It has been almost half year since my last visit to Andre, my favorite restaurant in Singapore. By serving authentic French Nouvelle cuisine, Andre has been granted by Michelin 2 stars since the publishing of the first Michelin Guide in Singapore, as well as one of the top restaurants in Asia 50 Best Restaurant List. More importantly, Andre is favored by tons of foodies from all around the world.
If you ask me to recommend only one restaurant in Singapore, i will definitely say Andre. For more introduction about Restaurant Andre, please check my previous post here.
This time, i visited during lunch time again. Skipped their short lunch menu and picked the full Octaphilosophy course again, which is usually served during dinner time, but limited servings are availble upon pre-request.
Our meal started with 8 amouse bouche, followed by 8 main dishes that represents the eight elements in Octaphilosophy: salt, texture, memory, pure, terrior, south, artisan and unique. After that arrived 3 desserts and 6 petit fours. It was a BIG meal, that's why i always choose to visit here during lunch time so that i have longer time to digest. Although it sounds a very long course, each dish was actually very light and won't make you feel bloating.
This time, i tried their unique Tea Pairing which mostly consists of Andre's homemade fermented drinks and some bottled imported tea. The concept of tea pairing was lovely, each glass matches well with the dishes and the bacterias in fermented tea are really helpful for digestion.
' Memory' is a signature dish at Andre. It is usually a dish of foie gras jelly with black truffle coulis. Since i have had that several times, chef kindly changed it to his wife's (Thai) memory of Tom Yum soup. It is a beautiful dish of autumn vegetables, scallops and kafffir lime consomme. Very light and refreshing, totally different from Andre Chiang's memory of foie gras jelly.