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Forbes
6 days ago
- Forbes
10 Differences Between The New Oceania Allura And Vista Cruise Ships
Allura is the second in the fleet of Allura class ships for Oceania Cruises. Oceania Cruises Oceania's second ship in its new Allura class has set sail on its maiden voyage taking travelers on itineraries around the Mediterranean Sea. The 1,200-passenger Oceania Allura follows Oceania Vista, which launched in May 2023 and is also currently sailing in Europe. Both ships will move to the Caribbean for the winter season and return to Europe next summer. New for Vista is a 129-day sailing, dubbed the Kangaroo Route, from Sydney to London visiting more than 80 ports in 34 countries, beginning Feb. 26, 2027. Oceania is well-known for its focus on culinary travel and onboard dining experiences, but also for service (there is a ratio of two staff for every three guests). While this is certainly not a surprise for a cruise ship, Oceania takes it to the next level. An onboard cooking school, elevated dining in specialty restaurants (all free for guests) and specialty chef partnerships lure foodies who recognize Oceania's sailings as a cut above other cruise lines that may focus more on shipboard amenities as their primary selling point. The pool deck on Oceania Allura Oceania While the two ships are nearly identical, the cruise line made some tweaks (as all cruise companies do) when evolving their ships as they join the fleet. This takes into account customer and employee feedback, historical data on what venues and areas of the ship prove more popular than others during its first year of sailing, and the latest trends in the industry. As a result, Oceania Allura looks very similar, yet has a few notable differences for the eagle-eyed sailor. This is what you can expect. Aquamar Kitchen on Oceania Allura Oceania With an 8-to-1 chef-to-guest ratio, there is no question that the caliber and quality of food is going to be elevated. In fact, half of the ship's crew works in restaurant and bar service. 'Oceania is definitely a line for foodies,' says Jason Leppert, editor of 'Compared to other lines, it offers more included specialty dining choices, making it a great value, especially on its newer ships like Allura.' The newest Oceania ship certainly allures with its wide array of new food and beverage options on board that are not currently sailing (or at least yet) on older sister Oceania Vista. A new creperie is on Allura and prepares a variety of sweet dishes, including Belgian and bubble waffles. Oceania A new French crêperie prepares the French pastry in both savory and sweet form, along with frozen yogurt and other treats like bubble and Belgian waffles or ice cream sundaes. This is all complimentary for guests and served in a care overlooking the pool deck and patios. Not only is this new to Allura, but also to the entire fleet as this venue is an entirely new concept for the brand. The Privee private dining room Oceania The French dining room Jacques, named for and serving classic recipes from well-known chef Jacques Pépin, is also new to Allura. This specialty dining restaurant has proven popular on other ships in its fleet (like Marina and Riviera), and Vista will eventually be getting its own Jacques by late 2025. Allura also showcases a new line of service and flatware, which will eventually be the Jacques standard on other Oceania ships. Also new to Oceania is more tableside preparation of certain dishes like hand-cut beef tartare mixed a la minute in front of guests. And in the Grand Dining Room, 270 new recipes have been added to Allura's menu, like a new eggs benedict menu at breakfast. Passengers can learn to cook recipes related to the itinerary's destinations. Oceania Another novelty for Allura is at Red Ginger, the Asian fusion restaurant found on other Oceania ships, but here it has a new Nikkei menu, blending Japanese and Peruvian flavors. A dozen new dishes are on the menu like a braised Peruvian short rib, soft shell crab tempura bao buns and chicken anticuchos skewers in a spicy huacaina sauce. Leppert points out that cooking classes are not new to cruise lines, citing brands like Explora Journeys, but that typically those lines have a higher price point. Oceania is the only line in its competitive set to offer such a robust culinary center experience. The Grand Dining Room serves three meals a day. Oceania Many are sure to book the new Gerard Bertrand wine pairing lunch, which leans heavily into his bio-dynamic and ecological wine labels. Each course has its own special wine selection, but this once-a-cruise special event does carry an extra charge of $175 per person. This is the only dining experience that costs extra and debuted on Allura. Vista will eventually get this wine pairing lunch later this year, and two more Oceania ships (Riviera and Marina) will follow suit in 2026. A selection of gelato and ice cream is now available by the pool in addition to Terrace Cafe, too, something not found on Vista when it launched. Terrace Café also has changes of its own, including a new Indian corner with 15 new menu items available at dinner and 45 new sushi roll recipes on offer Toscana restaurant has its own olive oil master that offers a menu of olive oils to pair with the food. Oceania For those that like consistency, many of the other onboard venues remain the same, including Toscana (with its own olive oil master), Aquamar Kitchen (with made-to-order smoothies and grain bowls) and the Viennese coffee menu at Baristas (although Italian brand Illy is no longer on offer). At the onboard cooking school ($89 per person), 24 cooking stations allow guests to learn how to make signature recipes from the destinations on the itinerary from licensed culinary faculty. Samantha Davis-Friedman of Travel Age West says Oceania's 'uniquely food-focused cruise experience' is popular with cruisers, so much so that it has become the 'highest-rated onboard experience for 14 years.' A few onboard shuffles The grand staircase in the cruise's foyer. Oceania Common when cruise lines launch a new series of ships, there are tweaks made to the design after crew give feedback on the success of the layout. For example, the library on Allura was moved to be next to Horizons Lounge and digital center, where guests can learn tips and tricks about photography and using mobile devices. On Vista, it is next to the coffee bar; Allura's new location allows the space to be much quieter. Another key change made to this ship targets solo travelers. While Vista has cabins designed for singles, Oceania Allura does not (although they can still pay a supplement to book a standard cabin for just one person). Environmental differences A stateroom with balcony on Oceania Allura Oceania For some travelers, it is the eco-friendly changes that Allura brings to Oceania's fleet that will most impress. Ship-building timelines mean that sometimes a new series of ships may not debut with the latest technology, if it is not ready in time. Such is the case with Allura, which relies exclusively on marine gas oil (MGO) instead of heavy fuel oil (HFO), giving it a more sustainable operation. This green option was not fully ready yet when Vista was being developed. According to Giuseppe Cusenza, project manager at the shipyard, this type of fuel 'produces significantly lower sulfur oxide and particulate emissions.' Oceania Allura is currently sailing in southern Europe. Oceania Other green features of Allura include onboard 'food digestors' that convert food waste to liquid and a waste heat recovery system that uses excess warmth from the engines to help with the freshwater desalination process (reducing overall energy usage). The ship also features shore power systems that help to reduce emissions while a ship is in port. There is also a trim stabilizer designed to reduce the ship's roll sensation by up to 77% by monitoring stability levels and adjusting its balance accordingly as well as a lower friction hull coating to reduce drag and improve efficiency. Horizons Lounge on the top deck of Allura. Oceania Overall, this ship is more efficient, allowing it to use less fuel and reduce overall emissions. There's also a system that can monitor the ship's needs and adjust energy usage in real time. While most people choose a cruise based on the itinerary, these changes, along with the line's culinary focus, give Allura a differentiating factor. As Davis-Friedman calls it, Oceania is a foodie experience from 'ship to shore,' and that continues with the debut of its newest ship. MORE FROM FORBES Forbes 19 New Cruise Ship Restaurants, Itineraries, Shows And Shore Excursions By Ramsey Qubein Forbes Windstar Cruises Finds Success With Mystery Destinations Cruise Trend By Ramsey Qubein Forbes AT&T Adds New 'Surf N' Turf' Day Pass For Cruise Ship Travelers By Ramsey Qubein
Yahoo
10-07-2025
- Yahoo
I ate the world's best street foods: Here are the top 13
Some people travel for the sights. I travel for the snacks. From Iceland's famous lamb hot dog to chili crab in Singapore, I set out to taste legendary street food across the globe. These are the dishes locals swear by, tourists line up for and chefs have spent decades perfecting. The question is: Which ones actually live up to the hype? Let's find out. In Reykjavík, I kicked things off at Bæjarins Beztu Pylsur, a tiny stand whose name literally means 'The Best Hot Dog in Town.' It only serves one thing: a lamb-based hot dog, topped with crispy onions, raw onions, sweet mustard and remoulade. The snap of the sausage, the tang of the mustard and the crunch of those onions made it one of the most memorable hot dogs I've ever had. At Hawker Chan, a humble food stall in Singapore, I tried soy sauce chicken rice, the dish that earned this place the first-ever Michelin star for street food. The chicken is glossy like Peking duck, incredibly tender and topped with vinegar chili sauce, black soy and chili paste. I also tried the egg noodle version, which had a perfect al dente bite. For under three bucks, this might be one of the best meals I've ever enjoyed. Next, I met up with Paul, a member of the family who owns Keng Eng Kee Seafood, home to chili crab, Singapore's most iconic dish. This saucy, slightly spicy dish is served with fried mantou buns to soak up every drop. I also tried the black pepper crab, which was bolder and buttery with a slow-building heat. One is sticky and sweet, the other rich and fiery. Both were unforgettable. In Bangkok, my friend Mark Wiens took me to visit Jay Fai, the only Michelin-starred street food stall in Thailand. Run by an 80-year-old chef, Jay Fai, who works in ski goggles cooking over charcoal, using masterful techniques to manage the heat. Her crab omelet is the size of a burrito, stuffed with sweet crab and fried to golden perfection. Served with sweet chili sauce, it was hands-down one of the best things I've ever eaten. At Nhà Hàng Hai Lúa, I found a glutinous rice ball that inflates like a balloon in hot oil. Once golden, it's deflated, cut into pieces and served with sweet chili sauce. The texture is crispy on the outside and mochi-like on the inside, kind of like a cross between a donut and Brazilian cheese bread. Needless to say, I was a fan! At Nhà Hàng Hai Lúa, I found a glutinous rice ball that inflates like a balloon in hot oil. Once golden, it's deflated and served with sweet chili sauce. The texture is crispy on the outside and mochi-like on the inside, kind of like a cross between a donut and Brazilian cheese bread. In Istanbul, I met up with my friend Ruhi Çenet to try the famous döner at Karadeniz Döner. Each morning, over 220 pounds of lamb and beef are stacked on a vertical spit and slow-roasted to perfection. Served simply with bread (no toppings!), the meat was rich, juicy and full of flavor. I washed it down with a cup of salty, tangy ayran, which made for the perfect pairing. Ruhi and I also stopped at Derya Balıkçısı, where they grill fresh mackerel on boats docked along the water. Served on crusty bread with onions, lettuce and lemon juice, this sandwich is salty, smoky and super satisfying. They sell up to 800 a day, and with my first bite, it wasn't hard to see why. With the help of my friend Hungry Sam, I tried four types of durian: XO, Red Prawn, Musang King and Blackthorn. The fruit is so smelly that it's banned from hotels and public transit. The texture ranged from creamy to sticky, and the flavors were… complex. Let's just say it's an acquired taste. My favorite was the Blackthorn variety, but I won't be rushing back for more. In Seoul, I teamed up with Suho from the popular K-pop band EXO to try one of Korea's trendiest treats: the Korean corn dog. It starts with a skewered hot dog and mozzarella, and is then rolled in sweet potato chunks and breadcrumbs, deep-fried and dusted with sugar. Top it with ketchup, mustard and chili sauce, and you get the ultimate sweet-savory combination with gooey, crunchy textures. Suho and I also hit up a 24-hour spot for tteokbokki, which are chewy rice cakes in spicy gochujang sauce. It was warm, sweet and just the right level of spicy. The stall also served blood sausage, fried bread and fish cake soup. Not all were my favorites, but the variety was impressive. Before leaving Korea, I met up with my friend Doobydobap to try dalgona — the honeycomb candy that blew up thanks to Squid Game. A treat with a challenge, it is served stamped with a shape of your choosing, and the goal is to cut it out without cracking the delicate disc. It was a lot more difficult than I anticipated, but this was a fun (and sweet) ending to my Korean food tour. Back in the U.S., I met up with my friend Cugine in Queens, New York to visit Birria-Landia. It's a taco truck known for one thing: birria tacos. José, the owner, brought his family's recipe from Puebla, Mexico. The beef mixture (including brisket, shank, foot and top round) is cooked for hours, dipped in consomé, then layered with cheese and fried until crispy. These tacos are smoky, rich and cheesy, which is everything you want from birria! This might've been my tastiest adventure yet. However, beyond the flavor of the different foods, what stuck with me most was the pride, passion and history behind each dish. Whether it was crab cooked over charcoal by an 80-year-old legend or döner shaved from a spit the size of a vending machine, these popular street foods told stories far richer than just what's on the plate.
Forbes
04-06-2025
- Business
- Forbes
Three Major Trends Are Shaping This Summer Travel Season
Staycations are predicted to be a popular form of summer travel. Like design and fashion, summer travel trends come and go. In the 1990s, summer travel trends often focused on family vacations, amusement parks and road trips. The 1990s saw a resurgence in family vacations, with many families opting for long trips to beaches, national parks and other destinations. The focus was often on creating lasting memories together. In the 2000s, summer travel trends included adventure and experiential travel, a rise in budget airlines and the growing popularity of eco-tourism. In the 2010s, summer travel trends shifted towards experiences, digital nomadism and solo travel. This year it's all about flavor, fandom and nearby getaways, with travelers chasing culinary gems, concerts and coastlines like never before, while embracing bold new ways to vacation, according to an Airbnb Summer 2025 Travel Trends Report. This summer, travelers are swapping culinary capitals for more local, affordable foodie destinations like Rotterdam over Paris, and Alassio over Positano. Fandom travel has fueled the rise of "star chasers," or guests willing to travel great distances to see their favorite artists and athletes perform. Also, Americans are embracing spontaneous staycations. Guests from the US, Brazil, Spain, and Greece are seeking domestic escapes this summer, while those in the Netherlands and Belgium are seeking adventures abroad. From off the beaten path culinary enclaves, to star-chasing events and last-minute staycations, these are the trends shaping summer travel. Foodies are expected to make up a sizeable portion of summer travel. Travelers are avoiding the summer crowds and swapping culinary capitals for more local, affordable foodie destinations like Rotterdam over Paris, and Alassio over Positano. A recent consumer poll conducted by Panterra reveals that nearly half (47%) of travelers are prioritizing authentic local cuisine as their top food and beverage experience. For foodies looking to discover the next 'it' dining destinations, the report highlights these top trending spots this summer: Sports fans will travel near and far for their favorite teams. According to Panterra's consumer survey, concerts are the second biggest reason people are hitting the road this summer, following family reunions, especially for Gen Z women. According to Airbnb, searches have spiked over 500% in cities like Houston and Manchester, England. About a quarter of participants anticipate traveling more for big events in the next year than they have previously, especially those in Brazil (45%), Mexico (38%), and the US (32%). Travelers can choose from a wide array of Airbnb properties. Data reveals that Americans are embracing staycations over international travel, with more searches for trips within 300 miles of guests' homes. For travelers looking for nearby, spontaneous adventures, Airbnb's summer report also shares the top trending domestic destinations among US guests this summer, with unique stays ranging from cozy cabins to beach house retreats.
Forbes
13-05-2025
- Forbes
5 Extraordinary Rail Journeys With A Food & Wine Theme
Coastal Pacific train, part of Great Journeys New Zealand's new Signature | Flavours of Aotearoa New Zealand Sometimes the journey, not the arrival, is what matters. Especially if that journey includes exceptional food and drink along the way. An increasing number of luxury rail operators are gilding their rail journeys with culinary themed programs, enhancing their already noteworthy offerings on trips that cater to an appetite for the golden days of rail travel. It's part of a growing trend in culinary rail tours, where guest chefs, fine dining and drinking are on par with the vistas from your window. Here are five such trips to consider, on trains featured in my forthcoming book, National Geographic's 100 Train Journeys of a Lifetime: The World's Ultimate Rides (which will be published in October 2025). Great Journeys New Zealand has just launched the Signature | Flavours of Aotearoa New Zealand tour, an 18-day culinary rail adventure from Auckland to Queenstown. You'll be riding the country's most extraordinary scenic trains: the Northern Explorer, the Coastal Pacific and the TranzAlpine. This new journey combines scenic train routes from the North Island to the South Island, linked by crossing the Cook Strait on a scenic ferry journey. It's a trip packed with curated culinary experiences, showcasing New Zealand's local produce, wines, and cultural traditions. Highlights include visits to Marlborough's vineyards, a Māori herbal medicine tour, and a high tea at Zealong Tea Estate, not to mention a Christchurch Food Walking Tour. The price starts at NZD16,499 ( $9,656) per person, based on double occupancy (as are all trips discussed here). Whiskey galore on board The Royal Scotsman. The Royal Scotsman's Scotch Malt Whiskey Tour is a four-night trip aboard the Royal Scotsman luxury train. Expect 24-hour steward service and all meals aboard the train, from a full Scottish breakfast, multi-course lunches and dinners, and all beverages, including alcoholic drinks. Whiskey is the centerpiece of this trip, with a private tour of the Benromach distillery, a visit to Rothiemurchus Estate, and a specialist single-cask whisky tasting. Guests receive a one-year membership to the Scotch Malt Whisky Society and a visit to their headquarters. There is an exclusive Whisky nosing and tasting with whisky expert and prolific author, Charles MacLean. The journey promises to be lively, with traditional ceilidhs on board and evening entertainment in the Observation Car. The round-trip journey from Edinburgh includes visits to Glenmorangie House and Glenmorangie Distillery, the historic Tomatin Distillery, and the Tullibardine Distillery. During the trip, there's time for wild swimming, archery, or fly fishing. Priced from £9,100 ($11,980). Napa Valley Wine Train The Napa Valley Wine Train runs from Napa to St. Helena, a six-hour excursion featuring refurbished antique train cars that evoke the romance of luxury rail travel in the early 20th century. These are century-old Pullman Train Cars, refurbished with etched glass dividers and polished wood. Traveling through a landscape of 43,000 acres of vines bearing cabernet sauvignon, chardonnay, and zinfandel grapes, among other varietals, the trains offer an ideal way to taste vintages and experience the beauty of America's most famous wine-growing region. The classic trip is The Legacy, which runs round-trip from Napa to St. Helena, with wine tasting in an open-air railcar, a multicourse lunch highlighting seasonal wine-country fare, and stops at two St. Helena wineries, Charles Krug and V. Sattui, for seated tastings. Priced from $514.80 La Dolce Vita Orient Express La Dolce Vita Orient Express, the first Italian-made luxury train, debuted in April 2025. The train's inspiration is La Dolce Vita, 'The Sweet Life,' a phrase synonymous with the country's design and cultural flair in the 1960s. The train has several themed trips, and The Truffle Route, from Rome to Nizza Monferrato and back to Rome, is a three-day journey that includes an on-board dinner under the direction of 3-Michelin-starred Chef Heinz Beck, followed by live music and entertainment. Nizza Monferrato. Piedmont is famed for its UNESCO World Heritage vineyards and its truffles. There's an optional experience at a local winery and a truffle-based lunch. In the afternoon, the train departs for the overnight trip back to Rome. Priced from €8,320 ($9,210. Chef Andre Chiang on the Eastern & Oriental Express This luxury train that travels between Singapore and Malaysia features Tastes of Tomorrow: A Culinary Gathering with André Chiang. Chef Chiang is the train's star chef, and on these special trips, he's joined by Michelin-starred guest chefs Vicky Cheng, Jason Liu, Jungsik Yim, and acclaimed bartender and mixologist Shelley Tai. Departing from Singapore, there are nightly dinners on board prepared by Chef Chiang and his guest chef. Highlights include visiting Taman Negara National Park, where you can explore the habitat of the critically endangered Malayan tiger or join a nature photographer and conservationist for an afternoon in the jungle. On Penang Island, you can visit George Town Old Quarter and explore in the company of the chefs to learn about Peranakan cooking. Priced from $7,350.
