Norwegian Cruise Line Plans Entry into Asian Market

Norwegian Cruise Line look set to follow some of their fiercest competitors by entering the rapidly-growing Asian cruise industry. With Royal Caribbean and Princess Cruises amongst others dedicating ships to the regions, Norwegian Cruise Line’s president has hinted that a member of the NCL fleet could soon be called the continent ‘home’.

President, Andy Stuart, explained: “There are two things we’re looking at. One of these is deploying a Norwegian ship to the Asian market, designed to serve our current focus markets of the U.S., U.K. and Europe. It would be another deployment option for our passengers – we haven’t had a ship in this region since 2001.

“And then there is the bigger step. This would be to deploy a ship in Asia, for the Asian market. It is an important region that we are not currently represented in as Norwegian Cruise Line.”

Stuart continued by refusing the rule out the deployment of one of the line’s upcoming ships in Asia. Norwegian Cruise Line currently have the Norwegian Escape receiving her final touches before taking to the seas at the end of the year and two ships planned for the brand new Breakaway Plus class in 2018 and 2019.

The cruise line has already added a certain Asian flavour to their ships this year – adding complimentary Asian dining to vessels throughout the fleet. With the exceptions of Norwegian Sky and Norwegian Sun – all members of the fleet will now offer complimentary pan-Asian cuisine from their Shanghai’s Noodle Bar, East Meets West, Chin Chin, Lotus Garden, Orchid Garden, Jasmine Garden, Bamboo, Shogun and Ginza outlets.

Stuart enthused: “Norwegian’s Freestyle Dining is the most fun and flexible way for guests to enjoy some of the best dining experiences at sea, when they want and how they want. We are thrilled to continue that legacy by providing guests with more of the food they have come to love and enjoy with the introduction of fleet-wide complimentary Asian cuisine.”

Images sourced via Flickr Creative Commons. Credit: Guihem Vellut, Wessel Blokzijl