On our final morning we stopped at the Hau Hin หัวหิน station in Thailand and had our choices of golfing, tennis or going to a spa and beach,

I wisely chose the latter option and found myself at the expansively tranquil Barai Spa.

Where we enjoyed Thai massages and snacks in their charming outdoor pavillion.

There was plenty of time for a long walk on the silky white sand beaches and a swim in the warm waters of the Gulf of Thailand.

But then it was time to get back to the train and continue rolling towards Bangkok.

I think the lunches were my favorite meal on the train. Despite limited space French chef Yannis Martineau never ceased to amaze us as he expertly applied his french culinary techniques to local ingredients and traditions acquired along the route.

Look at this elegant presentation of our starter course, concealed in a banana leaf {the asian version of a silver food dome?}

opened at the table

to reveal a lovely selection of tasty dumplings.

It was pretty magical to be dining on such fine food, sipping wine and visiting with friends with the wilds of SE Asia rush by.

That’s all from the E&O, hoping you are all well and secure.

Next stop, Bangkok!

Click on Yannis Martineau to learn more about what inspires his cuisine.