• Issue 6: Singapore

    Make a reservation in advance to experience Taiwanese-born chef André Chiang’s “octaphilosophy,” a prix fixe encompassing eight distinct culinary expressions: Unique, Texture, Pure, Terroir, Salt, South, Memory and Artisan. A meal at the intimate 19th-century Chinatown terrace house is considered among the best in Asia, if not the world. Gorgeously plated food nods to Chiang’s 14 years of classical French training, exemplified in “Memory,” a beautiful dish of foie gras and truffles.