Chef André Chiang

Chef André Chiang is the train’s celebrated culinary curator, bringing his two-Michelin-star pedigree and bold creativity to curate a new gastronomic journey aboard the Eastern & Oriental Express.

Drawing on Southeast Asia’s rich regional ingredients and culinary heritage, his menus blend innovation with tradition, presenting dishes such as laksa bouillabaisse and black-bone chicken consommé in novel and elevated ways. André Chiang ‘s recipes tell stories of culture, history and flavour, rooted in seasonality and sustainability, to showcase Malaysia’s diverse gastronomy.