Restaurants
RAW
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André Chiang’s dining concept in his hometown features a futuristic interior with gigantic organic wood forms that contrast with the faux industrial setting. Inspired by the chef’s journey around the world, the 10-course menu changes with the seasons, reinventing Taiwanese cuisine with sleek plating and a stimulating blend of flavours, textures and temperatures. It’s notoriously hard to get a table so stay tuned for when the online system opens for booking and act fast.
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The Next Decade for André Chiang of RAW
Over the past decade, RAW has cultivated numerous culinary talents who have branched out and made their mark. Looking ahead to the next ten years, how does chef André Chiang envision Taiwan’s talent, and what goals has he set for himself?
Life Beyond the Olive Tree: André Chiang’s Homecoming Chapter
Back in Singapore for his Homecoming residency at Raffles Hotel, we catch up with André Chiang and ask him about life so far, and where he is heading as he approaches his next decade in life.
The Evolving Flavor of Taiwan’s Cuisine Through the Eyes of 4 MICHELIN-Starred Restaurant Chefs
The flavor of Taiwan is in the rich culture behind every ingredient; it is in the unique tapestry of the cuisine woven through space and time. Moving into the future, continuous dialogue and deep exploration will drive the evolution of Taiwanese cuisine and propel it onto the global stage.
An antidote to homesickness: André Chiang and his beef noodle soup
This bowl of soup has formed the starting point and turning point for the chef and co-owner of two-MICHELIN-star RAW in Taipei.
The First Day We Got Our Stars: Alain Huang
At two-MICHELIN-starred RAW in Taipei, Andre Chiang's gutsy approach to Taiwanese cuisine is thoroughly researched and executed by right-hand man Alain Huang.
5 Questions With Alain Huang Of RAW In Taipei On Sourcing Locally In Penghu
The chef of two-MICHELIN-starred RAW in Taipei takes us on a one-day exploration in Penghu, where he discusses his summer menu and the contemporary gastronomic dynamics between Taiwan and the world.
André Chiang Takes Sichuan Cuisine To The World Stage
After taking the last year to immerse himself in the intricacies of Sichuan cuisine, chef André Chiang is taking his brand of contemporary Sichuan cooking to Macau and the world.
8 Chefs Share Their New Year’s Resolutions And Predictions
The top chefs from Michelin-starred restaurants around the world share their hopes and dreams for the new year and the food trends they think will catch on in 2019.
