Savour an enchanting Southeast Asian dinner experience on-board the iconic Eastern & Oriental Express as it makes tracks from Bangkok, City of Angels, to Thailand’s lush and historic western province of Kanchanaburi, bordering Myanmar.
Vibrant menus curated by French Chef de Cuisine, Yannis Martineau, who cut his culinary teeth at the illustrious Paul Bocuse Restaurant in Florida, USA, are among the charismatic attractions.
“We are very much looking forward to welcoming our first dinner-only guests on-board,” comments Mr. Valentin Waldman, General Manager, Eastern & Oriental Express. “It takes a unique skill to prepare such excellent cuisine in a train’s small and constantly shifting galley kitchen but Chef Yannis and his team are masters of the art. Moreover, the atmosphere of opulence on board and picturesque scenery spinning by as the sun sets on another glorious evening in western Thailand will also undoubtedly delight our pampered diners.”
THE ART OF AN EVENING SOIRÉE
The new dinner menus will be served in the luxurious dining cars. Guests will find the gleaming carriages of the Eastern & Oriental Express awaiting them at Bangkok’s main Hua Lamphong Station. A traditional dance performance on the platform will entertain them during embarkation. The journey begins in the classic teakwood Observation Car, taking in spectacular open views and watching the sun setting over the hills and palms.
Soon it will be time for guests to take their seats in one of the sumptuous Restaurant Cars, where they will be elegantly served an immaculate 3-course table d’hôte feast of eastern and western specialities, freshly prepared onboard and optionally paired with fine wines.
“It is a great pleasure to craft this new menu in honour of this unique and exclusive journey,” commented Chef Yannis. One menu begins with Tom Yam Cappuccino. A course of marinated salmon with coconut sour cream follows with an optional glass of Bordeaux. A main course choice of braised beef cheek with Asian herbs or Chiang Mai curried noodles with chicken curry can be enjoyed with a glass of Chilean Cabernet Sauvignon. The menu reaches its crescendo with chocolate globe and coconut ice cream, before concluding with petits fours and northern Thailand coffee or Cameron Highland tea.
After dinner, guests may wish to enjoy a convivial nightcap in the Bar Car and entertainment from the train’s resident pianist before arrival into Kanchanaburi and the journey’s end.
Priced at US $350 per person. A maximum of 6 seats will be available on every southbound journey (Bangkok to Singapore) of Eastern & Oriental Express, with two dinner sittings available at 18.45 hrs. or 21.15 hrs. The dinner-only guests will then be transferred back to Bangkok or can make their own arrangements to stay overnight in Kanchanaburi.
Guests also have the option to upgrade to an overnight Bangkok-Kanchanaburi journey (additional US$300 per person). Guests will then have a Pullman cabin on board and on arrival in Kanchanaburi the train will stable overnight. Guests will disembark the following morning after breakfast.