the blue door that is restaurant Andrè Chiang
My Andrè Chiang adventure went so seamlessly, it must’ve been meant. I was invited (and went) to his book signing for the launch of his cookbook, PHAIDON at Fully Booked, Manila and I was sincerely impressed with his style and methods. I tried my luck at booking his restaurant located (as fate would have it) in Singapore, to where we were planning a quick trip. It takes about ninety days, they said, to make a booking but the optimism in me decided to give it a try anyway. In twenty four hours, I was booked! The universe knows, I hate the word “no”. Growing up, my mom would berate me when I didn’t get what I wanted and say “you just can’t take no for an answer.” She’s right and I guess, it has served me well when it comes to determination. Ha ha! Number 1 in Asia and number 46 in the world, I was excited to try his food and experience his dining style.
With my eating partners in tow, we grabbed our cab and embarked on an impressive culinary journey. Our imagination and senses satisfied. We had the pleasure of chatting with him for a few minutes as well. And easily, you notice how genuine, passionate and grounded Andrè is. He sure knows his shit. And, is quick to acknowledge his weakness which is dessert since he’s not into it. But what he thinks may be his weakness actually translates into an imaginative array of a kick ass dessert offering.
hubby, daughter, andrè and i
pristine, stark, clean & crisp. this old building has been renovated to suit his taste mixing the old with the new, he has retained the old wooden rickety floors from decades ago…
Each of his courses are paired with bio dynamic French artisanal wines from small growers in France and presented beautifully in this book.
amuse bouche: miso, celeriac, wild flowers. seafood tamara with gluten bun. chips (cabbage curry, swiss chard, potato vinegar) and wild mushroom tart.
This deserves two photos. My charcoal with piquillos or as I say, ama-ebi appetizer with charcoal bread. Fresh sweet shrimp with dill and a superpower piquillo sauce. I love ama-ebi anything.
fish&chips; seaweed, squid sashimi and crunchy crunchy crunchy battered baby fish
dry aged scallop, enoki floss, tofu—cold! clear consommé of prawn, carrot, asparagus—warm! squid pasta, kelp jus, potato mousse—comforting! forest chips, cacao nips, welsh lamb—sizzling!
risotto (no cream), faux truffle (bellper knoll cheese)
beautiful mess, even better eaten
white truffle mousse and black truffle broth. most luxe comfort food ever
Now for dessert. I am not big on dessert. I like my “ulam”. I was delighted to know Andrè was the same. That’s why I was looking forward to his dessert spread.
loved this refreshing dessert of red grape, white peach and raspberry
churros nutella, french earl grey crystalline, chestnut madeleine, verjus and pine floss, kaya toast
“cherry coke” chupa chups! raspberry, dark chocolate and pop rocks lolli
cake batter but not really cake batter. mix it all up have fun
Happy meal. Happy tummy. Happy family.
Andrè: 41 Bukit Pasoh Road, Singapore 089855
Call: +65 6534 8800