Something you hear almost universally about any cruise line is that there is always plenty of food available around the clock. I’ve found this to be true when I’ve sailed on Holland America Line cruises, and I’ve always been pleased with the quality, appeal and variety of options presented. Venues small and large offer everything from personal pizzas and hamburgers by the pool to Pacific Northwest seafood and steaks in an elegant, dinner-club atmosphere. One can choose to dine at a set hour and table in the main dining room or take advantage of 24-hour in-room dining at no additional charge. Some of the unique venues require an additional surcharge, but one can dine heartily and well on the options included in the cruise fare.
On our most recent cruise, we were treated to a unique meal in addition to the regular fare, compliments of the fact that we had combined two seven-day Caribbean cruises into one 14-day voyage (a “Collectors’ Voyage,” in Holland America parlance). During our second week, on an at-sea day, we attended a Rijstaffel luncheon in the dining room. “Rijstaffel” means “rice table” in Dutch, and the traditional version includes a smorgasbørd of Indonesian dishes, many, of course, including rice. On Holland America, it’s a perfect melding of the cruise line’s Dutch heritage and the culture of the many Indonesian crew members on board.
At the entrance to the room we were greeted by our hosts and servers wearing traditional Indonesian dress, and throughout the meal we could sense their pride in sharing their traditions and hospitality with us. We began with Soto Ayam “Madura”: a Madura chicken soup with fresh vegetables and shredded coconut. 
It had a wonderful flavor and was light and pleasing. Next followed an appetizer plate, Godo-Godo, a mix of Indonesian blanched vegetables served with a creamy peanut sauce. 
Our main course presented us with eight different items, ranging from a spicy marinated chicken drumstick and fried pork in a sweet soy sauce to a spicy beef skewer and fried shrimp with a tamarind sauce. 
Of course, Indonesian fried rice provided a base for all. The meal concluded with “Pudding Nasi,” a rice pudding served with palm sugar.
We thoroughly enjoyed our Rijsttafel and appreciated the acknowledgment of our choice of a longer cruise itinerary by Holland America in this delicious manner.
— Patty Vanikiotis, associate editor/copy editor
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