Art and philosophy play primary roles in Taiwanese chef André Chiang’s eponymous 30-seat restaurant in a 19th-century terrace house in Singapore’s historic China Town. They are evident in the intimate interiors punctuated by antler lampshades, Chiang’s hand-crafted clay figurines and Christofle organic-formed crockery – and of course, the exquisitely presented dégustation menu with dishes containing no more than a handful of ingredients each. The frequently changing Mediterranean-influenced menu (cryptically presented to diners in a small booklet) orbits around ‘octaphilosophy’ – what Chiang deems to be the characteristics of his gastronomy: Unique, Texture, Memory, Pure, Terroir, Salt, South, and Artisan.

Stand out dish: oie gras jelly with olive oil, fleur de sel and black truffle coulis


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