Holland America Line shakes up specialty dining

Holland America Line is introducing a refreshed experience at its Pan-Asian Tamarind specialty restaurant. More than a dozen dishes will debut on the menu, alongside several popular appetizers, main courses, and desserts that are known favorites of guests. 

New sharing-style appetizers will 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. 

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In addition to the new menu, table setting will be refreshed to include more color and textures. The staff uniforms will also be updated to a sleek, elegant black dress accented by a plum-colored cummerbund.

Revitalized menu builds on 'savor the journey' identity

Tamarind's revitalized menu celebrates the tastes and traditions of regions around the world. The Tamarind dining experience connects guests to Asian culture through localized cuisine and a culturally enriched ambiance. Dishes on the menu feature seafood that is part of the cruise line's global fresh fish program, which offers more than 80 varieties of fresh fish sourced locally from across a worldwide network.

"The new Tamarind menu continues to celebrate the vibrant flavors of Asia with a fresh vision, while staying true to the restaurant's roots," according to Michael Stendebach, vice president of food, beverage and rooms division for Holland America Line. "We're continuing the 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." 

Five ships to roll out new menu by June 2025

The eatery is aboard five ships and serves cuisine that combines ingredients and flavors from Pan-Asian culinary traditions, according to a recent press release. The new menu is scheduled to roll out on the following ships:

• Rotterdam
• Nieuw Statendam
• Koningsdam
• Eurodam
• Nieuw Amsterdam

Additionally, beginning in October 2025, a "Taste of Tamarind" pop-up experience is available on Westerdam while in Asia and on Noordam while in Australia, as well as on Grand Voyages and select Legendary Voyages.

Refreshed menu items include appetizers, entrees and confections

Tasty Asian starters:

• Coconut Crusted Scallops with honey lime dressing
• Jewels of the Sea featuring shrimp wontons and baby bok choy in lemongrass-sesame broth
• Pork Bao Bun with green onions, carrots, pickled cucumber, toasted sesame seeds, and cilantro
• Korean beef bulgogi taco (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
• Satay sampler with Malaysian lamb, Indonesian chicken, Thai pork, peanut sauce, and ajad cucumber relish
• Shrimp tempura with sweet and sour sauce and sesame noodles
• Thai beef salad featuring rare-seared beef, cilantro, scallions, cucumber, fresh mint, and toasted peanuts in kaffir lime dressing
• Vegan Tom Kha Thai coconut soup with kaffir lime, mushroom, bean sprouts, and chili oil
• Taste of Tamarind, which is a selection of popular starters, crafted for sharing and curated to the number of guests at the table. This platter features shrimp tempura, Korean beef bulgogi taco, lumpiang Shanghai, and satay sampler.

Related: Iron Chef sets massive food record on Holland America cruise ship

Asian-inspired entrees:

• Crispy duck, ginger-chili glazed with yaki udon, grilled scallions, and bean sprouts
• Mongolian lamb chop with baby bok choy, toasted sesame seeds, and mirin plum sauce
• Panang red curry coconut chicken with crispy lotus, wok-seared vegetables, and roasted peanuts
• Sweet potato cauliflower massaman with green beans, crispy onions, bean sprouts, basil, and peanuts
• Teochew fried sea bass with ginger scallion chili soy
• Thai basil Szechuan shrimp with chili pepper glaze, Asian spices, mushrooms, bell peppers, and scallions.
• Wasabi and soy crusted beef tenderloin with tempura onion rings and tonkatsu sauce
• Vegan Singapore mei fun with eggplant katsu, rice noodles, bell peppers, bean sprouts and yu choy
• Wok-seared lobster with Asian greens, ginger, sweet chili, and soy (supplemental fee)

Asian-inspired confections:

• Cherry blossom tart with chocolate and cookie crust
• Mango posset with coconut macaroon, passion fruit jelly, and mango sorbet.
• Passion fruit cloud: light egg-white souffle and passion fruit sorbet.
• Selection of house-made sorbets: lemon-basil, yuzu, and lychee
• Vegan pineapple coconut tapioca with lemon grass foam and sesame tuile

Side dishes on the menu include steamed jasmine or brown rice, egg fried rice, Asian eggplant, box chop and sake-braised oyster and shiitake mushrooms.

"The entire culinary team worked on the menu refresh, but Fleet Chef Ming Wong led this change and used her Malaysian heritage to heavily influence many of the dishes," continued Stendebach. "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."

Tamarind's premium dining experience is available for a supplemental charge or as an included dining option with the cruise line's "have it all" package.

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