Live Lobster Tank at Sea

LIVE LOBSTER TANK AT SEAAt East Meets West, the high-end Pacific Rim restaurant aboard the Norwegian Sun, guests can actually choose their own fresh lobster for dinner.

With the first live lobster tank at sea, guests can also choose from a variety of preparations by the Sun’s culinary team: broiled with lemon-butter fondue; a la nage with hollandaise sauce; and wok-flashed medallions atop Udon noodles in a kaffir lime and lemon grass broth.

The octagonal, salt-water lobster tank acts as a focal point for the restaurant’s exotic and artistic layout, set amidst hanging kimonos and Asian artwork.

The tank is stocked with live lobsters at the beginning of each cruise, ranging in size from one-and-a-quarter to one-and- a-half pounds.

Legend’s Myriad Options

The new Carnival Legend will offer guests a wide array of both formal and casual dining options, among them: an elegant two-level main dining room, an expansive poolside eatery, and a “steakhouse-style” supper club offering prime-aged beef, along with a Carnival exclusive – crab claws from Joe’s Stone Crab Restaurant.

The latter will be among the featured menu items in The Golden Fleece, a reservations-only supper club located at the top of the nine-deck-high atrium under a red-tinted glass dome that forms the forward portion of the ship’s winged funnel.

The interiors of the restaurant have been inspired by the Greek legend, “Jason and the Argonauts,” with gold bas-relief ships, black and gold figures of Jason, Grecian urns and other classic design elements. Overseeing the restaurant’s bar is a two- foot-high by four-foot-long sculpture of the Golden Fleece.

Star Garners Accolades

Star Cruises record breaking team with Executive Chef Vaughan Ivan Sanft center from the Superstar VirgoAt the most recent Culinaire Malaysia competition, Star Cruises’ chefs won medals in individual ice-carving, display, and buffet showpieces comprising fruit, vegetable, pastry, bakery, butter, marzipan and Styrofoam, mocktail and cocktail-making, live hot cooking of seafood, fish, poultry and meat categories.

Tay Kok Woei from the Superstar Virgo was awarded “Most Outstanding Artist” for his three gold medals in individual ice- carving, buffet showpiece and fruit and vegetable showpieces. Tay walked away with a golden trophy and the RM7.500 cash prize.

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