Imagine boarding a luxurious train and gliding through the landscapes of Malaysia while indulging in a unique culinary experience. This is what awaits on the Eastern & Oriental Express, a Belmond Train, in 2025. Titled “Tastes of Tomorrow: A Culinary Gathering with Chef André Chiang”, this unique series invites three of Asia’s most celebrated chefs to join Chef Chiang for an unforgettable culinary journey. The train’s striking green and gold carriages will depart from Singapore, embarking on a picturesque adventure through Malaysia’s breathtaking scenery.
Kicking off on 28 April 2025, Chef Vicky Cheng, renowned for his VEA and WING Restaurant in Hong Kong, will bring his unique blend of Chinese heritage and modern techniques to the train’s dining cars. Later, on 28 July 2025, Chef Jason Liu Hesen, chef-owner of LING LONG in China, will share his philosophy of “XIAN”, exploring the essence of taste through a mix of classic and contemporary Chinese cuisine. Finally, on 8 September 2025, Chef Jungsik Yim, the founder of Jungsik in Seoul and New York and a pioneer of Korean fine dining, will showcase his Michelin-starred expertise with inventive dishes that bridge tradition and innovation.
Each journey will culminate in a spectacular four-hand dinner featuring a collaboration between Chef Chiang and his guest chefs. Imagine elegant dining cars, exquisite dishes, and a fusion of culinary philosophies as the train winds through Malaysia’s lush landscapes. To enhance the experience, award-winning mixologist Shelley Tai will craft exclusive cocktails perfectly paired with the chefs’ creations.
But the experience doesn’t end with onboard dining. you will also have the opportunity to join the chefs on curated excursions, such as a guided tour of Taman Negara National Park, which offers insights into their inspirations and culinary philosophies. This aspect provides a behind-the-scenes look at the creative process and a chance to connect with these culinary artists on a deeper level. The “Tastes of Tomorrow: A Culinary Gathering with Chef André Chiang” journeys will take place in April, July, and September, offering a unique opportunity to experience a truly unforgettable culinary adventure.
