Restaurant Andre

Restaurant Andre is an intimate three-storey 1920s heritage shophouse located in the conservation district of Bukit Pasoh in Singapore. Helming the pristine kitchen is chef and owner André Chiang who is best known for his unique style of Southern French nouvelle cuisine that is often interspersed with vibrant Mediterranean touches.

The 30-seater restaurant’s chef’s table sits on the first level while the second is the main dining room. André’s private atelier and loft office is housed on level three alongside the restaurant’s wine cellar which is well stocked with a collection of exclusive biodynamic wines.

‘Octaphilosophy’ developed by André to convey an enhanced, holistic dining experience is the focus of the restaurant. André’s continued research on how our capacity to taste food is influenced by our memory banks; including the personal experiences we acquire over time was the motivation behind the study. Unique, texture, memory, pure, terroir, salt, south and artisan are the eight characteristics of Octaphilosophy that the chef has coined to facilitate the interpretation of his thoughts and the philosophy behind his cuisine.

The restaurant features two prix fixe menus for both lunch and dinner. Popular dishes such as ‘forgotten vegetables’ and his interpretation of the Snickers bar continues to evolve on the Menu Classic while Menu Octa highlight dishes that are representative of Octaphilosophy. The restaurant’s cellar features small-production boutique wineries in France with an emphasis on quality and also includes rare wine labels personally selected by André that are specially imported by the restaurant.

Behind the stove

André Chiang

Born in Taiwan, André Chiang left Taiwan as a teenager and trained under acknowledged masters of Modern French cooking, including Pierre Gagnaire, Joël Robuchon, Michel Troisgros and Jacques and Laurent Pourcel. After 14 years in France, he decided to return to his roots in Asia, choosing Singapore to begin his journey.

Upon arriving in Singapore he helmed Jaan par André, Swissotel The Stamford’s luxury fine-dining restaurant, placing the restaurant on the international gourmet dining scene ranking number 39 in the World’s 50 Best Restaurant list and number four in Asia in the 2009/2010 edition of The Miele Guide in a short span of two years.

After leaving the hotel in May 2010, André went on to open Restaurant Andre in October 2010. Combining Mediterranean accents and French techniques, André attributes his influences to three generations of masters in nouvelle cuisine as well as the inspiration he draws from the selection of fresh produce he uses every day.

Restaurant Andre – Facts