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Restaurant Andre

EuropeanFrenchMediterraneanWesternWine
Restaurant Andre is an intimate 30 seater restaurant helmed by lauded chef Andre Chiang located at Bukit Pasoh. The restaurant serves French nouvelle cuisine with vibrant Mediterranean touches.

Tue - Sun: 12:00 - 14:00

Tue - Sun: 19:00 - 23:00

Closed: Mon, PH

+65 65348880
$391 based on 47 submissions
Fine Dining (8 votes), Quiet (8 votes), Dinner (7 votes)
Bu Pun Su

Singapore's most widely acclaimed restaurant in the world - is it really that good?

Describing the food served at restaurant Andre was not an easy task for me. A couple of years ago, I was invited for lunch here and quite pleased with the food. Many dishes tend to have several ingredients in one plate, but the outcome generally did not disappoint. Still, I was not convinced to splurge for dinner. However, the accolades from San Pellegrino, travel magazine or Miele guide simply never stopped flowing. Thus, I decided that perhaps it’s now the time to savor Andre Chiang’s creations to the fullest.

Restaurant Andre is very well-known for its cooking philosophy called Octaphilosophy. You will be served 8 dishes guided by 8 different concepts based on Andre’s cooking experiences for more than 2 decades. Honestly, I could not really recall any dish that particularly stood out; many are more ‘complicated’ than dishes I had during lunch. Presentations were beautiful, preparations were rigorous, execution was good and taste was solid. Rather than my palate was spoiled with burst of delicious flavor; it’s more of an experience and an appreciation towards Andre Chiang’s highly technical skills and the kitchen’s efforts to translate their chief’s ideas. The overall experience was somewhat like my meal in Daniel Patterson’s Coi. The whole experience is greater than the sum of its parts. 

In addition to 8 dishes from the Octaphilosophy, the kitchen threw in many items. At the beginning, there were 5-6 small dishes/snacks for guests to nibble. Towards the end, there were 3 desserts and petit fours. Contrary to what many believe, I neither felt full nor overwhelmed at the end of my meal – just satiated. I skipped the bio-dynamic wine offered, and opted for the ‘juice-pairing’ instead. It was not cheap, but quite interesting. It’s fun, but I think wine would still be a better option to go with the meal.

Restaurant Andre is actually an old renovated 3-storey shophouse, located next to Majestic hotel. This place can only serve up to 30 people at the same time, so as expected you will have an intimate experience. The decor is contemporary and stylish. Diner would probably think as though they eat at the Chef’s house. It’s probably ‘correct’ especially when Andre Chiang himself showed up at the end of the meal, visited every table and acted as gracious host. The friendly hospitality was also reflected by the restaurant’s staffs; they’re professional and efficient. There’s hardly any restaurant like this in Singapore. However, I’m not really sure if it will be worth a (long distance) plane ride. 
More in-depth reviews: http://zhangyuqisfoodjourneys.blogspot.com/2014/11/restaurant-andre-singapore.html Here are the pictures: https://www.flickr.com/photos/7124357@N03/sets/72157648738454337/
 

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08 Nov 2014 • 12 reviews • 1 follower

Singapore's most widely acclaimed restaurant in the world - is it really that good?

Describing the food served at restaurant Andre was not an easy task for me. A couple of years ago, I was invited for lunch here and quite pleased with the food. Many dishes tend to have several ingredients in one plate, but the outcome generally did not disappoint. Still, I was not convinced to splurge for dinner. However, the accolades from San Pellegrino, travel magazine or Miele guide simply never stopped flowing. Thus, I decided that perhaps it’s now the time to savor Andre Chiang’s creations to the fullest.

Restaurant Andre is very well-known for its cooking philosophy called Octaphilosophy. You will be served 8 dishes guided by 8 different concepts based on Andre’s cooking experiences for more than 2 decades. Honestly, I could not really recall any dish that particularly stood out; many are more ‘complicated’ than dishes I had during lunch. Presentations were beautiful, preparations were rigorous, execution was good and taste was solid. Rather than my palate was spoiled with burst of delicious flavor; it’s more of an experience and an appreciation towards Andre Chiang’s highly technical skills and the kitchen’s efforts to translate their chief’s ideas. The overall experience was somewhat like my meal in Daniel Patterson’s Coi. The whole experience is greater than the sum of its parts. 

In addition to 8 dishes from the Octaphilosophy, the kitchen threw in many items. At the beginning, there were 5-6 small dishes/snacks for guests to nibble. Towards the end, there were 3 desserts and petit fours. Contrary to what many believe, I neither felt full nor overwhelmed at the end of my meal – just satiated. I skipped the bio-dynamic wine offered, and opted for the ‘juice-pairing’ instead. It was not cheap, but quite interesting. It’s fun, but I think wine would still be a better option to go with the meal.

Restaurant Andre is actually an old renovated 3-storey shophouse, located next to Majestic hotel. This place can only serve up to 30 people at the same time, so as expected you will have an intimate experience. The decor is contemporary and stylish. Diner would probably think as though they eat at the Chef’s house. It’s probably ‘correct’ especially when Andre Chiang himself showed up at the end of the meal, visited every table and acted as gracious host. The friendly hospitality was also reflected by the restaurant’s staffs; they’re professional and efficient. There’s hardly any restaurant like this in Singapore. However, I’m not really sure if it will be worth a (long distance) plane ride. 
More in-depth reviews: http://zhangyuqisfoodjourneys.blogspot.com/2014/11/restaurant-andre-singapore.html Here are the pictures: https://www.flickr.com/photos/7124357@N03/sets/72157648738454337/
 
01 Nov 2014 • 1 review • 0 follower

Good design restaurant, but unbiasedly, the food is totally not worth the money spent!

I visit restaurants all over the world and always try to find restaurants such as Andre to try. I asked Ken (from Osaka) if the food is molecular. He said it is not. BUT it is. Emulsion foam, exotic plants, natural tastes and all. You see the food is all edible and pleasing to the eyes, but I have seen El Bulli, Tapas Tokyo, and a few in Spain and Greece, and yet, I do not see anything special in Andre. Don't get me wrong, but for the price paid, I can get much better food elsewhere in Singapore. I admire what Andre has done, but seriously? For this price? And just another normal molecular cooking? I know it is not cheap running a restaurant like this, as I used to manage a big chain before. Restaurants like Andre is like trying to be like Noma of Denmark. Failed at that! As a guest in such kind of restaurant, it will be nice to see how the food is prepared. At this kind of price and place, you also need to eat with your eyes. Not just Ken telling you what the food is. I dont feel it. Just only imagine. BUT i have to be polite to Ken, and just say everything is fine. I will not go back to Andre again. That is for sure.
06 Sep 2014 • 51 reviews • 0 follower

Absolutely Magical

The huge array of taste, texture and presentation concentrated in perfect harmony into few plates of dishes, seems so magical.

The starter of paper thin dried mushroom in garlic chocolate soil is interesting and nice, though not noteworthy and has anything special going for it. 

Was absolutely surprised when the raw seasonal seafood and lobster (served with rose vinaigrette) was served, dazzling one with the beautiful array of colours. The taste is no less dazzling, combining subtle components of sweetness, saltiness, slight trace of tanginess to create a taste that is multi-dimensional, complex, yet extremely pleasing to the palate. The ingredients are of the right texture and bite: firm yet not chewy, achieving that with the tough lobster meat is no easy feat.   The next course of sea bass continued this trail of great heights of excellence; the meat being fresh, succulent and flavourful, and going perfectly with the sauce, warm and soothing, and tasted like no other sauce I had ever tried. While I never have any love for fish skin, no matter how it is done, I make an exception for this dish due to the crispy skin with smoky flavour that adds an edge to the overall taste. Every component of this dish is delicious and served to complement the fish well.    The foie gras jelly with truffle coulis brought the enjoyment of food to even greater heights, filling one’s nostrils with the aroma of the extremely fragrant truffle, pairing very well with the smooth, decadent and delicious foie gras jelly while not eclipsing over the distinct taste of foie gras. Best of all, at least to the health-conscious me, this dish hardly tastes oily despite the appearance and ingredients.

After all these, the much anticipated kurobuta pork belly with charred oyster seem like a fall from gastronomy heaven since this dish is not as outstanding. The great number of flavours did not induce that wow factor. The taste is good and nice, just that it's not comparable to the previous dishes. The oyster here is too strong in that distinctive oyster smell to my liking. As for the pork, I prefer sliced ones instead of one big slab as in here, where the huge layer of fat looks unappetizing to me, a totally different impression from what I have of marbling.

Thankfully, things picked up a bit when the dessert was presented. Very aesthetically pleasing, the chocolate dessert contains chocolate in different forms and textures. The chocolate sponges are very interesting in texture, I had fun trying them. I'll not say that this is my favourite dessert because of the lack in dimension in taste.

The service is almost flawless and friendly. The place is small, yet elegant. Highly advise to book early for the table by the window, or any table in that room that has the windows, since tables along the corridor do not have the best ambience.
For photos, visit my blog at http://morsels-of-delice.blogspot.sg/2014/09/restaurant-andre-simply-magical.html
Salt
12 May 2014 • 1 review • 0 follower

For a Special Ocassion - Best for Those Who Can Appreciate a Unique Dining Experience!

My husband took me to Restaurant Andre for Mother's Day, and it was a fabulous experience!  There were eight "official" dishes and an additional unofficial eight.

Such love and attention is bestowed upon each morsel - and each morsel is a piece of art with multiple colors, textures and flavors and weights (feathery, heavy, light, dense, crackly, poppy, thick, thin, etc.).  It was such a delight to the senses - and some very playful touches.

The pre-meal treats (there are at least three courses of pre-meal treats) begin with gossamer thin crispy "leaves" of scallop, chive and other flavors floating on branches to tease your palate.  Another pre-meal course includes miniature abstract sculptures embedded in gravelly chocolate soil evoking a well-tended Japanese garden.  Another of my favorites was a charcoal black piece of blackened dough hidden in a nest of real charcoal (you hunt around for the edible piece) with a delicious Spanish tapas-inspired squid and chili salsa (sounds strange, but it was amazing!)  I loved the truffle and porcini (I think it was "Artisan") dish atop a Jerusalem artichoke perfectly roasted to a solid but smooth texture.  I believe the foire gras course was "memory" but I would re-name it "pleasure."  The last dinner course was "terroir" and it was a beet and squab dish - and I don't usually care for squab - but this was quite delicious.

After four pre-dessert courses, including a wonderful frozen ice plate of frozen muscat grapes over a bed of almond and pear mousse, the "real" dessert was Andre's 2014 play on a Snickers bar with a creative combination of the nougat, peanuts, chocolate and caramel that the Snickers bar is known for - with a dab of ice cream.

Suffice to say, we greatly appreciated the high level of care and detail that goes into developing the alchemy of the flavors and the combinations of textures of each bite.  We also loved the whisical artistry and creativity behind the presentation of each dish.  The service was superlative and highly trained.  Finally, it was wonderful to meet with and talk to Chef Andre at the conclusion of the meal.

We did see a couple that brought their ~ 2  year old daughter who was crawling around the parents during the entire meal (which is 3 - 4 hours long).  As the mother of four children, I just don't comprehend what is going on between the ears when parents do that.

Similarly, at another table, there was a boy - about 9 years old - who was sitting there with his mother - just the two of them.  The kid was on his iPad the entire time, and the mother was on her iPhone...At least the kid was not crawling all over the chairs (like the 2 year old was...)

Please note that it's quite thoughtless to bring a child to a restaurant that can't be appreciated by most adults...you ruin the dining experience for everyone else around you.

Unfortunately, my photos don't do the dishes justice.
28 Aug 2013 • 1 review • 0 follower

bad attitude of staff and service

The service is actually so bad that I couldn't even make it to the restaurant. My friend made a reservation. And yes the restaurant cancellation policy is strict but the philosophy is art and food blah blah blah should also add a section to describe their snobbish attitude towards customer. Just listening to the cancellation policy sucks! Plus the nasty gram provided when request to shift the reservation a day backward is rude!!! May be one of the top. But I've been to many top restaurants.... But non as non-inviting as this one. I eventually did not make it to André. And I will never step foot into it my whole life. Undeserving of top x. Even the 3sgd Kway teow uncle will treat u better!