Holland America refreshes menu at specialty restaurant Tamarind aboard five ships

Holland America Line is introducing a refreshed dining experience at Tamarind, its signature Pan-Asian specialty restaurant, with a revised menu and updated presentation set to roll out across five ships beginning in April 2025.

The new menu builds on guest favourites while introducing more than a dozen new dishes designed for sharing and exploring the diverse flavours of Asia. 

Appetisers such as pork bao buns, Korean beef bulgogi tacos (also available in a vegetarian version), and Lumpiang Shanghai join the selection, alongside a new vegan Thai coconut soup and the Taste of Tamarind sampler platter, curated for sharing.

New entrées include Mongolian lamb chops with mirin plum sauce, sweet potato cauliflower massaman curry, and Thai basil Szechuan shrimp. 

Other highlights are Teochew-style fried seabass, a vegan Singapore Mei Fun with eggplant katsu, and crispy duck glazed with ginger and chili. These additions join existing guest favourites like Panang curry chicken and wasabi and soy-crusted beef tenderloin.

The dessert menu has also been updated with new confections such as the cherry blossom tart, passion fruit cloud soufflé, and a vegan pineapple coconut tapioca topped with lemongrass foam. Sorbet options include lemon-basil, lychee, and yuzu.

Beyond the food, the updated Tamarind experience includes refreshed table settings that introduce more colour and texture, and new staff uniforms—an elegant black dress accented by a plum-coloured cummerbund—designed to complement the restaurant’s refined aesthetic.

Fleet Chef Ming Wong, whose Malaysian heritage influenced many of the new recipes, led the culinary refresh. 

The new offerings are part of the cruise line’s broader Global Fresh Fish initiative, which incorporates more than 80 varieties of locally sourced seafood across Holland America’s global itineraries.

 “The entire culinary team worked on the menu refresh, but Fleet Chef Ming Wong lead this change and used her Malaysian heritage to heavily influence many of the dishes,” said Stendebach. “Our goal is to keep the dishes and flavors as authentic as possible, and Chef Ming ensured that our guests would have a true Asian experience.”

Tamarind is currently featured aboard Rotterdam, Nieuw Statendam, Koningsdam, Eurodam, and Nieuw Amsterdam, with the new menu expected to be introduced fleetwide by June 2025. 

Beginning October, a Taste of Tamarind pop-up will also be available aboard Westerdam in Asia and Noordam in Australia, as well as during select Grand and Legendary Voyages.

Dining at Tamarind is available for a $35 supplemental fee or as part of Holland America’s Have It All package.

 Refreshed Tamarind menu includes:

  Starters

Coconut Crusted Scallops with honey lime dressing

Jewels of the Sea: shrimp wontons and baby bok choy in lemongrass-sesame broth

Pork Bao Bun with green onions, carrots, pickled cucumber, sesame seeds and cilantro

Korean Beef Taco, Bulgogi (vegetarian available) with kimchi mayo, Asian slaw, avocado and cilantro

Lumpiang Shanghai with ground pork, sweet chili sauce and green papaya

Vegan Tom Kha Thai Coconut Soup with kaffir lime, mushrooms, bean sprouts and chili oil

Taste of Tamarind: a shared platter with shrimp tempura, Korean beef taco, Lumpiang Shanghai and satay sampler

Entrées

Crispy Duck with ginger-chili glaze, yaki udon and bean sprouts

Mongolian Lamb Chop with bok choy, sesame seeds and mirin plum sauce

Panang Red Curry Chicken with crispy lotus, vegetables and peanuts

Sweet Potato Cauliflower Massaman with green beans, crispy onions and basil

Teochew Fried Seabass with ginger, scallion chili soy

Thai Basil Szechuan Shrimp with chili glaze, mushrooms and bell peppers

Wasabi & Soy Crusted Beef Tenderloin with tempura onion rings and tonkatsu sauce

Vegan Singapore Mei Fun with eggplant katsu, rice noodles and yu choy

Desserts

Cherry Blossom Tart with chocolate and cookie crust

Mango Posset with coconut macaroon, passion fruit jelly and mango sorbet

Passion Fruit Cloud with egg-white soufflé and sorbet

House-made Sorbets: lemon-basil, yuzu and lychee

Vegan Pineapple Coconut Tapioca with lemongrass foam and sesame tuile 

Side dishes on the menu include steamed jasmine or brown rice, egg fried rice, Asian eggplant, bok choy and sake-braised oyster and shiitake mushrooms.