Dream Cruises continued the observance of its tenth anniversary with a themed short voyage aboard Genting Dream, operating a 2-night passage between Singapore and Melaka. The sailing featured the participation of chef Tommie Lee, whose presence formed the centrepiece of the onboard programme. During the voyage, guests attended a culinary session in which the chef outlined his professional development, sources of inspiration, and approach to contemporary cuisine, presenting these elements in an instructional and demonstrative format.
Company leadership indicated that the collaboration formed part of a broader effort to enhance onboard experiences through the integration of gastronomy, narrative elements, and travel, while the chef was reported to have regarded the occasion as an opportunity to deliver distinctive dining moments aligned with the anniversary celebrations.
The principal feature of the sailing was a curated French dining sequence devised by the guest chef and accompanied by selections from Veuve Clicquot. The menu progressed through a series of courses including escargot vol-au-vent, prosciutto with mesclun salad, bouillabaisse maison, and slow-roasted veal tenderloin with foie gras and truffle roulade, concluding with a chocolate mousse complemented by dulce de leche espuma.
Although the chef’s participation was limited to this particular voyage, the menu developed for the occasion is scheduled to be offered on subsequent Genting Dream sailings between early May and early July 2026 at the vessel’s Bistro Restaurant, extending the culinary programme to a wider group of passengers. The themed voyage formed part of a broader series of anniversary initiatives centred on dining, entertainment, and collaborative programming at sea.