Chefs

Meet Andre Chiang, the celebrity chef who gave up his Michelin stars in Singapore and moved back to Taiwan to train the next generation of chefs

Chef Andre Chiang laughing in the kitchen of his Singapore restaurant

Chiang in the kitchen of Restaurant Andre. Courtesy Netflix

  • André Chiang is the only Chinese-born chef listed in the World’s Best 50 Restaurants.

  • His Netflix film, “André and His Olive Tree,” is the top-grossing documentary in Taiwan for 2021.

  • He’s now devoting himself to shaping the next generation of young chefs in Taiwan.

  • Visit Insider’s homepage for more stories.

At Restaurant André in Singapore, nothing was left to chance, and nothing was out of place.

The menus were hardback novels inscribed with Chef Chiang’s sketches. Chairs were placed at a perfect 45-degree angle to the table. Dishes were presented

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These AAPI chefs are reclaiming the narrative of what Asian cuisine means

During Asian Pacific American Heritage Month, TODAY is sharing the community’s history, pain, joy and what’s next for the AAPI movement. We will be publishing personal essays, stories, videos and specials throughout the entire month of May.

For chefs, food is often a personal journey — maybe even the journey of their ancestors — and a function of social, economic and political events. It’s nearly impossible to make any one chef or restaurant a representative for an entire culture. Every region has their own unique influences, history, ingredients and techniques. “It would take me multiple lifetimes to master Sri

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A Chat With Food Critics, Chefs And Restaurateurs From Asia

I gather my friends – Asian food writers, food critics, restaurateurs and chefs – asking them why they think Chinese food comes with such a bad reputation – ultimately being the poster child of ‘dirty’.

With hundreds of Chinese restaurants closed in this pandemic year, perhaps it is more timely than ever to ask the question – can Chinese food ever be seen as ‘fine-dining’ and will America lose its love/hate relationship with Chinese food with all these closures?

Let’s not forget Chinese-American cuisine is very

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Why Are Chefs Riffing on Fast Food in D.C. Right Now?

Ask any chef for their earliest fast food memory and prepare to smile. Chef Jon Taub reminisces about trips to Roy Rogers with his dad when he was growing up in Philadelphia. “You know the Fixin’s Bar?” the chef and co-owner of Bub & Pop’s asks. “You got your burger and then you could put all that shit on it. It’s kind of like your first chance to be a chef.”

Chef Katsuya Fukushima of the Daikaya Group recalls the intoxicating aroma of McDonald’s fries in California. He could smell it from miles away, until he couldn’t. “They used to

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