Blog Board member and Holland America Line’s Master Chef Rudi Sodamin has given ENB a sneak preview of the menu for the new pan-Asian alternative restaurant, Tamarind. Sounds mighty tasty to us.

Because the menu is so extensive, we’re going to post it in three parts. Today, we’ll cover soups and appetizers:

Soup
Ginger-Infused Scallop Consommé
A flavorful clear shellfish broth complimented with sea scallops, long squash, and sprinkled with finely minced scallions

Shrimp Wonton Soup
A fragrant lemon grass broth served with shrimp wontons, sliced Shanghai bok choy and finished with sesame oil

Chicken Vegetable Noodle Soup
Heightened and flavored with kaffir lime leaves, galangal, coconut milk and pire peppers

Appetizers

Edamame
A bowl of organic and healthy soy beans

A Sampler of Spicy Satay
Malaysian-style lamb, Chinese-style beef, Thai-style chicken, Indonesian-style pork and Vietnamese-style shrimp satay with a pickled Asian-style vegetable, chili satay sauce and peanut sauce for dipping

Crispy Fried Duck with Pancakes
Shredded crispy duck, sliced cucumber, shredded scallions and a sweet plum sauce

Shrimp Tempura
Golden fried shrimp in a crispy batter served with a sweet and sour green papaya salad and a garlic chile sauce

Pork Baby Back Ribs
Double baked in a dry five-spice wrap served over a Shanghai salad of pickled cabbage with tamarind chutney

Pot Stickers
Small dumplings stuffed with pork, lobster and chicken, and served with ponzu dipping sauce

Spring Rolls
A trio of spring rolls consisting of a crispy duck roll, a vegetable roll and a rice paper–wrapped lobster summer roll served with plum sauce and sweet chili sauce

Thai Beef Salad
Rare seared beef tossed with scallions, tomatoes, onions, cucumbers, iceberg lettuce, fresh mint, chilies and kaffir lime dressing

Vietnamese Soba Noodle Salad
Tossed with lemon grass, bay shrimp, scallions, sesame oil, ginger and garlic, and served on a crispy pancake

Samples of Cantonese Dim Sum
Steamed shrimp shumai, barbecue pork shu pao, duck pot sticker, rice paper–wrapped shrimp served with soy scallion dipping sauce

Rudi told us that guests will be able to order appetizers family style and share them to experience what he calls “the Pan-Pacific style of dining.”

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