Christine and Richard

Age: 47
Occupation: Administrative Assistant
Number of Cruises: 13
Cruise Line: Royal Caribbean International
Ship: Radiance of the Seas
Sailing Date: October 14th, 2001
Itinerary:  Vancouver to Honolulu

Last autumn, we enjoyed a wonderful stay aboard the Splendour of the Seas while sailing the waters of New England and Eastern Canada. Upon return, we were stricken immediately with severe cases of cruise withdrawal. Within 18 hours we were booked on the Radiance of the Seas for its voyage from Vancouver to Hawai’i. With a year to plan, guidebooks were researched, the internet was explored, Michener's Hawaii was read and the movie watched, hours of slack key and steel guitar music provided background entertainment, and a few select recipes from Roy Yamaguchi's cookbook were sampled.

A highlight of our 12th Royal Caribbean cruise would be the dear company of former shipmates. And in time, the internet would provide a venue for meeting others who would also be onboard. Because of previous visits to Vancouver and to the Islands, there would be no rush to see everything – only resolve for a restful holiday. We would concentrate on unhurried strolls in ports of call and leisurely meals at local restaurants. A decision, therefore, to bypass “Explorations” was a choice we did not regret. With these requisites, our journey began.

Vancouver

Vancouver was cold and wet as we settled into the Fairmont Waterfront Centre Hotel for a two-day pre-cruise visit. Located at Canada Place, the hotel and neighboring area offered excellent dining opportunities.

Oriental Seafood Restaurant, one of several highly recommended establishments, was our lunch stop. From its floor-to-ceiling windows, the very tastefully decorated restaurant afforded unobstructed views of Burrard Inlet, Stanley Island and the eerie sight of the mist shrouded Northshore hills. Although, dim sum was the house midday specialty, we made selections from the dinner menu and were not disappointed. Ginger beef was similar in taste and texture to the Szechuan beef to which we were accustomed. Tender slivers of beef were sautéed with julienned carrots and celery; the added heat of ginger and chili contrasted the vegetables’ sweetness. Steamed Alaskan black cod followed – shiitake mushrooms and Chinese preserved vegetables perfectly enhancing its thick, moist flesh. Perfumed rice and jasmine tea rounded the meal.

Patina’s was our dinner destination. Here we were finally reunited with a former cruise tablemate from a 1999 Royal Journey aboard the Legend of the Seas. The restaurant presented a nice venue for intimate conversation and good food. All gave the wild mushroom and West Coast seafood chowder a big thumbs up. Cornmeal dusted crab cakes were fine, but not up to our East Coast expectations. The beef tenderloin topped with tempura shrimp offered an interesting twist on surf and turf, while the vegetarian entrée of yam and purple potato croquette with steamed vegetables was satisfying.

The location for our second reunion with other cruise companions from last fall’s passage onboard the Splendour of the Seas was Sun Sui Wah Restaurant. This establishment wins annual accolades in Vancouver for its dim sum lunch and seafood dinner selections, and it was for this reason it was chosen for a getting-reacquainted lunch. Seated at a large, centrally located table, we were surrounded by hundreds of fellow diners, most of whom were Asian. Richard was an expert at ordering quickly and efficiently from the dozens of carts passing through the spacious dining room – baskets of steamed shrimp, pork and seafood dumplings, steamed pork and beef spare ribs and steamed sticky rice in lotus leaves, roast pork buns, plates of savory and sweet pastries, Chinese broccoli with oyster sauce, and their infamous roasted king squab. The variety was endless, and the exceptional combination of flavors lingered on the lips long after the meal ended.

Later, the inviting gas fireplace at Herons Lounge offered a retreat from stormy weather. A brief tea extended through an enjoyable light supper of Alaskan halibut and chips for Richard and grilled scallops and shrimp on a bed of baby field greens for Christine.

Radiance of the Seas

We awoke Sunday to discover the Radiance of the Seas already at Canada Place. One knew instantly, she was a worthy reward for a year of planning and waiting. From Royal Caribbean’s hospitality desk at the hotel, boarding passes were issued, and Super Charge accounts were established. One had expected a speedy embarkation, but another hour and three-quarters would be spent at the pier before passengers were allowed to board.

Finally on the gangway, we were prepared to be awed. Many may have observed the vast internet collections of both internal and external photos and 360° panoramic views of the Radiance of the Seas. These and others’ cruise reviews proved to be important orientation aids. One was struck instantly by similarities between the Radiance of the Seas and the vision class vessels – and at the same time by its differences. Especially appealing to us was the fabulous glass and/or stone artwork strategically placed throughout the ship. The inclusion of many more cozy areas for quiet conversation were very welcome. We continued to be surprised and pleased every day by new discoveries, capturing many images on film to serve as reminders of her beauty.

We were favorably impressed by Guest Relations aboard the Radiance of the Seas. As Diamond members in the Crown and Anchor Society, we were afforded the warmest welcome. Louise (Crown and Anchor Host) was the perfect addition to the Guest Relations team. We appreciated her frequent messages and special gifts, which, among other amenities, included membership in the Concierge Club, complimentary fruit basket, canapés and sweet confections, an invitation to a Platinum/Diamond reception, priority tender passes, use of VIP disembarkation lounge. Marcello and Mary (Group Host) must also be mentioned here, for without their invaluable assistance in locating passenger cabins of new internet friends, photocopying invitations and with food planning and lounge reservations, our “Welcome to Hawai’i” reception would not have been possible.

The dining arrangement in Cascades was perfect. Our round table for ten was located on Deck 5 near a window and included the ship’s doctor – Margarita Winkler, two couples from British Columbia, and our group of five – one from Switzerland, a couple from Louisiana and us. Friendly, efficient dining room service was provided by our Assistant Head Waiter – Laurent (France), Waiter – Metin (Turkey) and Assistant Waiter – Sumit (India). The quality of food in our view was good. The breads, soups and salads were consistently excellent. However, it would be nearly impossible to attain that same standard in main courses that are mass produced from frozen (or nearly frozen) meat, fish and seafood. We were ever mindful of extraordinary efforts employed to satisfy so many discriminating tastes; our selections were made accordingly. The dining experience was always enhanced by companionship and interesting conversation.

One leisurely evening was spent with friends at Portofino’s. The service and food were exceptional. Christine started with a lacey beef carpaccio, then a mixed salad, veal saltimbocca and finished with a white chocolate mousse. Richard chose the fish soup, a mixed salad, lobster and asparagus filled pasta, pan-seared sole and ended with a mixed berry compote. A 1998 ZD Chardonnay, introduced to us one evening by Dr. Winkler, was the wine of choice. Richard was slightly disappointed with the fish, however, which tasted as if it had succumbed somewhat to freezer burn. Regardless, we would definitely reserve a table again at Portofino’s.

The three cooking demonstrations by Executive Chef Raymond Southern (Canada) offered easy ideas on how to prepare some of the galley offerings at home. His poolside luau presentation, complete with garden decorations, was most interesting. The new Royal Caribbean International Cookbook is now a part of our kitchen library.

Captain Kent Ringborn, who has a well-earned reputation as an accomplished baritone soloist, blessed us on two occasions with the sound of his wonderful singing voice. A consummate host, he was always visible and approachable around the ship. His visit to our dining room table one evening for brief conversation was a welcome surprise.

The ultimate professional, Cruise Director Gordon Whatman was funny, outgoing and extremely talented. He was always where he needed to be – even if it meant being in two places at the same time. Gordon’s extra effort to assure each passenger received a traditional Hawaiian flower lei was much appreciated. His young and energetic staff had the ever difficult task of bringing strangers together and convincing them to do the most unexpected things – Survive the Challenge, Karaoke, Big Kahuna Belly Flop Contest, Mr. Sexy Legs Contest, Liars’ Club, How Deep is Your Love Game Show, Take the Trivia Challenge, Radiance Quest. The entertainment covered a wide range of talent, heavily accented with melodies from the Fifties, Sixties and Seventies – Welcome to Our World and Rockin’ in Paradise production shows, Terri Bryant (song – formerly of the Fifth Dimension), Marty Allen and Karon Kate Blackwell (husband and wife team – comedy and song), Lenny Welch (song), The Diamonds (song), Jan Downs (song and impersonation), Martin Lass (violin), Mike Abel (comedy), Wild and Haines (comedy / juggling). Soothing sounds of live music, including Polynesian, Tahitian and Hawaiian, in the numerous lounges were constantly luring one to sit for a while and enjoy.

The power of the internet brought together a very diverse group of 34 passengers. It was our pleasure to be included in the dozens of messages exchanged among them prior to sailing and then to meet everyone onboard. Three social gatherings and two group sittings with ship photographers will long be remembered and appreciated by all. There was rarely a moment when one did not see a friendly, familiar face. A hallmark of this voyage will be extraordinary memories of each and every one of them.

Hilo, Hawai’i

A cool and damp Hilo greeted us. The farmers’ market was colorful and appealing. Warabi – a slender dark green stalk, topped with a lovely yellow bloom – was the most unusual find. We were told it was similar in taste and texture to asparagus and was usually served blanched and sliced with a mayonnaise sauce. Rambutan and lychee were in season and plentiful. Richard liked the selection of Aloha shirts and added one to his collection. The abundance and low cost of flowers were astounding; many returned to the ship with beautiful assortments to decorate their cabins.

Downtown Hilo was dotted with early 20th Century buildings. Quiet streets and a low-key atmosphere were evidence that tourism is not big business here in Hawaii’s rainiest city. Warmed by steaming cups of chai at a café in the S. Hata Building, we were ready to check out the lunch recommendation of a local shopkeeper. The food at New China Restaurant was good, and the prices were cheap. The juicy and flavorful Hong-Kong-style roasted duck was supplemented by monk’s tofu braised with vegetables and baby green eggplant with shrimp in a chili / garlic sauce.

Lahaina, Maui

One tendered ashore on a sparkling morning to the welcoming sight of a replica of the 19th Century brig, Carthaginian II. Nearby was the historic Pioneer Inn – constructed in 1901, it was Lahaina’s first hotel and is still in use today. The 14th Annual Lahaina Banyan Tree Ho’olaulea was being held beneath the branches of the enormous landmark tree. Christine never misses a shopping opportunity, and this arts and crafts festival did not disappoint her. A sea glass necklace and ceramic Hawaiian flower bowls are lovely keepsakes. A reenactment of a royal procession awed the crowds and presented unique photo opportunities.

Lunch found us at Kimo’s Restaurant; the shaded deck overlooked the harbor and gave an unspoiled view of the Radiance of the Seas. Richard sampled broiled opi – a sweet white fish; Christine opted for grilled ahi – yellow fin tuna – with a spicy Thai salad.

Wo Hing Society Museum is a tribute to the Islands’ earliest immigrants. At the temple we met the museum’s curator, Basaba Paratacharya. She explained how Wo Hing was established in 1909 as an aid society to assist Chinese laborers on the Islands and to help maintain their ties to the homeland. There are fewer than 20 members today. In addition to the temple, the site includes noteworthy Chinese artifacts. At a separate restored cookhouse, one can envision meal preparation in enormous pots for sugar cane workers and their families and/or watch early Hawaiian documentary films by Thomas Edison.

Imagine gently rippling Pacific waters kissing a white sand beach, an evening sky illuminated by a crescent moon framed between swaying palm trees and the Radiance of the Seas aglow at sea providing the fantasy backdrop for sharing a meal with friends at Pacific’O Restaurant. The varied and tempting menu enticed us. A coconut crusted crab and shrimp cake appetizer was settled on by one – but enjoyed by all. Salad picks ranged from Shogun Caesar to roasted Maui onion and herbed goat cheese with a smoked tomato dressing to upcountry greens with balsamic herb vinaigrette. When it came to entrées, four chose sesame crusted racks of New Zealand lamb with roasted macadamia nut sauce and Hawaiian chutney, and one had pan-roasted jumbo scallops and pork tournedos with oyster garlic butter sauce, pesto and Maui onion salsa. The accompanying 1997 Stag’s Leap Petit Syrah complemented all selections. We are still pinching ourselves in disbelief and delight over our picture perfect evening in Lahaina.

Another day awaited us on the island of Maui. Whalers Village – a huge up-scale hotel and shopping complex located on the K’anapali coast – was our destination. A stroll along the beachfront was warm and inviting, and our brief rest stop afforded the chance to write a few postcards. We soon returned to Lahaina for lunch at Royal Seafood Chinese Restaurant, where our selections of ma po tofu (Szechuan-style braised bean curd) and crispy salt and pepper baked opi were quite good. However, our emergent tastes for Hawaiian seafood will be impossible to satisfy once we return home.

Nawiliwili, Kaua’i

At a third reunion, we joined some other previous cruisemates – who live on Kaua’i – for lunch at Duke’s Canoe Club at the Kaua’i Marriott Hotel in L'hu’e. Grilled fish tacos were chosen unanimously. The outdoor seating alongside a small sunny cove provided a comfortable setting for our get-together and a chance to learn first-hand about living in paradise. Later, exploration of the Marriott’s gardens and swimming pool convinced us this would be an ideal future vacation spot. JJ’s Broiler Restaurant beckoned on the way back to the pier. A frosty cool drink on the inviting umbrellaed deck was a nice way to end a relaxing day on this beautiful island.

Kailua-Kona, Hawai’i

Tendering into Kailua-Kona was like sailing into a postcard. The farmers’ market offered attractive selections of local produce and arts and crafts. Our souvenirs were augmented by a coral necklace and assorted flavors of marlin jerky, which sadly could not come home with us. A rocky and irregular coastline allowed only a few stretches of navigable beach, however, the nearby Hulihe’e Palace – built by King Kal’kaua in 1885 – and the lovely granite Moku’aikaua Church were interesting diversions.

Historic Kona Inn was chosen for lunch because of its open-air dining in the heart of Kailua. Again, we were kept company by the sight of the Radiance of the Seas offshore. This property was build in 1928 and maintains the look of bygone days. The Casablanca fans were particularly noteworthy – operated from a single power supply, they were interconnected to the source by a succession of belts. From our papasan chairs, we had delicious grilled spearfish – Richard’s as a sandwich and on a Caesar salad for Christine.

Honolulu, Oahu

Requisite photos were snapped at the neighboring Aloha Tower. Moored here were the idle Patriot and Independence cruise ships. The recent bankruptcy of American Classic Voyages has been a huge economic loss to the Islands. We visited briefly a nearby arts and crafts festival before heading toward Chinatown. Not prepared for the dilapidation and filth that attacked the senses, we could not bring ourselves to window shop, investigate the food markets nor settle on a restaurant for lunch. We retreated hastily to Waikiki – a very congested, over-developed tourist haven. We were grateful for the refuge of House of Hong Restaurant and soothing plates of baby eggplant in garlic sauce and chili shrimp. The return to the ship on the gratis Hilo Hattie’s shuttle bus provided an insightful orientation to major resorts and landmarks.

Disembarkation

We are very tolerant travelers, but our patience was tested by the gracelessness of debarkation, which was exacerbated by the heat and stringent USDA and security checks. The 3-1/2 hours allowed for this process, left just 20 minutes at the gate prior to boarding the plane. Except for the one-half-inch of leg room on the fully booked connecting red-eye flight out of Los Angeles, the remainder of the journey was unremarkable.

Conclusion

This stress-free holiday aboard the astonishing Radiance of the Seas exceeded our expectations. We were delighted to bring together past cruise companions and thankful for precious time shared with them. The opportunity to meet so many others with a mutual love of the sea was also something which will long be cherished. Already contemplating our next cruise destination – wherever that may be – we hope it will be just as pleasant and relaxing. Aloha!

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