Bringing the holiday
feeling home

Myanmar

Paukan Cruises capture the glorious days of colonial travel as their small elegant ships sail the Irrawaddy, Upper Irrawaddy and Chindwin Rivers, unveiling Myanmar’s former royal capitals, outstanding cultural heritage and contrasting traditions of rural riverine communities. The Pegu cocktail represents this glamorous era and is one of the favourite sundowners served on board.

The Gentleman’s Cocktail

How to make The Pegu:
1. shake ingredients together in a mixer with ice
2. strain into a glass, garnish and serve in a chilled glass

Australia

The Fullerton Hotel Sydney is steeped in character and elegance. A luxury five-star hotel located in the prestigious central business district and just a heartbeat from iconic landmarks such as Sydney Opera House, Sydney Harbour Bridge, Darling Harbour and the Royal Botanic Garden. Their modern interpretation of the classic Singapore Sling, the Sydney Sling, is a refreshing long summer drink.

Sydney Sling

How to make the Sydney Sling:
1. combine all ingredients into a shaker for five seconds
2. strain into a tall glass over ice and enjoy

Cambodia

Lotus Cruises offer unrivalled luxury, encapsulating everything there is to love about Vietnam and Cambodia and without doubt the ultimate leader in authentic river expeditions in Southeast Asia, with the hallmark of quality from Traveller Made. Head chef shared one of the most popular dishes on board the Mekong Navigator which combines the aromatic flavours of Cambodian cuisine, Authentic Cambodian Beef Lok Lak.

Beef Lok Lak

For the Cambodian Beef Lok Lak dipping sauce:

Garnish: 

How to make Cambodian Beef Lok Lak:
1. In a large bowl, mix beef cubes with soy sauce, oyster sauce, sugar, fish sauce and ground black pepper and minced garlic. Marinate at least 20 - 60 minutes
2. cook the jasmine rice for 30 minutes
3. make the dipping sauce, combine ingredients in a small bowl and set aside
4. decorate two dinner plates with sliced tomatoes, cucumber and onion, then set aside
5. place the lettuce leaves on a separate platter
6. heat oil in a wok over a high heat and stir-fry beef until cooked then divide between the two dinner plates
7. fry two eggs sunny side up

Maldives

Cocoon Maldives combines the natural beauty of a pristine coral atoll with the best of Italian design. With beds that float in the air, private gardens and pools, Cocoon has 150 rustic yet contemporary villas surrounded by infinite turquoise blue ocean in a blend of luxury and tropical tranquillity. International award-winning chef Giovanni de Ambrosis is passionate about healthy but tasty creative dishes, as showcased in his Beetroot and Quinoa Salad.

Beetroot and Quinoa Salad

How to make Beetroot and Quinoa Salad:
1. boil the whole beetroot and allow to cool down, as it needs to be hollowed out to make space for the salad
2. boil the Quinoa according to packet instructions, then set aside to cool slightly
3. while quinoa is cooking, mix all remaining ingredients and cut cleaned beetroot into small pieces spoon the slightly cooled quinoa inside the beetroot
4. season the salad with salt, olive oil and orange juice and decorate with yoghurt to serve

India

Exotic Heritage Group’s small luxury river ships offer an innovative concept combining the opportunity to indulge in daily sunrise ashtanga yoga on the sundeck, a new wellness menu featuring creative cuisine and an immersive cultural programme both on board and ashore to explore the banks of the River Ganges. We asked Head Chef Zavedul what dish inspired the most recipe requests from guests for them to replicate at home and he kindly shared his personal recipe for Aromatic Pippali Garam Masala & Pistachio Crusted Rack of Lamb.

Aromatic Pippali Garam Masala &
Pistachio Crusted Rack of Lamb

How to make Aromatic Pippali Garam Masala & Pistachio Crusted Rack of Lamb:
1. remove extra fat from the meat, rub the meat with above mentioned marinade and freeze for 15 minutes
2. preheat oven 210°c for 15 minutes, meanwhile seal the meat properly in a frying pan
3. use the crust mixture all around the meat and place it on an oven tray
4. decrease the oven temperature to 51°c for an hour
5. prepare the yellow pepper garnish by using roasted pepper, salt, pepper and dash of balsamic vinegar
6. par-boil diced potato with touch of turmeric powder and salt creating sahi cumin potato
7. heat a non-stick pan with touch of olive oil and sauté potato then set aside
8. remove meat from the oven and present with diced potato and yellow pimento glaze.

Philippines

Asia Bespoke offer exclusively B2B DMC services to support travel agents, tour operators and travel designers arranging travel to Myanmar, Malaysia, Philippines, Singapore and Thailand. Specialists in customised itineraries with a wide selection of tour suggestions, Asia Bespoke have access to the best hotel rates throughout Southeast Asia. They shared with us a typical refreshing dessert served across the Philippines called Halo-halo.

Halo-Halo Dessert

How to make Halo-halo:
1. in a serving glass, layer sweet red bean, sweet white beans, yam, coconut, and jackfruit top with shaved ice
2. drizzle about one tablespoon of evaporated milk over shaved ice
3. top with a scoop of ice cream
4. enjoy immediately!