Executive Chef Johnny Jiang with chef-owner André Chiang (pictured)
Mohamed Al-Matin Bin Mohamed Hussain
Southern French nouvelle cuisine reinterpreted
41 Bukit Pasoh Road, Singapore 089855
+65 6534 8880
Octa-what? Octaphilosophy is owner-chef André Chiang’s set of guiding principles, centred on eight qualities he deems essential to the restaurant’s DNA: unique, pure, texture, memory, salt, south, artisan and terroir.
What does that mean on the plate? Chiang brings to his work the intriguing perspective of Taiwanese heritage, Japanese childhood, French training and a Singaporean setting, so his reach is wide.
How wide? A single tasting can encompass a dish such as “idea of ‘kinilaw’ ceviche”, taking in a Philippine influence on one end and, on the other, a ‘dégustation of veal aspic’, drawing on Chiang’s classical French background with both ease and coherence. Oh, and a play on the Snickers bar to close.
Why can’t I see my wine? One of the boldest things about André is its all-natural wine policy; if you’re doing the matched pairings, the sommeliers only reveal the identity of each pour after each course, leaving diners to assess the quality of each drop without their expectations being shaped by what’s on the label.
Beyond André: Taste Chiang’s work at Bincho, a yakitori restaurant in Singapore, Porte 12 in Paris and Raw in Taipei. He also has a hand in Singapore’s Burnt Ends, with chef Dave Pynt.
Bonus point: 2016 saw the release of Octaphilosophy, Chiang's book on the eight elements that are at the heart of his menu.
Images: Edmond Ho