How chef Andre Chiang plans to make his Japan debut with a modern teahouse
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How chef Andre Chiang plans to brand his Japan debut with a modernistic teahouse
Led by a passion for all things artisanal, the feted chef aims to complete his project in Kanazawa, located ii hours by train from Kyoto, by mid-2020.
Kaikado, a modern teahouse in Kyoto. Chef Andre Chiang is good friends with Kaikado possessor Takahiro Yagi. Will Chiang'due south new venture take inspiration from Kaikado? Only time will tell. (Photo: ACG)
07 November 2022 06:30AM (Updated: 04 Jul 2022 08:51AM)
Information technology has been ii years since chef Andre Chiang shocked the culinary world with news that he would be closing his eponymous two Michelin-starred restaurant in Singapore. But as surprising and even heartbreaking equally information technology was for both his team and fans of Chiang's uniquely progressive style of cuisine, it was a decision the revered chef and entrepreneur needed to brand.
"I'm happy right now, fifty-fifty happier than those days behind the kitchen of Restaurant Andre," a noticeably relaxed Chiang told usa recently. His days are at present filled with purposeful travels – to learn more than nearly the world'due south diverse food culture; mentor the chefs of the Andre Chiang Global (ACG) group who work for restaurants such equally Porte 12 in Paris; and run several new concepts in China including The Bridge in Chengdu and Sichuan Moon at Wynn Palace in Macau.
Educating the side by side generation also features prominently on his calendar. He ofttimes gives lectures to inspire the younger generation and visits culinary schools such as Asia Academy and Fu Jen Cosmic University in Taiwan to share with students "things cooking schoolhouse would never teach them".
To him, these things have to practise with seasonality, aesthetics, colour combination, besides as branding, marketing and the economic science of running a eating place. "If you want to showcase your style in your own restaurant, these are essential, but schools never teach you near it," Chiang added.
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COMBINING FRENCH DESSERTS WITH TAIWANESE TEA
One of the latest stops in his hectic schedule is Kyoto, for a pop-up effect at Kaikado buffet to promote his new project in Taipei – a cafe that combines French dessert tradition with Taiwanese tea culture. "One Tree Hill is our 9th babe," he said, referring to the latest concept under ACG that opened in October final twelvemonth.
Serving the states his favourite Macanese egg tarts that he had hand-carried, Chiang shared how he was just going to be in Kyoto for 22 hours for the pop-up, earlier heading to Tokyo to cook at a iv-easily effect with his friend, Lionel Beccat, executive chef of two Michelin-starred French restaurant, Esquisse. "Then I go to Kanazawa for 17 hours for my new B&B project," he added.
THE ALLURE OF JAPAN
We think what Chiang said on the last twenty-four hour period of operations for Restaurant Andre about his time to come plans "to piece of work for Asia", noting that he was highly inspired to introduce Asian food civilisation and techniques, along with the region's growing pool of talented chefs, to the rest of the world. We had also asked and so if he was thinking almost doing something in Japan, to which he but replied, "I haven't planned it yet". Well, it seems that the fourth dimension has finally come.
Granted, while Japan'southward economy is still struggling in some areas, information technology appears the timing could not exist better. Chiang is confident that if the "political status remains stable, F&B volition naturally work better".
"The Japanese have more international experience and they are coming back domicile, just they're not staying in large cities similar Tokyo," he explained, adding that it was this trend that drew him even closer to Japan. Previously, it was the country's craftsmen that kept Chiang inspired to invest in a business in the land. The ii-24-hour interval One Tree Hill pop-up, for example, was held at Kaikado cafe, which is owned and run by a sixth-generation tea caddy maker, Takahiro Yagi, who is a good friend of Chiang'southward.
The two share a mutual love for the artisanal. In fact, 45-twelvemonth-old Yagi'southward warm demeanour is besides affirmation of his iron volition to keep the tradition of tea caddy-making alive for the next generation. "My father told me not to succeed the business organization, because it is a declining industry," he shared. "But I [believe] there is potential in the international market."
Seven years ago, Yagi and similar-minded inheritors in the land'due south varied craft manufacture banded together to form the group called Keep, which travels the world to showcase traditional Japanese crafts and heritage. In Kyoto, Kaikado is the place for these craftsmen to mingle and showcase their wares laced with history.
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KANAZAWA: WHERE FOOD AND CRAFT OVERLAP
This is the get-go fourth dimension Chiang has done a pop-upward of 1 Tree Hill, and he is already thinking of opening a branch in Tokyo. But his official first projection volition exist in Kanazawa, located two hours by train from Kyoto. Kanazawa too embraces the beauty of craftsmanship and tradition and is dwelling to a lot of immature talent.
"I love Kanazawa. I would like to live there," Chiang declared, having bought a machiya (a traditional Japanese shophouse) for his personal use. "The place has everything – culture, history, crafts and quality ingredients, especially seafood."
He co-owns, with a group of Taiwanese artists, some other six machiyas in Ishibiki, virtually the Kenrokuen Garden, with the aim of converting each of them into a boutique bed-and-breakfast.
"In the by, food and craft never [really] overlapped, and other restaurants were considered competitors. Now, people connected with the same philosophy could work together and share the customers. If I have 100 followers, and the other [business] has 100 followers, nosotros can reach 200 followers. Information technology needs to be the aforementioned group of people with the same priority and preference. If it works, we can offer a full experience," Chiang shared.
He added that while more people these days travel for food, his aim is to offer a curated feel that would incorporate a risk to discover the metropolis and its culture. He hopes to complete this project past mid-2020.
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Source: https://cnalifestyle.channelnewsasia.com/access/andre-chiang-kanazawa-japan-230941
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