RAW is certainly one of the best restaurants in Taipei that offers exceptional Taiwanese Haute Cuisine. Andre Chiang, considered to be one of the best chefs in the world and helms the kitchen at the RAW. The restaurant offers some exciting bistronomy cuisine made some unique cooking style which Andre Chiang developed while he was heading the 3-Michelin star restaurant in France, Le Jardin des Sens where he spent most of his culinary career and sharpened his culinary knowledge.
According to Chef Andre Chiang, the main objective of opening the RAW in his homeland Taiwan is to provide the Taiwanese with a unique and exceptional Taiwanese flavor with a modern touch that is created using seasonal ingredients and flavor from Taiwan.
The 60-seat restaurant is quite impressive with its exceptional food that blends the traditional Taiwanese cuisine with a touch of international flavor. And the restaurant is open for reservation only from Wednesday to Sunday. The interior of the restaurant is quite beautiful and designed by the Weijenberg Architects that is mostly focused on wooden based design. Lighting is also quite exceptional as they are specially placed above to reflect directly on the dish on the table to create a warm and intimate experience with your food. According to common fine-dining etiquettes, the cutlery is placed in the drawer in the table itself.
The RAW offers an 8-course meal and if you are foreigner, then the cost is just a fraction of what you would pay in a fine-dining restaurant elsewhere. But nevertheless, the food is exemplary and the service crew are also cordial and friendly and have very good knowledge about the food they serve.
Born in Taiwan, Chef Andre Chiang spent most of the time in Japan during his early years and initially it is his mother who taught him how to cook. Even though the family asked him continue with the family business, his passion for cooking and especially French Cuisine made him to take up the culinary career.
Hence, he moved to France to learn the nuances of French cuisine and shortly returned to Asia and that is where he spent the next 15 years mastering the art of culinary. He also helmed the kitchens at the Le Jardin des Sens, La Maison Troisgros, L'Atelier de Joël Robuchon and Restaurant Pierre Gagnaire.
He went to Seychelles from France to work at the Maia Luxury Resort, which gave him freedom to discover his own and unique style of cooking. It is at the Maia that created the “Octo-philosophy” that involves combining eight elements into the dish including the "pure, salt, artisan, south, texture, unique, memory and terroir". According to Chef Andre Chiang, by pure, it means not creating a dish without any kind of seasoning.
Michelin Guide Taipei 2018: One Star ☆
Asia's 50 Best restaurants 2018: #15
2 set menus: NTD 1'850-2'680