As a food-loving diver, it seems to me that the difficulty is not so much that liveaboards and resorts can't hire excellent chefs but that many clients--maybe even a majority--are perfectly happy with boring food. For example, my wife and I LOVE Indonesian food, yet getting the chef on a liveaboard or resort to prepare it the way we're used to eating it in the warungs is sometimes like pulling teeth. However, I suppose I can sympathize with those who prefer their comfort food of bacon and eggs to burping up sambal underwater. My wife and I once found ourselves at a small resort where the only other guests were a group from Texas, and we discovered that they were regulars at that resort and had specifically requested the food prepared as it was (boring American food, as far as my wife and I were concerned). The chef was thrilled when several days into the trip my wife and I asked if they could prepare something more Indonesian. I can't say I've been on a liveaboard that served freshly caught fish, but that would be great. The fish I have been served on the one liveaboard I've done had definitely been frozen and was often fried. I would have preferred whole fish, simply grilled (ikan bakar?). But a lot of people don't like to deal with bones, and so the fish is served as fillets. <sigh> I hope to someday be able to afford the likes of the Four Seasons Explorer.
Please let us know when the article is published and where to find it.
Please let us know when the article is published and where to find it.
