The Dinner With Andrew Wong
The Journey
On June 13th, join us on board the iconic British Pullman for a gastronomic evening hosted by the extraordinary two-Michelin-starred chef, Andrew Wong. Anticipate an evening of culinary marvels, as you witness the chef marrying a regional Chinese cuisine to the modern flair of British food...
Includes
Luxury Train
Experience an unforgettable evening journey aboard the iconic British Pullman train.
Wining & Dining
Begin your special evening with a Champagne reception, followed by a delicious tasting menu by Andrew Wong – expertly paired with a selection of fine wines. Complete the Chinese luxury dining experience with coffee, tea, and petits fours.
Welcome aboard British Pullman
Where a unique journey awaits
Start your culinary journey at London Victoria Station, where your steward escorts you to your sumptuous armchair and takes care of your every need. Take a moment to marvel at the decorated Art Deco carriage and all of its exquisite details, from the intricate marquetry to the silken lampshades.
About
The Dinner
The evening begins with a classic champagne reception, followed by a seasonal five-course tasting menu. Each dish has been prepared on board by Andrew Wong and team and paired with a sommelier-selected fine wine. Please note that non-alcoholic options are also available.
Savour each delicacy while soaking up the convivial atmosphere for which British Pullman is renowned. As coffee and petits fours are served, you’ll have the chance to greet the chef himself as he passes through the train.
About
Andrew Wong
Andrew Wong is a chef, anthropologist and cultural observer. British-born of Chinese heritage, his environment and upbringing have had an equal impact on his cuisine. The fusion of both, coupled with a solid academic background, has led to a cooking style that firmly places one foot in the future while drawing inspiration from the past. In 2012, he opened A.Wong with his wife Nathalie – the “A” paying homage to his parents, Albert and Annie.
Winning his first Michelin star in 2017, Andrew then added a second in 2021. These, and many other accolades are testament to his team’s ability to combine exceptional regional Chinese flavours with British ingredients in a beautiful and delicious style. Andrew is now working with anthropologists to try and start to archive the regional traditional cuisines of China, many of which were lost during the Communist revolution. We’re delighted to welcome the talented scholar and chef aboard British Pullman.
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