#restaurantandre

“He said ‘I want to be a Michelin chef like you’. I said ‘No, just be a happy chef’. . . . @andrechiang_sg #Octaphilosophy The Eight Elements of Restaurant André 🟠 @phaidonfood . . . . . #andrechiang #restaurantandre #rawtaipei #michelinstar #michelinrestaurant #michelinstars #asian50bestrestaurants #taiwan #book #bookstagram #booklover #bookphotography #books #bookstagrammer #libridaleggere #libri #libro #instabook #cucina #food #foodporn #foodlover #foodblogger #foodie #foodstagram #foodlovers #instafood #chef #italy https://www.instagram.com/p/CNEz6n5sx53/?igshid=kwnm4f38rmtx

Shocked to know that Singapore’s sole representative at #worlds50best restaurants - #restaurantandre, will be closing come next Valentine’s Day. Good times never last but we’ll definitely remember the amazing food the chef created. Well, it’ll be another excuse for us to travel, to have another wonderful dining experience at his other restaurants. 🤤 (at Restaurant André - Official)

🐓🍞 Salt baked poulet de Bresse, grilled leek flower, egg noodles, Tasmanian truffle and emulsion; part of the sgd232 lunch menu from Restaurant Andre; Singapore which has a long list of accolades including the best restaurant in Singapore, two Michelin stars, #2 restaurant in Asia 2017 and #14 in the 2017 World's 50 Best Restaurants. (Dec'16) Refer to the previous post (2 videos!) to listen to the server's explanation. The chicken breast is wrapped with lotus leaves and cooked within the salted bread to keep the moisture and ensure it is tender. Considering the complicated and lengthy procedure, the actual chicken breast tasted not as moist nor tender as I'd imagined it to be. 😂 Loved the egg noodles and truffle emulsion though! The grilled leek flowers were superbly fresh and tender. @andrechiang_sg #restaurantAndre #singapore #worlds50best #chicken #bread #lotusleaves #truffle #eggnoodles #michelinstar #andrechiang #pfrinsingapore #finedining #octaphilosophy #finedininglovers #pfrtravels #2michelinstars #michelinstars #sgfinedining (at Restaurant André - Official)

Burnt beef tongue salad, ruban of butternut squash, warm foie gras soup; part of the sgd232 lunch menu from Restaurant Andre; Singapore which has a long list of accolades including the best restaurant in Singapore, two Michelin stars, #2 restaurant in Asia 2017 and #14 in the 2017 World's 50 Best Restaurants. (Dec'16) This was one of my favourites of the tasting menu. The beef tongue was delicate, tender and mouth-watering. The warm foie gras soup was rich and delicious and unsurprisingly - we left absolutely nothing to waste. Chef Andre Chiang will be in Margaret River for Gourmet Escape 2017 so be sure to check out his collaboration with Will's Domain to experience his Octaphilosophy culinary magic. Wish I'm going for that! @gourmetescape @andrechiang_sg #restaurantAndre #singapore #worlds50best #beeftongue #foeigras #butternut #soup #andrechiang #pfrinsingapore #finedining #octaphilosophy #finedininglovers #pfrtravels (at Restaurant André - Official)

"Terre et Mer" Gillardeau oyster tartare, cured lardo, Shima-Aji and pork trotter broth; part of the sgd232 lunch menu from the two Michelin star, #2 restaurant in Asia 2017 and #14 in the World's 50 Best Restaurants - Restaurant Andre in Singapore. (Dec16) As I do not take raw seafood, the oyster tartare was cooked for me. The pork trotter broth was really rich and flavoursome. From ShizuokaGourmet.com: "Shimaaji/縞鯵, or Striped Horse Mackerel is one variety of Aji/鯵, Horse Mackerel-Saurel. Although the season is said to be in Summer, the taste varies little with the time of the year. Striped Horse Mackerel caught by anglers off the Izu Peninsula in Shizuoka Prefecture are said to be the best in Japan. It is known under the other names of Ookami, Kose and Katsuoaji. In English it called Striped Horse Mackerel, Saurel or White Trevally. White Trevally, Pseudocaranx dentex, is a jack of the family Carangidae widespread in tropical and warm temperate areas between 40°N and 47°S, in the Atlantic, Mediterranean, Indian and Pacific Oceans. It has a deep body, and a greenish colour with metallic overtones and a dark spot above the gills. The fins are yellow. In New Zealand, this Trevally is known by the Māori as Araara, and is generally confined to waters north of Cook Strait, although it sometimes reaches as far south as Otago in the summer." #restaurantAndre #singapore #worlds50best #oystertartare #seafood #shimaaji #lardo #broth #porktrotter #andrechiang #pfrinsingapore #finedining #octaphilosophy #finedininglovers #pfrtravels (at Restaurant André - Official)

Always handy to have food videos taken. 🍽 Dry aged scallop, textures of mushroom and tofu, kombucha granite, vegetables demi-glacé; part of the sgd232 lunch menu from the two Michelin star, #2 restaurant in Asia 2017 and one of the top restaurants worldwide - Restaurant Andre in Singapore. As this was consumed way back in December 2016 (yes, my photo backlog is that ridiculous), I can't remember much of it except that it was delicious. I was quite amazed by the different mushroom and tofu textures encasing the scallop. As our server explains in the video, unseasoned freeze-dried tofu was shaved on top of the scallop to preserve the umami flavour of the scallop. #restaurantAndre #singapore #worlds50best #scallop #seafood #andrechiang #pfrinsingapore #finedining #octaphilosophy #finedininglovers #pfrtravels (at Restaurant André - Official)

"Spingtree": Saint-jacques/ceps/vitelotte potato; part of the amuse bouche lunch menu; sgd232 from Restaurant Andre, Singapore. Congrats Chef Andre Chiang on taking out #2 in Asia's Top 50 restaurants in 2017! Three different types of edible paper thin crisps. #restaurantAndre #andrechiang #octaphilosophy #springtree #crisps #finedining #sgfinedining #gastronomy #amusebouche #worlds50best #twomichelinstars #perthfoodreview #pfrinsingapore #bukitpasohroad #theartofplating (at Restaurant André - Official)

Dining at one of the best restaurants in Asia and the world - the critically acclaimed Restaurant Andre (awarded 2 Michelin Stars in 2016) in Singapore. Check out the beautiful interiors - and there's a furry cow at the side of each table that acts as the handbag stand. Thoughtful and appreciated gesture - the staff kindly allocated a table with natural lighting for my food photography. At SGD 198++(SGD232 including 10% service charge and 7% GST per head), it was the most expensive lunch ever but it was an amazing experience and Chef Andre Chiang took time from the kitchens to chat with each of the diners. Had our photos taken with him too! Made this booking three months in advance and I chose lunch over dinner as dinner is much more expensive (sgd350++) and I wouldn't have been able to afford it. #latergram #restaurantandre #andrechiang #finedining #twomichelinstars #singapore #pfrinsingapore #restaurantinteriors #worldstop50restaurants (at Restaurant André - Official)