On the epicurean express

Opulent.

If I have to use one word to describe being on the Eastern & Oriental Express from Singapore to Bangkok, that would be it.

We were travelling last week with British celebrity chef and TV host Jonathan Phang, who was in Asia to promote the second season of his food show, Jonathan Phang's Gourmet Trains.

Currently airing on the Asian Food Channel (StarHub Ch 435) on Sundays at 3pm and 10pm, the series features him embarking on gastronomic adventures around the world on some of the most luxurious trains, as he relives old-world glamour and indulges in fine dining experiences.

The last episode airs this Sunday, Aug 2. 

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So what is the "gourmet train" experience like?

Imagine checking into a five-star hotel with top-notch service, except it's on wheels.

Once on board, you are ushered to your personal cabin, a cosy 5 sq m space that Is home for the next three days.

There is a small en suite bathroom and it Is fully equipped with fresh linen and branded toiletries.

An attentive cabin steward stopped by to check if I was doing fine, and served me a complimentary two-tier tea set of cakes and pastries shortly after the train departed from Woodlands.

Riding on the Eastern & Oriental Express with no Wi-Fi and connection to the outside world makes you feel like you're trapped in a bubble.

In a good way, of course.

You start to lose track of time, as the minutes slowly turn into hours, and the hours into days.

The 150 passengers on board were mostly Caucasian couples from Europe and the US in their late 40s to 60s, who were enjoying a romantic getaway in Asia.

As for me, I found there is something strangely hypnotic and calming about seeing the world whizz past outside the window, from a comfortable sofa, which is converted into a bed by the cabin steward in the evening.

You can also go to the Observation Deck at the rear of the train and take photos of the picturesque scenery.

We stopped over for a few hours at Kuala Kangsar in Perak, Malaysia, on the second morning, where guests followed Phang on a wet market tour.

On the third and final day, passengers disembarked at the River Kwai in Thailand, and were given a historical tour of the area.

THE MEAL

But the highlight of the gourmet getaway was the scrumptious five-course meals served in the three dining cars, all lavishly decorated with elm, rosewood and teak panelling.

The soft warm glow of the table lamps added to the ambience, along with the exquisite table settings of specially designed china and crystalware. Guests spared no effort in dressing up, with the men showing up in suits and the ladies in beautiful dresses.

At a special dinner prepared by Phang, the press and contest winners got to try his signature Caribbean cuisine.

The appetiser was breaded cod fillet (above) - crisp on the outside but fresh and tender on the inside. The spicy creamy red pepper mayonnaise on the side added a flavourful kick, while the mango salsa provided a refreshing reprieve from the spices.

A bowl of hot piping spiced pumpkin and seafood soup was placed on the table next - a velvety smooth concoction that slid down the throat.

For the main course, I chose the beef pepperpot (above), a Caribbean dish that Phang said is close to his heart. The tender beef was paired with a dark sweet gravy, complementing the spicy curry and fragrant long grain rice perfectly.

When asked what was the biggest challenge in cooking on a train, he told M: "The chefs that work on trains really love the challenge of a small cramped kitchen.

"They get very excited by it and they feel very excited by the end of a service because they go like, 'Look, what have we done? We have done two services back to back'.

"It looks great on the chefs but to me, it's a horror. I can barely walk in the kitchen, so cooking in it is not something that I relish.

"I am up for the challenge, but I am very nervous about it to be honest... because I am cooking for Singaporeans and Malaysians, and these people love food. They eat all the time and they have high standards."

Phang needn't have worried, as the spread was unlike anything I had tried before, and its unique taste left me wanting more.

And if all those mouth-watering dishes weren't enough, dessert came in the form of a thick slab of coconut and pineapple cake with ice cream (above).

Researcher Kenneth Kwok, 50, the Singaporean winner of the Asian Food Channel TV contest who won a trip on the Eastern & Oriental Express, told M: "Jonathan's cuisine is very different from what we usually eat. It's flavourful, and I enjoyed it a lot.

"He is very personable and charming, and interacting with him added to the fun of the train ride."

When the sun set and the darkness of the night took over, passengers made their way to the piano bar, where we sipped on cocktails and socialised while listening to the soothing tunes by resident pianist Peter - the perfect way to end a magical evening.