Restaurant André takes up a charming three-storey building in Bukit Pasoh. The setting is contemporary and rather personal, with several of Taiwanese chef-owner André Chiang’s belongings decorating the different levels. The service staff greet you formally from the moment you enter through the glass doors and into the cosy reception room, where you’ll wait to be seated. For dinner, you’ll be exploring a whopping 22 to 24 courses (although the portions and ingredients of the dishes can be subtly adapted to better suit your preferences). Each course is based on a single element of Chiang’s culinary philosophy, which he’s dubbed “Octaphilosophy”. The result is a strong focus on bringing out an ingredient’s natural flavour without adding much to it. The innovative dishes will also have you doing a double-take before you dig in, thanks to each one’s creative presentation. Think charcoal dough fritter served alongside real charcoal; perfectly roasted pigeon nestled on a bed of coffee beans; and squid pasta that resembles thick glass noodles in kelp jus.