Stories

 

Yilan, Taiwan

André Chiang's Kitchen

Amidst endless rice fields in the countryside of Yilan in Taiwan appears a minimalist concrete structure. The owner is no less than renowned Taiwanese chef André Chiang. Owner of six restaurants, André cannot only add the prominent title as no. 2 on Asia’s 50 Best Restaurants list but also no. 14 on The World’s 50 Best Restaurants list to his resumé. With his recent move back to the countryside of Yilan, he can now add architect to his list of achievements.

Amidst endless rice fields in the countryside of Yilan in Taiwan appears a minimalist concrete structure. The owner is no less than renowned Taiwanese chef André Chiang. Owner of six restaurants, André cannot only add the prominent title as no. 2 on Asia’s 50 Best Restaurants list but also no. 14 on The World’s 50 Best Restaurants list to his resumé. With his recent move back to the countryside of Yilan, he can now add architect to his list of achievements.

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Meet the Chef

After dominating the culinary scene in Singapore for ten years, André Chiang recently decided to return to his birth country, Taiwan. André’s new venture into architecture has resulted in a bold building of 370 m2 of three concrete pillars connected by glazing and black steel cubes which is now the home of André and his wife Sudarampai, his mother Tina Lin, and the family’s Golden Retriever, Lucky. 

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André’s return to his Taiwanese roots reflects his calling to spend more time nurturing young talent and pass on his knowledge to the next generation of young chefs. And it will allow him more time to cook in his new private kitchen together with his mother who owned a family-run restaurant in Japan, where André grew up. Indeed, she is the reason he found a passion for cooking in the first place.

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André’s return to his Taiwanese roots reflects his calling to spend more time nurturing young talent and pass on his knowledge to the next generation of young chefs. And it will allow him more time to cook in his new private kitchen together with his mother who owned a family-run restaurant in Japan, where André grew up. Indeed, she is the reason he found a passion for cooking in the first place.

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