{"id":5501,"date":"2017-08-20T17:21:58","date_gmt":"2017-08-20T14:21:58","guid":{"rendered":"http:\/\/www.amusebouche.ro\/?p=5501\/"},"modified":"2018-01-25T16:39:39","modified_gmt":"2018-01-25T13:39:39","slug":"andre-singapore-asias-best-restaurants","status":"publish","type":"post","link":"https:\/\/www.amusebouche.ro\/en\/andre-singapore-asias-best-restaurants\/","title":{"rendered":"Andre Singapore \u2013 No.2 Asia\u2019s 50 Best Restaurants 2017"},"content":{"rendered":"

\u201cGo ahead. I\u2019m sure you\u2019ll guess just fine which are the edible charcoals\u201d<\/em> says the curly guy while placing a big plate in front of us. On it, real charcoals and surprise nourishing elements in disguise sit along in a dark, textured, intensely visual set-up. Every expectation we had is now exceeded. They like to play games. In the most visual and imaginative way.<\/p>\n

We visited Restaurant Andre in 2017, March. And it was one truly memorable experience.<\/p>\n

The restaurant that “has them all”
\n<\/strong>Andre is the best restaurant in Singapore and second best in the whole continent according to Asia\u2019s 50 Best Restaurants 2016&2017. It also has an impressive No.14 position in World\u2019s 50 Best Restaurants 2017 and owns 2 Michelin Stars since the guide\u2019s entrance in Singapore, 2 years ago.<\/p>\n

Hosted by an elegant 30\u2019s villa in a cosmopolitan city, Andre restaurant mixes excellent technique, quality ingredients (thanks to the amazing logistics system of Singapore), great flavours and creativity. Around that, a strong concept stretches its hands embracing every detail along the way. From the visual lines of the culinary story to gamification elements, everything starts and ends in the Octophilosophy.
\nRestaurant Andre is the kind of project that can only come out of clear vision, great experience and a strong connection with one\u2019s self.<\/p>\n

\"Amuse<\/p>\n

The picture painted at Andre feels authentic and harmonious. It gained a special place in our memory and onto our palates as a consistent, elegant, emotional whole. More important, we felt we had this experience at the right time. A few years ago, we most probably would have not had \u201cthe eye\u201d for all the subtle touches.<\/p>\n

The French connection
\n<\/strong>Andre Chiang was born in Taiwan, grew up in Japan and moved to the South of France when he was 15 years old. His first job was under Jacques and Laurent Pourcel. During his many years in France, Andre worked only in 3 Michelin stars restaurants, learning precious skills from famous chefs: Pascal Barbot, Pierre Gagnaire, Jo\u00ebl Robuchon and Michel Troisgros.<\/p>\n

Andre came back in Asia, when turning 30. This time in Singapore. He put to practice the French heritage in a very personal way, adding influences of his Taiwanese roots and the ones discovered in his new home country.
\nHe rapidly became a name of reference in Asia. Andre Chiang is today proud owner and chef of Andre and co-owner of other few restaurants climbing in a hurry the ladder of world recognition: Burnt Ends in Singapore (no.10 Asia\u2019s 50 Best), Raw in Taipei (no. 24 in Asia\u2019s 50 Best), Porte 12 in Paris and Bincho Singapore.<\/p>\n

An eclectic framework for a memorable experience
\n<\/strong>In a country where mostly everything was built in the last 20 years and at impressive dimensions, Andre occupies a narrow, 1930 villa layered on 3 levels. \"Interior \"DetaliiThe space where all the tasty magic happens is eclectic. A framework in which French and Asian elements coexist along much \u201cforward\u201d elements. Like this true size black sheep (picture below) sitting beside our table and silently bearing Ruxandra\u2019s mini bag. An Instagramable corner, one may ad.
\n\"Decoruri\"Suport Andre Chiang\u2019s sparkling creativity also translates into sculptures and ceramic shapes, many of them gaining their place in the restaurant.
\nRestaurant Andre has 30 seats. Everything feels intimate, curious and precise to its creator. Like being guests in the house of Andre Chiang.
\n
\n<\/em>Citizens of the world
\n<\/strong>\u201cI was born in Iran, but grew up in Germany and went to school in the US. After school, I came back in Germany for work, moved to London, back again in New York and now I\u2019m here in Singapore for 4 years. So now I\u2019m from Singapore\u201d. This was the totally surprising answer one of the staff members gave to the simple question \u201cWhere are you from?\u201d. 95% of people would deliver a line of maximum 5 words.<\/p>\n

\u201cCitizens of the World\u201d – that is the feeling we got from every team member at Andre. Quite the mantra of the entire country, but Andre made us so aware of it. 12 nationalities under the same roof. One big, diverse team. One family.\"ChampagneThe staff\u2019s attitude and knowledge are always 50% of the experience for us. And we really enjoyed the approach at Andre, where every member of the team presents the dishes through his own filters in a very authentic way. The restaurant offers only one menu for dinner. With adjustments according to each guest\u2019s dietary restrictions, of course. So, it\u2019s a big plus when one manages to still deliver new interesting views about a plate that half of the guests in the room already ate it, so it was already presented for 2 or 3 times.
\nPamela, Andre\u2019s wife, has a very important role in keeping everything personal. She is physically and emotionally involved in every stage of the journey. But let’s talk about the food.<\/p>\n

The Octaphilosophy
\n<\/strong>The menu is built around an unique concept \u2013 Octaphilosophy. 8 values of gastronomy get a memorable tribute at Andre restaurant. The attributes always remain the same, but the dishes associated to them change from time to time, according to seasons and other factors.<\/p>\n

Pure, Salt, Artisan, South, Texture, Unique, Memory, Terroir came to our table in a surprising order. We had to guess along the way which plate meets which attribute. The only exception: Memory. The most special dish in the menu, unchanged since day 1.\"Octaphilosophy<\/p>\n

Instead of talking about techniques and ingredients, the Octaphilosophy moves the focus to ideas and emotions. It\u2019s a way of shifting the experience on emotional ground. 8 conceptual dishes, completed by many other starters and desserts. All in all, over 20 different plates and bites.<\/p>\n

Act 1
\nBlack cherry, red coral capsule\u2028Baby mushroom croque en bouche\u2028\"Black<\/strong>Sweet peas, sea urchin, tarragon\u2028\"Sweet \"Sweet<\/strong>Burnt Cauliflower Masala\u2028\"Cauliflower <\/strong>Abalone, kombu, liver<\/strong>
\nFish&Chips\u2028 – <\/strong>Just look at this amazing plating.\"fish <\/strong>Beef, caviar, potato souffle\u2028\"beef <\/strong>Miso, celeriac, wildflowers\"miso<\/strong>Charcoal, piquilos, sweet prawn\u2028\"charcoal \"charcoal<\/strong>This is the dish we were talking about at the beginning of the article. A different approach on churros, infused with charcoal sitting alongside a soft, creamy prawn and Piquillo peppers sauce.<\/p>\n

Act 2
\nTEXTURE<\/strong>\u00a0 \u2013 A symphony of textures in different layers, with rhythm and complexity.
\nOur dish: Smoked swordfish, cucumber millefeuille, chrysanthemum jelly.\"Texture \"Octaphilosophy<\/strong>From smoky, to savoury and a bit acidic. From crunchy to extreme softness, to powders over creams. Everything in a memorable whole.<\/p>\n

PURE<\/strong> \u2013 This attribute builds up on the idea that beauty is everywhere, in everything. And the truth sits in simplicity. So, to be able to reach its full potential, one ingredient is placed \u201con a stage\u201d in its most natural, pure state.
\nOur dish: Kohlrabi ravioli, stone crab effiloche, leek water\"Pure <\/strong><\/p>\n

ARTISAN<\/strong> \u2013 In Andre\u2019s philosophy, the practitioners of the art of cultivation deserve to be celebrated. Because they bare the history and the passion on their shoulders and dedicate their life to the craft of turning simple ingredients into gold.
\nOur dish: 17 legume du moment, charred toro vinaigrette fermented broth \"Artisan<\/strong>Artisan is the value (and the dish) that sits closest to our hearts. The humbling result of 17 top quality seasonal vegetables treated with respect.<\/p>\n

SOUTH<\/strong> \u2013 This one is a reference to the South of France, a very special area on the world map in general and a special place for Andre. The place where everything started.
\nOur dish: Seared gillardeau oyster \/ scallop lasagna, caviar aubergine\"South<\/strong>
\nSALT<\/strong> \u2013 Salt in essential in so many ways. Starting with the way it used to be a form of payment or a way to preserve food to its ability to make a dish taste better. In chef\u2019s Andre Chiang vision, salt is the key of life.
\nOur dish: Squid spaghetti, kelp jus, sorghum\"Salt \"Salt<\/strong>This dish was salted by its own resources, without any other addition. Stunning.<\/p>\n

MEMORY<\/strong> \u2013 The most important reference for us as individuals – Memory. Our memories are our best friend. We are our memories.
\nOur dish: Foie gras royale, black truffle coulis, chives\"Memory<\/strong>The first dish ever created by Andre Chiang back in 1997 when he was still in France is the only constant of the menu. A plate remembering him and to all of us tasting it about beginnings and turning points.<\/p>\n

TERROIR<\/strong> \u2013 The characteristic of a specific place and time, tradition and culture, geography and climate \u2013 all incorporated into the ever-present origin.
\nOur dish: Cacao nibs, welsh lamb, Champignon mont-blanc\"Terroir<\/strong><\/p>\n

UNIQUE<\/strong> \u2013 One ingredient, one unique approach. A new way of seeing something, with imagination and curiosity, leaving behind everything you thought you know about it.
\nOur dish: Rice ice cream, amasake, rice puffs\"Unique<\/strong>Rice 3 ways as dessert in one amazing result. This ingredient here is Japan\u2019s most precious rice, banned for exports. Part of an exclusive partnership with the high leaders of Japan,\u00a0Andre Chiang enrolled to discover new depths of the rice offering the best sake to its country. And he found a creative, respectful and flattering way to do it.<\/p>\n

Perche de vigne, muscadine grapes, pink coriander\"Perche<\/strong>Hand cut grapes in a perfectly balanced dessert with subtle nuances and flavors.
\nPickled plums, purple shiso granite, creme fraiche \"Pickled<\/strong><\/p>\n

Act 3
\nSucette \/ The noir \/ Financier \/ Madeline \/ Macaron \/ Pate de fruits\"\" \"Final \"Madeline \"Sweets<\/strong>All in all, we felt the Andre experience exactly like The New York Times described it: \u201cone of the top 10 restaurants in the world worth a plane ride\u201d.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cGo ahead. I\u2019m sure you\u2019ll guess just fine which are the edible charcoals\u201d says the curly guy while placing a big plate in front of us. On it, real charcoals and surprise nourishing elements in disguise sit along in a dark, textured, intensely visual set-up. Every expectation we had is now exceeded. They like to… cite\u015fte mai mult<\/a><\/p>\n","protected":false},"author":1,"featured_media":5000,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[113,135,114,133],"tags":[147,117,83],"class_list":{"0":"post-5501","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-eat-travel-en","8":"category-michelin-stars","9":"category-stele-michelin-en","10":"category-worlds-50-best","11":"tag-singapore","12":"tag-stele-michelin-en","13":"tag-worlds-50-best","14":"entry"},"yoast_head":"\nAndre Singapore \u2013 No.2 Asia\u2019s 50 Best Restaurants 2017<\/title>\n<meta name=\"description\" content=\"Andre is the best 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