Food & Drink

Singapore's Award-Winning Restaurant ANDRÉ To Close Its Doors For Good

The two-Michelin-starred restaurant will serve its last meal on February 14, 2018.
IMAGE MORGAN & OWENS
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Singapore’s Restaurant ANDRÉ has announced its impending closure in a statement by its proprietor André Chiang. The restaurant will close its doors on February 14 next year due to Chiang's decision to refocus on his Taipei restaurant RAW. The news comes a day after the famed restaurant marked its seventh anniversary.


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Chiang, a Taiwan-born chef, moved to France at 15 and received training from Jacques and Laurent Pourcel at Le Jardin de Sens-Montpellier. Just three years later, Chiang became the head chef of the three-starred Michelin restaurant. The talented chef also worked under respected French chefs such as Pascal Barbot, Pierre Gagnaire, Joël Robuchon, and Michel Troisgros. At the age of 30, Chiang traveled back to Asia and used his experience to open Restaurant ANDRÉ, a fine-dining restaurant with a focus on French Nouvelle cuisine.

A post shared by Andre Chiang (@andrechiang_sg) on

Located on Bukit Pasoh Road, Restaurant ANDRÉ has received numerous accolades in both local and international publication. Opening in 2010, the restaurant earned a spot on The New York Times’ Top 10 Restaurants in the World Worth a Plane Ride. Additionally, Restaurant ANDRÉ was hailed as one of The Daily Telegraph’s best restaurants in Singapore, and has received a call-out from renowned Chef Claude Bosi as one of the best fine dining restaurants in Singapore. Most notably, the restaurant received two Michelin stars in the inaugural Singapore edition of the Michelin Guide in 2016.

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The illustrious chef announced his restaurant’s closure through an e-mail attachment sent to the press on the morning of October 11. Chiang starts, “I am writing to officially inform you that I, Andre Chiang, on behalf of Restaurant ANDRE in Singapore, am preparing for a significant transformation by February 2018; specifically, I have decided to re-prioritize my professional life from early next year,” he continues, “Following Michelin Guide’s expansion in Asia, I understand that Michelin will soon launch new editions in Bangkok and Taiwan (where my other restaurant RAW is located in Taipei). As my hope is that RAW will be the pure place where I can focus on educating, developing others, and cooking after my retirement from Restaurant ANDRE.”

Read on for Chiang’s full statement:

h/t: The Straits Times

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Paolo Chua
Staff Writer
Paolo Chua is a style writer based in Manila. He writes about everything fashion related for Town & Country Philippines and is a fan of French style, period dramas, and all things preppy.
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