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  1. Wine & Food
December 1, 2020

Restaurant André

By Thierry Dessauve

Rarely do you find a restaurant whose wine program is purely focused upon natural and biodynamic wines, and from only one country. At Restaurant André, the wine list celebrates the rare, small-production, artisanal boutique wineries of France, the country where head chef André Chiang received his culinary training. This makes for an eclectic and joyous French selection, described as “100% natural, artisanal, and very personal”, which includes skin contact wines, and choices from the Loire, Burgundy, Alsace, Jura, Savoie, Corsica, Provence and Roussillon.

The care and quality exuded by the wine list is also found in the exquisite food. Each of Chiang’s dishes is based upon a concept in his ‘Octaphilosophy’ – eight words central to his cuisine: unique, pure, texture, memory, salt, south, artisan, and terroir. The menu changes daily, depending on what produce is available, facilitating creative and spontaneous cookery that has earned the restaurant two Michelin stars, and its position as the widely regarded best restaurant in Singapore. Despite its many accolades, the restaurant remains modest and understated, seating only 30 guests, letting the food, and of course the wine, do the talking.

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