SINGAPORE, 1 October 2009 – Singapore’s singular Nouvelle cuisine establishment, Jaan par André, celebrates its spectacular debut as Asia’s 4th Best Restaurant in the newly-launched Miele Guide 2009/2010.
It is with great triumph and much pride that Swissôtel The Stamford announces the ascension of Jaan par André, helmed by Chef de Cuisine André Chiang, into the second edition of the Miele Guide – Asia’s first truly independent and authoritative guide to the region’s finest restaurants. Jaan par André is now the well-respected guide’s highest-ranking new restaurant inclusion, coming in as No. 4 amongst Asia's Top Restaurants. The restaurant also has a spectacular standing of No. 2 in the new category of 'Singapore's Top 5 Restaurants' – an affirmation of Jaan par André's rapidly rising recognition amongst Singapore's bon vivant set.
“This is a most rewarding culmination of the hard work and excellence that Jaan par André’s
culinary and service teams have strived for in the past year, especially since Chef André’s arrival in July 2008,” says Mr Aiden McAuley, General Manager of Swissôtel The Stamford. He adds, “The stellar success of Jaan par André is the ideal embodiment of our hotel’s credo ‘A Passion For Perfection’, and I applaud our team for their unwavering efforts.”
This accolade also places Jaan par André in the same league as chef-of-the-century Joël Robuchon’s duo of Michelin-star restaurants in Asia - Robuchon a Galera (three-Michelin stars) in Macau and L’Atelier de Joël Robuchon (two-Michelin-stars) in Hong Kong. The significance of this award also resonates on a more personal note for Chef André, who is honoured to be on par with one of his mentors of nouvelle cuisine; Chef André worked on the opening of Joël Robuchon's one-Michelin star L’Atelier de Joël Robuchon in Paris.
Jaan par André’s inclusion in the Miele Guide is the most recent recognition the restaurant has achieved in Chef André’s a most remarkable first year as chef de cuisine. Since the Taiwan-born Chef André's first menu launch at Jaan par André in July 2008, his artisanal flair and exuberance for using unique ingredients have captivated elite gourmands, many of whom return repeatedly to savour his exemplary cooking that encapsulates the creative spirit of French nouvelle cuisine.
In April, the 33-year-old was named Rising Chef of the Year at the World Gourmet Summit Awards of Excellence – Asia’s most prestigious hospitality trade awards. Prior to his appointment at Swissôtel the Stamford, Chef André was also named one of the "Top 10 YoungChefs in Asia 2006" and was featured amongst "The Best 150 Relais Gourmand Master Chefs of the World 2006" by Relais & Chateaux.
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