At President Cruises, we revel in providing the finest in high-end cuisine, from complex Vietnamese dishes to indulgent meals from the West. We’ve ensured our latest menu, created by multi Michelin star chef John Burton-Race, has the most succulent beefsteak dish in the bay.
Our brand-new menu shows off a delectable array of the finest Michelin star cuisine, from the first taste of our marinated Salmon amus-bouche, with salmon jelly, soy, cucumber, wasabi mayonnaise, fennel flower and oscietra caviara to the final bight of the chocolate nut ganache and poached pear with pear sabayon.
At the centre of this bold new menu is the revolutionary new fillet of beef, with sweetheart cabbage, crispy shallots, capers, sourdough croutons, olive butter and beef marrow jus. This brand-new beefsteak is an example of the exceptional standard that President Cruises has brought to Vietnam and Halong Bay.
John has brought his unrivaled skills in French cuisine aboard President Cruises for this indulgent meal. John’s connection to beefsteak and French cuisine dates back to his time working under Raymond Blanc at Le Manoir aux Quat’ Saisons, where French cuisine was the focus. John was soon promoted to sous chef and later found himself at the helm of Raymond’s newly-opened Le Petit Blanc in Oxford. His time there earned him his first Michelin star.
In 2002, a short time spent in France rekindled John’s passion for sourcing quality produce, with premium beef in particular. Channel 4 documented this period in John’s culinary adventure for French Leave and made John a household name for more than his Michelin star cooking.
John decided in this period that, if he didn’t like the meat, he would change the cut or the animal. At President Cruises, we like to keep our menu fresh, which means fresh ingredients and a fresh, up-to-date menu.
Like John, we’re not afraid to change our menu, which is why our recipes will evolve with the seasons, but we’ll always make sure we keep a succulent beef steak dish lined up for you whenever you visit – always with that John Burton-Race touch.
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