Belmond is delighted to announce a new series of ‘pop-up’ collaborations with highly acclaimed international chefs Ian Kittichai and Luke Mangan aboard south-east Asia’s iconic luxury sleeper train, Eastern & Oriental Express.
A culinary journey
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.
Chef Yannis says, “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.”
Stepping aboard with Ian Kittichai
Joining a classic three-night journey from Bangkok to Singapore, guests will dine on sensational breakfast, afternoon tea and dinner menus designed by Ian, using local ingredients to bring alive his Thai flair (22 – 25 November 2017 / 18 – 20 November 2018).
Ian’s 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 spicerubbed and charcoal-grilled chicken flambéed at the table and an indulgent jasmine flower infused panna cotta.
Deepening the culinary discovery, Ian invites guests to spend time with him during a guided tour of the local food market at Kanchanaburi, Thailand where they can explore the fragrant local produce and discuss tip and tricks for the kitchen with Ian.
Thailand’s first international ‘celebrity chef’, Ian came from humble roots pushing a food cart through his Bangkok neighbourhood as a child before he landed a scholarship at a culinary school and his career took off. Having worked at Sydney’s legendary French fine-dining restaurant, Claude’s, he is now a published author of Thai cookery books in both English and Thai languages and owns a global food and beverage firm, Cuisines Concept Co.
Prices start from US$ 2,790 per person for the four-day/three-night journey based on two people sharing a Pullman cabin, including dedicated 24-hour steward service, all table d’hote meals and off-board excursions.
A gastronomic adventure with Luke Mangan
The gastronomic adventure starts in Singapore, as guests are invited to join Luke for a morning of exploring the city’s exotic food market, before boarding the train for a three-day, two-night journey to Bangkok (1 – 3 March 2018).
As guests gently travel through Malaysia, passing rural landscapes, temples and ancient villages, they can spend time with Luke 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.
Firmly established as a leading figure on the Australian and international food scenes, Luke has 19 restaurants and key partnerships with cruise lines, an airline and now a train to his name. His passion for developing the hospitality skills of young chefs, waiters and restauranteurs led him to forming Australia’s largest hospitality programme, “Appetite for Excellence”.
Prices start from US$ 2,488 per person for the four-day/three-night journey based on two people sharing a Pullman cabin, including dedicated 24-hour steward service, all table d’hote meals with house drinks and off-board excursions.
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. Journeying through some of the world’s most untouched destinations, guests can disembark for daily immersive excursions to charming local villages or sit back and relax in the comfort of their luxury cabin or the open-air observation car as the scenery changes around them.
For full details and bookings go here or call reservations via number 001 800 8392 3500.