The ‘Once Upon A Time on the Orient Express’ experience is here to stay and with updated menus. Curated by feted French chef Yannick Alléno, the refreshed dining options include new chef’s menus and selections for brunch and afternoon tea

Food-loving Singaporeans who have yet to take in the ‘Once Upon A Time on the Orient Express’ experience, which of course includes aptly distinguished menus specially curated internationally renowned French chef Yannick Alléno, now have new reasons to do just that.

The pop-up attraction which soft-opened in Phase 2 last December officially celebrated its grand opening this month with new features and enhancements to the exhibition experience. Extended until September this year in response to the overwhelming interest, new improvements include “a refreshed dining experience, as well as a new gamified experience and pedagogical book to engage and initiate the young minds,” shared Lydie Blandeau, founder and producer of Visionairs in Art.

And, while the exhibition boasts a number of rare opportunities for both culture and history buffs—or anyone looking for more intimate insights into the legend of the luxury train service that was created in 1883, a meal inside the simulated Orient Express carriage is highly recommended.

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In fact, a new set of menus curated by Alléno is now available, and they include two new dinner menus aimed at reinterpreting the dining experience of a bygone era (in spirit, of course) with more than a few of the chef’s signature modern touches.

“The Orient Express was also the real beginning of luxury travel,” Alléno muses. “And this exhibition is like a trip to the past—and that’s cool.” He also shared how his aim was to create a quaint and thoroughly enjoyable, first-class dining experience, because “that’s what people expect”.

“Of course, we are not in a restaurant,” he affirms, mindful of the fact that the menu would attract diners who are currently unable to travel to his Michelin-starred restaurants. “But I think it provides a good image of what we want to do as a team.”

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The team certainly impresses with the quality and precision they’ve been able to pull off working out of a pop-up kitchen. The dish of salmon bonbons in butter sauce with fish eggs, caviar and chives oil, finished with a white wine foam, is one example of the sort of elegant textures and flavours that avid diners would expect.

Also, from the five-course lunch menu, the main course of Atlantic cod fish is gently-cooked at a precise 46 degrees Celsius for 40 minutes (not sous vide) to showcase the fish’s delicate flakes and slightly sweet flavour, and dressed simply in an updated dugléré sauce and served with glazed potatoes.

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Highlights from the refreshed dinner menu include line-caught turbot à la Grenobloise, as well as Gunma Wagyu (grade 5) served like a mille feuille with capers jus. Vegetarian menus are also available alongside options for afternoon tea and Sunday brunch.  

Visit The Orient Express official website for details and booking information.