Day 7 - Hamilton, Bermuda

Without any excursions or destination information, this blog can start to sound redundant. And honestly, this destination is just not that compelling to someone like myself. Perhaps if Rickee were along? I am sure the fact that we have been to Bermuda many times does not help matters. For me, I much prefer taking advantage of all the ship has to offer in the way of relaxation.

I should also remind you that I am posting a lot of photos and short video clips on Instagram (@Cruisereport). You can click the logo to the right to access.

Breakfast again this morning was at World Cafe where I once again indulged in the fried rice and Siu Mai dumplings.

After breakfast, it is a beautiful morning to sit outside at the Aquavit Terrace and enjoy the view of Hamilton, Bermuda.

Afternoon Tea is so special that I decided to make one last visit to Wintergarden. This truly is one of the most enjoyable Afternoon Tea services you will find on any ship. Antal plays the piano as I enjoy one last scone before I have to say goodbye to Viking Orion.

For dinner this evening, I am back at The Chef’s Table. The menu has changed from Mexican to Asian Panorama. Since Asian cuisine is one of my favorites, I just had to indulge. Rickee and I enjoyed Asian Panorama on Viking Sea five years ago, so I was anxious to see what, if anything, has changed in this meal.

I was seated at a table for two next to a video. There are lots of two-top tables available at The Chef’s Table, and due to Viking’s strict social distancing, there is a lot of privacy for each table. Only every other table is available for seating at this time due to onboard health and safety protocols.

I was pleasantly surprised to see that the menu appears identical to the one we enjoyed five years ago.

The meal begins with an Amuse Bouche consisting of chilled lobster meat topped with a coconut milk foam and curry spices. The only difference I can tell from this dish today and when I had it five years ago is that the portion seems to be a bit larger.

Chilled lobster amuse bouche

The second course is a trio of delicious Lobster and Chicken Shu Mai dumplings. The dumplings were larger than what I think of when I think of Shu Mai, but they were amazing. The dumpling wrappers were tender and fresh and the Thai chili dipping sauce was spicy and the perfect complement to the dumplings. The only difference I could see in this dish from when I had it on a previous voyage is that I think on our last cruise the dumplings were served in a bamboo steamer basket.

Lobster and chicken Shu Mai

I was served a refreshing intermezzo of lemongrass and red chili granita made with just the right amount of spice to make it interesting.

The main course is the Peking Duck. Shredded duck leg meat is stuffed inside of a thin egg “burrito”, for lack of a better description. Slices of duck breast are layered on top with a couple of shards of crispy duck skin inserted to add some additional flavor and texture. The entire “burrito” has been drizzled with Hoisin sauce, a sweet sauce made from fermented soy beans. Hoisin is sort of like Chinese BBQ sauce. A small stack of paper-thin egg pancakes are provided to enjoy with the duck breast meat. Take an egg pancake, place a slice of duck breast on top, and maybe a piece of the crispy skin, then dredge it through the smear of Hoisin sauce on the plate and you have a memorable bite. Every bite of this dish is rich and flavorful. If my memory serves me, tonight’s menu appears to be identical to the one we enjoyed five years ago.

Peking Duck

The final course is a trio of sweets. From left to right, a banana egg roll sitting in a pool of Dulce de Leche, a creme brûlée which had a hint of lemon, and a green tea cheesecake. My favorites were the cheesecake and the brûlée. The banana egg roll was a little tough and hard to chew, although the flavor was nice.

The meal comes with four different wines paired to each course (other than the intermezzo). As a Silver Spirits Package customer, I received the upgraded wine pairing (normally $25 per person). Each of the four wines was excellent. I am not a wine snob by any stretch, but I do think these wines are well worth the $25 up charge.

Sadly, after dinner it is time to begin packing for the trip home tomorrow. I will be disembarking at 11:20 for my 3:00pm flight to Newark, then on to Dallas.

It has been an amazing week aboard Viking Orion. It is good to be cruising again, and good to be back on Viking. Watch our YouTube channel for a final in-depth video review of Viking Orion.