There are certain dining experiences that stay with you long after the final course is served. For me, those memories often trace back to elegant dining rooms in Paris, tucked-away Michelin-starred establishments in London, or sophisticated restaurants overlooking Singapore’s glittering skyline.
So when I was invited to experience an exclusive five-course French menu by Netflix sensation Chef Tommie Lee — better known to millions as “French Papa” from Culinary Class Wars — my expectations were naturally high.
What I did not expect was for one of the most memorable French dining experiences of recent years to take place not on land, but aboard the magnificent Genting Dream as it sailed gracefully across the Straits of Melaka.
The result was a journey that fundamentally changed my perception of cruising.
A Floating Luxury Resort
At over 150,000 gross tonnes and stretching more than 330 metres in length, Genting Dream feels less like a cruise ship and more like a luxury destination in its own right. Homeported in both Singapore and Port Klang, the vessel has become one of Asia’s most recognisable cruise experiences, offering everything from wellness retreats and Broadway-style productions to celebrity collaborations and destination sailings.
My voyage was part of Dream Cruises’ year-long 10th anniversary celebrations, aptly titled “Decade of Dreams”, which includes a series of curated experiences ranging from celebrity chef collaborations to appearances by fitness icon Amotti and K-pop group KIIRAS.
The itinerary itself was simple: a two-night sailing from Singapore to Melaka and back.
Simple, perhaps, but hardly ordinary.
Setting Sail with French Papa
The centrepiece of the voyage was undoubtedly Chef Tommie Lee.
The South Korean-born chef has built a devoted following through his warm personality, approachable cooking style and appearances on Netflix. Despite the celebrity status, Lee arrived with none of the theatrics often associated with television chefs.
Instead, guests were welcomed into an intimate setting at Bistro by Reinhard Mammes, one of Genting Dream’s specialty restaurants, where a select group of media and invited guests gathered for what felt more like a private lunch party than a commercial event.
Speaking through a translator, Lee explained that his culinary philosophy is rooted in family and tradition.
His French cuisine, he said, is inspired by the meals one might find in a French home rather than the highly technical dishes often associated with haute cuisine.
If this was everyday French home cooking, I could only assume the family in question lived somewhere between Provence and the Élysée Palace.
The Art of Simplicity
The first course arrived with little fanfare but considerable impact.
An Escargot Vol-au-Vent featuring tender escargot enveloped in a rich savoury filling and encased within a feather-light pastry shell.
One bite immediately justified the anticipation.
The buttery pastry shattered delicately while the earthy richness of the escargot lingered pleasantly. Around me, plates were cleared with remarkable speed.
The next course, Prosciutto Ham with Mesclun Salad, acted as a palate cleanser of sorts. Bright colours, crisp textures and fresh greens provided a welcome contrast after the indulgence of the opening act.
It was a clever piece of menu choreography.
Then came what many around the table considered the star of the afternoon.
Liquid Gold from the Mediterranean
Chef Lee’s Bouillabaisse Maison was a masterclass in restraint.
The traditional Provençal seafood stew was elevated through the addition of saffron, transforming the broth into a shimmering golden pool rich with fragrance and depth.
Large tiger prawns, delicate seafood and aromatic herbs combined to create a dish that managed to be both comforting and refined.
As the ship gently glided through calm waters, the bouillabaisse felt almost poetic — a dish born from the sea, enjoyed upon the sea.
The wine pairing selected by Dream Cruises elevated the experience further, each label thoughtfully chosen to complement the menu’s evolving flavours.
The Main Event
The challenge of combining veal, foie gras and truffle on a single plate is ensuring that one ingredient does not dominate the others.
Chef Lee navigated this culinary minefield with remarkable finesse.
His Slow-Roasted Veal Tenderloin with Foie Gras and Truffle Roulade arrived accompanied by green pea mash, roasted carrot purée and a velvety port wine sauce.
Every component served a purpose.
The earthy truffle enhanced rather than overwhelmed. The foie gras delivered richness without excess. The veal remained the undisputed centrepiece.
It was balance in its purest form.
And by this stage, as sunset painted the horizon beyond the restaurant windows, time seemed to slow.
A Sweet Finale
Dessert arrived paired with a glass of Bellini.
Chocolate Mousse with Dulce de Leche Espuma sounds decadent on paper and proved equally indulgent in practice.
Yet despite its richness, the dessert maintained an airy elegance.
The silky mousse provided depth while the delicate espuma introduced a lighter caramel sweetness that prevented the dish from becoming overwhelming.
By then, I was unquestionably full.
And yet, somehow, every spoonful disappeared.
More Than Just a Meal
What made the experience special was not merely the food.
It was the setting.
Fine dining traditionally belongs in grand hotels, Michelin-starred restaurants or secluded countryside estates. Experiencing a meticulously executed French menu while cruising through Southeast Asian waters added an entirely different dimension.
At several points during the meal, I forgot I was aboard a ship.
The service was polished, the surroundings elegant and the atmosphere intimate.
Two hours passed almost unnoticed.
Before I realised it, Genting Dream had already left Singapore behind, the sun was dipping below the horizon and Singapore awaited in the distance.
A New Perspective on Cruising
I’ve never considered myself a natural cruiser.
I’ve always preferred destinations over journeys.
Yet Genting Dream challenged that assumption.
Rather than serving merely as transportation, the vessel became the destination itself — a floating luxury resort where gastronomy, entertainment and travel seamlessly converged.
For Dream Cruises, the collaboration with Chef Tommie Lee represents precisely the kind of experiential travel that modern travellers increasingly seek: memorable, immersive and distinctly personal.
For guests, it offers something even rarer.
A chance to enjoy exceptional French cuisine prepared by one of Asia’s most recognisable culinary personalities while watching the sunset over the Straits of Melaka.
Not a bad way to spend an afternoon at sea.
The exclusive Chef Tommie Lee five-course dining experience is available aboard Genting Dream until July 2026 as part of Dream Cruises’ 10th anniversary celebrations. The menu is offered at Bistro Restaurant, with optional wine pairings available
