News | 16 May 2017

Talented Chef Trio - RAW Taipei

News | 16 May 2017

Talented Chef Trio - RAW Taipei

Getting a table at RAW, Taipei is probably quite challenging now that they’ve not only been placed at No.24 on Asia’s 50 Best Restaurants 2017, but also awarded “Best Restaurant in Taiwan”. RAW has been Taipei’s most exciting new restaurant, conceptualized by one of the world’s best chefs, Andre Chiang and his Taiwanese creative team, Alain Huang and Zor Tan.

Aspire Lifestyle: What are your thoughts on winning at the Asia’s 50 Best Restaurants 2017?

RAW: We’re extremely happy and proud of the RAW team for achieving this accolade for 2 consecutive years. We’re very lucky and grateful to move up to No. 24 and also to be recognized ;as the “Best Restaurant in Taiwan”.

Aspire Lifestyles: Tell us a little more about the restaurant concept of “casual fine dining”? How do you balance that with the expectations of your guests when they dine at RAW?

RAW: We offer a vibrant ‘bistronomy’ cuisine at RAW, offering refined and artfully executed dishes at reasonable prices. RAW explores nature, craft, and workmanship through the conceptualization of every dish. We’ve developed our own style, an interpretation of Taiwanese flavour, and we strive to exceed the expectations of our guests by surprising them with unique and unusual creations.

Aspire Lifestyles: How does the partnership with Chef Andre work? How do you guys exchange ideas and who gets the final say?

RAW: As the brain behind RAW, Chef Zor works in partnership with Chef Andre to research, develop, and design the menu, bouncing ideas back and forth with Chef Alain. Chef Alain, as the hand behind RAW focuses on searching for the finest local ingredients and execution of each dish for guests.

With every step of the process, Chef Andre, Chef Alain, and Chef Zor work purposefully and collaboratively, working in harmony, until we reach a final decision that makes sense for RAW and for our guests.

Aspire Lifestyles: What are you aspirations for RAW in the near future? Do you intend to expand or start a new restaurant perhaps?

RAW: We will continue showcasing beautiful seasonal ingredients, exclusive to Taiwan, from our island’s local gardens, to our high mountaintops, to our diners who visit us from around the world. Ultimately with elevating Taiwanese cuisine, we wish to encourage and foster a community of young Taiwanese Chefs to follow their passions and venture into their own F&B establishments.

Aspire Lifestyles: Lastly, could you share with us 3 dining gems you particularly like to visit when you travel? 

RAW: For, Chef Zor, it would be Akame, 麻辣壹号店, and大腕燒肉 in Taiwan and DEN, Tickets, Saturne anywhere in the world. For Chef Alain, it would be Burnt Ends, DEN and Florilége!

News | 16 May 2017

Talented Chef Trio - RAW Taipei

Getting a table at RAW, Taipei is probably quite challenging now that they’ve not only been placed at No.24 on Asia’s 50 Best Restaurants 2017, but also awarded “Best Restaurant in Taiwan”. RAW has been Taipei’s most exciting new restaurant, conceptualized by one of the world’s best chefs, Andre Chiang and his Taiwanese creative team, Alain Huang and Zor Tan.

Aspire Lifestyle: What are your thoughts on winning at the Asia’s 50 Best Restaurants 2017?

RAW: We’re extremely happy and proud of the RAW team for achieving this accolade for 2 consecutive years. We’re very lucky and grateful to move up to No. 24 and also to be recognized ;as the “Best Restaurant in Taiwan”.

Aspire Lifestyles: Tell us a little more about the restaurant concept of “casual fine dining”? How do you balance that with the expectations of your guests when they dine at RAW?

RAW: We offer a vibrant ‘bistronomy’ cuisine at RAW, offering refined and artfully executed dishes at reasonable prices. RAW explores nature, craft, and workmanship through the conceptualization of every dish. We’ve developed our own style, an interpretation of Taiwanese flavour, and we strive to exceed the expectations of our guests by surprising them with unique and unusual creations.

Aspire Lifestyles: How does the partnership with Chef Andre work? How do you guys exchange ideas and who gets the final say?

RAW: As the brain behind RAW, Chef Zor works in partnership with Chef Andre to research, develop, and design the menu, bouncing ideas back and forth with Chef Alain. Chef Alain, as the hand behind RAW focuses on searching for the finest local ingredients and execution of each dish for guests.

With every step of the process, Chef Andre, Chef Alain, and Chef Zor work purposefully and collaboratively, working in harmony, until we reach a final decision that makes sense for RAW and for our guests.

Aspire Lifestyles: What are you aspirations for RAW in the near future? Do you intend to expand or start a new restaurant perhaps?

RAW: We will continue showcasing beautiful seasonal ingredients, exclusive to Taiwan, from our island’s local gardens, to our high mountaintops, to our diners who visit us from around the world. Ultimately with elevating Taiwanese cuisine, we wish to encourage and foster a community of young Taiwanese Chefs to follow their passions and venture into their own F&B establishments.

Aspire Lifestyles: Lastly, could you share with us 3 dining gems you particularly like to visit when you travel? 

RAW: For, Chef Zor, it would be Akame, 麻辣壹号店, and大腕燒肉 in Taiwan and DEN, Tickets, Saturne anywhere in the world. For Chef Alain, it would be Burnt Ends, DEN and Florilége!

Getting a table at RAW, Taipei is probably quite challenging now that they’ve not only been placed at No.24 on Asia’s 50 Best Restaurants 2017, but also awarded “Best Restaurant in Taiwan”. RAW has been Taipei’s most exciting new restaurant, conceptualized by one of the world’s best chefs, Andre Chiang and his Taiwanese creative team, Alain Huang and Zor Tan.

Aspire Lifestyle: What are your thoughts on winning at the Asia’s 50 Best Restaurants 2017?

RAW: We’re extremely happy and proud of the RAW team for achieving this accolade for 2 consecutive years. We’re very lucky and grateful to move up to No. 24 and also to be recognized ;as the “Best Restaurant in Taiwan”.

Aspire Lifestyles: Tell us a little more about the restaurant concept of “casual fine dining”? How do you balance that with the expectations of your guests when they dine at RAW?

RAW: We offer a vibrant ‘bistronomy’ cuisine at RAW, offering refined and artfully executed dishes at reasonable prices. RAW explores nature, craft, and workmanship through the conceptualization of every dish. We’ve developed our own style, an interpretation of Taiwanese flavour, and we strive to exceed the expectations of our guests by surprising them with unique and unusual creations.

Aspire Lifestyles: How does the partnership with Chef Andre work? How do you guys exchange ideas and who gets the final say?

RAW: As the brain behind RAW, Chef Zor works in partnership with Chef Andre to research, develop, and design the menu, bouncing ideas back and forth with Chef Alain. Chef Alain, as the hand behind RAW focuses on searching for the finest local ingredients and execution of each dish for guests.

With every step of the process, Chef Andre, Chef Alain, and Chef Zor work purposefully and collaboratively, working in harmony, until we reach a final decision that makes sense for RAW and for our guests.

Aspire Lifestyles: What are you aspirations for RAW in the near future? Do you intend to expand or start a new restaurant perhaps?

RAW: We will continue showcasing beautiful seasonal ingredients, exclusive to Taiwan, from our island’s local gardens, to our high mountaintops, to our diners who visit us from around the world. Ultimately with elevating Taiwanese cuisine, we wish to encourage and foster a community of young Taiwanese Chefs to follow their passions and venture into their own F&B establishments.

Aspire Lifestyles: Lastly, could you share with us 3 dining gems you particularly like to visit when you travel? 

RAW: For, Chef Zor, it would be Akame, 麻辣壹号店, and大腕燒肉 in Taiwan and DEN, Tickets, Saturne anywhere in the world. For Chef Alain, it would be Burnt Ends, DEN and Florilége!

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Getting a table at RAW, Taipei is probably quite challenging now that they’ve not only been placed at No.24 on Asia’s 50 Best Restaurants 2017, but also awarded “Best Restaurant in Taiwan”. RAW has been Taipei’s most exciting new restaurant, conceptualized by one of the world’s best chefs, Andre Chiang and his Taiwanese creative team, Alain Huang and Zor Tan.

Aspire Lifestyle: What are your thoughts on winning at the Asia’s 50 Best Restaurants 2017?

RAW: We’re extremely happy and proud of the RAW team for achieving this accolade for 2 consecutive years. We’re very lucky and grateful to move up to No. 24 and also to be recognized ;as the “Best Restaurant in Taiwan”.

Aspire Lifestyles: Tell us a little more about the restaurant concept of “casual fine dining”? How do you balance that with the expectations of your guests when they dine at RAW?

RAW: We offer a vibrant ‘bistronomy’ cuisine at RAW, offering refined and artfully executed dishes at reasonable prices. RAW explores nature, craft, and workmanship through the conceptualization of every dish. We’ve developed our own style, an interpretation of Taiwanese flavour, and we strive to exceed the expectations of our guests by surprising them with unique and unusual creations.

Aspire Lifestyles: How does the partnership with Chef Andre work? How do you guys exchange ideas and who gets the final say?

RAW: As the brain behind RAW, Chef Zor works in partnership with Chef Andre to research, develop, and design the menu, bouncing ideas back and forth with Chef Alain. Chef Alain, as the hand behind RAW focuses on searching for the finest local ingredients and execution of each dish for guests.

With every step of the process, Chef Andre, Chef Alain, and Chef Zor work purposefully and collaboratively, working in harmony, until we reach a final decision that makes sense for RAW and for our guests.

Aspire Lifestyles: What are you aspirations for RAW in the near future? Do you intend to expand or start a new restaurant perhaps?

RAW: We will continue showcasing beautiful seasonal ingredients, exclusive to Taiwan, from our island’s local gardens, to our high mountaintops, to our diners who visit us from around the world. Ultimately with elevating Taiwanese cuisine, we wish to encourage and foster a community of young Taiwanese Chefs to follow their passions and venture into their own F&B establishments.

Aspire Lifestyles: Lastly, could you share with us 3 dining gems you particularly like to visit when you travel? 

RAW: For, Chef Zor, it would be Akame, 麻辣壹号店, and大腕燒肉 in Taiwan and DEN, Tickets, Saturne anywhere in the world. For Chef Alain, it would be Burnt Ends, DEN and Florilége!

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