Octaphilosophy at Restaurant Andre in Singapore
After ranking number 100 world's best restaurant in 2011, Chef Andre Chiang's restaurant Restaurant Andre went up to the 68th position this year. A tremendous achievement for this young chef and his restaurant.
The Octaphilosophy
In only two years, the restaurant Andre in Singapore has made a name for itself. The New York Times featured the restaurant in its exclusive "top 10 restaurants Worth a Plane Ride " and the Robb Report USA mentioned it as one of the " Best of the Best ". In tune with the season, the young chef and his team recently presented the restaurant's Spring collection , based on the concept of Octaphilosophy, the hypothesis of eight characteristics that attempt to discover through cuisine the pure and unique hues of nature’s gifts from the land together with scientific research juxtaposed, where primal aromas and texture evoke the endless trail of memories. Inspired by one of Manet's masterpieces "Le déjeuner sur l'herbe", this Spring collection aspires to recreate the atmosphere of an early Spring picnic. Seasonal ingredients will be prepared on a bed of fresh grass such as " Wild rock fish baked in tree bark and pine ". A culinary highlight where, as they announced in their restaurant review, reporters of the New York Times said they would hop on the plane for!
In only two years, the restaurant Andre in Singapore has made a name for itself. The New York Times featured the restaurant in its exclusive "top 10 restaurants Worth a Plane Ride " and the Robb Report USA mentioned it as one of the " Best of the Best ". In tune with the season, the young chef and his team recently presented the restaurant's Spring collection , based on the concept of Octaphilosophy, the hypothesis of eight characteristics that attempt to discover through cuisine the pure and unique hues of nature’s gifts from the land together with scientific research juxtaposed, where primal aromas and texture evoke the endless trail of memories. Inspired by one of Manet's masterpieces "Le déjeuner sur l'herbe", this Spring collection aspires to recreate the atmosphere of an early Spring picnic. Seasonal ingredients will be prepared on a bed of fresh grass such as " Wild rock fish baked in tree bark and pine ". A culinary highlight where, as they announced in their restaurant review, reporters of the New York Times said they would hop on the plane for!
Mai 2012
