CONCEPT
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ABOUT
饕TAO-TIE餮
The fairytale monster Tao-Tie is always greedy and hungry and was often used by Chinese novelists and poets to describe people with big appetites who enjoy fine food, eventually becoming a standard nickname for foodies.
Chef André Chiang is a star of the international fine dining scene. His Singapore restaurant, Restaurant André, was awarded two stars in the 2016 and 2017 Michelin guides and gained second place on the list of Asia’s Best50 Restaurants in 2017. In 2006, Chef Andre was named of the World’s 150 Best Chefs by 《Relais & Chateaux》 and his cooking has been praised by the 《New York Times》, Time Magazine, and more. In February 2018, Chef Andre became the first Chinese chef to be presented with a lifetime achievement award by Asia’s Best50, as well as the youngest ever chef to receive the award. In July 2018, he appeared on the cover page of GQ Taiwan, cementing his status as a culinary idol. In 2014, Chef Andre published his first book in China and Taiwan, attracting the attention of many of his peers in the Chinese culinary world. The book was updated and given a second print run in 2018. In 2016, his book on modern Asian cuisine, 《Octaphilosophy: The Eight Elements of Restaurant ANDRE》, was published in Chinese, English, and French.
In recent years, Chef Andre has turned his sights back to China. THE BRIDGE is his first restaurant project in China and also the first outing for his unique, international interpretation of Sichuan cuisine. Since launching in December 2017, THE BRIDGE has set a new standard for world-class Sichuan cuisine and has been established as a destination for gourmet diners from around the world.
Chef Andre’s restaurant projects in Asia and around the world include: RAW/Burnt Ends/Bincho/MeatSmith/Porte 12/廊桥 THE BRIDGE
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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 world gourmet destination. Prior to the restaurant’s opening, Chef André took an in-depth look at Sichuan cuisine, developing an intimate relationship with the local terroir, produce, and seasons, and the cuisine' s distinct heritage.
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THE BRIDGE BAR was designed by Singapore-based bar consultants The Proof & Company, the masterminds behind the award-winning Manhattan bar at the Regent Singapore Hotel. From the concept to the layout to the cocktail recipes, every aspect of the bar has been carefully crafted to create a world-class experience.
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