Holland America Line’s Refreshed Tamarind Restaurant Delivers Vibrant New Dishes Featuring the Bold Flavors of Asia

Holland America Line is introducing a refreshed experience at its popular Pan-Asian Tamarind specialty restaurant. More than a dozen dishes will debut on the menu, alongside several popular appetizers, main courses and desserts that are known favorites of guests. New sharing-style appetizers will be introduced, with options including bao buns and Korean beef tacos. Vegetarian and vegan dishes also are featured, offering a wide selection for all palates.

In addition to the new menu, table settings will be refreshed to include more color and textures. The staff uniforms will also be updated to a sleek, elegant black dress accented by a plumb-colored cummerbund.

Tamarind’s revitalized menu amplifies Holland America Line’s focus on culinary immersion, with dining that celebrates the tastes and traditions of regions around the world. Building on the cruise line’s “Savour the Journey” identity, the Tamarind dining experience is designed to connect guests to the Asian culture through localized cuisine and a culturally enriched ambiance. Dishes on the menu feature seafood that is part of Holland America Line’s Global Fresh Fish Program, which offers more than 80 varieties of fresh fish sourced locally from across a worldwide network.

“The new Tamarind menu continues to celebrate the vibrant flavors of Asia with a fresh vision, while staying true to the restaurant’s roots,” said Michael Stendebach, vice president of food, beverage and rooms division for Holland America Line. “Tamarind is a popular restaurant, and we’re continuing to build upon the innovation that has defined this venue since the beginning. The new menu is nicely balanced, maintaining many guest favorites while introducing some exciting new dishes.”

The eatery is aboard five ships and serves cuisine that combines ingredients, techniques and flavors from Pan-Asian culinary traditions. The new menu is scheduled to roll out on Rotterdam, Nieuw Statendam, Koningsdam, Eurodam and Nieuw Amsterdam from April through June 2025. Beginning in October 2025, Taste of Tamarind Pop-up experience is available on Westerdam while in Asia, and on Noordam while in Australia, as well as Grand Voyages and select Legendary Voyages.

The refreshed Tamarind menu includes (*denotes a new dish):

Begin with a Burst: Tasty Asian Starters

· *Coconut Crusted Scallops: with honey lime dressing.

· Jewels of the Sea: shrimp wontons and baby bok choy in lemongrass-sesame broth.

· *Pork Bao Bun: with green onions, carrots, pickled cucumber, toasted sesame seeds and cilantro.

· *Korean Beef Taco, Bulgogi (vegetarian on request): with kimchi mayo, Asian slaw, avocado and cilantro.

· *Lumpiang Shanghai: with ground pork, egg roll wrap, sweet chili sauce and green papaya.

· Satay Sampler: with Malaysian lamb, Indonesian chicken, Thai pork, peanut sauce and ajad cucumber relish.

· Shrimp Tempura: with sweet and sour sauce and sesame noodles.

· Thai Beef Salad: rare-seared beef, cilantro, scallions, cucumber, fresh mint and toasted peanuts in kaffir lime dressing.

· *Vegan Tom Kha Thai Coconut Soup: with kaffir lime, mushroom, bean sprouts and chili oil.

· Taste of Tamarind: a selection of popular starters, crafted for sharing and curated to the number of guests at the table. This platter features: Shrimp Tempura, Korean Beef Bulgogi Taco, Lumpiang Shanghai and Satay Sampler.

Feast on Flavor: Asian-Inspired Entrées

· Crispy Duck, Ginger-Chili Glazed: with yaki udon, grilled scallions and bean sprouts.

· *Mongolian Lamb Chop: with baby bok choy, toasted sesame seeds and mirin plum sauce.

· Panang Red Curry Coconut Chicken: with crispy lotus, wok-seared vegetables and roasted peanuts.

· *Sweet Potato Cauliflower Massaman: with green beans, crispy onions, bean sprouts, basil and peanuts.

· *Teochew Fried Seabass: with ginger scallion chili soy.

· *Thai Basil Szechuan Shrimp: with chili pepper glaze, Asian spices, mushrooms, bell peppers and scallions.

· Wasabi & Soy Crusted Beef Tenderloin: with tempura onion rings and tonkatsu sauce.

· *Vegan Singapore Mei Fun: with eggplant katsu, rice noodles, bell peppers, bean sprouts and yu choy.

· Wok-Seared Lobster: with Asian greens, ginger, sweet chili and soy (supplemental fee).

Savor the Sweetness: Asian-Inspired Confections

· *Cherry Blossom Tart: chocolate and cookie crust.

· Mango Posset: coconut macaroon, passion fruit jelly and mango sorbet.

· *Passion Fruit Cloud: light egg-white souffle and passion fruit sorbet.

· Selection of House-made Sorbets: lemon-basil, yuzu and lychee.

· *Vegan Pineapple Coconut Tapioca: lemon grass foam and sesame tuile.

Side dishes on the menu include steamed jasmine or brown rice, egg fried rice, Asian eggplant, bok choy, and sake-braised oyster and shiitake mushrooms.

“The entire culinary team worked on the menu refresh, but Fleet Chef Ming Wong lead this change and used her Malaysian heritage to heavily influence many of the dishes,” continued Stendebach. “Our goal is to keep the dishes and flavors as authentic as possible, and Chef Ming ensured that our guests would have a true Asian experience.”

Tamarind’s premium dining experience is available for a $35 supplemental charge or as an included dining option with the “Have It All” package.

For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.