Renowned chef André Chiang is set to make his return to Singapore’s dining scene with Bon Broth, a new concept opening mid-month at Raffles City. Known for his Michelin-starred establishments like Raw in Taipei and the iconic Restaurant André in Singapore, Chiang now turns his attention to reimagining soup. Bon Broth combines the French technique of bone stock preparation with the Chinese tradition of double-boiling, resulting in eight meticulously crafted broth flavors developed in a dedicated lab in Taipei.
At Bon Broth, diners can expect a refined hotpot experience where fresh ingredients are lightly cooked in the flavorful broths, reflecting Chiang’s vision of a balanced and health-focused lifestyle. This concept builds on his recent venture in Macau, where his hotpot restaurant Broth introduced a similar approach, emphasizing the purity of the soup without the use of dipping sauces. With a track record of creating memorable dining experiences, Bon Broth is poised to be another standout addition to Singapore’s culinary landscape.
Chiang’s collaboration with Surrey Hills Holdings marks his first venture in Singapore since the closure of his celebrated fine-dining restaurant André in 2018. The respected chef continues to helm the two-Michelin-starred Raw in Taipei and has been recognized with accolades like the Lifetime Achievement Award by Asia’s 50 Best Restaurants, cementing his reputation as a culinary innovator.