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Restaurant André

So I know it’s not really book-related to post about a meal that I had at Restaurant André, but I first found out about two and three-starred Michelin restaurant from books that I read. Specifically, in Laura Florand’s The Chocolate Heart, The Chocolate Temptation and The Chocolate Rose from her Amour et Chocolat series. The heroes in these books are pastry chefs in two and three-starred Michelin restaurants.

I never thought I’d be able to try out super fancy restaurants like these until I went to Les Amis for my birthday last March. I figured that I might as well eat at these places while I’m still in Singapore, at least I don’t have to travel and pay for flights and lodgings just to try them out. Apparently some die-hard foodies do that. So far, I’ve gone to Les Amis and Restaurant André. If I manage to go to Odette, I would have experienced the three French restaurants in Singapore that have two Michelin stars. The two other restaurants at that level are Japanese, and I’m not sure my palate is refined enough to try that.

I actually wanted to book a slot for Restaurant André on my birthday but it was fully booked by the time I started making plans. Apparently, reservations had to be made weeks in advance. Restaurant André has been award two Michelin stars, is placed number two in Asia’s 50 Best Restaurants, and is the only restaurant in Singapore to be included in the World’s 50 Best Restaurants list. I was pretty sure a meal at this restaurant would be the best meal that I’ve had in Singapore, so I was curious to try it out. And was also delighted when my friend agreed to join me.

Restaurant André is rated no. 2 in Asia's Best 50 Restaurants, and the only restaurant in Singapore included in the World's Best 50 list. It also has two Michelin stars, and has to be booked weeks in advance to get a slot. @nj_reyes and I were understandably excited to experience the best meal that we've had in Singapore.🙌🙌 Culmination of our foodie explorations together in this country. This was the lunch menu for today: - black cherry, red coral capsule - Hokkaido bird cockles brined in seawater onion slaw in clam velouté - broccoli eclair preserved lemon confit, kailan flower - spring sugar pea and wasabi sauce, goat cheese ice cream, charred white asparagus (the prettiest course in this menu!) - all about crab: crab fat emulsion (in Filipino, sosyal na aligue), crab canneloni with granny smith, crab custard with fresh sorrel - steamed marble goby, textures of leek, broth of bouillabaise - pigeon dry-aged in hay and salt koji, bitter chocolate oatmeal (in Filipino, sosyal na champorado) - pear melba, burnt marshmallow, pink finger lime caviar - pickled plums, purple shiso granite, creme fraiche - petit fours and coffee . . . #RestaurantAndre #ChefAndreChiang #AsiasBestRestaurant #Asias50Best #WorldsBestRestaurant #Worlds50Best #MichelinStar #Michelin #SGfood #SGfoodie #SGdesserts #foodstagram #IGeats #finedining #ExploreSingapore

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Swipe right to see all of the dishes, or hover over the image and click the right arrow. This was the lunch menu for that we had:
– black cherry, red coral capsule
– Hokkaido bird cockles brined in seawater onion slaw in clam velouté
– broccoli eclair preserved lemon confit, kailan flower
– spring sugar pea and wasabi sauce, goat cheese ice cream, charred white asparagus (the prettiest course in this menu!)
– all about crab: crab fat emulsion, crab canneloni with granny smith, crab custard with fresh sorrel
– steamed marble goby, textures of leek, broth of bouillabaise
– pigeon dry-aged in hay and salt koji, bitter chocolate oatmeal
– pear melba, burnt marshmallow, pink finger lime caviar
– pickled plums, purple shiso granite, creme fraiche
– petit fours and coffee

Taste-wise, my favorite parts of the meal were the appetizers and the desserts! The pea and white asparagus dish was both pretty and delicious too. I noticed that this menu kind of had a seafood theme going on. Aside from the food, I also loved the cozy and warm vibe that the restaurant had. It’s inside a renovated house and we were seated on the third floor, which only had a few tables in it. On the way up, we got to glimpse the kitchens where the chefs happily waved hello from the stations. Chef André himself left the kitchen after the meal was finished to say hello to the patrons. I thought that was very thoughtful of him.

I thought that was pretty cute. As a book nerd, I noticed the bookish details inside the restaurant:

Dining at restaurants like these, I discovered that what they do is basically story-telling using food as their medium. I loved how beautifully presented the dishes were, how each dish was served with an explanation, kind of like the server telling you a story about the dish. They keep changing their menus based on what ingredients are the best during that season. It just felt like there was a lot of care put into each dish served. It was a feast not just for a diner’s taste buds but also for the eyes.

So, so, so. This goes to show how I can relate everything to books. 🙂 Also that I could have gone into food blogging if book blogging wasn’t difficult enough to maintain. Have you tried any Michelin starred restaurants? If yes, what was your experience like? Have you read books that have characters who are chefs in this kind of environment?