André Chiang
Bringing East and West together in eight philosophical steps
Andre Chiang
When the globe doesn't quite fit your worldview, perhaps it's time to come up with a new worldview? That's André Chiang's position.

Born in Taiwan, Chiang began his working life at his mother's Chinese restaurant in Tokyo, before taking an adolescent trip to Europe, to learn French cuisine. This sojourn was only supposed to last a few months, yet the chef ended up staying for fifteen years, working as a catwalk model to earn a little extra cash, while winning positions in the kitchens of such notable chefs as Pierre Gagnaire, Joël Robuchon and Alain Ducasse. Returning to East Asia, he opened Restaurant André in Singapore's historic Bukit Pasoh neighbourhood in 2010.

There, the chef fully expressed his holistic way of approaching food, which encompassed both his eastern knowledge and his western skills. Dubbing this 'Octaphilosophy', Chiang takes into account eight elements of gastronomy: salt, texture, memory, pure, terroir, south, artisan and unique.

His dishes, such as asparagus and edamame ice cream, or botan shrimp, cooked with pork skin and tapioca powder, defy national categories, though this hasn't put off the reviewers. Restaurant André has been placed on the World's 50 Best Restaurants list every year since it was opened. In 2016 the restaurant received two Michelin stars, and the chef published his debut Phaidon title, Octaphilosophy: The Eight Elements of Restaurant André.
Andre Chiang
Browse through this thought provoking selection of Chiang's dishes
 
Andre Chiang
From New York to Singapore, Paris and London, take a look at André Chiang's world tour
VIDEOS
Watch André at work in Restaurant André
 
André Chiang describe the story behind Restaurant André
 
Watch Andre Chaing collaborate with Eleven Madison Park's Daniel Humm
 
Watch this inside look at Andre Chiang's street food start-up
 
FOLLOW RESTAURANT ANDRÉ

Restaurant André
41 Bukit Pasoh Road
Singapore 089855

Phone: +65 6534 8880


restaurantandre.com

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BUY OCTAPHILOSOPHY

The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list.

Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, pure, terroir, south, artisan and unique.

Octaphilosophy, explores 365 days in his restaurant. Including dramatic snacks, precisely crafted dishes and meticulous sweets over each season, and documented the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the French culinary preference for produce, producers and seasonality.