Farewell, Chef Andre: Restaurant Andre Shuts its Doors

From Octaphilosophy: Artisan, featuring 17 seasonal vegetables and fermented brothA Restaurant Andre signature: Peche de vigne, muscadine grapes and pink corianderRestaurant AndreChef Andre ChiangRestaurant Andre at Bukit PasohA signature Restaurant Andre snack: Butternut and salted egg

Two-Michelin-starred Restaurant Andre shuts its doors.

Yesterday, chef Andre Chiang and his team prepared their last meal at Restaurant Andre. The two-Michelin-starred restaurant located along Bukit Pasoh Road has officially shuttered after eight years, and the Taiwan-born chef will be returning to his home country where he hopes to focus on food education and training young Asian chefs.

With impressive accolades under his belt—Restaurant Andre has held two stars in the Michelin Guide Singapore since the guide’s launch in 2016, and is currently ranked No. 2 on the Asia’s 50 Best Restaurant list, and No. 14 on the World’s list—chef Chiang is leaving at his peak, but he says that he is in a good place.

“I’ve been looking for that unrealistic ‘moment of perfection – three Michelin stars, World’s Top 50 Restaurant’… Until now. I realised, at this moment, it is perfect as it is.”

Sharing the reasons behind his decision to return to Taiwan, Chiang says, “I am currently the only Chinese chef on the World 50 best list. I hope that will change in the next five to 10 years, and we’ll see another two or even five more Chinese chefs on that list.

I know there are many Asian chefs who look up to me, and I hope I can spend more time passing on my knowledge instead of simply making Restaurant Andre a better and better restaurant.”

With the closure of Restaurant Andre, Chiang will be spending half of his time at his other restaurant RAW, located in Taipei. The award-winning 60-seater is known for serving some of the freshest ingredients available in Taiwan.

On his request for RAW to be excluded in the Michelin Guide Taipei, “My hope is that RAW will be the pure place where I can focus on educating, developing others and cooking, after my retirement from Restaurant Andre.”

The rest of his time will be spent managing other projects, including three new ventures that will be unveiled later this year. The space that Restaurant Andre occupies will very soon be taken over by a new concept, which chef Chiang describes as a “fine dining concept in a new category”. Work on the space will commence in four to five months’ time. He remains tight-lipped on the two other concepts that he plans to start in Asia, bringing the total number of concepts under his helm to 10.

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