion sauces for dipping. Soup and salad, as well as dessert temptations – like green tea tiramisu and mango sorbet – will also be included on the lunch menu.

“We took into account every aspect of the Pan-Asian fine dining experience when we developed Tamarind,” said Richard D. Meadows, CTC, executive vice president, marketing, sales and guest programs. “Not only was it important to us that this venue visually attract the attention of our guests, but it was equally important that the variety of food that we serve foster the type of culinary experience for which we are known.”

Classic, steamed dumplings filled with chicken, Asian pork, spring vegetables, spinach and mushrooms and shrimp shu mai lead the procession of the lunch time dim sum offerings at the Tamarind. Also available are vegetable spring rolls, spicy crab sushi nuggets, shrimp won ton sticks and spicy crab rangoon.

For dinner, guests will have the choice of ordering a variety of Asian-inspired cuisine off of the menu or enjoying Rijsttafel. Developed in the Dutch colonial era, Rijsttafel is a Dutch adaptation of the traditional Indonesia dinner. It consists of rice accompanied by more than a dozen, often spicy, side dishes served in small plates, and is commonly referred to as the crown jewel of Indonesian cuisine. Rijsttafel at Tamarind will include an assortment of dishes from satay, steamed vegetables and sweet & sour pickles to braised poultry, stir fried lamb and seafood steamed in banana leaves. This traditional Dutch-Indonesia culinary experience is exclusively available on Holland America Line’s Eurodam.

To complement the traditional offerings at Tamarind, Master Chef Rudi Sodamin has created a variety of Asian-inspired entrees including sea bass with a hoisin-lime glaze; wasabi, soy crusted beef tenderloin; scallops and prawns with garlic, ginger and chili; Szechuan shrimp with Thai basil; Cantonese duck with Hainan rice; and Penang red curry coconut chicken. Vegetarian dishes include sesame Udon noodles, Five-spice seitan and tempeh and sweet and sour vegetable tempura.

The Silk Den, a new lounge adjacent to Tamarind, will overlook the magradome, offering guests a view of a new, colorful poolside water feature. A full menu of signature mixed Asian-themed specialty cocktails including Sakétinis will be served here. With just the right amount of saké, Sakétinis like the sweet raspberry featuring moonstone raspberry saké muddled with fresh raspberries and served in a Wasabi-rimmed glass were carefully crafted with the versatility that enables them to pair well with food or stand refreshingly alone as distinct and pleasurable elixirs.

Dinner at Tamarind will cost $15 per person with the Rijsttafel costing $20 per person. Lunch is complimentary.

The 2,104-guest Eurodam debuts this summer with European inaugural festivities, including a July 1 naming ceremony in Rotterdam with Her Majesty Queen Beatrix of the Netherlands, followed by a maiden voyage in the Baltic region. The ship will offer its first trans-Atlantic cruise and sail Canada/New England in the fall, followed by Caribbean itineraries for the remainder of 2008.