Belmond’s Eastern & Oriental Express | A Luxury Gastronomic Adventure

Join highly acclaimed international chefs Ian Kittichai and Luke Mangan for a culinary journey aboard Southeast Asia’s iconic luxury sleeper train, Eastern & Oriental Express

Hosted by the train’s Executive Chef, Yannis Martineau, award-winning chefs Ian Kittichai and Luke Mangan have crafted menus blending their contemporary signature styles drawing inspiration from the timeless train and the captivating countries through which it travels.

Enjoy cuisines that draw inspiration from the timelessness of the Eastern & Oriental Express and the captivating countries through which it travels.

“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.”

– Yannis Martineau | Executive Chef, Eastern & Oriental Express

A gastronomic adventure with Luke Mangan
1 to 3 March 2018

Chef 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.

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.

Dine with highly acclaimed international chefs Ian Kittichai and Luke Mangan onboard the Eastern & Oriental Express.

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 restauranteurs led him to forming Australia’s largest hospitality programme, “Appetite for Excellence”.

Stepping aboard with Ian Kittichai
18 to 20 November 2018

Chef Ian Kittichai.

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.

Ian’s vibrant creations will delight guests, with his dinner menu featuring a tartlet of chopped yellowfin tuna tartare and peanut with a Petchaburi palm sugar-fish dressing, a theatrical main course of spice- rubbed and charcoal-grilled chicken flambéed at the table and an indulgent jasmine flower infused panna cotta.

Enjoy treats for your tastebuds onboard the Eastern & Oriental Express.

Deepening the culinary discovery, Ian invites guests to spend time with him during a guided tour of the local food market at Kanchanaburi, Thailand where they can explore the fragrant local produce and discuss tip and tricks for the kitchen with Ian.

Thailand’s first international ‘celebrity chef’, Ian came from humble roots pushing a food cart through his Bangkok neighbourhood as a child before he landed a scholarship at a culinary school and his career took off. Having worked at Sydney’s legendary French fine-dining restaurant, Claude’s, he is now a published author of Thai cookery books in both English and Thai languages and owns a global food and beverage firm, Cuisines Concept Co.

The iconic green and gold carriages of Eastern & Oriental Express.

The ultimate in slow travel, the iconic green and gold carriages of Eastern & Oriental Express whisks guests away from the fast pace of everyday life for an adventure on the rails. Journeying through some of the world’s most untouched destinations, guests can disembark for daily immersive excursions to charming local villages or sit back and relax in the comfort of their luxury cabin or the open-air observation car as the scenery changes around them.