If you are looking to dine at one the lavish and the best dining restaurants in Singapore that has been awarded as the No1 Restaurant in Singapore by S. Pellegrino and Aqua Panna, then Restaurant André is your best bet. Chef and Owner André Chang continues to astound everyone with his signature dishes that is certainly in its own class. The exquisite set of dishes that associates with his Octaphilosophy, meaning a combination eight elements including Texture, Pure, Salt, South, Unique, Terroir, Memory and Artisan speaks for itself. Only a few restaurants in Singapore can mesmerize its customers like the Restaurant André and all credits go to the Chef André Chiang with his supreme culinary talent.
Located in the historic China Town, the Restaurant André boasts an interior that is contemporary and houses only 30 diners at once. Hence you can be guaranteed of an exclusive dining experience. Even though China Town is a place that is bustling with people all the time, enter this novel French restaurant and you’ll be immediately occupied with peace and tranquility. Along with other delicate dishes and entrées the whole package of 15 dishes would definitely worth the money you spend in the serene atmosphere tasting some of the most exquisite dishes that could ever find in the whole of Singapore.
After 8 years of culinary excellence, the last service of Restaurant André was on the 14th of February 2018.
“I’m a perfectionist, and this is perfect.” – André Chiang –
The Taiwanese born Chef André Chang is the owner and Chef of Restaurant André, 2 Michelin Star restaurant and also names as the No 1 restaurant in Singapore. Chef André Chang is also the former head chef at the 3 Michelin Star restaurants in France, the Le Jardin des Sens before opening his own. The Celebrity Chef is renowned for his unique cuisine philosophy called the “Octaphilosophy” that combines almost eight elements into his exclusive dishes.
If you dig more into his Octaphilosophy theory, you will feel amazed at the authentic and bold flavors that are added in the foie gras jelly along with black truffle that kindles the “memory” of his diners, one of the eight elements of his philosophy. And all his dishes are prepared in an organic and pure manner without using any kind of seasoning and even electricity as well. Even though some of the menus change every day, there are some menu items that are permanent that include the all-time favorite ‘cauliflower puree with risotto in black rice squid ink crackers’.
Michelin Guide Singapore 2017: Two Stars ☆☆
World’s 50 Best Restaurants 2017: #14
Asia's 50 Best Restaurants 2017: #2
World’s 50 Best Restaurants 2016: #32
Asia's 50 Best Restaurants 2016: #3
World’s 50 Best Restaurants 2015: #46
Asia's 50 Best Restaurants 2015: #5
World’s 50 Best Restaurants 2014: #37
Asia's 50 Best Restaurants 2014: #6
World’s 50 Best Restaurants 2013: #38
Asia's 50 Best Restaurants 2013: #5
World’s 100 Best Restaurants 2012: #68
World’s 100 Best Restaurants 2011: #100
World’s 50 Best Restaurants 2010: #39
Octaphilosophy: unique, pure, texture, memory, salt, south, artisan and terroir.