Princess Cruises Launches the World’s Only Seafood Delicacies – Taiwan’s First Michelin-Starred Chef Brings Back the Flavors

Text by MOOK Scenic Editor Team, compiled and reported

The “Princess Cruises,” Asia’s leading cruise brand under the world’s largest Carnival Cruise Group, has specially tailored the Majestic Princess for the Asian market. In 2018, it commenced its inaugural Taiwanese sailing season at Keelung Port. In addition to numerous exclusive facilities, it has also collaborated with two Michelin-starred chefs to create an exclusive menu, making it the first cruise in Asia to feature two Michelin-starred chefs. One of the chefs, Richard Chen (Chen Chenlang), was specially invited to Taiwan to recreate the seafood delicacies on board.

Richard Chen is a true-blue Taiwanese who moved to the United States at the age of 12 and later entered the culinary world specializing in Cantonese cuisine. Before collaborating with Princess Cruises, Richard Chen had already achieved remarkable success in the Cantonese culinary scene. As the Executive Chef at Wynn Palace’s Wing Lei in Las Vegas, he led the restaurant to receive Michelin recognition for two consecutive years in 2008 and 2009 (the first Chinese restaurant in North America to earn a Michelin star), and he is also Taiwan’s first Michelin-starred chef.

Princess Cruises’ customer-first philosophy aligns perfectly with Richard Chen’s mission to deliver the best dining experience to guests, leading to this powerful collaboration. Richard Chen has designed exclusive dishes for the Cantonese restaurant Guanlanxuan on the Majestic Princess, allowing guests to easily enjoy Michelin-level meals at sea. Additionally, the ship offers Yao Family Wines, founded by the Majestic Princess’ naming ambassador, Yao Ming. The combination of exquisite cuisine and fine wine takes onboard dining to unimaginable heights, fully upgrading the experience.

For this visit to Taiwan, Chef Chen personally presented three classic dishes from Guanlanxuan. Known as the “Roast Duck Expert,” Richard Chen brought a “Truffle Vinaigrette Roast Duck Salad” that blends Eastern and Western ingredients. In addition to tender and juicy duck meat, it is paired with premium truffle oil, a secret peanut sauce, and garnished with a few orange segments, resulting in a dish that is refreshing yet rich in layers, leaving a memorable aftertaste.

Having lived in Taiwan until the age of seven, Chef Chen has a special affection for the land, which inspired him to create “Spicy Squid Stir-Fried with Sausage” based on Taiwanese sausage, bringing a taste of Taiwan to the global voyages of the Majestic Princess.