There is something about cross-country train travel that feels luxuriously romantic. Though perhaps this is less true of the Great Western Rail than it is for The Eastern & Oriental Express, the ultra-luxe train operated by Belmond, which has announced its return to the rails after a four-year hiatus.
Taking this time to revamp the interiors, the decoration of its 15 carriages are inspired by the crafts and landscapes of the destinations it passes through. Panelled wooden walls are elevated with marquetry and lacquer, windows are dressed with silk curtains and the textiles throughout have been embroidered using traditional Malaysian techniques. It’s not just the fixtures which create a feeling of glamour; the rooms are lit by the soft light of a brass lamp and drinks served in hand-cut crystal glassware.
There are three types of carriages on board, ranging in price from ‘Pullman’, which can be a single or a double with an upper and lower bunk, through to the ‘State Cabin’, a 7.8 square metre space with berths (single beds) converted to seating during the day. The ‘Presidential Suite’ is set up as a sitting room by day, and a comfortable bedroom at night. Each of the cabins is panelled in cherry wood, making for a cosy, cocooning space.
Common areas include two dining carts, a Piano Bar, and an open-air car for those who want a first-hand view of the changing landscapes passing by.
To launch the train’s return, Belmond has announced two new three-night journeys. ‘Essence of Malaysia’ begins in Singapore and travels north, first to Kuala Lumpur and then onto Alor Setar, where guests can get off the train and onto a boat. A cruise to the island of Langkawi offers not just exceptional scenery but, for the first time in Belmond history, a chance to snorkel at the Pulau Payar Marine Park.
Guests then reboard the train and make their way back down south, to the bustling island of Penang. Here, free time can be spent exploring the capital, George Town (which has plenty to offer in the way of galleries, restaurants and markets), or learning how to make local cuisine in a Peranakan cooking class.
