HX Expeditions, a pioneer in expedition cruising, has embarked on a new gastronomic adventure by introducing an array of themed menus aboard its vessels. This initiative celebrates global culinary traditions, with a special emphasis on the rich heritage of its crew members. The successful pilot program indicates a strong appetite among guests for these unique dining experiences, solidifying their place in the onboard offerings.

HX Expeditions' Culinary Voyage: A Deep Dive into Global Flavors

On August 30, 2025, HX Expeditions announced a significant enhancement to its onboard dining experience, rolling out a novel theme menu concept across its two newest ships, the MS Roald Amundsen and MS Fridtjof Nansen. The heart of this culinary transformation lies in Restaurant Fredheim, where guests are now invited to embark on a rotating journey through international cuisines.

A standout feature of this new program is the deeply personal Filipino menu, conceived and perfected by HX's own chefs. This menu is a heartfelt tribute to the culinary traditions and cherished family recipes of the expedition line's Filipino crew, who constitute nearly 70% of the entire fleet's personnel. Dishes like the refreshing Kinilaw na Isda, a tuna ceviche masterfully prepared by Chef Ryan Sibayan, and Chef Eugene Fusio's sophisticated rendition of Hipon Sinigang Bisque, showcase the depth of Filipino flavors. Other highlights include the hearty Lechon Kawali and Adobo Duet, a vegetarian Kare-Kare Risotto reinvented by Chefs Edwin Raquim and Darius Bensoy, and Chef Mike Unabia's elevated Turon Mille-Feuille, offering a sweet conclusion. Stefan Engl, VP of Hotel Operations at HX Expeditions, emphasized the menu's significance, noting its reflection of the crew's spirit and its alignment with the company's broader commitment to authentic storytelling through food, including the recently launched Culinary Ambassador program in Greenland.

Beyond the vibrant Filipino offerings, the new theme dinner concept extends to other captivating global tables. "The Flavours of South America" menu pays homage to Argentina's lively food scene, a region deeply connected to HX's Antarctic expeditions. Guests can savor empanadas, robust Locro Argentino stew, and shared asado steak boards. For lovers of European cuisine, "The Heart of Tuscan Cuisine" offers a journey through Italy's rustic kitchens, featuring dishes like Pappa al Pomodoro and sophisticated gnocchi. Lastly, "A Journey Through Indian Cuisine" celebrates India's diverse culinary landscape with bold spices and regional specialties, from Punjabi samosas to a thali platter of curries and sweet gulab jamun. These themed menus, which frequently sell out, are offered three to four nights per voyage, catering to various dietary preferences, including vegan and vegetarian options. David John McDonald Greves, Fleet Executive Chef, proudly stated that HX's chefs are the true celebrities, bringing the warmth of their heritage to the guests' tables and fostering a sense of community.

Ultimately, this innovative dining initiative allows HX Expeditions to invite its guests not only to explore the world's most remote and breathtaking destinations but also to immerse themselves in the rich tapestry of flavors and traditions that connect humanity globally. This culinary exploration serves as a testament to the company's ethos of fostering authentic connections and enriching travel experiences.

From a journalist's perspective, this initiative by HX Expeditions is a remarkable example of how a company can integrate its core values, such as valuing its diverse workforce, into its customer experience. By showcasing the culinary heritage of its crew, HX not only offers a unique and authentic dining experience but also celebrates the cultural richness of its team. This approach fosters a deeper connection between guests and the crew, turning a meal into a meaningful cultural exchange. It’s a powerful narrative that elevates the cruise experience beyond mere travel, transforming it into a journey of discovery that nourishes both the body and the soul. This strategy could inspire other industries to look inward and leverage their internal diversity to create compelling and authentic customer offerings, proving that a company's greatest asset often lies within its own people and their unique backgrounds.