The Dirty Stall

Dinner at Restaurant Andre

Posted on: May 22, 2015

Formerly making his name at Jaan par André, chef Andre Chiang would go on to open his own place – Restaurant André – in 2010.

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It is a rather refined and zen kind of space, which is perfect for the style in which André cooks now.

And it is this style that has won him even more accolades, consistently putting the restaurant high in the World’s and Asia’s Top 50 rankings.

If the Michelin Guide were to come to Singapore, I’m pretty sure André would get at least 2, if not 3 stars.

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The cuisine at André revolves around the concept of the Octaphilosophy. Each dish is supposed to related to each of the 8 keywords.

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In-house baked wholemeal baguettes, very crispy on the outside but soft and fluffy on the inside.

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Glorious butter from France. So smooth!

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Flattened crispy porcini wafers, mini potatoes and carrots, in edible chocolate garlic ‘soil’.

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Crispy marsala chicken skins.

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Lobster sandwich and popcorn.

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Pure. Little morsels of sashimi from Japan, and mussels. Purity of flavours without cooking or seasonings.

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Salt. Terrine, green apple mousse and a “green forest”. Meant to invoke saltiness through the ingredients without actually using salt in the dish.

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Artisan. I cannot remember what this was or how it tasted like.

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South. But this was my favourite dish, comprised of two parts – a seafood risotto first.

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Then heirloom tomatoes with tomato sorbet.

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Texture. Grilled lobster, caviar, gnocchi, scallop sauce.

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Unique. I believe this was some sort of fish dish with artichokes.

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Memory. The one dish that has been the same on the menu since the restaurant started. Probably the most decadent one too. Essentially a foie gras chawanmushi with Perigord truffle shavings. Very rich but one of the best dishes.

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A change of cutlery for the meat course.

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Terroir. Saddle of lamb. Good flavours but way too small.

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Pre-dessert. Honey ice-cream with figs and freeze-dried berries.

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Snickers 2012. Chef André’s idea of a deconstructed Snickers bar.

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Mignardises.

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Green tea, in a cup that can’t stand outside of that special saucer. Chef Andre made some of the cups, as part of his hobby in pottery.

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A space behind the dining rooms, for people to have a cocktail and chat.

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Usually after the meal, the waiter will take you via elevator to pass by the front of the kitchen, so you can catch a glimpse of where your amazing dinner was created, and perhaps even say a few words to the chef himself.

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If it’s your first time eating here, it would have probably been quite an experience, but that said, it’s not really the kind of place I’d revisit.

It is mainly to see how experimental the food can get, and new ways that flavours can be coaxed out into new forms.

But the food doesn’t fill you up with gusto and make you want to come back for more.

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