Chef André Chiang to open new restaurant at Raffles Hotel Singapore

After a seven-year absence, chef André Chiang will return to the fine-dining scene in Singapore. He will open a “main dining concept” at Raffles Hotel Singapore later this year. The renowned Taiwanese chef ran Restaurant André, which received two Michelin stars, from 2010 to 2017.

He says: “Singapore and Raffles Hotel have always been special to me, and I can’t think of a better place to start a brand-new journey. I’ve always loved and connected with this city – I’m really happy to be back. I call Singapore the home of “grown-up André” and it’s exciting to reconnect with the Singapore audience.”

He made the announcement during an event to mark the fourth edition of the Raffles Writer’s Residency, where he is the first chef to serve as its Writer-in-Residence. He also launched his second English-language book, Fragments of Time, at the event. It chronicles his journey exploring the food scene across Southeast Asia through recipes, life experiences, and his residency at the hotel.

The 200-page book, which is published by Raffles Hotel, comprises recipes of sauces, seasonings and dressings — he called them “fragments” — that can be added to dishes. These recipes, which are all new and not from his restaurants, hail from Chinese, Indian, European and Southeast Asian cultures.

Recipes include an Umami Bomb puree that can be used to season roast chicken and caviar aubergine compote that can be paired with prawn crackers. His favourite recipe in the book is a green curry sorbet made with basil puree, lime juice and green curry paste.

This will mark Chiang’s second restaurant in Singapore. He also fronts Bon Broth, a haute hotpot restaurant, a venture with local F&B and lifestyle firm Surrey Hills Holdings. It opened in February and is poised to have outlets in Tokyo, New York, and Los Angeles in the second half of this year.

He also intends to convert his now-defunct one-starred restaurant Raw in Taipei into a culinary institution later this year. The facility will enable chefs to receive mentorship and training.

Fragments of Time can be purchased here.