Restaurant André

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.

Fist time seating on 2F. Love the white and clean tones, so elegant!

Fist time seating on 2F. Love the white and clean tones, so elegant!

The decor on 3F is more concise and sketchy, but also very well-designed

The decor on 3F is more concise and sketchy, but also very well-designed

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.

'Spring tree' Saint-Jacques, Porcino, Vitelotte (chips)

'Spring tree' Saint-Jacques, Porcino, Vitelotte (chips)

Cherry, seaweed and balsamic capsile

Cherry, seaweed and balsamic capsile

Part 2 of Amuse Bouche in a shape of Gardens by the Bay

Part 2 of Amuse Bouche in a shape of Gardens by the Bay

Butternut, salted egg cream and vanilla

Butternut, salted egg cream and vanilla

Fish & chips

Fish & chips

Alabone and its liver sauce on crispy kombu

Alabone and its liver sauce on crispy kombu

Miso, celeric and wild flowers on chips

Miso, celeric and wild flowers on chips

Wild mushroom tart

Wild mushroom tart

Part 3 of Amuse Bouche: Charcoal bread (only one piece is edible/person), served with a dip sauce of sweet prawn & piquillos

Part 3 of Amuse Bouche: Charcoal bread (only one piece is edible/person), served with a dip sauce of sweet prawn & piquillos

Wine list

Wine list

1st glass of tea pairing

1st glass of tea pairing

1. UNIQUE: charred corn, bitter almond, horseradish and vanilla

1. UNIQUE: charred corn, bitter almond, horseradish and vanilla

Alba White truffle for our meal, which will be used for 5-6 dishes

Alba White truffle for our meal, which will be used for 5-6 dishes

Uji-cha (Tea Pairing)

Uji-cha (Tea Pairing)

2. PURE: stone crab, leek water, pear snow

2. PURE: stone crab, leek water, pear snow

Andre's bread is my favorite in Singapore. It was char-grilled on Burnt End's stove. 

Andre's bread is my favorite in Singapore. It was char-grilled on Burnt End's stove. 

3. SOUTH: caviar aubergine, scallop lasagne, burnt oyster

3. SOUTH: caviar aubergine, scallop lasagne, burnt oyster

N°11 TOASTED RICE / BARLEY / BUCKWHEAT

N°11 TOASTED RICE / BARLEY / BUCKWHEAT

4. ARTISAN: seared aji, legumes du moment, smoked basil vinaigretee (alba truffle 1)

4. ARTISAN: seared aji, legumes du moment, smoked basil vinaigretee (alba truffle 1)

5. PURE: burnt beef tongue, butternut, warm pumpkin soup

5. PURE: burnt beef tongue, butternut, warm pumpkin soup

6. TEXTURE: risotto, wild fungus, buckwheat wafer (alba truffle 2)

6. TEXTURE: risotto, wild fungus, buckwheat wafer (alba truffle 2)

N°11 RED SORREL / KALE / SEAWEED

N°11 RED SORREL / KALE / SEAWEED

7. MEMORY: kaffir lime consomme

7. MEMORY: kaffir lime consomme

' 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.

8. TERRIOR: stone-baked wagyu, forest chips, cacao nibs (white truffle 3)

8. TERRIOR: stone-baked wagyu, forest chips, cacao nibs (white truffle 3)

Pre-dessert: Tartufo Bianco D'alba (alba truffle 4)

Pre-dessert: Tartufo Bianco D'alba (alba truffle 4)

N°11CARDAMOM / KOJI

N°11CARDAMOM / KOJI

Green Tea Ceremony

Green Tea Ceremony

D.I.Y Cake

D.I.Y Cake

Andres Petit Fours never disappoints!

Andres Petit Fours never disappoints!

Cherry Coke Chuapa Chups

Cherry Coke Chuapa Chups

Guinettes Madeleine, Kaya Toast, Vergus and Pine Floss

Guinettes Madeleine, Kaya Toast, Vergus and Pine Floss

"Kaya toast"

"Kaya toast"

Dacquoise and 'Netulla' dip

Dacquoise and 'Netulla' dip