{"id":837,"date":"2015-01-15T01:00:54","date_gmt":"2015-01-15T01:00:54","guid":{"rendered":"https:\/\/www.expedia.com.sg\/stories\/andre-singapore-food-review\/"},"modified":"2022-07-11T17:24:32","modified_gmt":"2022-07-11T17:24:32","slug":"andre-singapore-food-review","status":"publish","type":"post","link":"https:\/\/www.expedia.com.sg\/stories\/activities\/andre-singapore-food-review\/","title":{"rendered":"Andre Singapore Food Review: A Gastronomical Experience Beyond\u00a0Imagination"},"content":{"rendered":"

Our very own\u00a0Senior Product Manager, Meredith Chan, shares her amazing experience dining at Andre Singapore. Here are her 5 Reasons Why it was for her, a heavenly gastronomical experience.\u00a0<\/em><\/span><\/p>\n

Our yearly tradition where we celebrate our glorious years of just existing, just being us \u2013 starts with an outrageous indulgent suggestion that turns into a night of fine-art-dining.<\/p>\n

Restaurant Andre was the epitome for me when it comes to culinary, gastronomical adventures. Every plate was an\u00a0art piece served with creativity and sophistication.\u00a0Executed in such finesse that left me pretty much speechless. Definitely opened my eyes to food and how it can be imagined at such a level. *Cue standing ovation*<\/p>\n

\"meredith-andre\"<\/a><\/p>\n

Charmian, Mel and me<\/em><\/p>\n

1) Creative philosophy<\/h3>\n

Chef anchored the whole course of 14 (from pre starters to post desserts \u2013 i know make some sense of it please) based on Octaphilosophy. If you didn\u2019t know, chef Andre is actually Chinese. But his artistry is very much anchored French style.<\/p>\n

The number of courses – 8 – is itself in line with Chinese tradition.\u00a0Each of the courses had a theme that related back to the chef\u2019s growing up years. (Either that or the marketing was just very convincing) I thought it was absolutely brilliant.<\/p>\n

\"andre-starters\"<\/a><\/p>\n

Pre-starters brought on lots of Ooohs and Aaahs<\/p>\n

\u00a0\"8-courses-andre\"<\/a><\/p>\n

2) Pairing of flavours<\/h3>\n

There were moments where you\u2019ll think \u2013 \u201chuh\u201d what did the manager just say? Chocolate and…garlic??<\/p>\n

Yes Chocolate and Garlic. And it was completely addictive. I spent most of my time trying to solve the puzzle of what was in it.<\/p>\n

Also the use of truffles (white and black) was pretty generous. But not overused.<\/p>\n

One of the most memorable course for me was a Smoked Cauliflower, topped with paprika and laid ontop of freeze dried sweet corn and white truffle shavings. It also had feta cheese somewhere in the cauliflower. I didn\u2019t know what was happening in my mouth, but I\u2019m not complaining!<\/p>\n

\"unique-course-chef-andre\"<\/a><\/p>\n

Incredible ‘Unique’ course by Chef Andre<\/em><\/p>\n

\"andre-fish-and-chips\"<\/a><\/p>\n

Fish and chips pre-starter on a bed of chocolate and garlic soil<\/em><\/p>\n

 <\/p>\n

3) Textures<\/h3>\n

There was definitely a flaunting of his talent (well if I were him, I would flaunt it too!) and the level of creativity was just applause worthy. The play on textures was amazing for me. We were served a plate of charcoal topped with Charcoal bread that you can dip into tomato and squid dip. This was probably Charmain\u2019s favorite.<\/p>\n

And another texture winner for me would be \u201cSalt\u201d course. It starts with an Oyster pate, topped with Apple spinach jelly and a \u201cSea\u201d garden was decorated on it. This one was accompanied by some salt water foam which came from the Oysters. HELLO! Sheer brilliance here.<\/p>\n

At this point, I would say, Chef Andre was like Chopin to me. Madly talented and made food so beautiful.<\/p>\n

\"salt-chef-andre\"<\/a><\/p>\n

Salt by Chef Andre<\/em><\/p>\n

4) Freshness<\/h3>\n

Seafood quality was really good. We had an interesting mixture of seafood so far and there were some bets where it\u2019s sashimi pieces paired with eggplant that was blanched (i think) \u2013 this was Mel\u2019s favorite. And Oysters pate is definitely something that you can put together if without real good quality produce. There was a course where Chef Andre paid homage to his suppliers and I thought that was really sweet. \"crab-wonton-chef-andre\"<\/a><\/p>\n

Crab wonton with leek water and snow pear shavings, perfect starter<\/em><\/p>\n

\"chef-andre-artisan-course\"<\/a><\/p>\n

‘Artisan’ course where Chef paid homage to his suppliers<\/i><\/p>\n

5) Service and Fun<\/h3>\n

The dinner was definitely made complete with the staff doing a great job at entertaining and making us feel welcome to the place (well given the bill, they had better!) We celebrated our birthdays and also Mel\u2019s and we also had a complimentary cake from the staff \u2013 not just your usual sponge but it was citrus filled glazed like an opera cake with shiny chocolate. The service staff was prompt, knowledgeable (i think) although given the same script for each and every table. We were not complaining.<\/p>\n

Chef didn\u2019t come out to say hi and answer questions which kinda left me hanging a little, but I suspect he didn\u2019t want to give away any culinary secrets.<\/p>\n

Desserts were also fun to have and there was an attempt to go local \u2013 with Kaya toast macaroons. (which gives me some motivation to try to make it). And churros which was definitely welcomed. \"mel-turns-21\"<\/a><\/p>\n

Mel turning 21!<\/em><\/p>\n

\"desserts-andre-restaurant\"<\/a><\/p>\n

Desserts were a mixture of everything!<\/em><\/p>\n

Overall<\/h3>\n

I say 5 stars! 10\/10! Definite encore required! (When I\u2019ve saved up enough money that is…) Trying to beat this for next year is definitely going to be a challenge. But till then, we walk away very happy, satisfied and bursting at our laces.. \"girls-andre-restaurant\"<\/a><\/p>\n

We are happy gluttons \ud83d\ude42<\/em><\/p>\n

Andre is located at<\/p>\n

41 Bukit Pasoh Road, Singapore 089855<\/span>
\n+65 6534 8880<\/span><\/p>\n

Opening Hours<\/strong><\/span>
\nLunch: Wednesday & Friday only \/ $128++<\/span>
\nDinner: Tuesday \u2013 Sunday \/ $298++<\/span>
\nClosed on Mondays and Public Holidays<\/span><\/p>\n

For more info:<\/strong> http:\/\/restaurantandre.com\/<\/a>\u00a0<\/strong><\/span>
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Our very own\u00a0Senior Product Manager, Meredith Chan, shares her amazing experience dining at Andre Singapore. Here are her 5 Reasons Why it was for her, a heavenly gastronomical experience.\u00a0 Our yearly tradition where we celebrate our glorious years of just existing, just being us \u2013 starts with an outrageous indulgent suggestion that turns into a… Continue reading Andre Singapore Food Review: A Gastronomical Experience Beyond\u00a0Imagination<\/span><\/a><\/p>\n","protected":false},"author":6,"featured_media":838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[44,70,66,102],"tags":[105,106],"authors":[201],"class_list":["post-837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-activities","category-asia","category-mari-kita-makan-foodie-tips-trips","category-singapore-staycations","tag-staycation-singapore","tag-things-to-do-in-singapore","authors-meredith-chan","entry"],"acf":[],"yoast_head":"\nAndre Singapore Food Review - Singapore Travel Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.expedia.com.sg\/stories\/activities\/andre-singapore-food-review\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Andre Singapore Food Review - Singapore Travel Blog\" \/>\n<meta property=\"og:description\" content=\"Our very own\u00a0Senior Product Manager, Meredith Chan, shares her amazing experience dining at Andre Singapore. 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