Sail with Royal Albatross on an epicurean odyssey with a trinity of top Singapore chefs

Some people consider sunsets the perfect way to end the day— like God’s masterpieces in the sky. Imagine being served by one of Singapore’s best Singaporean chefs while sailing at sea, and feeling the warm, orange and red sun on your face. Don’t you think that’s just absolute perfection? Well, before you start daydreaming too much, Royal Albatross is ready to make it happen.

Yes, that’s right! The ship with numerous accolades has teamed up with the Singapore Tourism Board (STB) to proudly exhibit the culinary prowess of 3 Singaporean culinary maestros, on board Asia’s one and only luxury tall ship— how swell is that?

Each chef will bring their unique version of gourmet dining to the ship, combining classic techniques with modern culinary concepts. This one-of-a-kind event unifies the splendour of sailing with the gastronomic expertise of Singapore’s culinary giants.

For the uninitiated, Royal Albatross is not only one of the top Singapore attractions, but is also Asia’s exclusive luxury tall ship, cruising the waters of Singapore’s bay and surrounding islands. Live out your “Pirates of the Caribbean” fantasy as you sail on board the 4-masted 22-sail superyacht of unrivalled opulence. Imagine yourself as a modern-day pirate, exploring the stunning skyline while indulging in fine dining and impeccable service!

Guests on board the Royal Albatross can not only admire the majestic sunset against the beautiful Singapore coastline, but also savour beautifully crafted fine-dining cuisine. Birthday parties, a romantic dinner or reunions— this ship makes for the perfect venue.

If you think cooking food in a commercial kitchen is challenging, wait till you do it onboard a moving ship— that requires a certain skill level, for sure! As the Royal Albatross opens its kitchen to outside chefs for the first time, it marks a huge milestone in the ship’s history books.

Launching on 27 Aug 2024, this ritzy epicurean odyssey at sea will feature Peach Blossom’s Executive Chinese Chef Edward Chong, recent Michelin Guide-featured chef-owner Lee Boon Seng of Imbue, and chef-owner Petrina Loh from Morsels.

Each of these 3 chefs will only cook for 4 sails, with an exclusive meet-and-greet session on their debut sail, so seats are limited!

2 of our Sethlui.com readers stand a chance to win a pair of Gastronomic Sail tickets (excluding premiere meet-and-greet sessions).

Now, let’s delve deeper into what you can expect from each chef.

Chef Edward Chong 

Sail dates:

• 27 Aug 2024 (Premier meet & greet): S$275++ (Other sail dates available)

Under the watchful eye and supervision of Executive Chinese Chef Edward Chong, Peach Blossoms has attained awards such as the Top 100 Restaurants of the World 2023.

His culinary journey began at Jade at The Fullerton Hotel, where he was a commis and chef de partie. He then moved up the ranks to become the assistant Chinese chef at Pine Court at Meritus Mandarin, and later the sous chef at Forest at Resorts World Sentosa.

Before joining Marina Mandarin Singapore in 2017, Chef Edward was the master Chinese chef at Majestic Restaurant. He continues to combine classic Cantonese cuisine with modern influences, elevating Peach Blossoms to new heights.

Exclusive sail menu: 

Note: Dishes featured in the photos are purely for illustrative purposes only.

• Caviar, Scallion Oil & Kanpachi with Yuzu Ponzu

• Australia Scallop and Kombu, served on Steamed Egg Custard

• Char-grilled Sous Vide Lobster in Spicy Pineapple Sauce

• Seafood Crispy Rice in Supreme Seafood Broth with Crab Claw

• Refreshing Chrysanthemum Jelly served with Lychee Oolong Ice Cream

To experience Executive Chef Edward’s reimagined Cantonese cuisine, click here.

Chef-owner Lee Boon Seng

Sail dates:

• 9 Sep 2024 (Premier meet & greet): S$275++ (Other sail dates available)

At 17, most of us are still in school. However, award-winning chef Lee Boon Seng, chef owner of Imbue, began his culinary journey at that age in the kitchen of Equinox, where he discovered his passion for cooking. With 20 years of experience under his belt, he refined his craft at The Spot Restaurant and Michelin-starred OSIA and Curate.

He was also the champion and youngest chef to be handpicked for Team Singapore in the esteemed Global Chef Challenge 2015. Chef Lee’s dedication to creating sauces from scratch has earned him the title “A Saucier at Heart.” He is a natural at blending Western techniques with rich Chinese flavours.

Exclusive sail menu:

Note: Dishes featured in the photos are purely for illustrative purposes only.

• Smoked Yellow Tail, Apple Plum Ginger, Lapsang Souchong & Mountain Yam

• Scallop, Mango, Citrus White Soy, Chilli Oil & Ginger Butter Sauce

• Toothfish, Tamarind Brown Butter, Spring Vegetable Porridge, Spring Onion Oil

• Beef Short Rib, Roasted Red Apple & Date Jam, Sunchoke, Trumpet Mushroom, Fermented Black Bean Jus

• Strawberry Sorbet, Fruit Minestrone, Peach Gum and Szechuan Pepper

To have a taste of chef Lee’s magic and exquisite sauces, click here.

Chef-owner Petrina Loh

• 24 Sep 2024 (Premier meet & greet): S$275++ (Other sail dates available)

Rounding off this gourmet affair is Singaporean-born chef Petrina Loh. From a young age, the talented chef was taught to cook by her late father. Initially, chef Petrina used cooking as a coping mechanism for stress when she was a banker. Who would have known that it would eventually become her livelihood?

She was a top cohort graduate at the renowned California Culinary Academy (in-charge of the Le Cordon Bleu program) in San Francisco. She then moved on to work at various restaurants and highly-acclaimed Michelin-starred restaurants around the world.

In 2013. chef Petrina returned to Singapore where her Asian-Fusion restaurant, Morsels, was born. She later took an interest in fermentation and even spent time with Korean Sauce Maestros to further cultivate her craft. She also plants her own herbs and veggies to support sustainability and zero waste— what a superwoman!

Exclusive sail menu:

Note: Dishes featured in the photos are purely for illustrative purposes only.

• Shio Koji Cured Hokkaido Scallop, Fermented Aguachile, Pickled White Fungus & 8Gems Caviar

• Grilled River Prawn, Prawn Bisque, Torch Ginger Flower Prawn Oil & Crostone

• Wild Mushrooms, Homemade Mushroom Miso, Akitakomachi Rice Risotto, Laksa Leaf Oil

• Braised Wagyu Beef Cheek, Buah Keluak Assam Chocolate Sauce, Fermented Garlic Mash

• Morsels Signature Milo Tiramiso, Shiro Miso, Milo

To dive into chef Petrina’s world of fermentation and sustainability, click here.

Expected damage: S$225++ – S$275++ per pax

* This post was brought to you in partnership with Royal Albatross.

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