The Eastern & Oriental Express, A Belmond Train, Southeast Asia proudly announces the appointment of Chef André Chiang as the new Culinary Curator onboard the legendary train, returning to the rails on 11th February 2024. With two Michelin stars and a placement in the World’s 50 Best Restaurants under his belt, Chef André Chiang will bring his innovative touch and wealth of experience to curate an all-new dining experience exclusive to the train’s guests. With elevated cuisine, restyled interiors and enthralling new journeys encompassing the natural beauty, culture, and architecture of Malaysia, the Eastern & Oriental Express will take luxury rail travel to new heights as it restarts operations in Singapore and Malaysia next month. 

AN ODE TO THE MALAYSIA’S BIODIVERSITY

After being at the helm of some of the most decorated restaurants in the world - including one of Asia’s most renowned venues, Restaurant André in Singapore - Chef André Chiang will bring his wealth of experience to the train’s two restaurant carriages, Malaya and Adisorn. In the former, deep orange and green carpets ornated with traditional Malay batik transport guests to a golden age of opulence, while the design of the latter is inspired by the region’s lush green tea plantations. 

The new Culinary Curator’s dining offering encapsulates the essence of Southeast Asia while respecting seasonality and traditions. Chef André Chiang’s new menus will feature dishes prepared with sustainably sourced ingredients, which highlight the region’s biodiversity and the kaleidoscope of cultures that characterise the destination. Guests will dine on Laksa Bouillabaisse, inspired by the traditional aromatic noodle soup of the Peranakan cuisine, Black-bone Chicken Consommé, and the flavoursome “nine peppers jus” sixteen-hour-braised beef cheek. The indulgent dessert menu will offer delicacies like the Jungle Spices Cacao Ganache, which will bring travellers on a journey through the region’s local spices. 

The General Manager of the Eastern & Oriental Express, Valentin Waldman comments: “Chef André Chiang’s culinary expertise and commitment to sustainability and seasonality perfectly aligns with our dedication to offering guests authentic experiences.”  

André Chiang, Culinary Curator of Eastern & Oriental Express, A Belmond Train, Southeast Asia adds: “I am thrilled to collaborate with Eastern & Oriental Express in curating a new culinary experience that captures the terroir of Southeast Asia. I am eager to explore new possibilities with our new lunch, dinner and afternoon tea menus and create a harmonious synergy with between the surrounding landscape and the food.” 

BOTANICAL MIXOLOGY AND ARTISANAL MALAYSIAN COFFEE  

The Eastern & Oriental Express will return with two completely refurbished bar carriages, the Piano Bar Car and the Observation Car, which hosts an open-air section where guests can admire the passing landscape as they sip on handcrafted drinks.  

To renew its mixology offer ahead of the new season, the train worked closely with global creative hospitality consultancy, The Cocktail Professor, to design a new beverage menu spanning signature cocktails, inspired from five Malaysian botanicals, and vintage cocktails, such as Vintage Negroni, using 1970's Campari, 1980's Tanqueray and 1970's Vermouth, natural wines, champagne, sake, craft beers, rare premium spirits and non-alcoholic drinks. The five signature cocktails will be inspired by the wild nature of Malaysia, rich in expressive flavours, healing powers and beautiful appearance. At the bar, guests will also be invited to taste freshly ground artisan Malaysian coffees, prepared by a skilled team of local coffee baristas. 

The Essence of Malaysia itinerary (3 nights) starts at US$3,410 (£2,754) per person in a Pullman cabin and includes all meals, a selection of alcoholic and non-alcoholic drinks, on board entertainment, onboard and offboard activities as per the itinerary. For information or to book, please visit belmond.com 

The Wild Malaysia itinerary (3 nights) starts at US$3,410 (£2,754) per person in a Pullman cabin and includes all meals, a selection of alcoholic and non-alcoholic drinks, on board entertainment, onboard and offboard activities as per the itinerary. For information or to book, please visit belmond.com 

Sample Chef André Chiang’s new menu during the exclusive Veuve Clicquot Solaire Journey on board the Eastern & Oriental train on April 22nd to 25th. For information or to book, please visit belmond.com