Cover The Silversea Salt Lab is where curious gourmands dip their toes into the complexities of a local cuisine they are interested in learning more about
The Silversea Salt Lab is where curious gourmands dip their toes into the complexities of a local cuisine they are interested in learning more about
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From cooking classes and on-shore excursions to trying locally inspired cocktails, travellers aboard the Silversea cruises are connected with the culinary cultures of each port of call
Picture this: you’re about to dock on a brand new destination, one that you’ve never been before and looking forward to. Now, wouldn’t it be great to learn about the delicious local food you’re about to enjoy, and better still, how they all came about?
On board the ultra-luxury Silversea cruises, the immersive Salt culinary programme is quite the hook. Salt, an acronym for Sea and Land Taste, is all about being immersive. This experience, consisting of the Salt Kitchen restaurant, Salt Bar and Salt Lab, is specifically designed to connect you with the culinary cultures of each port of call.
Read more: 5 travel-inspired restaurants in Singapore that won’t require a passport
For a first look at the Salt Lab, Tatler Dining got on board to get hands-on. And what better way than putting in a little elbow grease over a cooking class?
Watch the video below:
Above Discover how the immersive SALT culinary programme is specifically designed to connect travel and gourmet aficionados with the epicurean cultures of each port of call
As the Silversea cruise finds itself docked in Singapore, the theme of “The Peranakan Kitchen” delves into the Baba-Nyonya culture where it is an intricate cultural web that blends Chinese and Malay culinary traditions. Upon entering, we’re first handed a white baton which unfolds into a crisp apron. Next, we find a station that is equipped with induction stoves.
Class is now in session as the chef as well as the host of the day expounds on the history of the local cuisine. The contents are beyond the basics you’d easily find off Wikipedia but also not overly far-flung that puts one to sleep. So the dish of the day? Chicken curry kapitan. Yes, I may be cooking food that I am used to eating in Singapore but I can definitely see the appeal of being in the Bahamas, learning and stirring up a conch salad.
The history lesson swiftly concludes and we quickly get to cooking. But don’t worry, it isn’t rocket science and there won’t be any knifework, in case you’re afraid of any slip-ups, as all the ingredients are prepped on your behalf. We start by frying the rempah, releasing the aromatics and oils. At this point, consider our appetites whet. Next, we toss in cubes of chicken breast to let it simmer—I prefer to use dark meat as it isn’t as stringy as white meat. But under the guidance of the chef, it’s unlikely you’ll overcook your proteins. The entire cooking process takes about 15 minutes and the next thing you know, you’re about to plate and finally, taste.
In case you missed it: Renowned chef Jitin Joshi takes over the reins at modern Indian grill restaurant Revolver
Above Three-time winner of the prestigious James Beard Journalism Award Adam Sachs (Photo: Lucia Griggi)
Above Curated shore excursions to local markets and artisanal workshops (Photo: Lucia Griggi)
Three-time winner of the prestigious James Beard Journalism Award Adam Sachs (Photo: Lucia Griggi)
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Originally created by Adam Sachs, the program is still overseen by the former editor-in-chief of Saveur magazine who is also a three-time winner of the prestigious James Beard Journalism Award. Through Salt, he hopes to utilise his journalistic experience and knowledge of food to share the world’s most engaging culinary stories. So for curious gourmands, the Salt Lab allows one to dip their toes into the complexities of a local cuisine they are interested in learning more about.
To extend your holistic endeavours, be sure to hop on to one of the many curated shore excursions made available when the ship docks. There’s a visit to the Intan Home Museum in Singapore, following the Peranakan experience in Southeast Asia; exploring Sri Lanka's local markets and culinary techniques led by legendary chef Publis Silva in South Asia; or check off Japan in style with experiences ranging from Kappo dining experiences to visiting kombu-making facility and even Japanese knives artisans in Sakai city.
Above Enjoy a locally inspired cocktail in the stylish Salt Bar (Photo: Silversea)
Enjoy a locally inspired cocktail in the stylish Salt Bar (Photo: Silversea)
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Back onboard, the menu at the Salt Kitchen changes daily, adapting to each new port of call. This ensures that we’re able to enjoy a variety of local flavours and ingredients that reflect the destination we’re in. Even the Salt Bar, which is a rather amorous retreat, showcases unique cocktails crafted to local customs and ingredients. You might even sip on some local wines, spirits and beers too. The salt experience is available for travellers on board the Silversea’s Silver Moon, Silver Dawn and Silver Nova cruises.
As the sun sets on another day of culinary exploration aboard the Silver Moon, one thing is abundantly clear–the Salt programme isn’t just a journey of flavours, it’s also a journey of discovery. From the immersive experiences in the Salt Lab to the highly curated menus at the Salt Kitchen and Salt Bar, every moment is an opportunity to connect with the culinary culture of the world.
