At the Hua Lamphong Railway Station, or Bangkok Railway Station, we retrieved our suitcases and although it was early, we wanted to check which track to look for the Eastern & Oriental Express. The lady at the information desk sent us to Track 12. Some old train was sitting on track 12, but farther down, people dressed in dark green uniforms approached us. They were from the E&O company, who took our suitcases and sent us into an air-conditioned building. Ah, the dedicated E&O waiting room:
At the counter in the waiting room, we checked in, like into a hotel, and were asked our dining preferences. Snacks, cold drinks, hot water and a coffee drink machine were available for our refreshment. We spent over an hour here, until boarding at 5:30 pm. The train was on Track 3!
Our suitcases were already in the cabin, the room steward introduced himself and gave us our dining assignment card, and we unpacked. I then went to the observation car at the rear of the train, just in time to see us depart:
Our private bathroom:
We started with panfried goose liver on a gingerbread tartine with a side of pineapple chutney drizzled with a balsamic reduction. (Very good combination of flavors.) Then a Tom Yam (spicy clear soup with meat and veggies) Cappuccino with fennel and celery, a spicy soup served in a cappuccino cup (I think it was blended or “creamed”). This was followed by Tranche of Lamb Chump (flank cut near leg) on Fricassee of Vegetables and Stuffed Pimento (with mashed potato) with Jus of Asian Spices. (The lamb was done just right.) Dessert was Khanom Krok (coconut rice cake or pancake) with a piece of chocolate ganache, Thai coconut ice cream and orange sauce. (There was also a “feather” of hardened drizzled sugar set upright on it.) Finally along with coffee (Doi Chang Coffee of Northern Thailand) or tea (Boh Plantation Tea of Cameron Highlands) were petit fours, a couple tiny bite-size chocolate and vanilla cakes.
After dinner we checked out the pianist in the Bar Car:
Robes and wrist garlands:
Tuesday, June 26, 2012
We were out in the observation car by 6:30 am to view the crossing of the Wang Po Trestle. The locomotive had been moved to this end of the train:
Starting across the 300m/984' long wooden trestle or viaduct:
At 8:30 am we were scheduled for our River Kwai excursion.
Lots of help to disembark from the train:
A small boat pulls a large raft:
Thailand-Burma Railway Centre, gave a talk on the history of the "Death Railway."
A tourist longtail boat in front of another museum, the WWII War Museum:
The longtail put up quite a splash:
We did not have enough time to adequately absorb all the information provided at this museum.
View of the Dan-Rok or Kanchanaburi War Cemetery from the museum:
Entrance to the War Cemetery:
We started with a Pan-seared Scallop, Gratinated with Calamansi (calamondin)-Chilli on a Green Papaya and Pomelo Salad (shredded). Then Rolled Marsala Chicken on Lemongrass Risotto served with Fragrant Siamese Yellow Curry Bouillon. Followed by a Thai Mandarin Orange Segment with Light Mousseline Cream and Lime Sorbet. With coffee and tea were Mignardises, a type of petit four that are tiny cookies and chocolates. Oof!
In the afternoon there was a local and in-season fruit sampling session:
The Sala fruit:
Starting with an Amuse Bouche, then a Cheese Soufflé with Lobster Bisque. You had a choice between Roast Duck Breast with Cauliflower Puree, Pine Nuts and Tom Yam Ratatouille served with Honey Sauce or Tom Ka Kai (coconut soup) - Chicken in Coconut Soup Accompanied by Salad Kag (greens with peanut sauce) and Jasmine Rice. Then a Lychee Mousse Roll on Banana Ice Cream and Cinnamon Crackers, and Petit Fours with coffee or tea.
(The E&O adventure continues in the E&O Express 2 posting.)