André Chiang discusses the essence of Taiwanese cuisine

For years, Chef André Chiang captivated guests at his renowned Singapore restaurant, Restaurant André (No. 2 on Asia’s 50 Best Restaurants 2017 list).

However, in 2014, the Taiwan-born chef returned home, bringing the ultimate gift: RAW, a celebrated restaurant dedicated to redefining the tastes of Taiwan.

This intimate 60-seat venue serving French-inspired bistronomy is one of the hardest reservations to secure in Taipei. Spots are released just two weeks ahead and sell out in seconds.

“Taiwan’s cuisine has always been overlooked,” Chiang reflects.

The renowned chef honed his skills under culinary legends such as Joel Robuchon and Pierre Gagnaire in France before leading the three-Michelin-star Le Jardin des Sens in Montpellier and launching Restaurant André in Singapore.

He explains that it was a natural decision to return to Taiwan and immerse himself in the rich flavors of his homeland.

“As a Taiwanese, I feel it's my duty to create something in Taiwan that truly redefines the flavors of our generation,” he shares.

The focus is on humble ingredients, presented at their peak of freshness.

What can guests anticipate at RAW?

The restaurant's ever-evolving menu is crafted from the island’s finest ingredients, carefully chosen according to Taiwan’s 24 distinct micro-seasons.

“We’re fortunate geographically, with access to incredible seafood and agriculture. You don’t need extravagant ingredients,” says Chiang. “It’s all about humble ingredients, but they’re in their prime.”

Humble ingredients, yes. But wait until Chiang and his team at RAW reimagine them in innovative, experimental ways.

“When you view the same ingredients from a fresh angle, they transform into something entirely new,” he explains.

“Imagine a green pea as a dessert or a peanut butter and sea urchin combo for a first course. We just pair extraordinary ingredients together. It’s both a duty and a passion in the world of cuisine,” says Chiang.

Watch the video above, created by Black Buddha, to dive deeper into Chiang’s culinary philosophy.

RAW, No. 301, Lequn 3rd Road, Zhongshan District, Taipei City, Taiwan 10491; +886 2 8501 5800