Launching from 28 April 2025, the Eastern & Oriental Express, A Belmond Train, Southeast Asia, proudly invites three of Asia’s most acclaimed Chefs to join Culinary Curator Chef André Chiang on the three-night Wild Malaysia journeys showcasing the best of the region’s cuisine. Entitled “Tastes of Tomorrow: A Culinary Gathering with Chef André Chiang", Chiang is joined by Michelin-starred – Chef Vicky Cheng of restaurant Wing and VEA in Hong Kong (28 April), Chef Jason Liu of restaurant LING LONG in Beijing and Shanghai (28 July); and Chef Jungsik Yim of restaurant Jungsik in Seoul and New York (8 September).
All bound by years of camaraderie and a shared culinary vision, this new experience offers guests an insight into their kitchen secrets. This collaboration is a tribute to a new generation of gastronomy – pushing boundaries and offering an inspired, reimagined take on domestic cuisine. Acclaimed bartender and mixologist Shelley Tai will curate an exclusive cocktail menu for each gala dinner on board, expertly pairing the diverse flavours of the chefs’ menus with her own creations, inspired by Singapore’s rich culture and history.
The train’s striking green and gold carriages will depart from Singapore, embarking on a journey through Malaysia’s lush landscapes, setting the stage for an unparalleled adventure. Onboard, each chef, a master of Asian cuisine, will craft menus that highlight regional ingredients, infused with the vibrant spices that tell the story of the land.
Alongside Chef Chiang’s menu, each of the three renowned guest chefs will create a signature dish that evokes the rich heritage of the region. Then, on the final evening, they will co-curate a memorable four-hands dinner that celebrates the synergy of friendship and flavour, reimagining Malaysia’s local cuisine. This collaboration showcases not only the talent of the chefs, but also the essential role spices play in connecting history, culture, and the present culinary landscape.
CHEF VICKY CHENG: 28 APRIL
Chef Vicky Cheng kicks off the culinary gatherings on 28 April, highlighting the meticulously crafted dishes that celebrate his Chinese cultural roots and culinary heritage at VEA and WING Restaurant. Born in Hong Kong and raised in Toronto, Chef Vicky trained under esteemed chefs, mastering the precision and aesthetics of modern culinary techniques. Through his reimagined of classics and showcasing his unique culinary expression, he will present delicacies throughout the Wild Malaysia journey.
CHEF JASON LIU: 28 JULY
On 28 July, Chef Jason Liu, chef-owner of LING LONG in China, presents a menu inspired by “XIAN”—the essence that awakens humanity’s primal curiosity for taste. Describing the beauty of traditional Chinese cuisine as “an ancient uncut jade," Jason will craft his dishes using classic techniques while incorporating contemporary elements, creating flavours that honour tradition while embracing innovation.
CHEF JUNGSIK: 8 SEPTEMBER
On 8 September, Chef Jungsik Yim, founder of restaurant Jungsik in Seoul and New York, closes the series, bringing his three Michelin-starred experience and pioneering Korean fine dining to the train’s restaurant cars. With inventive dishes, including the famous all-in-one kimbap, Yim’s menu with Chiang reflects on his deep-rooted connection to Korean traditions while pushing the boundaries of modern gastronomy.
A MICHELIN-STARRED FOUR-HANDS DINING EXPERIENCE
The culmination of each journey is the highly anticipated four-hands dining experience, served in the elegant dining carriages, Malaya and Adisorn, the menu reflects the Chefs’ shared philosophies while celebrating the region’s authenticity. Each dish is a carefully curated masterpiece, showcasing rare ingredients, exquisite techniques, and the profound cultural connections that have shaped their careers. Wine pairings selected by expert sommeliers further elevate the experience. As the train glides into the moonlit landscapes of Southeast Asia, the four-hands dinner marks a gathering of artistry and cultural storytelling through cuisine.
Guests are then ushered into the Observation Car for conversations with Chef Chiang and his Michelin-starred guest Chefs to uncover more about their creative process over expertly crafted cocktails by award winning guest mixologist, Shelley Tai, and live Malaysian jazz. This offers a rare opportunity for guests to engage further with both chefs, learning about the inspiration behind each dish and the stories that brought them to life. a celebration of connection through cuisine.
Beyond the Eastern & Oriental’s scenic views and usual cultural programming, guests are invited to join each chef offboard on curated excursions, including a guided tour of Taman Negara National Park, uncovering unfiltered insights into their inspirations, philosophies, and the artistry behind their creations.
With three special journeys operating, the exclusive “Tastes of Tomorrow: A Culinary Gathering with Chef André Chiang" trips will take place on 28 April, 28 July, and 8 September 2025.
The Eastern & Oriental Express runs three-night itineraries year-round, with the “Wild Malaysia” itinerary running from March to October. Accommodation starts from US$5,800 per person in a Pullman cabin including all meals, a selection of alcoholic and non-alcoholic drinks, on board entertainment, on and offboard activities.
