Chef Andre Chiang Receives The Diners Club Lifetime Achievement Award
Chef Andre Chiang, one of the most prolific chefs of our generation, is being honoured with the well-deserved The Diners Club Lifetime Achievement Award.
The accolade, which is part of Asia’s 50 Best Restaurants awards programme, sponsored by S.Pellegrino & Acqua Panna, will be presented at the awards ceremony on March 27 in Macau. It’s voted by the members of Asia’s 50 Best Restaurants Academy, which comprises over 300 leaders in the restaurant and culinary industries in Asia.
Of the win, Chiang says, “I am honoured to be the first Chinese chef to receive this prestigious award. My focus has always been to put Asia on the culinary world map and this recognition reinforces that goal.”
The first person to congratulate him was lauded chef Massimo Bottura, who rang Chiang as soon as he heard the news.
The 41-year-old Taiwan-born chef, who trained under luminaries such as Pierre Gagnaire, Michel Troisgros and Joel Robuchon, settled in Singapore and made his mark with Jaan par André at Swissotel The Stamford in 2008, and Restaurant Andre which he opened in 2010.
Scroll through the gallery to see chef Andre's signature dishes:
He introduced diners to his Octaphilosophy menu. Inspired by French nouvelle cuisine, it was the guiding principle that describes the eight elements of his gastronomy and all that he created at Restaurant Andre. The 30-seater debuted at No. 38 on The World’s 50 Best Restaurants list in 2013, and improved to take the 14th spot last year. In Asia, it peaked at No. 2 on the Asia’s 50 Best Restaurants 2017 list before shutting its doors for good on February 14.
He still manages several restaurants, including the lauded wood-fire barbecue concept Burnt Ends, which he had also launched with serial restaurateur Loh Lik Peng, and has expanded his empire overseas with The Bridge in Chengdu, and Raw in his hometown of Taipei, among others. He has returned home after closing Restaurant Andre, and hopes that the latter will be a “pure place” where he can train the next generation of chefs. Hence, he has also requested that Raw be excluded from the Michelin Guide in Taiwan.
(Related: This Is Not Goodbye, Says Andre Chiang)
But we haven’t seen the last of Chiang in Singapore. At a farewell meal at Restaurant Andre three weeks ago, he said that he’ll be opening a new fine dining concept at the same famed Bukit Pasoh address towards the end of the year, but he won't be helming the kitchen.
There's clearly much left to do and acomplish. "It took me half of my life to achieve (this much)," he tells T.Dining, a feat that could have taken a lifetime. "It means I need to do more, give more and push even harder to make Asia shine."
“We look forward to seeing the direction he will take in the next phase of his already stellar career,” says William Drew, group editor of Asia’s 50 Best Restaurants.