Chef Vicky Cheng.
Chef Vicky Cheng is no stranger to accolades, and his upcoming guest shift aboard the Eastern & Oriental Express promises to add yet another chapter to his already impressive culinary journey. Fresh from securing the No. 3 spot on Asia’s 50 Best Restaurants 2025 with his restaurant, Wing, Cheng will be bringing his award-winning skills to one of the most luxurious train journeys in Southeast Asia this April.
Widely regarded as one of Asia’s top culinary talents, Cheng has earned numerous accolades, including the peer-voted Inedit Damm Chefs’ Choice Award. Born in Hong Kong and raised in Toronto, his culinary expertise was honed under the guidance of esteemed chefs, fusing modern techniques with a deep respect for traditional flavours.
Onboard the Eastern & Oriental Express, Cheng will showcase a unique menu that reimagines classic dishes and celebrates his Chinese heritage during the Wild Malaysia journey. As part of the ‘Tastes of Tomorrow’ series, a special collaboration with Culinary Curator Chef André Chiang, Cheng’s guest shift is the first in a series of culinary experiences designed to highlight the rich diversity of Asian cuisine.
Eastern & Oriental Express.
With the inaugural culinary journey set to begin on 28 April, we sat down with Chef Vicky Cheng to talk about his upcoming journey, the inspiration behind his dishes, and what passengers can expect during this exclusive dining experience.
What inspired you to say yes to being one of the culinary collaborators on ‘Tastes of Tomorrow’?
I am thrilled to embark on this flavourful journey with Eastern & Oriental Express and Chef André. This opportunity to collaborate with the culinary world is incredibly inspiring as The Eastern & Oriental Express is more than just a train ride – it’s a truly immersive travel experience that combines the magnificence of Southeast Asia’s landscapes with the artistry of world-class cuisine. As we journey through some of the most breathtaking scenery, I am excited to experience the culinary delights that are carefully crafted to reflect the essence of the region’s rich flavours and traditions.
As you’ll be kicking off the series as the first, is there added pressure?
As the first to kick off the series, there is always a pressure to set the tone and build excitement for the rest of the series. With that said, I’m really looking forward to cooking with Chef André again.
‘Tastes of Tomorrow’ will kick-off on 28 April.
What do you hope to bring to diners on board this journey?
I hope to bring a deep sense of my Chinese heritage through the dishes I create. My approach to food is about reimagining the classics, creating something that feels familiar yet exciting. I hope to develop an experience that reflects the rich cultural tapestry of Chinese cuisine while also embracing modernity with modern culinary expressions.
Cheng is the first chef to guest shift for ‘Tastes of Tomorrow’.
As you’ll be cooking on board the train, will you approach the menu in a different way compared to what you are normally used to?
Yes, the train setting has made me approach the menu in a different way. I have been mindful when selecting ingredients since space is limited. It’s important to choose ingredients that are both easy to work with in that environment whilst creating a unique and well-balanced menu.
What would you say is the hardest part about cooking for a unique itinerary such as this?
I would say it is the balancing act of creating dishes that stand out while ensuring they can be prepared efficiently with the available resources and time. Smart planning is key to making sure everything runs smoothly and delivers an unforgettable dining experience for guests.
