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The 5 Things That Set Andre Chiang’s New Cookbook, Octaphilosophy, Apart

Singapore top chef's book was crafted to inspire other chefs and artists, not intimidate them.

In April, chef Andre Chiang celebrated his 40th birthday with the publication of his first English-language cookbook, Octaphilosophy: The Eight Elements of Restaurant Andre, which also marks Chiang’s 25 years in the industry, and five years of his eponymous Singapore restaurant.

(RELATED: Chiang was Guest Editor of Gourmet & Travel for one issue – read all his words and learn of his inspirations.)

The lavishly bound tome is named and organised after the aspects of his creative rubric and culinary world view: Artisan, Memory, Pure, Salt, South, Terroir, Texture and Unique.

Chiang intends it to inspire artists of all stripes. “Ninety per cent of the creative process is the same, whatever medium you work in,” he says and, in echo, the book’s Taiwan launch was heralded by a special exhibition of Octaphilosophy-inspired works by eight artists from fields such as pottery, perfumery, floristry and graphic design.

Here is our take on Chiang’s magnum opus.

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