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 msn.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from msn.com Daily Mail and Mail on Sunday newspapers.
Do you have a favourite restaurant in the Philippines? For fine dining and for more casual experiences?
JS I have not been based in the Philippines since 2003. But every time I go back, there is always something new on the food front. I m always impressed by the chefs calibre of cooking, their inspirations and their depth of understanding of the cuisine. My favourites are the ones elevating Filipino food to the global stage with their modern and innovative take on our cuisine Gallery by Chele and Toyo Eatery by Chef Jordy Navarra will always be on my list. I have heard good things about Hapag but have yet to try. For casual options, Sarsa by Chef JP Anglo and Manam are always good choices.
Local Gem: Is There a Museum Restaurant Capable of Nourishing Body and Soul? May 9, 2021 11:30 am | Add a comment | 37 reads
As we reported earlier this week, Beijing is certainly a world leader when it comes to museums. Not only is it home to a large amount of them, but it also boasts the second-most visited in the world – the National Museum of China – meaning our fair capital sure has a flourishing diversity of cultural vaults. And despite a pandemic that threatened to deal a fatal blow to some of them, Beijing’s museums came out the other side stronger than ever with a variety of exhibitions ranging from the new archaeologic discoveries of Sanxingdui to the precious Ukiyoe collection, and even rock samples freshly transported from the surface of the moon. What’s interesting about museums though, is that for all the cultural treasures they house, their cafes tend to be wholly bland or overpriced and gimmicky. Which leaves one
INDIEWATCH: Razor-like precision, humble roots on display in André Chiang documentary
MOVIE REVIEW: André Chiang is a fascinating human whose story may have been best captured by a more seasoned director, though, based on his style, giving a newcomer a shot is on par. 7:00 am, Mar. 11, 2021 ×
André Chiang has a big following in the global culinary world.
The Tawainese-born, French-educated chef led the kitchen of several three Michelin star restaurants before putting Singapore on the map with his own, Restaurant André.
Filmed over two years, “André and His Olive Tree” dives into Chiang’s razor-like precision in the kitchen to his humble beginnings.
When the food at a fine dining restaurant is described as art on a plate most likely, the plate is art in itself, as in recent years, chefs have taken to bespoke tableware as the vessels for their gourmet creations. Chef André Chiang, for one, handcrafted ceramic ornaments for his now-defunct Restaurant André in Singapore, and he turned to the professionals such as husband-and-wife ceramicists Loh Lik Kian and Debbie Ng when it came to tableware.
“Our tableware serves as canvases for the chef’s plating, much like the blank canvases for the artist to paint on,” enthuses Loh, whose interest in ceramics began when he chanced upon a unique Japanese teapot more than two decades ago. “I was mesmerised by its ‘natural beauty’ wood-fired with just the raw clay body, with a glaze pattern reminiscent of a string of fired straw, and an imperfect handle.”