He announced his retirement and returned to Taiwan, but first went to Chengdu, Sichuan to prepare a new restaurant? Jiang Zhencheng responded

▲ Michelin two-star chef André Chiang.(Photo / Provided by the Golden Horse Awards Organizing Committee)

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Right from the start, Jiang Zhencheng lamented, "Recently too many speculations have made us forget right and wrong, and words that are too easy to say have made us forget how to think and reflect."”He said that over the past 8 years, StartStarts has led a Singaporean team back to Taiwan every year to cook, and 3 years ago, StartStarts organized a forum on Taiwanese flavors. Since the birth of RAW, they have risen to the world’s top 50, standing on the global stage as Taiwanese and redefining French cuisine to earn international acclaim, standing shoulder to shoulder with the world’s top chefs.Although he has been away from Taiwan for over 10 years, it remains his closest land. He can't bear to see trolls turning text culture into Taiwan’s so-called "text culture."

Andre Chiang also pointed out that returning to his roots, to his birthplace, has always been his heartfelt wish. His personal aspirations should not hinder each team’s growth outward. It is truly heartening to see good ideas bear fruit in different countries.At the same time, although he is Taiwanese, he has the qualifications to help shape the direction of Chinese cuisine with hundreds of years of history, hoping to contribute a unique perspective.

André Chiang said that during his ten years back in Asia, his team never rested for a moment. They didn’t need to be encouraged, but neither did they need to be criticized or to “try to get used to it.”Because ultimately, what drives everyone forward depends on the mindset and perspective one chooses to adopt.

Andrew Tjeng's Facebook full text:

Too much speculation lately has made us forget right from wrong, and words that are too easy to say have made us forget how to think and reflect.

8 years ago StartStarts led the entire Singapore team back to Taiwan with the initiative "cook at home every year," then 3 years ago StartStarts curated the Taiwan Flavor Forum, leading to the birth of RAW, and eventually to being ranked among the world's top 50. Who could have imagined that we could proudly and clearly define our Taiwanese identity as we can today?

Have we ever thought about how, at some point, we could stand on the world stage as Taiwanese, redefine French cuisine in front of the world, earn global recognition, and stand shoulder to shoulder with the top chefs?

And how did it come to be that as Taiwanese, we have the qualification to help guide the direction of Chinese cuisine with centuries of history and contribute a modest effort? Spending days and time humbly seeking advice, with our hearts set on bridging the cultural heritage gap, only hoping to offer a different perspective.

Taiwanese culinary dictionary, dozens of regular food education and creative campus speeches each year, to representing Taiwan on the global stage events such as the Golden Horse Awards...

Although I’ve been away from Taiwan for over ten years, it remains the land closest to my heart. I can’t bear to see online trolls turn online discourse into Taiwan’s so-called “culture.”

Over the past ten years since returning to Asia, the team behind me has never stopped working for a single moment.<\/p>

<\/strong><\/p>They may not need encouragement, but at the same time, they also don’t need criticism, nor do they need to 'try to get used to it.'"