Dining goes ‘global’ aboard HX vessels with new themed menus

A new “global” themed menu concept showcasing the flavours of the Philippines, India, Tuscany and South America, has been rolled out across HX Expeditions‘ newest ships, following a successful pilot program in June.

After nearly all seatings “sold out” during the trial period, the cruise line is launching the rotating menus at Restaurant Fredheim aboard its newest ships, MS Roald Amundsen and MS Fridtjof Nansen, as a permanent part of the onboard dining experience.

Among the standout additions is a Filipino menu titled Whispers of the Palayok, inspired by the heritage and family recipes of HX’s predominantly Filipino crew, who make up nearly 70% of staff across the fleet.

“This menu is especially meaningful to us because it reflects the heart of our crew,” said Stefan Engl, VP of Hotel Operations at HX Expeditions. “Together with the launch of our Culinary Ambassador program in Greenland this summer, these new menus reflect HX’s commitment to authentic storytelling through food.

“HX invites guests to explore not only the world’s most remote destinations but also the flavours and traditions that connect us.”

The Filipino menu features dishes such as Kinilaw na Isda – a tuna ceviche with coconut cream by Chef Ryan Sibayan – and Hipon Sinigang Bisque, Chef Eugene Fusio’s refined take on the traditional tamarind soup. Other highlights include the Lechon Kawali and Adobo Duet, Kare-Kare Risotto, and Turon Mille-Feuille, created by Chef Mike Unabia.

“While other cruise companies bring in celebrity chefs, our chefs are the celebrities every day at HX,” said David John McDonald Greves, Fleet Executive Chef. “We are proud to bring our crew’s Filipino heritage to the table, celebrating the flavours of home and inviting our guests to share in that sense of community.”

In addition to the Filipino menu, guests can enjoy three other international themes: The Flavours of South America, The Heart of Tuscan Cuisine, and A Journey Through Indian Cuisine. These menus offer a variety of global dishes – from Argentinian locro stew and Tuscan pappa al pomodoro to Indian thali platters – served three to four nights per voyage, with dietary-friendly options available.