Chef André Chiang has made an indelible impression on Singapore’s culinary scene since opening Restaurant Andre in 2010. The restaurant is ranked number 68 on San Pellegrino’s “World’s Best Restaurants” list and lauded by The New York Times as a “top 10 restaurant in the world worth a plane ride,” and Wallpaper recognizes Chiang as one of the world’s best young chefs.
Moving from Japan to France at 15, Taiwan-born Chiang built a résumé that’s a virtual hopscotch of Michelin-starred establishments: Pierre Gagnaire (3 stars), L’Atelier de Jöel Robuchon (2 stars), L’Astrance (3 stars), La Maison Troisgros (3 stars), and Le Jardin des Sens (1 star). A blend of intense passion and unassuming charm, Chiane’s magnetism is as irresistible as his cuisine. Combining Mediterranean accents and French technique, Chiang modestly attributes his style and success to the tutelage of three generations of Nouvelle Cuisine mentors, as well as the inspiration he draws from the myriad selection of products he uses every day.
More important to Chiang than the accolades, awards, raves, and even the fresh produce itself, is his philosophical approach to cuisine. The pillars of his abstract yet earnest and demonstrably successful “Octaphilosophy” are the following eight words and ideas: Unique, Pure, Texture, Memory, Salt, South, Artisan, and Terroir. Each bleeds into every aspect of his cuisine, from purveyor to technique, texture, and color.