Chef Andre Chiang Set To Close 2-Michelin-Starred Restaurant In Singapore On February 14
Being a perfectionist is one of the reasons heís doing so. He also requests to 'return his Michelin star'.
Restaurant André in Singapore is ranked number two in Asia’s 50 Best Restaurant in 2017, and the man behind it, Taiwanese Chef Andre Chiang has been awarded 2-Michelin Stars to date. But after 7 years of operation, the establishment located in Bukit Pasoh Road will serve its last dish on 14 February 2018.
In a shocking announcement posted on his website and social media, the 41-year-old said he wishes to "re-prioritize [his] professional life from early next year" and that he "wish[es] to kindly return [his] Michelin stars and also request to not be included in the 2018 edition of the Michelin Guide Singapore."
According to CNN, Massimo Bottura, chef-owner of Osteria Francescana (number two on World's 50 Best Restaurants 2017) said, "When Andre told me about his intentions, I was in shock. In his house, I had one of the best meals in recent years, it is a sad day for the gastronomic world but we love him and support him." Gaggan Anand of Gaggan (No. 1 on Asia's 50 Best 2017) also expressed his disappointment, "Honestly, I want him to stay, it's a big loss to the culinary scene in Singapore.”
Dear all, my phone, email and social media burst as you probably expected... here are some things to take note: 1. Please don't book through me 😆 there's Restaurant ANDRE website to book, simply drop a request (don't call) 2. Don't book 14th Feb (cuz other dates we are open too... 😑) 3. Please don't call me during lunch & dinner service (I'm still working...😅) 4. Media issue please contact email@example.com 🙏 5. Please read the announcement carefully before asking me questions 😜 (because most of the answer is in there) and I wrote it... 6. Please don't be sad, because I'm happy that I could phisically do more than before; I'm still around and Andre is still cooking, I simply realised I have bigger responsibility to leverage chef's social status and environment for Asia I love you all
But this doesn’t mean he’s leaving the culinary scene completely. Chiang, who started cooking at 13 said that he decided to celebrate his 30th year in professional culinary by going “back to where I started, I want to go back to cooking, have a balanced life and cook happily,” while overseeing his other restaurant RAW located in Taipei – though he has also requested for RAW to be excluded from the Michelin Guide Taiwan.
“I’m a perfectionist and for the past 30 years of my career, I’ve been looking for that unrealistic ‘moment of perfection’; Three Michelin stars, World’s Top 50 restaurant… until now I realised, at this moment, it is perfect as it is,” he wrote.
We predict, it’s going to be fully booked from now until 14 February. Read the full letter here.