Princess Cruises Launches the World’s Only Gourmet Seafood Dining Experience – Taiwan’s First Michelin-Starred Chef Reimagines Iconic Dishes

Text / Compiled and reported by the MOOK Scenic Spots Editorial Team

The “Majestic Princess,” Asia’s first premium cruise ship under Carnival Corporation, the world’s largest cruise operator, and Princess Cruises, Asia’s leading cruise brand, embarked on its inaugural Taiwan season in 2018 at Keelung Port. In addition to offering a range of exclusive facilities, it has partnered with two Michelin-starred chefs to create a unique menu, making it the first cruise ship in Asia to feature two Michelin-starred chefs. One of these chefs, Richard Chen (Chen Chenlang), was specially invited to Taiwan to recreate the exquisite dishes served at sea.

Richard Chen is a native 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 Executive Chef at Wing Lei Palace 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), making him Taiwan’s first Michelin-starred chef.

Princess Cruises’ philosophy of putting guests first aligns perfectly with Richard Chen’s mission to deliver an exceptional dining experience. This synergy led to their successful collaboration. Richard Chen designed exclusive dishes for Guanlanxuan, the Cantonese restaurant aboard the Majestic Princess, allowing guests to enjoy Michelin-level cuisine effortlessly while at sea. Additionally, the ship offers Yao Family Wines, founded by Yao Ming, the ship’s naming ambassador, elevating the gourmet and wine pairing experience to an unimaginable level.

During his visit to Taiwan, Chef Chen personally presented three classic dishes from Guanlanxuan. Known as the “Roast Duck Specialist,” Richard Chen introduced a “Truffle Vinaigrette Roast Duck Salad” that blends Eastern and Western ingredients. In addition to tender and juicy duck slices, the dish features premium truffle vinaigrette, a secret peanut sauce, and a touch of orange segments, resulting in a refreshing yet multi-layered flavor that lingers delightfully.

Chef Chen, who lived in Taiwan until the age of seven, holds a special affection for the land, which inspired him to create “Spicy Squid Stir-Fried with Sausage” based on Taiwanese-style sausages. This dish allows the essence of Taiwan’s flavors to travel the world aboard the Majestic Princess.