We meet the acclaimed chef, restaurateur, educator and author to talk about how he does it all and then nothing at all
André Chiang, like many chefs, is a busy man but that's the way he likes it. Not only does the multi-hyphenate chef and restaurateur have his hands full with Raw and One Tree Hill in Taipei; Zén, Burnt Ends, Meatsmith and Bincho in Singapore; The Bridge in Chengdu; and Sichuan Moon in Macau, but Chiang is also an educator and author, inspiring the next generation of chefs and foodies with much more than his cooking skills.
Now, with borders open and travel returning, Macau is once again on Asia's map of must-visit destinations. We took this opportunity to explore Sichuan Moon's newest Discovery Menu—a collaborative effort with executive chef Wilson Fam—and talk to Chiang about how he aims to push boundaries, change perceptions and create masterpieces. We also found out what this seemingly tireless man does on his day off.
In case you missed it: A food lover’s guide to Macau
What is it like being the chef, founder, owner and creative director of many venues across Asia?
I see myself more as a curator. I curate diners’ experiences. It's not just about the food on plates, the crockery or the service, it’s the entire experience. From the moment you step into the restaurant to the moment you step out. And everything that happens during that time has to make sense and tie in together. That's the curator’s job.
You need to put yourself in a neutral position to see the whole experience. Whether it’s today or tomorrow, at Raw or Sichuan Moon, it's a different product and a different language, but that's what I do. I put that experience together and deliver what that product is trying to say. I also think I am a genuine customer. So, no matter what concept I create, I always start from a customer's point of view.
How do you split your time between them all?
I don’t split my time. I think about them together, 24/7. And I like a busy schedule. At the end of the day, and after a quick shower, I sit on my bed and I’ll feel that I've been very useful today. I feel happy that I did a good job.
What is your goal for these venues?
I don't have any intention to have a restaurant empire or to have restaurants all over the world. For me, every single concept is a masterpiece. It is there for a purpose: to push the envelope of its own category. Even though the business is doing very well, that is not my purpose. If we cannot make a change in that particular concept or restaurant, then we didn't do a good job. We didn't really push the boundary or make people see it from a new perspective. For me, that's the goal.