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TRAVELLERWORDS MICHELLE YEELOCAL PRODUCE SHINES AT RAW
Since its opening in late 2014, Raw, by chef André Chiang who used to run
Restaurant André in Singapore (No.2 in Asia’s 50 Best Restaurants), has quickly
become one of the hottest spots in Taiwan. Boasting a striking interior and
an innovative menu, the award-winning establishment is led by the talented
trio comprising Chiang and his two chefs de cuisine: Alain Huang and Zor Tan,
each taking on a different role in the concept. Chiang is said to be ‘the eyes’, for
his ability to analyse and fine-tune the final result, while Tan is known as ‘the
brains’ for being able to think up creative and exciting flavour combinations,
and Huang is said to be ‘the hands’, bringing their ideas to life.
The food here is prepared with simple local ingredients, carefully selected
according to the island’s 24 micro seasons. The team recently unveiled their
latest summer menu, themed Pure and Punch, featuring dishes that are not
often seen in French restaurants. Start with exciting snacks like the cured
unhatched egg wrapped in beef fillet, as well as the tacos made from crisps
tofu skin served with fermented mayo, before moving on to the heartier items
like Yilan smoked duck served with mango from Tainan; bitter gourd porridge
with salted egg noodle; orange dusted white melon served with Spanish
mackerel, and a bowl of rare shellfish from rocky Ponghu island paired with
dang gui beef broth. The main courses are equally interesting and tempting,
such as the pork pate served in Chinese pepper bun style. Fun, surprising and
affordable, Chiang shares that Raw was created such that anybody can afford
to enjoy excellent food at an accessible price. “Raw is a gift to Taiwan by a
Taiwanese from Taiwan,” he says.
No. 301, Le Qun Third Road, Taipei City, Taiwan.
Tel: 886 2 8501 5800; http://www.raw.com.twhttp://www.wnd.sg