A Taste of Tomorrow, Rooted in the Past
If travel is nourishment for the soul, food on the Eastern & Oriental Express feeds the senses in equal measure. At the heart of this gastronomic journey is Culinary Curator Chef André Chiang, whose menus redefine Malaysian cuisine with an elegant, modern twist — a symphony of sambal, spice, and storytelling.
In 2025, the experience becomes even more tantalizing with “Tastes of Tomorrow: A Culinary Gathering.” This rotating chef residency brings three of Asia’s most acclaimed chefs aboard the Wild Malaysia journey.
Michelin-starred Chef Vicky Cheng of Wing and VEA (Hong Kong) joins on April 28; Chef Jason Liu of Ling Long (Beijing and Shanghai) boards on July 28; and Chef Jungsik Yim of the eponymous Jungsik in Seoul and New York takes the helm on September 8.
The result? A moving culinary salon, where every plate is inspired by the landscapes just outside your window.
Luxury That Moves with You
The experience on board is nothing short of cinematic. With just 16 carriages, including eight sleeping cars and two lavish restaurant cars, the Eastern & Oriental Express is a microcosm of refined leisure. Guests choose between Pullman, State, and Presidential cabins — each infused with Southeast Asian elegance: rich cherry wood, en-suite bathrooms, and climate-controlled comfort.
Evenings unfold at the Piano Bar, the train’s social heart, where live performances blend Nanyang jazz, Malay oldies, and Western standards. It’s an atmosphere steeped in nostalgia, with just enough modernity to feel fresh.
And then there’s the Observation Car — open to the breeze, lined with rattan chairs, and lit by the fading light of a tropical sunset. It’s where stories are exchanged between strangers who, by journey’s end, feel like old friends.
