25 Sep 2017
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PUSHING BOUNDARIES

TEXT BY Audrey simon
Award-winning chef André Chiang talks about his love for cooking, which began at a young age. Today, he continues to earn praise for serving up innovative cuisine that uses the freshest ingredients.

An excerpt from Options, read more on - Options The Edge 

Stylist: Ong Weisheng | http://ongweisheng.wixsite.com/stylist

Photography: Henry Jen | http://www.henryjen.com/

Make-up: Angel Gwee

At Restaurant André, which opened in 2010, Chiang has been pushing the boundaries with his menu, which features fresh produce. One of his most-talked about items is his “17 vegetables” dish, which uses artisan produce from his farm in Taiwan.

When time permits, Chiang indulges in his hobby of creating pottery. Many of his works are displayed in the restaurant, along with photographs of his VIP guests, such as the late Lee Kuan Yew and current Prime Minister Lee Hsien Loong. Chiang tells us more about his early life and his passion for food.

 

Q: Was the road to success an easy one for you?

Chef Andre: I would say yes and no. I don’t think about the 200 things I want to do. A lot of young kids get excited about what other people are doing. They asked me why I was working 14 to 15 hours a day. I used to see my friends playing and sometimes I asked myself ‘why am I doing this, working 15 hours a day, while everyone’s playing?’.

But I enjoy what I do, so I guess, in a way, that helped me focus. It seems easy, but there was a lot of hard work, a lot of sacrifice along the way — but the hard work paid off.

The hardest thing to do is to keep things simple and to know exactly what you need and nothing more.