Top Singapore chef to give back Michelin stars

Restaurant Andre bids farewell with S$800 menu

Top Singapore chef to give back Michelin stars

Chef Andre Chiang, whose eponymously named restaurant has held the title of Singapore's best restaurant and is consistently ranked among the top restaurants in Asia, has asked Michelin to take back his two stars and announced plans to close next year.

The last service at Restaurant Andre will be February 14, 2018.

The restaurant in Bukit Pasoh, helmed by Taiwanese celebrity chef Andre Chiang, is set to shutter next year, eight years after it opened.

Restaurant Andre bids farewell with S$800 menu

It is among seven restaurants in Singapore to have two of the coveted stars in the Michelin Guide to the city-state, which was first released in 2016.

"I'm a perfectionist and for the past 30 years of my career, I've been looking for that unrealistic "moment of perfection"; Three Michelin stars, World's Top 50 restaurant... until now I realized, at this moment- It is ideal as it is, " the chef wrote on the restaurant's official website post.

"I understand that Michelin will soon launch new editions in Bangkok and Taiwan (where my other restaurant RAW is located in Taipei)", he said. "As my hope is that RAW will be the pure place where I can focus on educating, developing others, and cooking after my retirement from Restaurant ANDRE, I also request that RAW not be included in the Michelin Guide Taiwan (or Taipei)".

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After closing Andre, he said that he planned to research produce for a restaurant he runs in Taiwan and work on design projects.

His journey in the culinary world only began when he trained under Jacques and Laurent Pourcel at Le Jardin de Sens in Montpellier, France, where he became the head chef nine years later.

A handful of French restaurateurs have in the past walked away from the ultra-competitive world of Michelin-starred cooking.

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Last month, French chef Sebastian Bras made worldwide headlines for asking Michelin to be stripped of his three-starred status, citing the enormous pressure of having to meeting the rigorous standards every day.

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