Some cruise ships are getting bigger, others are simply getting better. The Silver Muse, flagship of the ultra-luxury company Silversea, was once presented as one of the most luxurious cruise ships ever built.
Article from CruisesNews magazine, issue 48 – March 2019
It carries only 596 passengers in a low-key style, one that doesn't need water parks and other amusements to keep its guests entertained.
Its decor is a world of softly polished pale woods that extend from the decks to the walls of the spacious hallways. Everything is pale, soft, elegant, very fresh, and contemporary overall.
It has a good-sized pool and elegant sun loungers with comfortable cushions where you can soak up the sun, drink in hand, in a calm and sophisticated atmosphere. Your time on board will be pleasantly relaxed and unpretentious. It's that other Italian style; classy. The boutique sells eye-catching Italian luxury items, many in bright blues, and even bed linens. Plus, you can get a stone-baked pizza 12 hours a day at Spaccanapoli, named after the Naples street that's pizza heaven.
Lake Kanayan, in Coron, is a true paradise on earth.
The nightlife is just as relaxed, leisurely dinners, a singing and dancing show in the glamorous cabaret-style “Venetian Lounge” followed by some action on the dance floor with a DJ in the “Panorama Lounge”.
The suites feature a relaxed palette of pale grays, greens, and browns, all with spacious balconies. They include a king-size bed, a sitting area with a marble table, and the most amazing televisions at sea. Everything is reflected in the enormous wall mirror, from movies to travel information. The surprisingly spacious marble bathrooms have separate bathtubs and showers. Each suite is attended to by a butler.
Unlike most cruise ships, there's no main dining room, but rather several restaurants, with up to 26 culinary concepts that can change throughout the day. "Al Fresco Grill," which offers light fare poolside during the day, transforms into "Hot Rocks" at night. "La Terrazza" is an Italian restaurant where pasta is served as a small mid-course dish, while "Silver Note" has a jazz club atmosphere and serves fusion cuisine, and "Indochine" is the largest and most Asian restaurant.
“Atlantide” serves seafood and meats, “La Dame” offers a French Relais & Châteaux experience, and “Kaiseki” is Japanese. The meat isn't just any meat. You can choose from beef from Buenos Aires, Piedmont, Holland, Limousin from France, Angus, and Japanese Wagyu.
The spa is understated and sophisticated, with nine massage treatment rooms. There's even an acupuncturist. On deck, there's a whirlpool shaped like a swimming pool with sculptures floating within it. The yoga studio has a projection screen with images to help you set the right mood. There are separate sauna and steam room areas for men and women, and a unisex area that can be reserved. The gym boasts large windows, perfect for an early morning workout before heading into port.
Silversea
Cruises is immersed in a project to enhance the ultra-luxury experience and elevate it to an even higher level. In fact, it has launched Project Invictus, a multi-year initiative whose improvements range from product upgrades to ship revitalization and expansion programs.
Silversea is immersed in a project to improve the ultra-luxury experience with Project Invictus.
The first Invictus enhancements began rolling out on the Silver Muse last August, launching with an upgraded caviar and sparkling wine offering at no extra cost. These and other improvements will be implemented across the fleet immediately afterward, impacting a wide range of onboard features and further solidifying Silversea's reputation for discerning details and luxurious experiences.
However
, Silversea now understands luxury as a way to unlock unforgettable experiences, going beyond excursions and the enhanced offerings of Invictus. Luxury is transformed into experiences, originality, and variety—three characteristics the company offers without being excessive or baroque.
In its enduring pursuit of elegant discretion, Silversea Cruises is in an experimental phase, bringing a new culinary concept to the forefront of the dining experience. This concept, dubbed SALT (Sea and Land Taste), will launch on its next ship, the Silver Moon, in August 2020. The program was designed in collaboration with Adam Sachs, a multi-award-winning journalist and former editor-in-chief of a leading food magazine.
The program isn't about typical luxury dining experiences; it's about real culinary experiences that you can enjoy in local establishments in their places of origin. And the truth is, the offerings are astonishing.
Silversea wants to find authentic places with personality, and for passengers to participate in the experience.
The Silver Moon, even though it's a twin of the Silver Muse, will be restructured to accommodate some of the new culinary spaces related to SALT.
This program will combine onboard experiences, events where you can immerse yourself in the gastronomic theme, cooking classes and demonstrations by local chefs and experts, culinary-themed conferences, unique dinners, and food tastings paired with the best wines, some local and others recognized worldwide.
But the program extends beyond the ship. It's not just a fleeting experience; guests participating in the program will interact with chefs and local communities on land, immersing themselves in their culinary heritage and actively taking part in live demonstrations.
Changing a company's culinary standards in a short period of time is not easy, but Silversea amazes in its ability to provide passengers with the experience of chopping, slicing, stirring and creating their culinary masterpieces, whether in port or on board.
Colors, flavors and smells, everything is exuberant in the gastronomy of this region of the world.
Barbara Muckermann, Silversea's Marketing Director, emphasizes that the program is above all about attention to detail, something deeply ingrained in the DNA of its founder, Mr. Lefebvre, and now reflected in the local kitchens. This is a program that originally featured the renowned and sadly departed Anthony Bourdain, a passionate advocate of groundbreaking culinary exploration. The launch of this entire experience begins with "the ingredients" because good food is created primarily around the product and the correct blend of aromas and spices. The goal is for people to taste the heart and soul of a cuisine they never knew existed before.
The second element of attention to detail focuses on the techniques employed by the chefs at the restaurant and other establishments. Some of these techniques are astonishing, while also standing out for their exoticism and exquisiteness.
The third and most important element is "the people." Today, the need to be part of the brand, the super-personalization of the experience, and the opportunity to learn and interact with food and culinary experts who are deeply rooted in the local culinary scene and culture are all part of the search for the lost culinary paradise.
In this unique cultural immersion program, each voyage will feature a SALT host on board. Guests who join the program can visit the SALT Lab to research culinary topics, meet the host, ask questions, or simply explore on their own. The host, a culinary expert, will also give lectures, and the immersion will reach not only the mouths and stomachs but also the hearts of many passengers.
According to Muckermann, “Baby boomers, the generation over 50, are much more exploratory about culture and flavor and are willing to try different foods. We can't think about serving the same type of cuisine wherever we are.”.
It's true that the SALT program isn't for everyone. But part of luxury is daring, boldness, or discovering what makes some things unique.
Some Silversea guests may not want to take this immersive experience, venturing into small towns to sample freshly cooked local street food, sometimes trekking through rugged terrain, or attending cooking demonstrations and gastronomic talks. However, if the company wants to go a step further, attracting new demographics and the ever-growing number of foodies, this is a sophisticated concept that will undoubtedly fulfill the objective of the company's new strategy to take experiential luxury to the next level.
A foodie is a gastronomy enthusiast; they don't work professionally as critics, authors, or writers. They're interested in everything surrounding food: its history, origin, the people behind it, and so on. Foodies aren't fans of ostentatious luxury or unnecessary protocol, and that's where Silversea's products and clientele meet. They're simple, yet discerning—that's Silversea.
The fact that the culinary protocol is relaxed doesn't imply 'bad service'; on the contrary. They want to feel accompanied in their search for new gastronomic experiences, so whoever serves them should be knowledgeable in order to explain them.
Combining Silversea's luxury and experience with this devotion to food is what will make this program a success.
That's why the company wanted to put Adam Sachs in charge of the program, to apply lateral, unconventional thinking, and to have a broad vision beyond the kitchens of a ship. Adam is a "food storyteller" and an insatiable researcher who has known how to incorporate his knowledge of food culture and his years of writing and traveling about it.
“It’s about telling a story,” Sachs explains. “It’s about finding a narrative, a thread that runs between these different destinations through food. Whether that’s through trade routes, colonization, food influences, or specific types of food cooked in different ways on different islands. My role is to organize those experiences for guests, whether it’s onshore experiences, presentations, or cooking demonstrations.”.
On the Silver Muse, your time on board will be pleasantly relaxed and uneventful.
Adam Sachs has been able to find and engage people and culinary lovers such as Nicole Ponseca, whose book “I Am Filipino, This Is How We Cook” was named Best Cookbook of the Year by the New Yorker, Boston Globe, LA Times Book Review and several others, or Annette Tan, an authority on Singaporean cuisine, and the founder of the FatFuku supper club.
The company doesn't expect or intend for the entire ship to do the strange things Adam Sachs experiences, but if the program proves successful, SALT excursions will be available to any interested guest.
One doesn't necessarily have to be young, but one does need a voracious appetite—literally—for finding, adapting, and never dismissing experiences that are difficult to explain unless lived at least once in a lifetime. Silversea has taken its product and added value a step further. It seeks out and wants to find authentic places with personality, and above all, it wants its passengers to participate in the experience.
The Manila Itinerary
: Manila is the capital and largest city of the Philippines. It is the center of the country's economic, political, social, and cultural activity. It is located on the island of Luzon and stretches along the eastern coast of Manila Bay at the mouth of the Pasig River.
Colonized by Spain and the United States, the result is a rich architectural heritage and some fantastic entertainment and shopping districts. As a Spanish legacy, Intramuros is the heart of Spanish life in Manila and the best place to immerse yourself in this history, with the Church of San Agustin, or Casa Manila, a reproduction of a Spanish colonial house that was a project of Imelda Marcos.
Many large cities around the world have their own piece of China, however, only Manila can say that it has the oldest Chinatown in the world, which offers historical and cultural attractions from China, as well as fruit and vegetable markets and restaurants.
The city offers a lively atmosphere, with a wide variety of rooftop cocktail bars, speakeasies and relaxed pubs, as well as many clubs and live music.
Singapore's gastronomy is an excellent example of ethnic mix and cultural diversity.
Blending native, Asian, Spanish, and North American influences and flavors, Filipino cuisine is rich and abundant. The Philippines' rich culture is incredibly well reflected in the city of Manila. The food, hospitality, friendliness, and lifestyle speak for themselves.
Coron: Coron is just one of the four municipalities that make up the Calamian Islands, a stunning group of islands dotting the waters off northern Palawan. Busuanga Island is the largest in the group and is politically divided into two municipalities: Busuanga and Coron. Coron is the region's main tourist center.
The Tagbanua Cultural Village. The Tagbanua are one of the oldest ethnic groups in the Philippines, the modern-day descendants of some of the first humans to set foot in the Philippines. They live in compact villages of 45 to 500 individuals and have their own unique system of governance. For the Tagbanua, their land is sacred. Popular destinations like Lake Kayangan and the Twin Lagoons are highly spiritual areas, home to legends that have evolved over thousands of years and are an integral part of their unique way of life. Their way of life includes spear and net fishing, harvesting seaweed, octopus, and sea cucumbers, and cultivating rice, roots, and coffee.
The waters of Lake Kanayan are among the clearest in the world. Composed of 70% freshwater and 30% saltwater, they form a perfect natural swimming pool, beneath whose surface lie many interesting rock formations and diverse marine life.
Enjoy a Kamayan tasting at The Funny Lion, a contemporary boutique resort for travelers. Kamayan is a Tagalog word that translates to "by hand" and refers to the traditional Filipino style of eating with your hands. Kamayan is centered around a long table, laden with lush green banana leaves and a mountain of food. A mound of fluffy white jasmine rice, a stack of savory dishes like grilled tilapia and lumpia, a brothy dish like adobo or tinola (chicken stew), steamed vegetables, fresh fruit, and more.
SALT is their experimental program of gastronomic experiences in destinations, which will be launched in 2020 with the Silver Moon.
Kota Kinabalu: Kota Kinabalu is a true oriental gem and the capital of Sabah, a Malaysian state. Surrounded by spectacular waterways, mountains, and ancient rainforests, it is truly the gateway to Borneo, boasting a vibrant urban life.
Breakfast at the Seng Hing cafe, which has a variety of local food, especially noodles, or laksa, which consists of rice noodles served in curry sauce or hot soup, or tuaran mee, which is a traditional handmade egg noodle. Bak Kut Teh, meaty pork ribs that are slow-cooked for hours in a broth of various herbs and spices such as cinnamon, star anise, garlic cloves, and fennel seeds.
Malaysian cuisine is heavily influenced by Thai, Chinese, Indonesian, and Indian cooking. These influences range from the use of the wok to the spice combinations used in many popular dishes. Traditional Southeast Asian herbs and spices are combined with spices from India, the Middle East, and China in Malaysian food, leading to aromatic combinations of coriander and cumin (the base of many Malaysian curries) with lemongrass, kaffir lime leaves, cardamom, star anise, and fenugreek. As in other parts of Asia, rice is a staple food
Kokol Haven Resort: Located approximately 730 meters above sea level, Kokol Haven Resort is just a 40-minute drive from town. With its fresh mountain air and breathtaking views, it's truly one of the best places to watch the sunset over the horizon.
Kota Kinabalu Market: Located on the bustling riverfront, the Central Market is a feast of colorful produce. Here you can find dozens of varieties of bananas, spiky rambutan, and the ever-present (and pungent) durian. There are also grains, rice, and a variety of hot sauces, all made locally.
Next door, you can explore the Wet Market, where you'll find all sorts of incredibly fresh seafood, some still alive. Wandering through this fish market to buy amazing and very affordable seafood is a true feast for the senses. Alternatively, you can take a seat at one of the restaurants located next to the fish market and enjoy the finest grilled seafood, always fresh. Anyone who loves fresh grilled fish or steamed crab will find this market a seafood paradise on earth.
“Traveling to challenging places is incredible, but traveling to challenging places in comfort and style makes all the difference.” Manfredi Lefebvre, CEO of Silversea.
Manukan Island: Manukan is the second largest island in Tunku Abdul Rahman Marine Park, and its beach is immense. Its long beach stretches for approximately 1,500 meters along the island's south side, facing a bay with crystal-clear, calm waters. The island is surrounded by a coral reef and white-sand beaches. It's ideal for relaxing on the beach, snorkeling, and diving.
Singapore: Singaporean cuisine is an excellent example of the ethnic mix and diversity of cultures found in Singapore. It has many influences from Malay, Chinese, and Indian cuisine (especially Tamil), as well as from Southeast Asian cuisines. It has also been influenced by Western cuisine due to the British occupation of the islands in the 19th century. As an example of the variety and fusion of styles, in Singapore's hawker stores, you can see chefs of Chinese origin preparing Indian dishes, while Indian chefs prepare various Malaysian dishes. The cuisine is one of Singapore's most captivating cultural attractions.
Singapore Hawker Food: centers for hawker vendors (also known as food courts), where you can find a wide variety of local dishes, from Chicken Rice, Fried Kway Teow, Hokkien Mee, Bak Kut Teh, Satay, Laksa and Chilli Crab to the vegetarian dish Yong Tau Fu.
Cheap prices and good quality food. Many foodies in Singapore frequently visit the city's best food courts.
Nicole Ponseca
is a Filipina-American restaurateur and owner of Maharlika and Jeepney restaurants in New York City. Since opening in August 2011 and October 2012, respectively, the restaurants have won Best Restaurant and the 2014 Burger Battle, both from Time Out New York City magazine (voted by readers), and have garnered rave reviews and multiple mentions in The New York Times. I Am Filipina, her cookbook co-authored with chef and partner Miguel Trinidad, is a collection of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine. It has been named a best cookbook of the year by The New Yorker, Boston Globe, Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more.
Annette
Tan, a food writer, has contributed to numerous publications in Singapore and internationally, including Wallpaper and Louis Vuitton City Guide Singapore, and was a food critic for nine years at Today, Singapore’s second-largest newspaper. She currently writes and develops recipes for magazines and food and beverage establishments and is the author of Savor Chinatown: Stories, Memories & Recipes. She recently launched FatFuku, a private dining experience showcasing modern Singaporean cuisine from her home. When she’s not eating or cooking, she’s traveling to remote locations in search of adventure and great food.
Adam
Sachs is a travel, food, and lifestyle writer and editor who travels the world. A three-time winner of the prestigious James Beard Journalism Award, he was most recently Editor-in-Chief of Saveur magazine. Previously, he was a contributing editor for Bon Appétit, Trovel & Leisure, and Details, as well as editorial director of the digital culinary brand Tasting Table. He is currently a contributing editor for Elle Decor and a frequent contributor to Departures, Trovel & Leisure, and other publications.
He has received several travel writing awards and has been nominated a total of eight times for the James Beard Awards. He has edited two cookbooks, and his travel and culinary essays have appeared in multiple editions of the Best Food Writing anthology.
Sachs was a contributor to GQ magazine for five years. His profiles and stories on food, travel, and style have also appeared in The New York Times T Style, New York Times Magazine, Garden & Gun, Food & Wine, Town & Country, and Condé Nast Traveler, among others.
