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About the Author

Andre Chiang was born in Taiwan and moved from Japan to France at age 15. He worked in several Michelin-starred restaurants there, training under Pierre Gagnaire, Joel Robuchon and Alain Ducasse. In 2010, he moved to Singapore to open his 30-seat Restaurant Andre, which is on the World's 50 Best list. In Singapore he also is invested in the restaurants Burnt Ends and Bincho, RAW in Taipei, and Porte 12 in Paris. Lotta Jorgensen wrote the narrative text in Octaphilosophy with Andre Chiang. She is co-founder of creative gastro-brand consultants Fool Agency and co-editor-in-chief of award-winning gastronomic magazine Fool, with her husband, photographer Per-Anders Jorgensen. Lotta is also an art director specialising in magazine design and brand identity.


"Chiang expounds on the creative approach used in his self-named Singapore restaurant, combining French produce with Asian precision."-Centurion

"This season's most beautiful restaurant cookbook." -Eater

"With so many irresistible recipes to choose from, we're in our element." -Wallpaper

"In this strikingly designed book... Stunning food photos and black-and-white action shots from the kitchen complement Chiang's exploration of the eight elements." -Food Fanatics Online

"Stunning... A book about inspiration, a book about challenging your creative process." -Stockpot

"For those who worship at the temple of high gastronomy." -The Caterer

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