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Chiang Puts Relaunched Eastern & Oriental Express on Delicious Culinary Track

Acclaimed Taiwanese chef utilizes Malay, Peranakan, and other Southeast Asian influences for onboard dining experiences.

Acclaimed Taiwanese chef Andre Chiang is imparting his brand of creative culinary prowess on the recently relaunched Eastern & Oriental Express, A Belmond Train, Southeast Asia.

With two Michelin stars and a placement in the World’s 50 Best Restaurants under his belt, Chef  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 is taking luxury rail travel to new heights after resuming its operations in Singapore and Malaysia.

Image by: Ludovic Balay

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 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.

Chiang’s dining offerings encapsulates the essence of Southeast Asia while respecting seasonality and traditions. 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 Peranakan aromatic noodle soup. Black-bone chicken consommé, and the flavoursome “nine peppers jus” sixteen-hour-braised beef cheek. The indulgent dessert menu will offer delicacies like a jungle spices cacao ganache, which will bring travellers on a journey through the region’s local spices. 

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

Chef Chiang himself is full of anticipation for the collaboration. “I am thrilled to pair with Eastern & Oriental Express in curating a new culinary experience that captures the terroir of Southeast Asia,” he said. “I am eager to explore new possibilities with our new lunch, dinner and afternoon tea menus and create a harmonious synergy between the surrounding landscape and the food.”

Chiang’s menus are part of an overall F+B experience on the train — which relaunched in February — that scales heady heights.

The Eastern & Oriental Express returned to the rails in February 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 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.