HX Expeditions Adds Global-Themed Menus Onboard

Filipino food including fish, rice and egg on a palm leaf plate
Cruise Industry Asia
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Updated Published

HX Expeditions has unveiled a new themed dining program designed to bring international flavors to its guests.

Following a trial run in June, the cruise line confirmed in a press release that the rotating menus are now a permanent feature at Restaurant Fredheim aboard both the Roald Amundsen and Fridtjof Nansen.

One highlight is a Filipino-inspired menu, celebrating the culture and culinary traditions of HX’s Filipino crew members, who make up nearly 70 percent of its fleet-wide staff.

“This menu is especially meaningful to us because it reflects the heart of our crew,” said Stefan Engl, vice president of hotel operations at HX Expeditions. “Together with the launch of our Culinary Ambassador program in Greenland this summer, these new menus reflect HX’s commitment to authentic storytelling through food.”

The Filipino menu was crafted by HX chefs drawing on their own family recipes and heritage, featuring dishes such as:

  • Kinilaw na Isda: Tuna ceviche with coconut cream and fish roe, created by Chef Ryan Sibayan
  • Hipon Sinigang Bisque: Chef Eugene Fusio’s refined version of tamarind soup with king prawns and okra
  • Lechon Kawali and Adobo Duet: Crispy pork belly paired with adobo sauce, jasmine rice, and a soft-poached egg
  • Kare-Kare Risotto: A vegetarian take on the peanut stew, designed by Chefs Edwin Raquim and Darius Bensoy
  • Turon Mille-Feuille: Chef Mike Unabia’s layered twist on the Filipino favorite, featuring banana custard and salted caramel ice cream