Chefs de cuisine André Chiang, Alain Huang and Zor Tan (pictured left to right)
French bistronomy with Taiwanese ingredients
Beef, tongue, cracker
No.301, Le Qun 3rd Road, Taipei City, Taiwan
+886 2 8501 5800
What makes it special: Chef André Chiang, winner of this year’s Diners Club® Lifetime Achievement Award, wowed diners for eight years at Restaurant André in Singapore before closing it in February 2018, so it was only a matter of time before he brought his special touch to the country of his birth, Taiwan. Since its opening in late 2014, Raw has become one of the hottest spots in Taipei, with its striking interior design and innovative menu. Chiang now plans to spend more time at Raw and to set up a platform for aspiring Taiwanese chefs.
Three is the magic number: Chiang is joined by his two fellow chefs de cuisine at Raw, each taking on a different role in the concept. Zor Tan Cheong Thin is known as ‘the brain’ for his ability to think up exciting flavour combinations; Alain Huang is ‘the hands,’ bringing the ideas to life; and Chiang himself is ‘the eyes,’ for his ability to analyse and fine-tune the final result.
The interior: Passers-by can’t miss the striking dining room, seen through floor-to-ceiling glass windows, with its enormous, undulating wooden sculpture assembled from blocks of Taiwanese pine. The theme continues with stone features and dramatic flower displays, making the dining room just as impactful as the food.
What to eat: All of Raw’s dishes are based on a few simple ingredients, carefully selected according to the island’s 24 ‘micro-seasons,’ so courses may include crispy noodle, wasabi peas and spicy soy bean; mahogany, sumo miso and water lotus, or the single-themed pig ear, pig cheek and pig tail.
And to drink? Raw boasts a selection of French biodynamic wine handpicked by chef Chiang to pair with his dishes, while the hot drinks offering includes hand-brewed coffee from local Taiwanese roasters and the finest Taiwanese tea from the island’s local gardens.