HX Expeditions is adding new theme menus to its dining programs aboard MS Roald Amundsen and MS Fridtjof Nansen.

Guests on those ships can now enjoy rotating international menus at the casual dining venue Restaurant Fredheim. The menus, which are being offered for three to four nights per voyages, include vegan, vegetarian and dietary-friendly options. Reservations are encouraged.

¡°Together with the launch of our Culinary Ambassador program in Greenland this summer, these new menus reflect HX¡¯s commitment to authentic storytelling through food,¡± says Stefan Engl, vice president of hotel operations for HX Expeditions.?

The new offerings, which are being integrated after a successful pilot program that launched in June, include a South American menu, an Italian menu and an Indian menu.?

The line-up also includes a Filipino menu in honor of HX¡¯s many Filipino crew members. Dishes include:?

• Kinilaw na Isda: A tuna ceviche with coconut cream and fish roe, prepared by chef Ryan Sibayan.
• Hipon Sinigang Bisque: Chef Eugene Fusio¡¯s refined take on the traditional tamarind soup with king prawns and okra.
• Lechon Kawali and Adobo Duet: Crispy pork belly with adobo sauce, Jasmine rice and a soft-poached egg.
• Kare-Kare Risotto: A vegetarian reinvention of the beloved peanut stew by chefs Edwin Raquim and Darius Bensoy.
• Turon Mille-Feuille: Chef Mike Unabia¡¯s elevated version of the Filipino classic, layered with banana custard and salted caramel ice cream.

¡°While other cruise companies bring in celebrity chefs, our chefs are the celebrities every day at HX,¡± says David John McDonald Greves, executive chef for the HX Expeditions fleet. ¡°We are proud to bring our crew¡¯s Filipino heritage to the table, celebrating the flavors of home and inviting our guests to share in that sense of community.¡±?

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