#50BestTalks Asia 2018: highlights featuring Andre Chiang

author The World's 50 Best Restaurants & 50 Best Bars   6 мес. назад

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Chef-owner André Chiang's Creative Process

André Chiang, author of 'Octaphilosophy: The Eight Elements of Restaurant André', explains his creative process

RAW Restaurant, Taipei

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/taiwan/ At Chef André Chiang’s RAW, next generation chefs re-interpret classic Taiwanese flavors. We talk with chefs and restaurant partners Alain Huang and Zor Tan about elevating Taiwan’s seasonal produce through their innovative creations. The 60-seat restaurant serves a vibrant “bistronomy” cuisine, a new wave of cooking style born in Paris, offering experimental haute cuisine at a reasonable price. They demonstrate for us how to make their dish “All About Duck”: Duck liver, duck heart, duck breast, Taiwanese red quinoa, and barley served with duck liver soup. Their dish “Taco Tako T.A.C.O.S.” is an octopus “taco” with a mini spring onion pancake, quail egg, cabbage and avocado. The next dish is called “Onion Onion Onion” made with zucchini puree topped with smoked fish, fermented black beans, pearl onions cooked in apple juice, uni, spring onion oil, and chives. For dessert, they show us how they make Mango Tartar with a Meringue Snow Ball and Milk Snow.

Three Things You Should Know About Eating Creatively | 江振誠 Andre Chiang | TEDxTaipei

對一個好的廚師來說,好的料理不只需要好的烹飪技巧,更需要好的創意。而創意並不是無中生有,而是用對方法提煉。江振誠從料理食物的角度提出好創意必定會有的三個要素:Core、Relevance、 Connectability。包含收集正確的資訊、暸解為何而做、以及情感和功能上的滿足。 Chef André Chiang has a philosophy of using only the freshest of seasonal produce. Having made an indelible impression on the Singapore culinary scene since its opening in late 2010, Restaurant André was recently listed in the coveted San Pellegrino World’s 100 Best Restaurants. New York Times mentions the restaurant as the top 10 restaurants in the world worth a plane ride while Wallpaper magazine places André as one of the world’s best young chefs. 熱情與堅持,可以化為什麼?對江振誠而言,便是他創造的一道道法式料理。江振誠16歲時遠赴法國學習料理、25歲當上法國米其林三星主廚,他對料理的夢想接著帶他到新加坡設立自己的餐廳。未來江振誠的料理將繼續藉著真實的原味、完美的口味、靠他親手把關的每一道菜,感動著每一個顧客。 This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at http://ted.com/tedx

Michelin Star Chinese at HKK, Best Restaurants in London

In this video we speak to renowned Michelin Star chef, Tong Chee Hwee, from how he started cooking in China to becoming the first chef in the UK to receive a Michelin star for Chinese cuisine. We also speak to general manager, Giancaro Princigalli, and look at how HKK goes beyond traditional Chinese food by employing French cooking techniques, as well as serving more focused dishes in a tasting menus style.

Smart Cities: Singapore

With little land, few natural resources and an ever-growing population, Singapore needs every assist it can get from smart city technologies. Computerworld toured the city-state to see how it's all coming together. Click here to subscribe to IDG.tv: https://www.youtube.com/user/IDGTV/subscribe Check out our website for our full video collection: http://www.idg.tv Like IDG.tv on Facebook: https://www.facebook.com/idgtv.us Follow IDG.tv on Twitter: https://twitter.com/IDGtv_US Follow us on Instagram: http://instagram.com/IDGtv

"#50BestTalks Asia: exploring identity" took place at Wynn Macau in March 2018 as part of Asia's 50 Best Restaurants with a stellar line-up including chef Andre Chiang of Singapore, Native Bar founder Vijay Mudaliar, the trio of Mume chefs Richie Lin, Long Xiong and Kai Ward, and Hiroe Higuchi from Shima Kanko Hotel in Japan. Watch highlights from this edition of #50BestTalks, presented by Miele.

Discover the 2018 Asia's 50 Best Restaurants list:

No.1 Gaggan, Bangkok, Thailand
No.2 Den, Tokyo, Japan
No.3 Florilège, Tokyo, Japan
No.4 Sühring, Bangkok, Thailand
No.5 Odette, Singapore, Singapore
No.6 Narisawa, Tokyo, Japan
No.7 Amber, Hong Kong, China
No.8 Ultraviolet By Paul Pairet, Shanghai, China
No.9 Nihonryori RyuGin, Tokyo, Japan
No.10 Nahm, Bangkok, Thailand
No.11 Mingles, Seoul, Korea
No.12 Burnt Ends, Singapore, Singapore
No.13 8 1/2 Otto e Mezzo Bombana, Hong Kong, China
No.14 Le Du, Bangkok, Thailand
No.15 Raw, Taipei, Taiwan
No.16 Ta Vie, Hong Kong, China
No.17 La Cime, Osaka, Japan
No.18 Mume, Taipei, Taiwan
No.19 Indian Accent, New Delhi, India
No.20 L'Effervescence, Tokyo, Japan
No.21 Locavore, Bali, Indonesia
No.22 The Chairman, Hong Kong, China
No.23 Waku Ghin, Singapore, Singapore
No.24 Lung King Heen, Hong Kong, China
No.25 Ministry of Crab, Colombo, Sri Lanka
No.26 Jungsik, Seoul, South Korea
No.27 Sushi Saito, Tokyo, Japan
No.28 Il Ristorante - Luca Fantin, Tokyo, Japan
No.29 Les Amis, Singapore, Singapore
No.30 Fu He Hui, Shanghai, China
No.31 Paste, Bangkok, Thailand
No.32 Neighborhood, Hong Kong, China
No.33 Eat Me, Bangkok, Thailand
No.34 Hajime, Osaka, Japan
No.35 Jade Dragon, Macao, China
No.36 Corner House, Singapore, Singapore
No.37 Bo.Lan, Bangkok, Thailand
No.38 Quintessence, Tokyo, Japan
No.39 Issaya Siamese Club, Bangkok, Thailand
No.40 Belon, Hong Kong, China
No.41 Ronin, Hong Kong, China
No.42 TocToc, Seoul, Korea
No.43 The Dining Room at The House On Sathorn, Bangkok, Thailand
No.44 Jaan, Singapore, Singapore
No.45 Nihonbashi, Colombo, Sri Lanka
No.46 Caprice, Hong Kong, China
No.47 Shoun RyuGin, Taipei, Taiwan
No.48 La Maison De La Nature Goh, Fukuoka, Japan
No.49 Wasabi By Morimoto, Mumbai, India
No.50 Whitegrass, Singapore, Singapore

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