The Strand Cruise, which celebrated it's first year of operation on Myanmar's Ayeyarwady River on 22nd December, has announced plans for it's first culinary themed cruise in March 2017 to be lead by the Strand's new executive chef, Christian Martena and guest chef, Sylvain Royer, Michelin starred Chef de Cuisine of the R&B Lab Company.

Chef Christian, who is responsible for the culinary offerings of both The Strand Cruise and the newly reopened and refurbished Strand Yangon, will join passengers on a four-night voyage from Bagan to Mandalay on 13th March 2017.  Since moving to Yangon in Summer 2016, Chef Christian has been travelling around Myanmar to visit suppliers and remote farming communities to immerse himself the country's distinctive regional cuisines and source the best produce and spices to create a unique gastronomic experience. Christian will be joined by fellow chef, Sylvain Royer, a Bangkok-based farm to table fanatic who is responsible for several highly acclaimed restaurants in the region, including the Scarlett Wine Bar & Restaurant in Bangkok.

As well as visiting ancient capitals and fascinating temples along the river, passengers can accompany Chef Christian & Sylvain on visits to markets to discover local ingredients such as the tealeaf, which is used to make Laphet, a traditional Myanmar salad of fermented green tea, and infuse fish recipes such as Mohinga, a fish and noodle broth from the Shan region.  They will also present some of their signature dishes pared with wines each evening, teach passengers how to shank oysters and lead a fun blind food tasting contest to discover or re-discover ingredients found in Myanmar, such as lemongrass.

The Strand's culinary themed cruise will take place as part of the ship's scheduled four-night cruise from Bagan to Mandalay on Monday 13th March 2017 and is a value-added experience offered at no extra cost to passengers.  Rates are from USD2,694 per person sharing a Deluxe Cabin based on double occupancy.  Rates include all excursions and activities on board The Strand Cruise as described in the set itinerary, three meals during full sailing days, breakfast on day of disembarkation, soft drinks & local beer, house wine during meals, port charges, English speaking guides (alternative language guides can be provided on request subject to availability) and satellite WI-FI in all cabins and public areas. 

This gourmet cruise is the second in a series of themed trips operated by The Strand Cruise through 2017 and will be repeated again in September 2017.  Its first themed cruise will be a classical music cruise departing 13th February 2017 when The Strand Cruise welcomes on board eight classical musicians, including artists from the famous Opéra de Paris and Orchestre de Paris, for an intimate four-night musical cruise over St. Valentine's Day.  Passengers will share in the experience of hearing scores from some of history's most famous composers, including Mozart and Puccini, echoing against a backdrop of romantic sunsets, starlit night skies and a vista of thousands of pagodas.

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About The Strand Cruise

Launched on 22nd December 2015, the Strand Cruise operates a schedule of three- and four-night itineraries between the ancient cities of Bagan and Mandalay.  A reinvention of the legendary style of its sister property, The Strand Hotel Yangon, the 28-cabin ship is enhanced with latest technology such as individually controlled air conditioning and WI-FI from satellite communication.  The Strand Cruise is a genuine luxury cruise experience with access to many private moorings close to landmarks along the river. A highlight of the itinerary is an exclusive mooring overnight at Ava on the journey from Bagan to Mandalay, allowing passengers access the beautiful temple of Maha Aungmye Bonzan after the crowds have departed in the evening until the following morning.  The Strand Cruise is also the only operator on the river to offer visits to the iconic U-Bein bridge on both north- and south-bound itineraries.  www.thestrandcruise.com

CHRISTIAN MARTENA
EXECUTIVE CHEF, THE STRAND YANGON & THE STRAND CRUISE, MYANMAR

Raised in the Puglia region of Italy where his family had their own restaurant, Christian Martena honed his skills in some of the greatest kitchens in Paris and has a love of classic French and Italian dishes, which he finely balances and finishes with a contemporary twist gained from his time living and working in Asia.   Christian spent many years as Executive Chef at the renowned Opus Wine Bar and restaurant in Bangkok, often playing host to the Thai Royal family, before opening his own restaurant, Sensi, in Bangkok, which went on to gain critical acclaim. He showcases his skills at The Strand Restaurant at The Strand Yangon, open for dinner four nights a week and serving a seasonal menu of classic Mediterranean dishes enhanced with locally sourced ingredients. 

SYLVAIN ROYER
CHEF DE CUISINE, R&B LAB COMPANY

Chef Sylvain Royer is General Manager and Chef de Cuisine of R&B Lab Company , which operates multiple restaurants in South-East Asia including Scarlett Wine Bar & Restaurant in Bangkok, which received the “Wine Spectator Award for Excellence” in 2016; Scarlett Café & Wine Bar in Hong Kong; and 25 Degrees Burgers, Wine & Liquor Bar at the Pullman Bangkok Hotel G.  Born in Reims, France in 1972, Chef Sylvain was raised by his father, a Charcuterie chef. At an early age, he developed the passion for gastronomy and followed his dream by completing an apprenticeship at “La Garrene” Restaurant.  His dedication to his work has gained him much success in the culinary world, having been awarded his first Michelin as Commis and Demi Chef de Partie at his alma mater “La Garrene Restaurant” in 1988 and his second Michelin star as Second de cuisine & Chef de cuisine at Le Cheval Blanc Restaurant, France in 1991.   Sylvain is well-known for his Farm to Table concept; choosing only the best and freshest products for his cuisine. Ingredients used are often organically and locally grown and combined with the best European ingredients from his home country. www.randblab.com.