The luxury train’s brand new chapter with the inimitable Taiwanese chef unveils elevated cuisine, enthralling new routes, and restyled interiors
The year 2024 is off to a good start for Taiwanese chef André Chiang. After it was announced last week that Chiang will be taking over La Dame de Pic, Raffles Singapore for a two-week culinary residency, he also revealed on his Instagram account that he has been recently appointed as the culinary curator of Eastern & Oriental Express. The Belmond train, which runs the routes from Singapore to Langkawi, is widely regarded as Southeast Asia’s legend of the rails.
Before Chiang’s appointment, the train company has worked with chefs including French-born Yannis Martineau and Luke Mangan to curate its seasonal menus.
In case you missed it: First Look: Eastern & Oriental Express, A Belmond Train, returns with exciting new journeys in Malaysia
So what’s new? Besides enthralling new routes through Malaysia—including wildlife-rich Taman Negara National Park—and restyled interiors that exude vintage charm, the Eastern & Oriental Express will also debut Chiang’s seasonal menus which will be served onboard its two restaurants, Adisorn and Malaya.
He reveals: “My menus will feature dishes prepared with sustainably sourced ingredients, which highlight the region’s biodiversity and the kaleidoscope of cultures that characterise Malaysia.” Think laksa bouillabaisse, inspired by the traditional aromatic noodle soup of the Peranakan cuisine; a silky black-bone chicken consommé; and the flavoursome “nine peppers jus” sixteen-hour-braised beef cheek.
