Meet Andre Chiang, the celebrity chef who gave up his Michelin stars in Singapore and moved back to Taiwan to train the next generation of chefs

Chef Andre Chiang laughing in the kitchen of his Singapore restaurant

Chiang in the kitchen of Restaurant Andre. Courtesy Netflix

  • André Chiang is the only Chinese-born chef listed in the World’s Best 50 Restaurants.

  • His Netflix film, “André and His Olive Tree,” is the top-grossing documentary in Taiwan for 2021.

  • He’s now devoting himself to shaping the next generation of young chefs in Taiwan.

  • Visit Insider’s homepage for more stories.

At Restaurant André in Singapore, nothing was left to chance, and nothing was out of place.

The menus were hardback novels inscribed with Chef Chiang’s sketches. Chairs were placed at a perfect 45-degree angle to the table. Dishes were presented in line with Chiang’s trademark Octaphilosophy and represented his chosen eight elements of food: texture, memory, pure, terroir, unique, salt, south, and artisan. Food lovers from as far away as Germany and Brazil would fly to Singapore for a taste of Restaurant André’s S$450 ($333) degustation menu.

In the

Read More

These were America’s top chefs the decade you were born


The idea of the celebrity chef has changed enormously in America over most of our lifetimes. Back in the 1940s, most restaurant chefs’ names were completely unknown to the general public, but by the 1990s dozens of working chefs were legitimate celebrities, usually because of appearances on television or through best-selling cookbooks. Get a glimpse into what chef culture was when you were born by exploring the best-known chefs of past decades.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

Read More

These AAPI chefs are reclaiming the narrative of what Asian cuisine means

For chefs, food is often a personal journey — maybe even the journey of their ancestors — and a function of social, economic and political events. It’s nearly impossible to make any one chef or restaurant a representative for an entire culture. Every region has their own unique influences, history, ingredients and techniques. “It would take me multiple lifetimes to master Sri Lankan cuisine,” said chef Samantha Fore, “because there are that many regional nuances.” And when you add in that layer of diaspora, it’s even harder to define what authenticity even means.

When it comes to Asian cuisines, the story has often been simplified and told by people who aren’t part of the culture. Dishes that were once ridiculed only start being revered once they are promoted by white food personalities. But now, more than ever, chefs from different Asian cultures are seizing the moment to cook

Read More

Star chefs rediscover gastro-roots – Nikkei Asia

SHANGHAI — When award-winning Canadian-Chinese chef DeAille Tam went into the mountains of Yunnan to help pick highly prized matsutake mushrooms, she found more than the terroir — the flavors imparted by the local environment.

“It was the hardship,” she says. “I spent five hours walking and trying to find those mushrooms, with a group of women, all small so they could make their way through low bushes and brambles, up and down through the trenches. That gave me a new appreciation of what comes into a restaurant and left me with a new emotion.”

Along with her husband and co-chef Simon Wong, Tam traveled around China for more than a year after their work at restaurant Bo Shanghai ended in 2019 (for which Tam became the first woman in China to earn a Michelin star), and before founding Obscura, the cutting-edge Shanghai restaurant that helped her win the title

Read More