Chef Andre Chiang.
Launching from 28 April 2025, the Eastern & Oriental Express, A Belmond Train, Southeast Asia, is inviting three of Asia’s most acclaimed Chefs to join Culinary Curator Chef Andre 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 Andre Chiang”, the chef will be 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.
In this exclusive interview with The Peak, Chiang discusses more about this indulgent culinary train journey that’s taking place in 2025.
What was the inspiration behind launching ‘Tastes of Tomorrow’ onboard the Eastern & Oriental Express?
The inspiration behind ‘Tastes of Tomorrow‘ was to create an immersive experience that bridges both destination and culture through the universal language of food. The Eastern & Oriental Express, with its rich history and connection to Southeast Asia, provides the perfect backdrop for such a celebration. Working alongside my fellow chefs, we hope to showcase the incredible regional ingredients that tell the story of Southeast Asia’s culinary heritage.
How were these chefs selected and in your opinion what sort of creative culinary styles will each of them bring to the journey?
Vicky from Hong Kong, Jason from China, and Jungsik from Korea were selected not only for their exceptional culinary innovation but also for their ability to push boundaries in their respective cuisines. Each of them represents the best of their country’s gastronomic evolution, continuously redefining flavors and techniques.
This vision aligns perfectly with the Eastern & Oriental Express experience, where we are literally “pushing boundaries”—crossing terrains, cultures, and traditions from one destination to another. The journey is about embracing diversity in flavours and food culture, offering a boundaryless culinary adventure that brings together the essence of East Asian gastronomy in an entirely new way.
As a chef and culinary curator, what are you excited to see during ‘Tastes of Tomorrow’?
I’m excited to see how each chef interprets the flavours of the region and how their personal style will blend with the journey itself. I’m also looking forward to the creative exchange that will happen between us during the four-hands dinner on the final evening. It is always inspiring to collaborate with chefs and this collaboration will definitely showcase the essential role spices play in connecting history, culture, and the present culinary landscape.
For passengers, what do you think this guest series will bring to the journey?
For passengers, ‘Tastes of Tomorrow’ will bring a deepened connection to the cultures of Southeast Asia. They will not only experience the stunning landscapes of Malaysia but also immerse themselves in the flavours and stories that define this region. Each meal, each dish, tells a tale of tradition and innovation, offering an unforgettable culinary adventure that will stay with them long after the journey ends.
