LIFE / FoodBREWING A LEGACY
Led by a passion for all things artisanal, feted chef André Chiang plans to make
his Japan debut with a modern teahouse and a boutique bed-and-breakfast concept
BY KYOKO NAKAYAMAIMAGES:ANDRÉCHIANGGROUPI
t has been two years since chef André Chiang
shocked the culinary world with news
that he would be closing his eponymous
two Michelin-starred restaurant in Singapore.
But as surprising and even heartbreaking as
it was for both his team and fans of Chiang’s
uniquely progressive style of cuisine, it was a decision
the revered chef and entrepreneur needed to make.
“I’m happy right now, even happier than those days
behind the kitchen of Restaurant André,” a noticeably
relaxed Chiang tells us recently. His days are now fi lled
with purposeful travels—to learn more about the world’s
diverse food culture; mentor the chefs of the André Chiang
Global (ACG) group who work for restaurants such as
Porte 12 in Paris; and run several new concepts in China
including The Bridge in Chengdu and Sichuan Moon at
Wynn Palace in Macau.Educating the next generation also features prominently
on his agenda. He frequently gives lectures to inspire the
younger generation and visits culinary schools such as
Asia University and Fu Jen Catholic University in Taiwan
to share with students “things cooking school would
never teach them”. To him, these things have to do with
seasonality, aesthetics, colour combination, as well as
branding, marketing and the economics of running a
restaurant. “If you want to showcase your style in your
own restaurant, these are essential, but schools never teach
you about it,” Chiang adds.EXALTING CRAFT
One of the latest stops in his hectic schedule is Japan’s
historic culinary capital, Kyoto, for a pop-up event at
Kaikado cafe to promote his new project in Taipei—a cafe
that combines French dessert tradition with Taiwanese218 singapore tatler. october 2019