Voyages onboard Silversea’s fleet of luxury ships, Silver Moon, Silver Dawn, and Silver Nova, will feature Asian epicurean adventures as guests journey through this part of the world from 2024 to 2026, and beyond.
The discovery of Asian flavours and food culture are part of Silversea’s signature dining programme, Sea And Land Taste – more commonly branded as S.A.L.T. The programme showcases flavours of the destinations and region the ship calls at. It was conceived by Adam Sachs, former editor-in-chief of Saveur Magazine and who is now director of the programme. S.A.L.T is exclusively available on Silver Moon, Silver Dawn, and the new Silver Nova.
S.A.L.T, according to Sachs, is an “ecosystem” that comprises S.A.L.T shore excursions, which are in-depth tours led by food experts who delve into local culinary traditions; S.A.L.T onboard dining through S.A.L.T. Bar and Kitchen, where the menu changes with the ports of call and local recipes, are made with local products; and S.A.L.T Lab, where small groups of guests can get hands-on experience of local recipes in a professional kitchen.
For the Asian voyages, S.A.L.T. Lab will feature hands-on cooking classes such as Seafood, Spices, and… Beef: Kerala’s Diverse Food Cultures, where guests will dive into the coastal cuisine of Kerala; Bread with a Side of Beethoven, which focuses on Sri Lanka’s unique bread culture, with recipes that highlight Portuguese influences, like maalu paan and mithivedi egg roll; and One Bowl, Endless Variations: The World of Laksa, where guests will discover regional variations of the beloved noodle dish across Malaysia and Singapore.
Through these classes, guests not only gain new cooking skills but also a deeper appreciation for the complex interplay between cuisine, culture, and history in Asia.
In the coming days, as Silver Moon sails from Singapore to Thailand and Vietnam, guests can join classes that spotlight the Peranakan kitchen, South-east Asia’s love for spices, and Vietnamese ‘drinking food’, led by professional chef and food anthropologist Gustava Cruz. An exclusive S.A.L.T. Culinary Demonstration and Talk on 20th century Thailand’s food culture will be hosted on March 5.
Silversea guests can continue to appreciate Asia through gourmet adventures onshore. S.A.L.T has curated excursions that take guests into the Peranakan culture at Singapore’s award-winning Intan Home Museum, a plant-based culinary journey with Michelin-starred chef Vichit Mukura in Bangkok, an organic farm visit with gourmet dining in Phuket, and an Indian dessert art session with chef Girish Nayak in Mumbai.
Sachs said: “I’m thrilled to guide our culinary exploration into the heart of Asia, a continent celebrated for its diverse food culture. The essence of S.A.L.T. is discovering the soul of places through their cuisines, from the intricate flavours of Japan to the lively markets of Vietnam. We’re not just tourists; we’re learners and adventurers, engaging with the world through its kitchens and dining tables.”
