Fragments of Time

Fragments of Time offers an intimate look into the culinary vision of André Chiang, the Taiwan-born, Japan-raised chef who earned international acclaim at his two-Michelin-starred Restaurant Andre in Singapore. Working from his current restaurant at Raffles Hotel, Chiang presents a showcase of dishes that capture what he calls "the most exquisite cultural and culinary fragments from Chinese, Indian, European, and Southeast Asian influences, intrinsically intertwined over centuries." This is not fusion cuisine but something more complex—cooking that embodies the historical crossroads that made Singapore. Rather than attempting to systematically explore these influences, Chiang offers glimpses of his sophisticated approach through more than 25 recipes. The dishes reveal his distinctive perspective: dan dan noodles appear with minced pork and salt-cured cabbage; crispy pigeon is paired with true oyster sauce; eggplant caviar gets enriched with fish sauce, dashi, and Sichuan pepper, served alongside prawn crackers. A traditional Singaporean kueh dessert is reimagined with brie and truffles, while green curry becomes a sorbet. These are restaurant-level compositions that assume serious kitchen experience and access to professional equipment like a Thermomix. Chiang's background includes years at Michelin three-star Les Jardins de Sens in France, and his mastery of Asian flavors comes through in every dish. Enhanced with historical photographs and vintage menus that illuminate the colonial and cultural history behind the cooking, this is an ambitious demonstration of culinary creativity rather than a systematic guide—a window into how one chef interprets Singapore's complex food heritage. Hardcover with full-cloth binding. Color photographs throughout. 193 pages. 7¼" x 10⅛"