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Eastern & Oriental Express embarks on iconic culinary journeys with guest chefs

Thursday, September 21, 2017, 10:00 Hrs  [IST]
HBI Staff | Mumbai

Belmond announces a new series of ‘pop-up’ collaborations with highly acclaimed international chefs Ian Kittichai and Luke Mangan aboard south-east Asia’s luxury sleeper train, Eastern & Oriental Express. 
 
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 three-night journey from Bangkok to Singapore, guests will dine on breakfast, afternoon tea and dinner menus designed by Kittichai, using local ingredients to bring alive his Thai flair (November 22 - 25, 2017 / November 18 – 20, 2018).

Kittichai’s creations will delight guests, with his dinner menu featuring a tartlet of chopped yellow fin tuna tartare and peanut with a Petchaburi palm sugar-fish dressing, a main course of spice-rubbed and charcoal-grilled chicken flambéed at the table and an indulgent jasmine flower infused pannacotta.

Deepening the culinary discovery, Kittichai 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.

Having worked at Sydney’s legendary French fine-dining restaurant, Claude’s, Kittichai 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.
 
A gastronomic adventure with Luke Mangan

The gastronomic adventure starts in Singapore, as guests are invited to join Mangan for a morning of exploring the city’s exotic food market, before boarding the train to Bangkok (1 – 3 March 2018).

Established as a leading figure on the Australian and international food scenes, Mangan 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 restaurateurs led him to forming Australia’s largest hospitality programme, “Appetite for Excellence”.

 
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