Fit For A Superstar

Sunday Mail Escape liftout - March 7, 2004

My teenage daughters and I dubbed him “handsome Samson” and joked about how we would like to bring him home with us. Samson, our Filipino room attendant on the SuperStar Leo cruise ship, not only had the sweetest nature but constantly surprised us with his thoughtful touches. One day we returned to our cabin to find the towels arranged in fan shapes on the bed; on another occasion, they were fashioned into swans. And I’ve certainly never expected anyone to arrange my shoes for me at the foot of my bed, so he scored quite a few Brownie points there.

With 1008 crew to 684 passengers on our five-night journey from Singapore to Fremantle, exceptional service was assured. The Leo has a lower-berth capacity of around 2000 but ours was what is termed in the industry a “repositioning cruise”, relocating the ship from its home port of Hong Kong to Australia for the summer. There were no stops between Singapore and Fremantle, which apparently for many is a deterrent, though the upside is cheap fares and a great opportunity to relax and enjoy all the facilities of a floating resort. The high crew to passenger ratio was especially evident in the dining areas where the staff hovered around, catering to the passengers’ every whim. But I have cruised on the Leo before and I know there are many Samsons helping to make the journey as relaxing and memorable as possible.

It speaks volumes about the operation that many of the crew have been with the ship almost since the day it was launched in 1998. One of them is executive chef Reinhard Mammes, who has more than 200 staff under his command and says it is the nicest kitchen he has ever worked in. Mammes feels a personal attachment to the ship because he comes from Papenburg, Germany, where it was built and he has a lot of friends and relatives who were involved in its construction. In an on-board presentation during which Swedish Captain Lars Bengtsson regaled passengers with some very impressive statistics – such as the engines being capable of generating enough power to light up a whole city – he mentioned that many of the crew on the bridge and in the engine room had been there from the beginning too.

Captain Bengtsson had a dry sense of humour, evident in his broadcasts from the bridge and in his presentation. “If someone fell overboard, how long would it take you to turn the ship around?” asked one passenger. “It depends who it is,” Bengtsson quickly shot back. The real answer is five minutes which seems remarkable for a 13-deck ship that like many of the “mega ships” of today would easily dwarf the Titanic. Yet despite its size, the ship is incredibly stable and there were times when it barely felt like it was moving. Nor does it feel crowded, even with a high occupancy, because there are plenty of nooks and crannies to escape to.

On every cruise, the highlight is the captain’s dinner, when everyone dresses up and the food is even more special than usual. Captain Bengtsson hosted pre-dinner drinks in the atrium, an impressive space rising through seven decks with glass lifts and sweeping staircase. As he introduced the leading crew members, there was loud applause for the chef but even louder applause for Colin, the effervescent cruise director with thick Scottish brogue who I remembered from my first cruise on the Leo. He’s the man responsible for all the entertainment on board and somehow, five years on, he still managed to look like he was enjoying himself as much as the audience were.

So what does one do on a ship for five days on the high seas, when the only sight of land is Christmas Island, and even then at some distance? Dare I say it, but a lot of time is spent thinking about the next meal. Will it be fine dining in Windows restaurant, buffet-style in Raffles, or perhaps traditional Chinese in the Garden Room? All have long meal sessions but, if for some reason you miss out, morning tea, afternoon tea and midnight supper are available too. All the above are free to all passengers. In addition, there are various restaurants and bars where you can drink or eat at for a reasonable surcharge, including Maxim’s which serves classic French, the stylish Tai Pan Chinese restaurant, and the Shogun Japanese restaurant with separate teppanyaki room. The ship does a great job of catering for all tastes, at a standard that is never less than restaurant quality.

There’s plenty of entertainment in the 1000-seat Moulin Rouge showroom and 430-seat Galaxy of the Stars lounge, from organised games and trivia competitions to performances by musicians, dancers and an illusionist. A terrific classical strings ensemble from Belarus made regular appearances, while at other times a trio of singers performed easy-listening music in the lounges and near the pool. Other amusements include a casino, disco and karaoke lounge, library and business centre, card and mahjong rooms, cinema, golf driving range, volleyball and basketball courts, fitness centre, hairdressing and beauty salon, and various sundecks, pools and jacuzzis. Supervised child care is available for littlies, while pre- and early teens go mad at Buccaneer’s Wet ‘n Wild, their own separate pool with water slide.

The ship, like the crew, is well maintained and not showing any signs of wear and tear. Our room was bright and cheerful with a small ensuite decorated in a blue and yellow beach theme, as fresh as the day it was built. It’s worth considering a room with a balcony, as we found it a treat to have our own private space to relax in. But the most exciting thing was something money couldn’t buy: one morning over breakfast we saw at least 20 dolphins leaping high above the ocean in a synchronized performance that looked like it had been orchestrated especially for us.

FACT FILE

Star Cruises on 1300 658 666 or contact your travel agent.

© Christine Salins

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