Bon Broth

André Chiang is no stranger in the culinary world. The Taiwanese chef-restaurateur previously ran two-Michelin-starred restaurants like Raw in Taipei and the eponymous Restaurant André in Singapore. His latest concept is slated to debut in Raffles City. Bon Broth presents chef André’s interpretation of soup, marrying the method of cooking French bone stock with the Chinese tradition of double-boiling. Eight broth flavours are meticulously developed in a dedicated broth lab in Taipei, and meant to be enjoyed by lightly cooking ingredients in each bowl. Call it an unnecessarily refined hotpot experience if you will, but given chef André’s track record creating iconic establishments that people will remember for years, it’s safe to say we won’t be passing up a meal here.