Visions of Crystal in Northern Europe - cruise on luxury liner 'Crystal Harmony' - includes related articles on air travel

USA Today (Society for the Advancement of Education), March, 1994 by Laurel F. Lehrer, Sheila Rothenberg, Robert S. Rothenberg

A few days later, I indulged in Japanese cuisine in the Kyoto restaurant, which was furnished with black lacquered tables and chairs. Black marbleized china and a choice of chopsticks or conventional silverware were at each place setting. One wall highlighted a mother-of-pearl moon in a flower garden, and nearby was a doll dressed in a traditional red kimono. Softly playing Japanese melodies added to the Oriental ambience.

English subtitles under artistic Japanese script described the exotic menu. A decorative tray served as its own place setting for the entire meal.

As an appetizer, tempura soba (noodles, zucchini, and fried prawns) was served in a deep bowl of hot honito broth. My entree of yauata maki consisted of bite-sized pieces of rolled veal medallions stuffed with asparagus, carrots, and spring onions in a mouth-watering garlic-teriyaki sauce and was accompanied by heaping portions of crisp snow peas and fried rice. Kyoto green tea ice cream and a caramelized ginger custard satisfied cravings for sweets. Cups of mild aromatic jasmine tea were replenished throughout the meal.

Penthouse pleasures

Space aboard ships usually is at a premium. Nevertheless, Crystal Harmony's suites on Penthouse deck were exceptionally roomy. The marble bathrooms even featured separate stall showers and a commodious bathtub that, at the push of a button, turned into a bubbly Jacuzzi. A king-size bed was a cloud fantasy with fluffy down pillows and comforter. Double glass doors revealed a private verandah with two lounge chairs and a table. Plenty of drawer space was provided, including a hidden chest of drawers inside the large walk-in closet.

Serving the penthouse suite were two attentive stewardesses and, as a final touch of luxury, a butler. He responded promptly to messages received on his telephone beeper. What perfection to have him appear in the morning in a crisp white uniform, carrying the breakfast order on a silver tray which he quickly transferred to a waiting table. Every evening, elegantly attired in black tails, he delivered a platter of can- apes. He also was available to organize a cocktail party or bring clothes to the dry cleaners on board. When I asked him to serve brunch one day in my suite, he obligingly wheeled in a tea cart and snapped up two dropped panels to form a round table. How I relished a flavorsome onion soup blanketed with mild Gruyere cheese, a smoked salmon omelette, assorted rolls, chilled fresh tropical fruits, and tea - all within the privacy of my suite!

Over-all responsibility for room service was in the capable hands of soft-spoken, Norwegian-born Per Egil Nilsen, the hotel manager, whose other duties included food and beverages, boutiques, casino, photographers, and entertainers. He was particularly proud of his international crew: 60% European, 38% Filipino, and two percent American. Despite their varied languages, he happily noted that "the crew gets along very well." He remarked that the excellence of the crew stemmed from their previous hotel background and training. "We are an elegant ship, stressing top-quality service and friendliness," he added. "Smile and say hello" are precepts that he insists upon.