A 10th anniversary sailing on Genting Dream spotlights Korean chef Tommie Lee, with an exclusive five-course menu shaped by French influences and personal storytelling
Having sailed on Genting Dream before, I was looking forward to once again enjoying a relaxing cruise with the service I had come to expect. What made this two-night Singapore–Melaka sailing stand out even more was the anticipation around this particular cruise, which featured Korean chef Tommie Lee, recognised globally as “Chef French Papa” from Netflix’s Culinary Class Wars, in a collaboration to celebrate the ship’s 10th anniversary.
At the centre of the sailing was a dining collaboration, with Lee creating an exclusive five-course set menu for the ship’s restaurant, Bistro by Reinhard Mammes. A small group of invited media were hosted for a private dining experience, offering a first-hand look at the menu on board. Chef Lee was also present during the sailing, sharing more about his culinary journey and influences in an informal session with guests. The experience came together through a French-led menu, paired with selections from Veuve Clicquot.
The first course was an escargot vol-au-vent, with tender snails set within a crisp, buttery pastry shell, accompanied by a creamy roux-based sauce and a generous portion of mushrooms – the roux technique also demonstrated live by the chef during the meal.
Next was a prosciutto and mesclun salad, served with shaved Parmesan, Kalamata olives and a lemon dressing that brought a light, zesty lift to the dish. Both courses were paired with Bottega Rosé Gold Spumante, a sparkling wine with floral and fruity notes that complemented the dishes well.
Guests were then treated to a bouillabaisse maison, a rich, saffron-infused broth brimming with fresh seafood, including mussels and fish. It was easily the heartiest course, pairing well with a glass of Moët & Chandon Brut Impérial.
The fourth dish was my favourite of the evening: slow-roasted veal tenderloin, alongside a foie gras and truffle roulade, with green pea mash, roasted carrot purée and a velvety port wine sauce. The veal stood out for its tenderness and depth of flavour, with the sauce bringing everything together. A glass of Barton & Guestier Saint-Émilion Bordeaux further elevated the dish.
The meal concluded on a sweet note with a chocolate mousse with dulce de leche espuma. Light and airy in texture, the mousse was topped with dulce de leche – a milk jam made by slowly heating sugar and milk – adding a gentle sweetness to round off the dish. It was served with Canella Bellini Fruit Blend Spumante Brut, though the dessert stood well on its own without the addition of alcohol.
Verdict
Overall, it was an enjoyable experience from start to finish. Beyond the well-executed menu, the highlight was meeting Lee, whose genuine and humble personality – and clear passion for what he does – came through in the dishes as much as in person.
Though he appeared exclusively on this sailing, his menu will be available on Genting Dream from May 3 to July 3, 2026 at Bistro Restaurant – giving more guests the opportunity to experience this specially curated menu.
Rate
Menu only: S$90 (US$66) per person
Menu with Wine Pairing: S$132 per person
Contact details
Website: https://www.stardreamcruises.com/
