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Restaurant André



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, 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, dubbed 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.

Book tour: Last year, Chiang launched his book Octaphilosophy, travelling to destinations including Tokyo, Paris, London, New York and Sydney to promote it.

Did 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.

On the pass

  • André Chiang

Pastry chef

  • Mohamed Al-Matin Bin Mohamed Hussain

Style of food

  • French nouvelle

Standout dish

  • Memory 1997 - warm foie gras with black truffle coulis