Cruise ship recipe for:
 from: Chef Prom Nhorn

Chef Prom Nhorn of Pandaw River Cruises shares 3 of his favorite recipes with Prow's Edge Cruise Magazine


grilled lobster asian style from Chef Prom Nhorn of Pandaw River Cruises2 big river prawns
1 tablespoon soya sauce
1 tablespoon oyster sauce
3 clove of garlic (chopped)
½ tablespoon chili oil
½ tablespoon coriander (chopped)
½ tablespoon basil leaf (chopped)
A pinch of salt
1 teaspoon chicken powder
½ tablespoon sugar

Cut lobster at the back side from head to tail and devine
Put all ingredient in a bowl Mix well, season to taste
Marinate lobster with the sauce and grilled until golden
Bake lobster in oven about 15 min

• Serve with steamed rice


Green Mango Salad with Fried Fish from Chef Prom Nhorn of Pandaw River CruisesFish fillet (any kind of white meat fish) 1 kg
Green mango (grated) 1 kg
Carrot (Grated) 300 g
Onion (Julienne) 200 g
Slice shallot 40 g
Roasted peanut (pound) 60 g
Basil leaf 10 g
Fish sauce 4 table spoons
Sugar 1 table spoons
Flour 80 g
Water 50 ml
Egg 1 pcs

Put flour and egg with water in a bowl mix well.
Cut the fish fillet into strip about 2 cm and mix with flour and deep fried the fish until crispy.
Peel green mango and wash use grater to grate mango, marinated with salt about 15 mm and squeeze the juice out.
Put fish sauce in a small bowl with sugar stir until the sugar melt.
Put mango, carrot, onion together and pour the sauce to mix season to taste.
Prepare the plate and put the salad on the plate and sprinkle slice shallot, basil leaf and roasted peanut on top.


Banana Fritters from Chef Prom Nhorn of Pandaw River CruisesBatter
Cake flour 500 g
Custard powder 150 g
Sesame seed
Baking powder ½ tea spoon
Sugar 200 g
Coconut milk 350 ml
Egg whole 2 pcs
Water 150 ml

Put all ingredient in a bowl mix well.
Use Banana ripe, peel and cut length wise.
Put cooking oil 3 litters in a deep fried pan and heat the oil until hot.
Put banana in the batter and deep fried until the banana become golden colour and crispy.
Normally we serve with honey or syrup.

For more information about Pandaw Cruises visit

Cruise Line Chefs

Executive cruise line chefs share their favourite cruise recipes

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• Palle Jorgensen
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• Cara Lauzon (Maine Windjammer)
• Aimee LePage (Maine Windjammer)
• Chef Nader (Windstar)
• Daryl Neamtu (Windstar)
• Prom Nhorn (Pandaw)
• Jacque Pépin (Oceania Cruises)
• VR Purificacion (Costa Cruises)
• Walter Rosner (Silversea)
• Pedro Miguel Schiaffino (Aqua)
• David Shalleck (Windstar)
• Manfred Schaller (Crystal)
• Rudi Sodamin (Holland America Line)
• Sarah Swan (Maine Windjammer)
• Wolfgang Wasshausen (HAL)
• Stefan Wilke (Hapag-Lloyd)
• Ann Williamson (Maine Windjammer)
• Karl Winkler (Cunard)
• Chef Zoran (Elegant Cruises)
• Jean-Marie Zimmermann (Cunard)
• Bernhard Zorn (Uniworld)


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 Cruise Line Chef Prom  Nhorn

Chef Prom Nhorn and Pandaw River Cruises
Chef Prom Nhorn has been with Pandaw Cruises for over 3 years, before which he worked at the Interconti in Phnom Penh. He catered for the Asean Summit held in Phnom Penh hosted by the Cambodian Prime Minister Hun Sen and attended by various other heads of states.

He was also at the stove when Collin Powel visited Cambodia and he cooked for Prince Ratanarik at the Royal residence. The largest group he has had to cook for was 1100 guests at the wedding anniversary for the Commander of the Cambodian Army.

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