En route to Sandakan, Malaysia. Arrive on 19-Feb.
As we travel from Bali to Sandakan we crossed the Equator again, and there were more poor souls who had never before paid their dues to King Neptune. See the first time here.
Here, King Neptune’s court marches to the stage. Seems our cruise director decided there needed to be a third mermaid.
We had three brave members of the crew accused of not paying King Neptune his due. Two of them were only temporary performers who are getting off the ship in Manila: comedian Sam McCool and musician Martin Kaye.
First punishment: “wash” his hair!
Next: the dreaded lips-on-gills.
Finally, his soul needed to be removed and cooled off.
More goofy fun. Over the next three months we cross the Equator twice more.
Question: How is the Food?
It’s frightening how easy it is to get used to excellence – we get 10-out-of-10 food here all the time. You are actually surprised when you eat something that is only a 9. At such times I think, “Wait. If I was home, I’d be singing praise about this for all to hear.” The cooks and servers on the Silver Whisper are out of this world.
They make everything on the ship. There are pastry chefs making delicate chocolate swirly things in seas too rough for me to even walk without support. All the cruise-experienced guest I talk to say the ship does not have amazing design or architecture compared to other cruise lines, but Silversea blows them all away in regard to the food.
However, that is only for the food prepared and eaten on board. Once you go ashore there is a greater spread of quality. Which is kind of part of the adventure. And it makes you appreciate the ship food all the more.
If I have any grievance, it is only because of my personal tastes. Example: I’m not a fan of mousse. While I acknowledge the skill of the chef to make the light and airy nature of a mousse, and in so many flavors, I prefer it a little heavier – like a pudding. That’s not stopping me from eating them, so take that for what it’s worth.