Down the road, “maybe I will create some seasonal broths, only for particular days of the year, and we’ll do something different according to different continents,” he mused.
But first, Chiang has a busy year ahead of him as “we have four new concepts opening in different cities, including Bon Broth; and then the Culinary Academy (in Taipei).” The Academy takes the place of his restaurant Raw which closed in December last year as Chiang announced his retirement from restaurant frontlines.
Importantly, if Andre Chiang were a soup base, which one would he be?
“I would say, maybe the curry laksa,” he grinned. “There’s a big mix of spices in there. That’s me — a mixture of influences from France, Taiwan, Singapore, Japan, and that journey. They all add a different spice to it.”
Bon Broth is at 03-01 Raffles City, 252 North Bridge Road.
