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Jaan Par Andre

Jaan Par Andre

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Contact info

2 Stamford Road178882 Singapore
T+65 63388585




Chef's personal info

Name: André Chiang
Date of birth: Unknown

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Singapore, JAAN par André

Singapore, JAAN par André

Singapore, JAAN par André

Believe it or not, we actually did get sick of hawker style Singaporean food during our recent trip to Singapore. Don’t get me wrong, I do love the food, but I am use to a bit of variety in my diet. I knew this was going to happen, so I booked in a lunch at Jaan Par André after doing a bit of research a few days before the trip.



André Chiang is the Executive Chef here, wowing his customers with French Nouvelle Cuisine, being light and delicate dishes with an emphasis on aesthetics and presentation. His cuisine is French, having plied his trade all around the world in 3 Michelin star rated restaurants but you’d also think he is a bit of an artist on the side. He looks good on paper, but did he deliver the goods on the plate? We venture up 70 storeys and opt for the $58 SNG ($47 AUD) for a 3 course lunch meal to find out.



Parmesan & squid ink grissini breadsticks with Butter and Eggplant Puree with Olive Oil

You usually expect warm bread rolls with butter to start off a meal, but at Jaan they go for something a bit different. There is a novelty to nibbling on these breadsticks, which are lightly flavoured in parmesan or squid ink.




After taking a step back and thinking, you’ve got to admire Andre for trying something different. With a bit of eggplant puree and olive oil which is thick enough to attach itself during each dip, it’s a light start to the meal but with a bit of substance. Are razor thin breadsticks the new bread?



Panache de Fruit de Mer - Panache of Seafood in Multi Textures, Toasted Brioche and Potatoes with Tapenade de Provence

I chose this panache of seafood after seeing someone on another table order it, I was in awe of how beautiful it looked on the plate. Art on a plate comes to mind, with it’s vibrant colours and contrasting textures. All the seafood was individually cooked perfectly, and contrasted superbly well with the tapanade and toasted brioche. I’m a sucker for mixing things up with different textures and flavours and this dish delivered on all fronts.


Each piece of seafood had a bit of unique flavour, it wasn’t just cooked for the sake of it. Everything from the crumble to the jellies complimented the seafood like butter does to bread.

Tartine de Tourteau Effiloche – Citrus Scented Stone Crab Effiloche on Ratte Potato Confit and Fresh Herbs with Lukewarm Potato Mousse

The subtle flavours of the crab meat had me hooked on this dish, it wasn’t as visually appealing as it’s predecessor but we all know to not judge a book by it’s cover. The potato mousse while simplistic on paper was incredibly smooth.


Macaroni de Boeuf – Thirty-Six Hour Braised Short Rib with Duxelle Macaroni and Crispy Vitelotte Chips and Shallots

This is hands down one of the best dishes I have tried all year regardless of where I’ve been to. Without going into the taste of the dish yet, the attention to detail put into the presentation is amazing. Everything from the colours and textures and placement is something to be admired, it totally rocked my socks.


The macaroni was presented in an interesting way, stuffed with creamy mushrooms resulting in an aromatic injection of mushrooms with each bite. It’s a bit like ravioli but less intrusive with each bite. Beneath the macaroni was a bit of truffle.


All the contrasting textures were bang on perfect. On one side you had the 36 hour braised short rib, literally falling apart with it’s own juice each time I poke at it with my fork. The piece of roasted garlic on top was a nice touch, with garlic oil oozing down the beef with the poke of my knife. Then you have the crunch and strong flavours of the vitelotte chips and shallots.

Gambas Aux Popcorns – Popcorn Ravioli with Pan-Roasted Giant Gambas in Pancetta Robe with Crispy Shellfish Chips and Olive Oil Puree

I didn’t get to try this dish in depth, but it was another example of perfect execution of different flavours and textures. I’m use to see shell fish with pancetta, so naturally the gambas were a good match.

The popcorn ravioli was the hit and was best eaten in one shot to ensure the popcorn emulsion was not wasted on the plate. But then again, I would of licked it all off the plate anyway.






The coffee was a minor dissapointment in my meal, very flat and lacking creaminess and strength. I guess we are quite lucky in Australia to have good coffee, so I figured I can’t expect too much in a country where not everyone is a coffee nazi like myself.

Tarte Au Citron – “Lemon Tart” on Mini Churros with Granite of Pink Campari-Grapefruit

When I think of churros I usually think of chocolate, so I was interested to see how it would be paired with citrus. The result is a refreshing dessert which is quite light, but enhanced with the depth of the lemon tart which is deconstructed and placed beneath the churros. The campari granite as absolutely gold, the perfect balance of tartness and sweetness.

Snickers version 2009

Based on the name alone, I had to order this for dessert. Snickers bars are in my top 3 of chocolate bars (snickers, chomp, twix). This deconstructed version is presented in a shape of a chocolate ball and paired with a vanilla ice cream. He changes the way he interprets the dish each year, with the 2008 version being slightly different according to our waitress.


The chocolate ball is amazing, with so many different layers, flavours and textures in such a small package yet something you would expect if you are familiar with how a snickers bar is constructed. It had a bit of mousse, caramel, peanuts, cake and chocolate all carefully layered and then encapsulated in a chocolate ball.

Scattered around the side to complete the work of art was bits of peanut crumble and tiny cubes of jelly just to break things up a little. It really needs to be tasted to be appreciated, everything from the chocolate to the ice cream and to the jelly works so well.

It’s not often I pay $47 for a lunch, but this was really worth it. To be fair, I havn’t had any lunches at a 3 Hat establishment here in Sydney but it’s fair to say I havn’t had anything which has impressed me as much as what I had here. Everything from the view, service and food was perfect.

The restaurant is quite small, with ten tables at most. We dined in the day but I can imagine the view to be amazing at night. I’m due back in Singapore on a stopover in January so I might return and try the dinner if I can afford it. If you are looking to mix things up in Singapore, a meal is worthy of a second look.

Oh and one more thing, don’t do what I did and wear shorts to the restaurant. It didn’t even occur to me there was a dress code, so I rocked up in my Singapore bogan attire of shorts and a shirt. After a few phone calls, they politely advised that I needed to be in pants. Luckily like everything in Singapore, I was only a 5 minute cab away from getting myself dressed properly. It was worth it too, the meal was epic.

- - Scoffier


35. André Chiang, Restaurant Andre (Singapore, Asia)



The Électrons Libres, is a group of chefs that are as individual or a leaders of a group have taken a unique route that goes beyond the learning process. Their philosophy transforms the cuisine of the present time as well as the cuisine of the future in a specific area (place) or country. Sometimes they are the leaders of a culinary movement but often, they are alone in their search. 

Barely passed his thirties, the Chef André Chiang in October 2010 opened his own restaurant in Singapore. And why is this restaurant so anticipated by fans and foodies? Just because this young Chef , with strong French roots, has already won several awards and has collected good papers in the media.

After several years doing an apprenticeship with the greatest French chefs of the moment; Gagnaire, Troisgros, Pascal Barbot, Robuchon (L’Atelier) and brothers Pourcel (Le Jardin des Sens), André Chiang decided to accept a new challenge and to lead the kitchen at Restaurant Jaan by André (Swissôtel-The Stamford) in Singapore. It was ranked # 39 on the prestigious list S. Pellegrino World’s 50 Best Restaurants 2010.

His cuisine is based on a strong French techniques and a great respect for the purity of the products. It is highly creative and these days inspired by the fresh ingredients from Singapore and Asia. Chiang has developed over the years a unique and original philosophy (Octaphilosophy) expressed in eight points: Unique, Texture, Memory, Pure, Terroir, Salt, South, Artisan.

Great expectations for a great chef in a city where gastronomy is changing rapidly and where they will be many discoveries in the coming years!



1-(Scoffier) How do you explain the philosophy (Octaphilosophy) behind your cuisine at Restaurant Andre and how do you construct your Menu Octa?

AChiang- Octaphilosophy is a hypothesis I have practiced for several years now, these eight elements are constantly repeated and have regularly resurface in my menus.  It is a concept I have applied in many of my creations.  The new restaurant has provided me with the avenue to consolidate and share my thoughts in a more succinct manner. 

How does Octaphilosophy present for diners when they visit the restaurant?  Based on eight primary characteristics: Unique, Texture, Memory, Pure, Terroir, Salt, South and Artisan; diners will be taken on a journey with a repertoire of eight dishes themed after the eight characteristics of Octaphilosophy.

Representative dishes in the menu change through the seasons or according to the inspirations from the fresh produce received each day, while the characteristics of the philosophy remain unchanged. 

A Representation of Our Menu this Season:

·         PURE

 (A pure flavour without seasoning)

·         SALT

(Salt from the sea)

·         ARTISAN

(Heritage and limited produce from artisans around the globe)


(A play with textures)

·         SOUTH

(Celebrating the colours and generosity of the South of France)

·         UNIQUE

(A combination of the best and most unique ingredients)

·         MEMORY

(A fond memory of a timeless dish, in creation since 1998)

·         TERROIR

(Celebrating the gifts from the land)








2-(Scoffier) Do you have a flavour or taste from your childhood that is again memorable?

AChiang- The dish I have featured as MEMORY (Foie Gras Jelly) is one of my favourite dishes.  It is a dish that has evolved through the years with me, and brings back fond memories of my days training and working in France.

3-(Scoffier) Do you have a particular foods (or products) that you often use in your recipes?

AChiang- love the lemon for it’s acidity and it’s role as a flavour catalyst.  The acidity in lemons enhances the flavour of a dish as the sensation intermingles with our taste buds allowing the flavours that precede to be more pronounced.

4-(Scoffier) Do you have a mentor (chefs or anybody else) that inspires you in your cuisine?

AChiang- I am eternally grateful for the opportunities that I have been given in my career and the influence from the 3 generations of Masters of “Nouvelle Cuisine”, not forgetting the myriad selection of products the restaurant receives everyday which are my essential daily dose of inspiration.

5-(Scoffier) Your influences are very French, is there a part of Asia in your cuisine?

AChiang- I arrived in Singapore 3 years ago and I am still exploring ingredients available here. When I create, I try as often as possible to incorporate the freshest produce we are able to procure locally or from the region, capitalising on seasonality, proximity and availability. 

6-(Scoffier)- For about 3 years, Singapore is on the map of Gourmet, can you tell us the benefits of working there, and the ease of finding a high quality products? I know that a chef as Pascal Barbot (L’Astrance, Paris) take a lot of time choosing and picking his produces at the market. (Your relation with your suppliers…)

AChiang- The amalgamation of cultures and the vibrant mix of culinary styles does make Singapore’s gourmet scene very fascinating.   I am impressed by the standard that this island nation presents and the support its government provides with their myriad programmes to elevate the standard of the culinary offerings here to drive growth in the industry.

With Singapore being a leading business hub, I have not encountered major problems sourcing for produce.  We work with a brilliant group of suppliers and farmers in Singapore and globally who support us with very good produce. We also hope to continue introducing fine food purveyors who supply to top restaurants in Europe to Singapore.

7-(Scoffier) Do you use some elements from new technology (sous-vide etc.) in your cooking techniques? If yes, which?

AChiang- Charcoal grilling is my latest obsession. In my opinion, the intense unique smokey charcoal grilled flavour is a taste that we are so familiar with but yet forgotten.

It is such an exceptional cooking technique that cannot be replaced with any modern technology.

8-(Scoffier) Can you give us a detailed recipe (Signature dish or other) that is characterized the cuisine of Andre Chiang?

AChiang-The PURE dish in my Octaphilosophy menu which features all raw elements with no cooking and no seasoning.


9-(Scoffier) What is your goal (ambitions) as chef or for your restaurant? Do you think about write a book, a television show, others?

AChiang- With this restaurant, I hope to be able to establish new frontiers in fine-dining with an enhancement of my revolving repertoire of dishes. It is important to realise that dining is more than just exceptional cuisine and service standards.  What is more important than to stir emotion in the hearts of the guest and to reveal stories that have never been told before?

Apart from cuisine, the restaurant also reveals the non-culinary side of my art, it showcases my penchant for design and the arts with delicately-crafted artwork in various mediums which are showcased throughout the three-storey space.

My immediate task is to have the restaurant up and running well.  I also hope to be able to continue to do what I like, bringing more to the people who have been supporting me.

We are ready to write a cookbook and look forward to continue collaborating with other chefs to pass on the new bio movement and my philosophy. - Scoffier


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