Tamarind Restaurant Menu (Part 3)

Holland America Line’s Master Chef Rudi Sodamin (center) confers with Steve Kirsch, director of culinary operations (left), and Johan Groothuizen, vice president of marine hotel operations on selecting china and tableware for Tamarind. Today we complete our look at the menu of the new alternative Pan-Asian Tamarind restaurant with everyone’s favorite — dessert.

Ice (desserts)
Trio of Sorbets
Purple basil, green tea and ube sorbets

Mango Cloud
A light egg white soufflé served with a mango sorbet

Tamarind Buddha Chocolate
A bittersweet chocolate shell filled with a rich tamarind-flavored chocolate and ginger mousse

Banana Spring Rolls with Deep Fried Coconut Ice Cream
Topped with chopped mint

Thai Donuts with Mango and Ginger Sauces
A tower of mini donuts coated with mango and ginger sauces

Chocolate Almond Fortune Cookies
An almond baked tuille with a surprise filling of chocolate ganache

Banana Bread Pudding
With tempura bananas and fortune cookie crust

“Pan-Asian Boutique” of teas and coffees with various infusions is available.