“i’m a perfectionist and for the past 30 years of my career, i’ve...

October 10, 2017 To my Dear friends and Beloved guests, “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 perfect as it is” Since day one of Restaurant ANDRE I told myself I want to let all my diners have a hand-written card by me when they celebrate their special moment with us; until today, Restaurant ANDRE would only open for operation when I myself am cooking; I will greet every table, every single guest, make sure we have 30 happy guests every service; my wife will decorate the restaurant everyday personally- flower arrangement, room scent and even down to every single toiletry… We moves around the tables of the entire restaurant from 1 st to 3 rd floor every single service, change the configuration to fit perfectly the room and the agenda of each guest; we are still doing it. We decide to change the menu spontaneously whenever we want, not a single overlap dish from lunch to dinner on the same day; we are still doing it. We determined to make Singapore proud, make Asia proud, to be one of the best restaurants in the world; we did it, and are still doing it! We never doubted ourselves, although everything we try to achieve, no one has ever done it before, but that doesn’t matter, because we know we are unique and we are striving for our “perfection”. I have a quote on the cover of my biography, it says: “The moment I perfect a dish, is the moment I let go from my menu” I started to cook since I was 13, and this month will be the 30 th year of my professional culinary journey. I want to go back to where I started, I want to go back to cooking, have a balanced life and cook happily. I always ask this of my brigade, “Why you want to be a chef?” The happiness of cooking a beautiful, tasty dish, not for the fame, not for having a thousand Likes, but through the process of being a true professional, makes us a better person; now I’m so proud to see that each one of Restaurant ANDRE’s team being Honest- Passionate- Creative- Flexible- and Positive individuals.

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Page 1: “I’m a perfectionist and for the past 30 years of my career, I’ve …restaurantandre.com/upload/upload/b47a97463f87a3455… · · 2017-10-10Following Michelin Guide’s expansion

October10,2017TomyDearfriendsandBelovedguests,“I’maperfectionistandforthepast30yearsofmycareer,I’vebeenlookingforthatunrealistic“momentofperfection”;ThreeMichelinstars,World’sTop50restaurant…untilnowIrealized,atthismoment-Itisperfectasitis”SincedayoneofRestaurantANDREItoldmyselfIwanttoletallmydinershaveahand-writtencardbymewhentheycelebratetheirspecialmomentwithus;untiltoday,RestaurantANDREwouldonlyopenforoperationwhenImyselfamcooking;Iwillgreeteverytable,everysingleguest,makesurewehave30happyguestseveryservice;mywifewilldecoratetherestauranteverydaypersonally-flowerarrangement,roomscentandevendowntoeverysingletoiletry…Wemovesaroundthetablesoftheentirerestaurantfrom1stto3rdflooreverysingleservice,changetheconfigurationtofitperfectlytheroomandtheagendaofeachguest;wearestilldoingit.Wedecidetochangethemenuspontaneouslywheneverwewant,notasingleoverlapdishfromlunchtodinneronthesameday;wearestilldoingit.WedeterminedtomakeSingaporeproud,makeAsiaproud,tobeoneofthebestrestaurantsintheworld;wedidit,andarestilldoingit!Weneverdoubtedourselves,althougheverythingwetrytoachieve,noonehaseverdoneitbefore,butthatdoesn’tmatter,becauseweknowweareuniqueandwearestrivingforour“perfection”.Ihaveaquoteonthecoverofmybiography,itsays:“ThemomentIperfectadish,isthemomentIletgofrommymenu”IstartedtocooksinceIwas13,andthismonthwillbethe30thyearofmyprofessionalculinaryjourney.IwanttogobacktowhereIstarted,Iwanttogobacktocooking,haveabalancedlifeandcookhappily.Ialwaysaskthisofmybrigade,“Whyyouwanttobeachef?”Thehappinessofcookingabeautiful,tastydish,notforthefame,notforhavingathousandLikes,butthroughtheprocessofbeingatrueprofessional,makesusabetterperson;nowI’msoproudtoseethateachoneofRestaurantANDRE’steambeingHonest-Passionate-Creative-Flexible-andPositiveindividuals.

Page 2: “I’m a perfectionist and for the past 30 years of my career, I’ve …restaurantandre.com/upload/upload/b47a97463f87a3455… · · 2017-10-10Following Michelin Guide’s expansion

WEHAVEBUILTSOMETHINGUNBEATABLEANDUNBELIEVABLEHERE.IamwritingtoofficiallyinformyouthatI,AndreChiang,onbehalfofRestaurantANDREinSingapore,ampreparingforasignificanttransformationbyFebruary2018;specifically,Ihavedecidedtore-prioritizemyprofessionallifefromearlynextyear,andassuch,IwishtokindlyreturnmyMichelinstarsandalsorequesttonotbeincludedinthe2018editionoftheMichelinGuideSingapore.FollowingMichelinGuide’sexpansioninAsia,IunderstandthatMichelinwillsoonlaunchneweditionsinBangkokandTaiwan(wheremyotherrestaurantRAWislocatedinTaipei).AsmyhopeisthatRAWwillbethepureplacewhereIcanfocusoneducating,developingothers,andcookingaftermyretirementfromRestaurantANDRE,IalsorequestthatRAWnotbeincludedintheMichelinGuideTaiwan(orTaipei).Youmightask,whynow?Becausethisisthebestmomentofmylife,Iwalkedintotherestaurant,intothekitchen,Iseeeveryone,everythinginorder,polished,flawless,Ihaveneverseenanyrestaurantlikethis!EveryoneofthemiseverythingIhopedfor,thisistheperfectteamthatIwillnotseeanywhereelseagain,andwehaveachievedeverythingwewanttoachieve.AndreandhisbrigadewillservetheirlastserviceatRestaurantANDREonthe14thofFebruary2018;afterthis,therewillbeafewprojectsin2018and2019,ofwhichwewishtosharewithyoumoreinthenearfuture.Afterthirtyyearsofaprofessionalculinarycareer,returningtowhereIwasbornfortyyearsagohasalwaysbeenmydream,passingoneverythingIhavetothenextgenerationinTaiwanandChinaismyduty,andprovidingyoungchefsabettereducationandculinarycultureisanurgentpriorityforme.AlthoughRestaurantANDRE’slegacywillsoonbecomeafondmemorytotheworld’sgourmets,Ihavenoregrets,aswehaveachievedallthatwehavewantedtoforSingaporeandforAsia.Now,itistimeformetogohome.“I’maperfectionist,andthisisperfect.”AndreChiang

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