Legend of the Seas Borneo Cruise March 2013 Picture Review

[Iluvcruising2]

Inside Chops Grille.

 

Long table.

[xxHadleyxx]

We have been thinking of getting that chef's table dining package. Can you tell me how that worked at Izumi, which is normally ala carte? And, did you think it was worth it over all?

[Iluvcruising2]

We have been thinking of getting that chef's table dining package. Can you tell me how that worked at Izumi, which is normally ala carte? And, did you think it was worth it over all?

 

Very worth it. We would do it again. More pictures coming up.

 

For Izumi, you get a 20 dollar credit.

[Iluvcruising2]

Izumi.

 

[Iluvcruising2]

Izumi again.

 

[Iluvcruising2]

View of the sun deck from Izumi.

 

[EMED2010]

Looking forward to your review. Looks like you're going to some very unique ports!

[I-Cruiser]

Thank you for the review and all the fantastic pictures.

 

We sailed the legend 5 years ago and are sailing her again in May.

[north29]

We are on her for the Sing to Dubai leg of her repositioning cruise in about 2 weeks.

[Iluvcruising2]

Nice art-work. Looks like the koi fish.

 

Edited March 23, 2013 by Iluvcruising2

[Iluvcruising2]

Sail-away. View from our balcony. You can see the Marina Bay Sands and the Singapore Flyer.

 

[Iluvcruising2]

We are on her for the Sing to Dubai leg of her repositioning cruise in about 2 weeks.

 

Hope that you are also spending a few days in Singapore pre-cruise. Welcome!

 

I'm sure you'll have a great cruise.

[Iluvcruising2]

The other ship was the Costa Deliziosa – mystery solved.

 

[Iluvcruising2]

Thank you for the review and all the fantastic pictures.

 

We sailed the legend 5 years ago and are sailing her again in May.

 

Yes, the ship will be going to Europe soon. Goodbye Legend OTS, thanks for all your time in Asia.

[Iluvcruising2]

Goodbye Singapore, see you in a week.

 

[Iluvcruising2]

We had the Chef’s Table on Day 1. This was one highlight of our cruise. Originally, they told us that there weren’t enough people, but somehow they made it happen. The Chef's Table on Legend OTS can take up to 12. They needed 8 to open the Table, otherwise it would not be held.

 

Edited March 23, 2013 by Iluvcruising2

[Iluvcruising2]

This was how the dining venue looked. It is located on Deck 5, within the Main Dining Room, in a nice cordoned off area.

 

[Iluvcruising2]

This was our menu for the evening. We were asked to meet at 6:30pm at the Schooner Bar, where champagne was served by the Sommelier. We were led to the Table at about 7pm. It would be a long but fun evening, sheer gastronomical delight. It was 10:30pm before we got back to our cabins.

 

 

We were told that the menus were almost standardized fleet-wide. However, this menu was slightly customized. Course number 3, the Duck Roll, was Asian inspired.

Edited March 23, 2013 by Iluvcruising2

[papaflamingo]

Thanks for the great pictures. We are on Legend in Feb. 2014 and it's great to see how beautiful the renovations are.

[Iluvcruising2]

Each of us had 6 glasses. 5 glasses for the wine pairings with each dish, right to left. The right most glass was for water. Evian was served.

 

[Iluvcruising2]

We had a ball of a time at the Chef’s Table because the company was very good. All of us knew very little about this type of fine dining. So, many questions were asked, and we had plenty of good laughs. This was our Sommelier, introducing the warm breads. Delicious stuff.

 

[Iluvcruising2]

Thanks for the great pictures. We are on Legend in Feb. 2014 and it's great to see how beautiful the renovations are.

 

Where will this cruise be? Hope you have fun!

[Dett]

Thanks so much for the review. Really enjoying the pictures. We are on the Legend in January. We also have an aft cabin but on deck 7.

[Iluvcruising2]

A closer look at the bread.

 

[Iluvcruising2]

This was Chef Rudy, from the Philippines. He was the Sous Chef, in charge of the Chef’s Table. A jolly good fella, and very humourous too. Chef was introducing the first dish, the Alaskan crab. He went through the intricacies of how the dish was prepared. I found the details rather fascinating, though I honestly cannot really remember them. :)

 

Edited March 23, 2013 by Iluvcruising2