Dining

Singapore Dining - Restaurants, Local Dishes & Other Cuisines

Restaurant Andre

Ranked the second best restaurant in Asia by the Miele Guide 2011 and one of the top 100 restaurants in the world according to the San Pellegrino Guide 2011, this new restaurant at Bukit Pasoh is chef Andre Chiang's first under his name. He uses southern French and Mediterranean flavours, with a hint of molecular gastronomy thrown in, resulting in innovative dishes like cauliflower puree with risotto in black rice squid ink crackers and the curiously named Snickers 2012.

Ranked the second best restaurant in Asia by the Miele Guide 2011 and one of the top 100 restaurants in the world according to the San Pellegrino Guide 2011, Restaurant Andre’s most enduring dish is a Snickers bar.

Yes, that's right. Only it's like no Snickers bar you've ever tasted. Chef/owner Andre Chiang deconstructs the dish such that it tastes like the world’s best chocolate bar.

One of a new generation of top chefs, Chiang was taught by masters of modern French cooking, including Pierre Gagnaire, Joël Robuchon, and Michel Troisgros. In Singapore, he helmed the much lauded Jaan par André at the Swissotel, The Stamford for two years, before opening his own place.

Using southern French and Mediterranean flavours, with a hint of molecular gastronomy thrown in, you should expect the unexpected. Another dish of the Taiwan-born Andre is a cauliflower puree with risotto in black rice squid ink crackers. Bite into the risotto and you’ll realise that the risotto “rice” you are chewing on is actually small rice-shaped pieces of squid.

Not every dish of his reinvents the wheel but you what you do get is innovation in every one of his culinary creations.