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Andre Chiang launches his first cookbook

SINGAPORE — Sixteen years since he opened his eponymous restaurant, which has garnered a reputation as among the most innovative in the region, Singapore-based Taiwanese chef Andre Chiang marked a new chapter in his life by launching his first cookbook, Octaphilosophy: The Eight Elements Of Restaurant Andre.

SINGAPORE — Sixteen years since he opened his eponymous restaurant, which has garnered a reputation as among the most innovative in the region, Singapore-based Taiwanese chef Andre Chiang marked a new chapter in his life by launching his first cookbook, Octaphilosophy: The Eight Elements Of Restaurant Andre.

It was an idea that was broached by interested partners as early as the second year of his restaurant’s opening, Chiang shared at the launch event held yesterday (April 27) at the Goodwood Park Hotel. But the time was not right as he felt the restaurant needed time to develop a “culture”, which it has, thanks to the 40-year-old’s imaginative approach to the art of dining.

Chiang’s style of cuisine defies the norm, which is why the detailed book — from a chef who admits to not putting his recipes on paper — is an opportunity for food lovers to gain unique insights into his craft and the ever-evolving DNA of modern gastronomy.

Suffice it to say, it is not simply a collection of recipes. The illustrated monograph of more than 150 recipes explores the 40-year-old chef-owner’s creative approach to the fine-dining experience. He calls it Octaphilosophy, which combines the technical precision of Asian gastronomy with the produce-driven seasonality of French cuisine. It is the framework within which Chiang’s daily menu is created, where each dish is built around “one of eight subtly interlinked elements — artisan, memory, pure, salt, south, terroir, texture and unique”.

They may seem random, but these elements reflect a vested interest in constant innovation that is rooted by a keen appreciation for nostalgia, heritage and purity.

“I couldn’t decide which recipes to include,” he said. “So I put everything we have served.” There is even a section in the book dedicated to the restaurant’s non-alcoholic, “artisanal fermented juices”, which not only redefine beverages served at his restaurant but also the way his food is enjoyed. And, Chiang assured the man on the street can whip up these recipes.

To be sure, it is hard to classify this sort of book, which is technically a cookbook but is also a memoir and creative manual. “For me, it’s more of a creative tool-book,” he said. There is no first or last chapter, and he hopes the book will inspire readers to find their own “eight elements” which they can apply to their creative process.

For Chiang, the book marks another milestone in his journey the last 25 years, which he embarked on when he was only 15, when he moved to the south of France from Japan to train under Jacques and Laurent Pourcel at Le Jardin de Sens, one of France’s most respected restaurants, where he later became head chef. He went on to work under other top chefs including Pascal Barbot, Pierre Gagnaire, Joel Robuchon and Michel Troisgros.

In celebration of the publication, Chiang will also be embarking on Asian tour (from May 7 to 31) to promote the book, which will include exclusive dinners in Taiwan, Hong Kong and the Philippines.

Octaphilosophy: The Eight Elements Of Restaurant Andre is available at Kinonuniya and priced at S$93.51.

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