HX Expeditions Launches Theme Menus, Highlighting Crew Heritage

New dining initiative at Restaurant Fredheim features a Filipino crew-inspired menu alongside South American, Italian, and Indian menus.

27 August 2025 – HX Expeditions, the world's first and longest-running expedition cruise line, is introducing a new onboard theme menu concept to expand guest dining experiences with global flavours. On every voyage aboard MS Roald Amundsen and MS Fridtjof Nansen, guests can enjoy a rotation of international menus at Restaurant Fredheim, the casual dining venue on HX’s two newest ships. After a successful pilot launched in June, with nearly all seatings sold out, HX has now formally integrated the theme menus into its onboard dining program.

Among the new offerings is a Filipino menu inspired by the heritage and recipes of HX’s Filipino crew, who make up nearly seventy percent of the team across the fleet.

“This menu is especially meaningful to us because it reflects the heart of our crew,” said Stefan Engl, VP of Hotel Operations at HX Expeditions. “Together with the launch of our Culinary Ambassador program in Greenland this summer, these new menus reflect HX’s commitment to authentic storytelling through food.”

Honouring Filipino Flavours and Family Traditions
HX’s Filipino menu was inspired by the company’s chefs, who drew on their own heritage and family recipes to bring authentic flavours to guests.

• Kinilaw na Isda: A tuna ceviche with coconut cream and fish roe, prepared by Chef Ryan Sibayan.
• Hipon Sinigang Bisque: Chef Eugene Fusio’s refined take on the traditional tamarind soup with king prawns and okra.
• Lechon Kawali and Adobo Duet: Crispy pork belly with adobo sauce, Jasmine rice, and a soft-poached egg.
• Kare-Kare Risotto: A vegetarian reinvention of the beloved peanut stew by Chefs Edwin Raquim and Darius Bensoy.
• Turon Mille-Feuille: Chef Mike Unabia’s elevated version of the Filipino classic, layered with banana custard and salted caramel ice cream.

“While other cruise companies bring in celebrity chefs, our chefs are the celebrities every day at HX,” said David John McDonald Greves, Fleet Executive Chef. “We are proud to bring our crew’s Filipino heritage to the table, celebrating the flavours of home and inviting our guests to share in that sense of community.”

Expanding the Global Table
The Filipino menu headlines HX’s new theme dinner concept, which also includes:

• The Flavours of South America: Rooted in the vibrant food culture of the continent, this menu pays homage to Argentina, where both Roald Amundsen and Fridtjof Nansen are stationed during the Antarctic season. Guests can enjoy empanadas, a hearty Andean-inspired Locro Argentino stew, and a shared asado steak board. The menu honours HX’s long-standing Antarctic connection, as the company brings more travellers to the Seventh Continent each year than any other cruise line.
• The Heart of Tuscan Cuisine (Italian): Drawing from the rustic kitchens of Tuscany, this menu celebrates the philosophy of cucina povera, where humble ingredients become extraordinary flavours. Guests can enjoy bruschetta, followed by the hearty Tuscan soup Pappa al Pomodoro. Main courses include halibut with Tuscan beans or Piedmont gnocchi with roasted pumpkin and goat cheese espuma. Dessert is a classic zabaglione, infused with peach liqueur.
• A Journey Through Indian Cuisine: A celebration of India’s diverse culinary traditions, this menu takes guests on a journey through bold spices and regional specialties. It begins with small plates such as Punjabi samosas and onion bhajis, before moving to a thali platter of curries including chicken tikka masala, palak paneer, and lentil dal. Dinner concludes with gulab jamun, dough balls soaked in saffron-rose syrup.

Offered three to four nights per voyage, the menus include vegan, vegetarian, and dietary-friendly options. Reservations are encouraged, as seatings frequently sell out.

“HX invites guests to explore not only the world’s most remote destinations but also the flavours and traditions that connect us,” concludes Engl.