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Carnival's Mardi Gras serves up new two-in-one Chinese-Mexican restaurant

Mardi Gras will feature the widest variety of culinary outlets in Carnival Cruise Line’s fleet, with more than two dozen venues including Chibang!, a new two-in-one Chinese-Mexican dining concept.

Chibang! responds to customer requests for more diverse dining choices, particularly Chinese and Mexican cuisine.

No charge, for a limited time

For a limited time, Chibang! as well as popular options Guy’s Pig & Anchor Smokehouse Brewhouse and Cucina del Capitano — all of which normally carry a dinner-time reservations fee or a la carte pricing — will be included in the price of the cruise. These are in addition to the Palm and Flamingo dining rooms and the Lido buffet.

'Mardi Gras is such an incredible ship that we wanted to offer guests a limited time opportunity to enjoy some of her new and most popular specialty restaurants at no charge,' said Carnival's Cyrus Marfatia, VP of culinary and dining.

Two separate menus

Chibang! is named after the Mandarin word for wing and features two separate menus, each offering a diverse selection of Chinese and Mexican dishes.

From Far East delicacies like Singapore chili shrimp, slow-braised pork belly and kung pao chicken to carnitas tacos, pollo en mole and pescado frito and other south of the border favorites, Chibang!’s dining experience will be enhanced by dramatic interiors in deep red and green décor with gold accents that pay homage to both cultures.

Floor-to-ceiling windows that run the length of the restaurant afford sea views while a colorful dragon greets diners as they enter.

Special beverage selection

The beverage selection will be just as varied with selections including the Chibang! margarita made with blood orange syrup, the smokey mezcal Negroni that’s a twist on the Italian classic and a green tea martini made with shochu.

Chibang!, Cucina del Capitano and Smokehouse Brewhouse will offer complimentary breakfast and lunch menus, as well.

Mardi Gras is scheduled to begin sailing from Port Canaveral July 31.

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