“It’s a chance to talk through some of these moments before we’re on board and before we have guests on board,” he said. He led a tour through Royal’s 7,600-square-foot working space where the line has built out a full-scale model for the marketplace so that designers can see how it will work in practice, and not just on the drawing board. … the way you can get from neighborhood to neighborhood is so different that I think flow of people will be very different.” ![]() ![]() Because while it has the split hull and it looks similar-ish - and it’s big - it’s so different. “We often try to compare it to Oasis class and I even encourage us to not do that. “I have a hard time comparing this ship to other ships,” said Tim Klauda, the line’s vice president of product development. It has a similar footprint as the Oasis-class ships including a neighborhood approach complete with the Royal Promenade and open-air Central Park in the middle of the ship, but many of the spaces have been retooled. for test sailings in December, and begin Caribbean voyages from PortMiami in January. The amount of attention invested in something as seemingly simple as macaroni and cheese, though, is just illustrative of the depths to which Royal Caribbean is investing time and effort into what will be its new flagship, the first in a class that will take over the title of world’s largest cruise ship from the line’s six Oasis-class vessels. Icon of the Seas dome an engineering feat for world’s next largest cruise ship Each pasta is cut for its own sauce.”Ī test kitchen full of chefs concur for what turned out to be an unusually long mac-and-cheese-related conversation as visiting media tried samples of a variety of dishes coming to what will be five food hall options within the planned AquaDome Market, itself just a small corner of the massive AquaDome superstructure at the top of the 20-deck, 250,800-gross-ton cruise ship currently under construction in Finland. “It’s about consistency,” said Michael Jacobs, lead for culinary operations during a recent tour of Royal’s headquarters where it workshops ideas for everything from attractions to bars to the new dishes set to appear on board its upcoming fleet. I was really looking forward to my first ever Celebrity cruise coming up in February, and if this is accurate I'm starting to regret it.MIAMI - The Royal Caribbean culinary team has spent more than 500 hours working on its macaroni and cheese, which is getting a starring role among a spate of new dining venues coming to Icon of the Seas when it debuts out of Miami in just over six months. It means every night each dining room will only have 3 different appetizers and 3 different entrees, the rest of the menu (Exclusive and Classic) stay the same. ![]() ![]() If this is true, this is just as bad as reducing the buffet. One particularly enticing night has a trout dish, lemon grilled chicken and masala potatoes as the entress □Ĭan anyone on the Apex or Beyond confirm this to be correct? Why would the Edge have more selection when it has the same MDRs as the other 2? I looked at both current sailings and future ones and it appears to be consistent. These are the items that rotate each night and are the same across the 4 MDRs. The app shows that for the Apex and Beyond, there are only 3 "Celebrity Starters" and 3 "Celebrity Entrees" each night? Looking on the Edge, it shows 4 "Celebrity Starters" and 5 "Celebrity Entrees". I spent a bit of time on the Celebrity app browsing through main dining room menus for the Edge class ships. I know there are already other threads about the cutbacks, but I thought this one warranted its own!
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