Legend of the Seas Borneo Cruise March 2013 Picture Review

[Iluvcruising2]

After the Chef was done with the introduction, the Sommelier would introduce the wine. Many interesting details were shared. As the first dish was a cold seafood dish, the wine paired was a white one, rather crisp I recall.

 

[Iluvcruising2]

The first dish, close up.

 

[Iluvcruising2]

The first dish, even closer. It was absolutely delicious.

 

Edited March 23, 2013 by Iluvcruising2

[Iluvcruising2]

Here was the Sommelier introducing the wine to the second dish, after the Chef had done his introduction. I loved this wine – it was my favourite for that evening.

 

[Iluvcruising2]

A closer look at the soup trio.

 

[Iluvcruising2]

The mushroom soup was delicious. Loved the presentation too.

 

[Iluvcruising2]

The green pea soup was something I had never tried before. It tasted rather sweet, and I liked it.

 

 

The ox-tail soup was a bit of a let-down. Mediocre at best.

Edited March 23, 2013 by Iluvcruising2

[Iluvcruising2]

Now, on to the 3rd dish. This was 8:20pm. Chef introducing the Duck dish.

 

[Iluvcruising2]

The Sommelier introducing the Japanese sake to be paired with the Duck dish. At 16% alcohol, this was the strongest brew we had this evening. However, I didn’t care for the sake. I liked the Duck with the Pinot Noir!

 

[Iluvcruising2]

The Duck, up close.

 

[Iluvcruising2]

The Duck, even closer. It was really, really good. What I remember from the Chef’s introduction was the amount of work that had to go into making this dish.

 

[Iluvcruising2]

A word on the wine pours. I noticed that the Sommelier would pour only a small portion of wine each time. The reason is not to save costs, but rather to let you enjoy the wine in smaller portions. The wine glasses (all crystal so it seems) helps to bring out the taste in the wine. The Sommelier was very attentive and he would re-fill the wines once he sees that you have finished them.

 

In fact, you can even ask for re-fills of wines from previous courses, and have plenty of seconds or thirds. My table mates made fun of me – I was drinking too much. The Sommelier kept re-filling my favourite wine and I kept finishing it quickly. Let the Sommelier know which wine you really like and which you don’t care for, and you can watch your glass getting re-filled quickly. Good stuff!

 

[Iluvcruising2]

This was the 4th dish, the lamb. Another red was paired with the lamb, but I liked the first red much better, not that this red was no good. I think it was a matter of taste, as some table mates preferred the second red to the first.

 

[Iluvcruising2]

A closer look. I am not a big fan of lamb and hardly eat lamb at all. But, I must say, this lamb was excellent. The best I’ve ever had. I couldn’t stop eating even though by this time, I was rather full. The key to bringing out the taste was the Port Wine glaze (not seen here, it comes like a thick sauce which the Sommelier serves, and most of us asked for more). Wow.

 

Edited March 23, 2013 by Iluvcruising2

[Iluvcruising2]

This was the dessert trio. This was the weakest link, in my opinion. The dessert was moderately good, but not what one would expect for a Chef’s Table. Perhaps my palate has already been won over by Portofino’s Dessert Sampler, so nothing else compares? Anyway, I didn’t finish my dessert.

 

[Iluvcruising2]

There’s the Chef again, this time with all the dishes (minus the soup trio), for a photo taking opportunity. The chocolates you see were served after the dessert. We all took turns to pose with Chef and take photographs.

 

[Iluvcruising2]

There we have it. A wonderful experience, overall. We wouldn’t hesitate to take the Chef’s Table Dining package again. I will share more pictures from Chops and Izumi later in this review.

 

[DP]

Really enjoy your pictures. We will be on the Legend in November doing three B-2-B which include 2 Panama Canal cruises. Can you please tell me which deck the Concierge and Diamond Lounges are on. Also if possible can you take a picture of the white wine menu showing prices.

 

Thank you

[Cruising89143]

I always enjoy your reviews. We are on the sister ship Splendour in a few months out of Venice and it looks as though the ships are very similar. RCI has done a very good job of revitalizing their older ships. The Legend looks great. Thanks for taking the time to share your photos and comments.

Edited March 23, 2013 by cruisingator2

[suzyluvs2cruise]

Thanks for the wonderful review and pictures. Hope it's OK to share the link on our 2014 Roll Call threads. :)

[CVU]

Really enjoy your pictures. We will be on the Legend in November doing three B-2-B which include 2 Panama Canal cruises. Can you please tell me which deck the Concierge and Diamond Lounges are on. Also if possible can you take a picture of the white wine menu showing prices.

 

Thank you

We are on in Feb. with 3 B2B, so really enjoyed the photos. Thank you very much!!:)

[39august]

With Izumi and Chops located in the Viking Crown area, is there any other seating or bar in that lounge still available? Also, isn't the Concierge Lounge also in the Viking Crown area?

[spencercoop]

Great pics and review! Can't wait to see more!!

[xxHadleyxx]

I love all of the detail about the Chef's table--thank you SO much.

[spencercoop]

With Izumi and Chops located in the Viking Crown area, is there any other seating or bar in that lounge still available? Also, isn't the Concierge Lounge also in the Viking Crown area?

 

The Concierge lounge is on deck 9 in between the main pool and the solarium.