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FOOD & BEVERAGE

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ABOUT

Inspirations

Cuisine

The Team

Inspirations

星期二，2018年 07月 31日

Thanks to its a unique environment and complex culinary landscape, Chengdu has long been an epicurean’s paradise. Sichuan cuisine boasts a thousand-year history but had recently become known only for its spiciness. Many of the old tales or recipes of Sichuan cuisine have been lost to the ages.

THE BRIDGE is committed to launching a new era of Sichuan cuisine, tracing the origins and DNA of Sichuan flavours. THE BRIDGE’s mission is to set a new standard for world class cuisine, to break away from the current dominance of mono flavour in Sichuan Cuisine and establish THE BRIDGE as a global gourmet destination.

THE BRIDGE is Chef André' s first restaurant project in China and the only place in the world that guests can experience his unique interpretation of Sichuan cuisine. THE BRIDGE offers both set menus and a la carte dining, with an average spend of around 450 RMB per head.

Cuisine

THE BRIDGE offers both tasting menus and a la carte dining. The food presents a diverse perspective on Sichuan cuisine, offering everything from classic dishes to modern molecular gastronomy to obscure historical recipes lost to the mists of time.

The a la carte menu includes 18 cold dishes, 18 hot dishes, and 18 traditional Sichuan snacks.

Chef André’s exclusive ‘four chapters’ set menu takes guests on a culinary journey in the style of a classic Chinese banquet, inspired by traditional Chinese elements such as the 24 solar terms of the agricultural calendar.

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GALLERY

The Team

Creative and Culinary Director

André Chiang江振诚

With several Michelin stars to his name, Chef Andre Chiang was recently presented with a lifetime achievement award by Asia Best50 Restaurants.

Chef Andre’s restaurant projects in Asia and around the world include: RAW, Burnt Ends, Bincho, MeatSmith, Porte 12, and THE BRIDGE. THE BRIDGE is his first restaurant project in China.

Executive Chef

Shunhong Lee李顺洪

With more than 20 years of experience in the kitchen, Chef Shunhong Lee boasts a nuanced, indepth knowledge of Sichuan cuisine. Together with Chef André, he has used his considerable experience to write a new chapter for Sichuan cuisine.

GALLERY