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Introduction
Restaurant André has been acclaimed as the cream of the crop in Singapore. Helmed by ingenious Chef Andre in an intimate setting, Restaurant Andre specializes in French culinary art. Each dish is dictated by Andre's culinary principle - the Octa-philosophy - based on eight primary characteristics: Unique, Texture, Memory, Pure, Terroir, Salt, South and Artisan.
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Awards and Titles
Michelin 2 Starred Restaurant (2017), Asia's 50 Best Restaurants
Good For
Fine Dining
Additional Information
https://www.facebook.com/pg/Restaurant-André-Official-161246047226511/
Opening Hours
Mon
Closed
Tue
19:00 - 22:00
Wed
12:00 - 15:00
19:00 - 22:00
Thu
19:00 - 22:00
Fri
12:00 - 15:00
19:00 - 22:00
Sat
19:00 - 22:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
RELATED ARTICLES
A must dine on my hit list in Singapore and did, before the Michelin guide came to town and awarded two** stars in 2016. Frankly, Andre has solid cred and gourmets-in-the-know already flocked there with or without the guides and accolades. Serves only tasting menu, a feast for the multi-sensory. Limited seating so book well in advance.
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It was a charming lunch @ one of Singapore’s most talked about dining star – Restaurant André. The lunch started off with Chef Andre’s Amuse Bouche - the wanton skin, infused with onion, tickled our taste buds. Simple, yet so divine.Our first course began with the Imperial Tsar Salmon appetizer, which was lightly smoked & paired with fruit tomatos. The deceiving wasabi-looking accompaniment which many mistook for, turned out to be a distinctive Basil flower sorbet. A invigorating start indeed!I love the Baby Leek Ravioli & the Carpaccio of Seafood Consommé, which came with a tinge of Kaffir Lime, totally unlocking my appetite.Next was the highlight of the day, Foie Gras Mousse! We were told it’s the Chef’s fave personal creation. The goose liver was different from any other I’d tried. Underneath this dark brown layer revealed another hidden layer of treasure. The bowl was filled with premium delicacies. The essence of the Foie Gras & Perigord Black Truffle was beyond the realm of the exceptional. I just couldn’t get enough of it. Chef Andre, I’ll be back for more!Another limelight stealer was the Slow Roast Short Rib. The tender piece of meat just melted in my mouth in no time. The Wild Mushroom Polenta Bianca & the Potato & Onion Praline were a delicious pair. Only complaint about this course is the size of the meat. But then again, good stuff don’t come in big portion. I just have to come back for more.The lovely lunch ended with the “Tarte Au Chocolat” Vintage, a scrumptious milk pudding with ice cream.
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