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Chiang, who moved to France from Japan in his teen, will focus on a ‘bistronomy’ concept - something he defines as a ‘casual fine-dining ethos born of the streets of Paris.’
The chef promises menu made up of the best ingredients from across the ‘twenty-four “micro-seasons” of Taiwan’ married with what he says will be ‘painstaking technique’. Chiang and his team are focusing a lot a of efforts in Taiwan and what they say is a ‘new Interpretation of Taiwanese flavor’.
They team say they aim to ‘reignite the rediscovery of Taiwan’s lesser-known treasures’ through their work in the kitchen and promise an exiting culinary journey for all who attend.
Chiang's other place, Restaurant André, in Singapore is number six on Asia's 50 Best Resraurants List.
Le Qun Third Road