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Belmond has announced a new series of ‘pop-up’ collaborations with highly acclaimed international chefs Ian Kittichai and Luke Mangan aboard south-east Asia’s luxury sleeper train, Eastern & Oriental Express.
Hosted by the train’s executive chef, Yannis Martineau, the award-winning chefs have crafted menus blending their contemporary signature styles drawing inspiration from the timeless train and the captivating countries through which it travels.
Martineau explained: “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.”
Joining a classic three-night journey from Bangkok to Singapore, guests will dine on sensational breakfast, afternoon tea and dinner menus designed by Kittichai, using local ingredients to bring alive his Thai flair.
The event will take place from November 22nd-25th this year and then again from November 18th-20th in 2018.
His 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.
Deepening the culinary discovery, Kittichai will also invite guests to spend time with him during a guided tour of the local food market at Kanchanaburi, Malaysia, where they can explore the fragrant local produce and discuss tip and tricks for the kitchen.
The gastronomic adventure with Mangan starts in Singapore, as guests are invited to join for a morning of exploring the city’s exotic food market, before boarding the train for a three-day, two-night journey to Bangkok.
The event takes place from March 1st-3rd next year.
As guests gently travel through Malaysia, passing rural landscapes, temples and ancient villages, they can spend time with the chef 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.
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.
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