Asia's 50 Best Restaurants: Three of André Chiang's Restaurants Make the List

▲ Five of the six restaurants opened by André Chiang are located in Asia, three of which were named on the Asia’s 50 Best Restaurants list. (Photo by Huang Shiyuan)


Reported by Huang Shiyuan / Taipei

Acclaimed by TIME magazine twice as "the greatest chef in the Indian Ocean," André Chiang has, since founding his own restaurant Restaurant ANDRE in 2008, gone on to open Burnt Ends, Bincho, Porte 12, RAW, and Meat Smith. Among these, three were selected for the 2016 Asia's 50 Best Restaurants list: Restaurant ANDRE, Burnt Ends, and RAW, with Restaurant ANDRE even securing the impressive 3rd place ranking.

Restaurant ANDRE
Restaurant ANDRE is a dining establishment founded by André Chiang in Singapore in 2010. Housed in a century-old colonial building, it offers just 30 seats and was recommended by The New York Times as one of “the world’s top ten restaurants worth flying to.” At Restaurant ANDRE, Chef Chiang weaves his original “Octaphilosophy” through every dish—encompassing Pure (purity), Salt (salt), Artisan (artisanal craft), South (southern France), Memory (memory), Unique (uniqueness), Terroir (local character), and Texture (texture)—which guide the conceptualization and design of each course. Each principle represents a dish, exploring the diverse possibilities within every ingredient. He reimagines, deconstructs, and recreates dishes that trace back to their essential flavors, unbound by conventions of innovation or tradition, returning to the roots of cuisine.

Address: 41 Bukit Pasoh Road, Singapore
Phone: +65 6534 8880


▲ RAW was selected for Asia's 50 Best Restaurants just one year after opening. (Photo by Huang Shiyuan)

RAW
Opened on December 9, 2014, RAW introduces Bistronomy while integrating interior design with a distinctive service style, crafting a seamless and holistic culinary experience through taste, sight, sound, and more. In its cooking, RAW follows the 24 solar terms to select ingredients, using French culinary techniques to interpret shared Taiwanese flavors through three core elements in each dish. Paired with biodynamic and natural wines personally chosen and exclusively imported from France by Chef André, the restaurant creates unique dining memories.

The trio of chefs at RAW—Chef Zor (Chen Jiangting), Chef Alain (Huang Yilun), and Chef André (André Chiang)—connect local ingredients with the essence of life in Taiwan. Every dish at RAW resonates with Taiwanese memory, allowing locals to appreciate the beauty of dining in Taiwan. It also enables guests from around the world to experience a new interpretation of Taiwanese flavor through thoughtfully reimagined dishes.

Address: 301, Lequn 3rd Road, Taipei City

Burnt Ends
This is a barbecue restaurant based in Singapore, jointly invested in by André Chiang, Lu Liping, and Mavis Oei. All dishes are cooked over charcoal, and the bold decision to avoid electric stoves or gas made the restaurant an instant sensation and hot topic upon its opening in Singapore.

Address: 20 Teck Lim Road, Singapore
Phone: +65 6224 3933