From Local Garden to the Table: The Gastronomic Vision

RAW is a contemporary lifestyle restaurant in Taipei. It welcomed its first guest on December 9, 2014. RAW is a homecoming project initiated by internationally celebrated chef André Chiang, with chef Ben Wang as co-chair. RAW is a pioneer in the “Bistronomy” style of cooking from France, in which fine dining quality cuisine is served at an affordable price in a relaxed setting.

Chef / Owner - Andre Chiang and Chef de Cuisine - Ben Wang
Awarded Lifetime Achievement Award – Asia’s 50 Best Restaurant 2018 and a spot on the list “The 15 Most Influential Chefs of the Next Decade” by Elite Traveler. Chef Andre Chiang has a philosophy of using classic French technique in modern, contemporary cooking by sourcing the freshest and most interesting seasonal produce around. Restaurant ANDRE, opened in late 2010, made an indelible impression on the culinary scene, was ranked #14 on the list of the World’s 50 Best Restaurants in 2017, has stayed on the coveted list for seven consecutive years. Chef Andre is the only Chinese Chef on both the Michelin Guide World’s 50 Best Restaurants and its top Chef list.Chef André has conducted research into how our capacity to taste food is influenced by our memories through the personal experiences we acquire over time. This has led him to develop a culinary principle – OCTAPHILOSOPHY – based on eight primary characteristics: ”salt, texture, memory, purity, terroir, south, artisan and uniqueness” – the backbone of the creative process of ANDRE’s creation.

RAW is not only a restaurant, but a stage eager to showcase the best of Taiwan. It has positioned itself as a lifestyle brand that flirts with our guests’ senses by being playful and creative in an enchanted environment. RAW’s eye-catching “cloud” design uses southern Taiwanese pine. The pine has been cut into pieces and then reassembled, with 3D laser carving techniques used to complete a giant piece of art. RAW emphasizes “Nature & Craft” in everything from the cuisine it offers to the details of its architectural design. This has been made possible by a partnership between Chef André Chiang and Dutch architect Camiel Weijenberg, the founder of Singapore-based WEIJENBERG Architecture. Together, these two great talents have raised the dining experience at RAW to the next level.

Pastry Chef - Angel Hsieh

RAW offers natural wines that bring food and wine back to their original best flavors; At the same time, in a relaxed dining atmosphere to provide friendly dining service.

RAW‘s core team

In all things, we set out for the highest standard; When the highest standard of each individual exceeds the highest standards of the team, the team will constantly improve.

Chef de Cuisine

Ben Wang

Pastry Chef

Angel Hsieh

Manager

Bryan Hsu

Manager

Elies Cheng

Sommelier

Cindy Lin

Assistant Sommelier

Linda Liu

Guest Relations

Hsuan Cheng

Mixologist

Jim Kuang

Mixologist

Woody Ang

Senior Server

Joey Tseng

Kitchen

Kun-Chi Liao

Senior Service

Jay Hung

Senior Service

Fifi Kuo

Service

Eva Chen

Kitchen

Will Ku

Kitchen

Yu-Wei Kuo

Kitchen

Douglas Peng

Kitchen

Ga-Long Chen

Kitchen

Shintei Esaka

Kitchen

Michael Chang

Kitchen

Lenore Chen

Kitchen

Eden Chung

Kitchen

Jackson Chen

Kitchen

Wu Kuang-Yao

Kitchen

Tank Hu

Kitchen

陳柏瀚

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