The look of chef André Chiang’s cuisine tends to be as compelling as its flavors. His red grape carpaccio with peaches and pink coriander, for example, is a delicate play of circles with the luminosity of stained glass. Beyond art-directing his dishes, he has also guided the design of his stylish and highly rated dining venues on two continents, including his former flagship, the two-star Michelin-rated Restaurant André, in Singapore.
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