Chef Andre Chang’s innovative, fresh approach to his ‘Octaphilosophy’ cuisine is evident from the accolades and awards he has received at Restaurant Andre.
His culinary approach is defined by eight key characteristics – namely ‘unique, pure, texture, memory, salt, south, artisan and terroir’ – and his menu features delicate French cuisine, including fois gras and black truffle. With each dish containing only a handful of ingredients, the cuisine at Restaurant Andre is simple, elegant and cooked to perfection.
