High-concept, Mediterranean-inspired fine dining in the Lion City
Who’s the chef? Taiwan-born and French-trained chef André Chiang, who speaks French, Japanese, English and Mandarin, has charted a high-flying career in Michelin star-decorated restaurants including Pierre Gagnaire, L’Atelier de Joël Robuchon, L’Astrance and Le Jardin des Sens before he set foot in Singapore. Apart from his eponymous restaurant, he is also a co-owner of Bincho and Burnt Ends, both in Singapore, Raw in Taipei and Porte 12 in Paris.
Octaphilosophy – what is it? Chiang’s multi-course cuisine, also called Octaphilosophy, is centred around eight elements of gastronomy that inspire him: salt, texture, memory, pure, terroir, south, artisan and unique. Dishes are highly seasonal but a standout would be the “memory” dish of warm foie gras jelly with black truffle coulis.
What’s in store for 2016: This year, Chiang launched his book Octaphilosophy and is travelling to destinations including Tokyo, Paris, London, New York and Sydney to promote it.
Do you know? Restaurant André closes every time Chiang travels. The chef intends for the restaurant to be like a home where he, the chef, cooks and his wife, Pamela, serves. Advance reservation is, therefore, a must.