Laksa, sushi and bubble tea: Food and drink to expect on the upcoming Disney Adventure cruise

SINGAPORE – In the lead-up to Disney Adventure cruise’s maiden voyage on Dec 15, Disney Cruise Line has unveiled a tantalising culinary line-up of food and drink. 

The smorgasbord of Disney delights is spread across more than 20 themed dining and lounge venues that include buffet spreads, quick-service restaurants, grab-and-go options and 24-hour complimentary room service. 

And to show that it is truly serious about its offerings, Disney Cruise Line recently booked out two-Michelin-starred restaurant Jaan by Kirk Westaway at Swissotel The Stamford Singapore to give selected media a preview of what is in store. 

Disney Cruise Line’s team of chefs whipped up a 12-course dinner featuring sampling portions of dishes – from selected Disney Adventure dining venues – paired with alcohol and non-alcohol options. 

The team includes Singapore-based chef Martin Tan, senior executive chef of Disney Cruise Line, Asia, who plays a key role in providing local and regional insight in curating the menu. 

He had worked at various hotels here, including Pullman Singapore Orchard; Swissotel Merchant Court, Singapore; Marina Bay Sands; and Raffles Hotel Singapore. 

A nod to Singapore as its homeport, Asian-influenced items that The Straits Times tried included a coconutty Laksa Lemak (from the Animator’s Palate restaurant) and deep-fried Indian snack Bread Curd Fire Roll (Dahi Ke Sholay, from The Jungle Book-themed Mowgli’s Eatery). 

The laksa was paired with a zero-proof cocktail Mirror Mirror, made with non-alcoholic gin, oolong tea, coconut water and pandan syrup (from the Spellbound lounge, inspired by the Evil Queen from Snow White And The Seven Dwarfs).  

Two premium dining locations include Mike & Sulley’s Flavors of Asia (from Monsters, Inc) – a four-in-one venue focused on Japanese dining that offers sushi and sashimi, omakase dining, teppanyaki and steak. 

Its Taraba Kani Chawanmushi, for example, featured a decadent duo of Alaskan king crab – steamed and tempura-style – with yanagi matsutake mushrooms. 

The other one is Palo Trattoria (for those 18 years old and above) – a fixture on the Disney Cruise Line fleet – where one can indulge in Pure Blood Sanchoku Wagyu Striploin with Pink Peppercorn and Broccolini. 

It is not a Disney cruise without Mickey Mouse. These range from Mickey waffles at the breakfast buffet, Mickey-shaped Swiss meringue on the Lemon Thai Basil Tart from Enchanted Summer Restaurant (fashioned as a village dining hall inspired by the Tangled and Frozen films) and a rich Mickey Chocolate Tarte from the immersive Animator’s Table dining experience.

On the high seas, there is no reason to be parched.

At Palo Cafe (from the film Luca), a savoury Olio & Pepe cocktail made with gin, olive oil and black pepper awaits; while at the Garden Bar, a Teatime Tini cocktail – includes fresh lime juice, green tea, pandan syrup and elderflower liqueur – is available.

The cruise ship will also house two Singapore-based brands – Bacha Coffee, in an Aladdin-inspired coffee room; and TWG Tea, offered in a Beauty And The Beast-inspired takeaway tea experience offering tea-infused macarons and other treats. 

Ms Sarah Fox, Disney Cruise Line’s vice-president and regional general manager, highlighted that they will cater to guests with vegetarian, vegan and Jain diets (lacto-vegetarian, which also excludes underground root vegetables). Guests can submit their requests prior to sailing. 

Halal-certified meats are available on request on the ship, and quick-service restaurant Cosmic Kebabs does not have pork, lard and alcohol on the menu. 

Other items to check out that were not part of the preview include Hainanese chicken rice (from Animator’s Palate) and bubble tea (for purchase at Bewitching Boba and Brews).

Guests can also enjoy a multi-course menu as they rotate among the different dining rooms each night, while spotting Disney characters and other Easter eggs on board.

For more information and to book a cruise, go to

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