The menu will focus on small producer-sourced Australian beef, lamb, river fish and the freshest seafood.
'It is my aim at Bistro to revolutionize ocean-going dining with a dining experience rivaling any land-based experience,' Best said.
Known for his Sydney restaurant Marque, the chef gained further success with Pei Modern in Melbourne and Sydney. He is among a distinguished few to achieve 19/20 in the Good Food Guide, an independent, anonymous annual restaurant guide published by the Sydney Morning Herald.
Best became a member of Holland America Line's Culinary Council in 2014 for a stint.
Genting Dream is the first ship of Asia's new premium brand, Dream Cruises. President Thatcher Brown welcomed Best and said he'll also contribute to a culinary enrichment program on board to 'broaden our guests’ knowledge and inspire their creativity.'
'Bistro’s menu is brimming with the very best of Australian produce with a cultural mix of Asian flavors, inspired by my frequent culinary travels across Southeast Asia, China, Japan and Korea and the cultural diversity of Sydney, my hometown,' Best said. 'My philosophy is to cook simply, to really bring out the flavors of the ingredients and then delight the palate with a creative Asian twist.'
Some of his favorite dishes are small potatoes gently poached in butter with seaweed, Australian lamb served with potato and kimchi, and Murray cod cooked in green grape juice.
The 219-seat restaurant, which includes a 54-seat Grill outdoor seating area and a select eight-seat Chef’s Table in a private room, will serve a selection of Best’s inspired Western dishes, together with a selection of wines. Diners will be able to try wine-pairing menus, a signature feature of Best’s restaurants.
Bistro will be among 35 restaurant and bar concepts on Genting Dream.
Seatrade Cruise News is at Meyer Werft this week to preview the ship.