TAIWAN - TAIPEI - Bistronomic art at RAW

image Sakura Ebi Cappellini

First, there’s a striking beautiful interior, wooden, minimalist, all in curves. Then the lovely details like the cutlery hidden inside you’re table’s secret drawer.

This tastefully designed restaurant has the atmosphere of an art gallery while it’s all about gastronomy. Or “bistronomy” more precisely, meaning affordable gastronomic french style cuisine with a Taiwanese twist. No surprise as it’s been conceptualised by famous “born in Taiwan” and “made in France” Chef André Chiang.

Creative and spontaneous, that’s how he and his local team led by Chefs Zor Tang and Alain Huang wanted RAW’s menu to sound like. Highlighting seasonal produce, what comes on your plate carry exciting names like “Uni Hokkaido Peanut Butter Peas”, “Sakura Ebi Cappellini” or “Chocolate Burnt Butter Mochi”.

Their daring mantra “Never be afraid to make mistakes” has worked as they don’t seem to have made any.  Since they first opened a year ago, Raw has become one of the most sought-after restaurants in Taipei.  

Rare are the Chefs you’d follow anywhere they settle a business. André is one of them. Singapore, check, Taipei, check, Paris, next.

image Tiny iced Pineapple Cakes

ASK : your way to the restroom, a must-see… Kidding aside, make sure to make your reservation early in advance. If not, you might have a chance on waiting list. Until January 10th they’ll only be serving a “best of the year menu”.





André Chiang, born in Taiwan, had worked under French master Chefs such as Pourcel, Robuchon, Troisgros, Gagnaire… before he decided to settle in Singapore and call his restaurant home. This charming heritage house behind a welcoming little olive tree, takes you on a culinary journey and into André’s creative universe based on an “Octaphilosophy”. Unique, pure, texture, memory, salt, south, artisan and terroir.

The result is French, but different. Nouvelle cuisine, but not too much. In this place awarded best restaurant in Singapore, the meat comes from France (4 times a week), and lunch is worth the 100 dollars + you’d spend once in a while (or a lifetime) on a gastronomic restaurant.

image Veal Aspic

The daring “veal aspic” basically a deconstructed revamped “tête de veau”, would make you surprizingly ask for more brain, tongue, and other kind of offal you thought you’d never eat. Menu changes daily, but his signature dessert the “Snickers” chocolate bar (new creation each year) remains. The 2015 version is to die for.

And when André leaves you a note on a menu sheet saying “Life is about good food, good wine and lots of good friends”, it’s just delectable.

ASK: To be seated downstairs to feel the kitchen vibes.




image Snickers 2015