The best restaurant in Singapore. Second best restaurant in Asia. Named #14 on the World’s 50 Best Restaurants. Head chef and owner André Chiang began his culinary training in France, where he worked alongside the kitchens of Pierre Gagnire, L’Atelier de Robuchon, and Le Jardin des Sens before initiating his solo career in Singapore. His restaurant is a classic white house, with a warmly decorated interior. It felt more like I was being invited to a private dinner rather than dining at a restaurant. Chef Chiang is known for his signature Octaphilosophy elements (unique, pure, texture, memory, salt, south, artisan and terroir). The lunch menu deviates slightly from the dinner menu. Instead of serving his Octaphilosophy degustation, the lunch menu features a new theme per month. This month’s theme is decreasing wastage, which became more apparent once the courses proceeded.
The kombucha was interesting. Fermented under careful supervision, it was very sour and subtly sweet. There was also a strong musty smell that reminded me of an old attic. I don’t hate it, but it’s not my choice of beverage. A selection of intricate amuse bouche was presented.