SINGAPORE, July 2009 - In celebration of Chef André Chiang's first anniversary at Jaan par André, Chefs With Altitude (CWA) 2009 returns with bang to lift unparalleled gourmet food to new heights, and highlight the enigmatic Chef de Cuisine’s award-winning signature style of French nouvelle cuisine. Pure flavours, unique ingredients and creative harmonies of taste and texture are hallmarks of Chef André's culinary repertoire, and diners will experience these ideals expressed with his indulgent menus. In line with CWA 2009, a slew of inviting gastronomic and nocturnal entertainment treats await at Equinox Complex (Jaan par André, Equinox Restaurant, New Asia, City Space, Introbar and Equinox Private Dining Rooms) during this week-long celebration.
Given the creative reign to develop a striking collection for CWA, Chef André will focus on seasonal Japanese ingredients to create his dream menu as Japan offers an abundance of outstanding local produce. The land of the rising sun is blessed with a bounty of premium ingredients that are almost identical to the range of produce from France, thanks to its seasonal nature and landscape, both of which are similar to conditions in Europe. Diners can look forward to a surprising compilation of set menus and à la carte offerings, with each dish featuring ingredients hand-selected by Chef André during a special expedition to Japan.
Having inherited a rich culinary pedigree from Europe's grand masters of gastronomy, Jaan par André's 33-year-old Chef de Cuisine - André Chiang, is redefining French nouvelle cuisine in Singapore and the world with an accomplished instinct for combining unique ingredients and pure flavours with his innate creative talent.
Since Taiwan-born Chef André's first menu launch at Jaan par André in July 2008, his artisanal flair and exuberance in 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.
Jaan par André is today, an autonomous, fine-dining restaurant located in and supported by Swissôtel The Stamford, Singapore. And under Chef André's stewardship, it is perfectly pitched to epitomise Asia's embodiment of a new breed of epicurean excellence.
About Chef André Chiang
Chef André's impressive career spans some of the world’s top French restaurants including:
• Pierre Gagnaire (three-Michelin-stars)
• L’Atelier de Joel Robuchon (one-Michelin-star)
• L’Astrance (three-Michelin-stars)
• La Maison Troisgros (three-Michelin-stars)
• Le Jardin des Sens (three-Michelin-stars)
Immediately before joining Jaan par André, Chef André was Executive Chef at the five-star Maia Luxury Resort & Spa in Seychelles - one of the world's most expensive destination getaways. There, under his guidance, the hotel received accolades such as The Best Food in The Indian Ocean by The Times in UK and The Best Table in Seychelles by Le Figaro in France.
Chef André was most recently awarded the coveted "Rising Chef of the Year 2009" award at the recent World Gourmet Summit Awards of Excellence in April 2009. He has received numerous accolades including "Top 10 Young Chefs in Asia 2006" and "The Best 150 Relais Gourmand Master Chefs of the World 2006" by Relais & Chateaux.
A GALAXY OF FLAVOURS FROM DOWN UNDER with Guest Chef Scott Webster
Joining Chef André Chiang is renowned Australian gastronomic impresario Chef Scott Webster, the force behind the Australian Culinary Consultants. As a chef, Webster had the privilege of working at the legendary Savoy in London and in Leysin, Switzerland at the Grand Hotel. He was also trained at the Regent Hotel and the Boulevard Hotel in Sydney. Chef Webster had worked extensively throughout Europe, the USA, Canada and Asia. In the early 1980’s, he spent three years at the prestigious Bel-Air Country Club in Los Angeles. In 1984, he worked at the Summer Olympic Games held in Los Angeles, and was appointed co-ordinating chef for the athlete’s village at the 1988 Winter Olympic Games in Calgary, Canada.
Chef Webster is one of the leading experts of a new emerging Australian cuisine. In 2003, after consulting on a number of restaurant projects in the UK, including the Intercontinental Hyde Park corner, he opened his critically-acclaimed, Michelin-rated Australian restaurant, Osia in London’s West End theatre district. Chef Webster combines superb primary products and indigenous ingredients with Australia’s multi-cultural culinary diversity, creating dishes which when tasted and sampled, reflect a truly Australian cuisine.
For CWA 2009, Chef Webster’s menu will offer a distinctive collection of gourmet dishes including delightful appetisers comprising Polenta Crumbled Foie Gras, Poached Daikon & Green Asparagus, Wild Fruit Chutney, Teriyaki Glaze ($34); Salt-cured Ocean Trout Ceviche, Candied Pineapple Coriander Chilli Dressing, Pomello & Snow Pea Sprout Salad ($28); Baby Lamb T-bone, Panko Crumbled Slow-braised Shoulder Finger, Akudjura Tomato Fondue, Basil Herb Infused Oil ($32), amongst others.
Chef Webster’s sumptuous soups - Yellow Teardrop Tomato Cocktail, Cumin-scented Sour Ice Cream, Micro Salad Leaves ($20) and his version of the Herb Infused Beef Bouillon with Five-spiced Oxtail Pasta, Rainbow Peppers is a must-try.
His premium signature dishes include the luscious Seared Yamba Reef King Prawns, Grilled Artichokes, Parsnip Garlic Puree in Extra Virgin Olive Oil ($52); Crispy-skinned Barramundi, Wild Lime Butter Fondue, Zucchini Tomato Salad ($45); Pan-seared Hiramasa Kingfish Fillet, Red Onion Quandong Marmalade, Olive Oil Poached Trussed Tomatoes, Joseph Extra Virgin Olive Oil ($48); and Lasagna Noodle Wrapped Black Maroon Lobster, Leek Onion Butter Sage Mango Champagne Chutney ($45).
Meat lovers will find solace in the Aussie chef’s succulent servings of Twice-cooked Lamb Shank, Minted Pea Risotto Ball, Wild Minted Orange Glaze ($42); Jumbuck in a Tucker Bag, Muntharie Berry Fruit Chutney & Mélange of Buttered Baby Vegetables ($42); and the Extra Tender Fillet Mignon of Bobby Veal Fillet, Bacon Mushroom Ragout in Horseradish Cream ($54).
The affable chef will also fête toothsome cravings with his assembly of sweet and indulgent desserts including Hot Chocolate Soup, Black Pepper Ice Cream, Poppy Seed Tuille Biscuit ($20); Black Cherry Ice Cream Jubilee, Milk Chocolate Smoothie, Pistachio Biscotti ($20); Baked Banana Pudding, Poached Cinnamon Kumquats with Wattle Seed Cream ($22); and the King Island Brie Melt, Mini Fruit Muffin, Quince Paste & Nigella Crackers ($24).
PRINCESSES OF VIOLIN, DJ JON WHITE and DJ SUSIE X SET TO ROCK CHEFS WITH ALTITUDE LAUNCH - 12 SEP 2009
Chefs With Altitude 2009 is set for a star-studded invitation-only launch at Equinox Complexwith the sultry and soulful Princesses of Violin on 12 September. The violin divas from Hungary will perform a fusion of classical music with contemporary modern elements that promise to enchant the exclusive few. New Asia will open its doors to the public later at night, when turntable Maestros DJ Jon White and DJ Suzie X will rock the club with their cutting-edge and intoxicating brand of music.
For reservations or enquiries, please call 6837 3322 or email email@example.com. For more information, please visit www.equinoxcomplex.com.