Stories

06 Apr 2017

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Choose your card wisely!
05 Apr 2017

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We are pleased to announce that Restaurant ANDRÉ has been awarded #14 World’s Best Restaurant 2017, up 18 places from the 2016 rankings where it was place #32 in the annual prestigious list. This year marks Restaurant ANDRÉ’s seventh consecutive year in the coveted listing since 2011. 
17 Mar 2017

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We are thrilled to announce that Andre Chiang will be hosting a Masterclass and book signing on Sunday, 2nd April 2017 at #CaliaEmporium.
22 Feb 2017

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We are delighted to announce that Restaurant ANDRE has been named #2 in the Asia’s 50 Best Restaurants award ceremony that took place on February 21, 2017 in Bangkok, Thailand.
24 Jan 2017

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27 January to 3 February 2017
28 Dec 2016

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Restaurant ANDRE's full documentary for the very first time
05 Dec 2016

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Broad Bean, Tarragon, Tonka Salt
28 Nov 2016

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Duck tongue, cockscomb, Kyoto aubergine
31 Oct 2016

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Pandan, Gula Melaka, Coconut
24 Oct 2016

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Berries, Tropical Fruit, Shaved ice
17 Oct 2016

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"Floss"
10 Oct 2016

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Watermelon Skin, Thyme, Fleur D'oranger
03 Oct 2016

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‘Maïs’ Version 4: Ravioli, Wrap, Vanilla curd
27 Sep 2016

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Restaurant ANDRE 6th anniversary celebration
26 Sep 2016

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‘Soupe a l'oignon’ Chips
19 Sep 2016

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Lemon sous-vide
12 Sep 2016

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Potato Bravas
07 Sep 2016

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North, East, West, South by Weijenberg
05 Sep 2016

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Golden capellini: Bottarga, Sea urchin, Apricot.
29 Aug 2016

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Started from September 2016, Chef Andre will be revealing the hidden secret of inspiration every week about his book OCTAPHILOSOPHY, the eight elements of Restaurant ANDRE.
04 Aug 2016

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As the only Nordic stop in his World Tour, Chef Andre had a collaboration dinner at Amass on August 3rd 2016.
24 Jul 2016

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From the height of the chairs to the presentation of the bill, Chef André Chiang reveals the secrets of his wildly successful Restaurant ANDRÉ.
21 Jul 2016

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The announcement of the first edition of the Michelin Guide Singapore took place on July 21, 2016 in Sentosa Resort World.
18 Jul 2016

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Fermented juice is the purest way to appreciate nature in the liquid form. Chef André Chiang reveal the care and attention it takes to create his unique juices in balancing the taste, body and aroma. The evolution of these extraordinary combination of ingredients were turned to a surprising flavors by fermentation process.
18 Jul 2016

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World’s 50 Best Restaurants award ceremony that took place on June 13, 2016 in New York City. On June 15, Chef Andre started the Octaphilosophy US tour with Chef Jeremiah Stone to present an exclusive “four hands” gastronomic dinner at Contra on the Lower East Side.
01 Jun 2016

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“I believe food is emotional and something that should be shared. Not just the food itself, but also the intention behind every creation is meant to be shared.”
12 May 2016

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deaf-mute in love delicious bowl of textures whoever could be lonelier?
11 May 2016

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a land gifts exquisite things orchid symmetry, pig identity but above all: rest
10 May 2016

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fresh stack of aprons nothing unique except the one picked blueberry juice
09 May 2016

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what are memories but moods strung along by the thin thread of time heirloom necklace
08 May 2016

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pearls, a south blush even permanent seawater turns transparent once scooped out of its body
07 May 2016

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in the garden of soil and toil artisan farmer cultivates himself
06 May 2016

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volcanic, sea or rock listen to salt it tells stories older than its merchants
05 May 2016

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pure curtains part... a rush of protons, electrons and the pure assembly of day
27 Apr 2016

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Octaphilosophy: The Eight Elements of Restaurant ANDRÉ was published by Phaidon Press on chef Andre’s 40th birthday in 21 countries worldwide.
06 Mar 2016

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Restaurant Andre celebrated being ranked as one of Asia 50's Best Restaurants by inviting Daniel Humm and Will Guidara to collaborate on a menu combining Eleven Madison Park’s New York centric cuisine and Chef Andre’s Octaphilosophy.
21 Feb 2014

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On 21 February 2014, Chef Andre Chiang and Chef Joan Roca of El Cellar de Can Roca created their ideal dinner through their culinary precision.