Eastern & Oriental Express add strong culinary elements to iconic train journey with celebrated chefs

Hosted by the train’s Executive Chef, Yannis Martineau, Belmond has recently announced a new series of ‘pop-up’ collaborations with highly acclaimed international chefs Ian Kittichai and Luke Mangan aboard south-east Asia’s iconic luxury sleeper train, Eastern and Oriental Express.

Award-winning chefs have crafted menus blending their contemporary signature styles, drawing inspiration from the timeless train and the captivating countries. Joining a classic three-night journey from Bangkok to Singapore, guests will dine on sensational breakfast, afternoon tea and dinner menus designed by Ian, using local ingredients to bring alive his Thai flair (22 – 25 November 2017 / 18 – 20 November 2018).

Commenting on the development, Chef Yannis noted I am looking forward to welcoming Ian and Luke aboard Eastern & Oriental Express and working together to prepare fine cuisine in the train’s neat and constantly moving galley kitchen – which is always a challenge. Guests travelling with us on these special journeys will taste exceptional bespoke dishes created with passion and originality, aboard one of the world’s most charming and memorable trains.”

Prices start from US$ 2,790 per person for the four-day/three-night journey based on two people sharing a Pullman cabin, including dedicated 24-hour steward service nd tricks for the kitchen with Ian.

A gastronomic adventure with Luke Mangan

The gastronomic adventure starts in Singapore, as guests are invited to join Luke for a morning of exploring the city’s exotic food market, before boarding the train for a three-day, two-night journey to Bangkok (1 – 3 March 2018).

As guests gently travel through Malaysia, passing rural landscapes, temples and ancient villages, they can spend time with Luke and get a personalised signed copy of his latest book ‘Salt Grill: Fine Dining for the Whole Family’ after his clean and contemporary three-course dinner has been served.

Firmly established as a leading figure on the Australian and international food scenes, Luke has 19 restaurants and key partnerships with cruise lines, an airline and now a train to his name. His passion for developing the hospitality skills of young chefs, waiters and restaurateurs led him to forming Australia’s largest hospitality programme, “Appetite for Excellence”.

Prices start from US$ 2,488 per person for the four-day/three-night journey based on two people sharing a Pullman cabin, including dedicated 24-hour steward service, all table d’hote meals with house drinks and off-board excursions.

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