My favourite wine is…
Asteroid, by Didier Daganeau – the legend, the nonconformist, an independent and a maverick. He is dedicated to producing the greatest white wine from the Loire, and all of France for that matter.
I think he’s the master of the sauvignon blanc grapes, and his Asteroid remains the best of the best as well as the most mysterious bottle of all time (we have six bottles at Restaurant ANDRE).
In my fridge there’s always…
Water for my daily supply, all kinds of fruit for my morning power drinks, and gummy bears!
My favourite 15-minute supper to make at home is…
Seafood congee with scallion, coriander and chives. I drizzle garlic oil over it and use top quality light fish sauce.
My guilty pleasure food is…
Grilled baguette filled with french fries and a blue cheese dressing.
If you gave me a tenner I’d spend it on…
I would download a few albums of violin music and have a quiet afternoon by myself.
A restaurant trend I see being the next big thing is…
Definitely Chinese cooking techniques.
On a Sunday I like to…
Just spend time with my wife! And do everything she wants to do.
My favourite country to visit for foodie inspiration is…
Taiwan, a real hidden gem in Asia and one of the best kept secrets for street food, seafood and an incredible variety of vegetables.
What are the three most useful ingredients and why?
Salt: I can cook a tasty meal with simply salt.
Onion: The most versatile ingredient that at every stage of cooking can create a different texture and taste from spicy to sweet, crunchy to soft.
Dashi: Brings out the Umami taste of any ingredients without overworking the produce
Octaphilosophy: The Eight Elements of Restaurant André by André Chiang is published by Phaidon (£39.95)
Octaphilosophy is the first English-language book on one of Asia’s leading restaurants, Restaurant André in Singapore. Including 150 recipes, it explores chef owner André Chiang’s creative approach to the fine-dining experience, a concept he calls Octaphilosophy.
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