Restaurant Andre, one of Singapore's top dining destinations, has announced it will return its Michelin stars and close its doors.

On October 11, the food scene in Singapore was rocked by one of the most significant culinary announcements in recent memory.

Andre Chiang, the chef-owner of Restaurant Andre, ranked second on Asia's 50 Best Restaurants 2017 list, behind only Gaggan in Bangkok, revealed that he is giving back his two Michelin stars.

In a letter to the media, Chiang stated, 'I wish to return my Michelin stars and kindly request not to be included in the 2018 Michelin Guide,' citing his decision to focus on his 'professional life.'

Chiang sent the announcement in an email at 3:44 a.m., just hours after celebrating the seventh anniversary of Restaurant Andre.

In a stunning twist, Chef Andre Chiang revealed that February 14, 2018, would mark the final service at Restaurant Andre.

Chiang’s unexpected announcement sent shockwaves throughout the culinary world.

The culinary world reacts in disbelief.

'I was shocked when Andre shared his decision with me,' said Massimo Bottura, chef-owner of Osteria Francescana, ranked second on the World's 50 Best Restaurants 2017 list.

'I had one of the most memorable meals in years at his restaurant. It’s a sad day for the culinary community, but we love and support him,' Bottura added.

In Bangkok, Gaggan Anand, chef-owner of Gaggan (ranked No. 1 on Asia’s 50 Best 2017), expressed his disappointment over Chiang’s decision.

'Honestly, I wish he would stay. His departure is a huge loss for Singapore’s culinary scene,' said Anand.

Chiang, renowned for his Octaphilosophy-driven menu at Restaurant Andre, trained in France with culinary legends like Pierre Gagnaire and Joel Robuchon.

'I’ve been a perfectionist for 30 years, always chasing that unattainable moment of perfection—three Michelin stars, a spot on the World’s 50 Best list,' says Chiang, whose restaurant earned two Michelin stars in Singapore's inaugural edition and again this year.

'At this moment, I realize that everything is as perfect as it can be,' shares Chiang, 41, originally from Taiwan.

Chiang emphasizes that every detail at Restaurant Andre – from his team and the starched linens to the perfect candlelight at each table – meets his exacting standards of perfection.

Despite the flawless presentation, the culinary world has been buzzing about Chiang’s frustration over not receiving the third Michelin star that many expected him to secure this year.

However, the chef firmly denies any such disappointment.

'My decision to close Restaurant Andre has nothing to do with awards,' says Chiang, who owns one of the largest collections of the Michelin Guide France (from 1960 to the present) in Singapore.

'I don’t need to prove anything to anyone,' he adds.

'I want to explore my Taiwanese roots,' says Chiang.

In his letter to the press, Chiang shared that after closing Restaurant Andre, he plans to focus on education, mentoring others, and cooking at his RAW (Taipei) restaurant.

He also respectfully requested that RAW be excluded from future Michelin guides for Taipei.

'It’s my responsibility to pass on everything I’ve learned to the next generation in Taiwan and China,' says Chiang in his address. 'It’s an urgent priority for me to provide young chefs with better education and a richer culinary culture.'

When asked how he plans to contribute to the next generation of chefs in Taiwan and China, Chiang remained tight-lipped about an upcoming project.

'In recent years, I’ve been focusing a lot on restaurant management,' says Chiang, who appeared notably more relaxed and happier during our meeting just 12 hours after his announcement.

His business ventures now include ownership stakes in restaurants such as Burnt Ends and Bincho in Singapore, Raw in Taipei, and Porte 12 in Paris.

'When Restaurant Andre closes, I plan to dedicate more time to exploring my Taiwanese heritage and understanding Taiwanese ingredients,' Chiang says. 'The 16 to 18 hours a day I spend at Restaurant Andre leave little time for these passions.'

'There are many things I want to explore beyond cooking,' says Chiang, who has been experimenting with visual arts.

Unknown to many, Chiang is also a sculptor and potter, quietly working on launching a collection of copper, wood, and ceramic objects designed for chefs, with uses ranging from decorative pieces to functional vessels.

After spending most of his career in France and Singapore, Chiang is eager to spend more time with his elderly parents, who live in Taipei.

Redevelopment

Rumors that Chiang is severing ties with his adopted city of Singapore are unfounded, as he is a permanent resident and will maintain his business interests and apartment in the Lion City.

'The three-story shop house that currently houses Restaurant Andre will undergo redevelopment and be transformed into a more casual F&B concept,' Chiang tells Dinogo, adding that while he will be involved as a stakeholder, the new establishment will not carry his name.

'Though Restaurant Andre’s legacy will soon be cherished as a fond memory by the world’s food lovers, I have no regrets,' Chiang says, smiling warmly as he bids us farewell at his wooden-decked entrance.