Having made his name in Paris and Singapore, chef Andre Chiang has returned to his native shores of Taiwan for his latest restaurant venture. Located in the Dazhi area of Taipei, Raw gives traditional Taiwanese fare an elevated twist. Inspired by the bounty of micro-seasonal local produce, Chiang has created experimental reinterpretations of the country’s culinary mainstays, using lesser-known ingredients to create dishes such as cobia fish served with daikon, citrus and sago. Chiang’s bistronomy approach is perfectly matched by the restaurant’s avant-garde interior; designed by Singapore-based design firm, Weijenberg, the space is dominated by undulating wood-hewn sculptures that delineate its different areas. Finished off with custom-made furniture and delicate lighting, Raw is a modern portrait of Taiwanese dining.
