Taiwanese chef André Chiang, who received a Lifetime Achievement Award at Asia’s 50 Best Restaurants event last year, is bringing a whole new culinary experience of Sichuan cuisine in his recently opened restaurant at Wynn Palace.
“Sichuan Moon” is 42-year-old Chiang’s latest project after closing his flagship “Restaurant André” in Singapore last year that was ranked 2nd in Asia’s 50 Best Restaurant and14th in the World’s 50 Best Restaurant lists, and also had two Michelin stars. His other projects include RAW in Taipei and The Bridge in Chengdu, the capital of Sichuan.
At Sichuan Moon, Chiang has designed a 26-course tasting menu that puts the spotlight on each ingredient and flavour in Sichuan cuisine in a fine-dining setting.
Pu-er flower buds tea paired with “old altar” pickles and a signature snack make up the first course of the 26-course meal at Sichuan Moon restaurant headed by André Chiang at Wynn Palace. The red hardback book is the menu of the meal. Photos: Monica Leong
