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The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list.
Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness. Octaphilosophy, explores one year in his restaurant.
Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality. Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.
Moving from Japan to France at 15, Taiwan-born André Chiang has an impressive resume of Michelin-starred establishments including: Pierre Gagnaire, L'Atelier de Jöel Robuchon, L'Astrance, La Maison Troisgros, and Le Jardin des Sens. In 2010 he moved to Singapore to open his first restaurant, Restaurant André, now ranked 46th in the world according to the 50 Best Restaurant Awards.