Savor the complexity and depth of authentic Sichuan cuisine, masterfully reinterpreted for today by internationally-renowned Chef André Chiang using the best seasonal ingredients. Experience the full breadth of this elegant cuisine with our degustation menu, and perfect your culinary experience with an exclusive selection of teas at our Tea Lounge. Feast your senses on the exquisite décor - from the butterfly chandelier centerpiece to the glass mosaic wall, each element crafted with meticulous attention to detail.

One Tree Hill is an expression of tea with modern oriental roots in contemporary form. Oth Taipei presents tea of the highest calibre paired with French dessert techniques to showcase the possibilities and pleasures in a cup of tea.

Imagine having a cup sip of tea while enjoying a French dessert all in a same cup! Our beverage creations consists of largely Taiwanese teas paired with French dessert techniques which emphasize a plethora of flavors and sensations that are pleasantly surprising and sublime. Presented with care and elegance, sip, taste and enjoy!

Restaurant Zén by Swedish 3 Michelin star Chef Björn Frantzén, In partnership with Unlisted Collection and André Chiang, the restaurant occupies the former André space.

Zén is Björn’s first international restaurant to serve only a tasting menu and similar to Frantzén, a visit to Zén is a gastronomic journey through the three floors of the restored heritage shophouse.

The tasting menu speaks of its own individuality while conveying the signature Frantzén culinary philosophy, which is anchored on Chef Björn’s creative approach on Nordic, French and Japanese cuisines. Comprises of nine courses and canapes, the menu is created by a combination of Frantzén techniques and the finest seasonal produce. Guests can also look forward to flavours and ingredients unique to the Nordic region that are reimagined the Frantzén way.

To complement the tasting menu, Zén offers an original non-alcoholic juice pairing developed by the culinary team. Designed as a continuation of the Zén and Frantzén culinary philosophy, all of the beverages are equally imaginative and produce-driven. An example is a sparkling aperitif made of heirloom tomatoes and red plums. Alcoholic beverage pairing is also available.

The intimate 24-seater Zén shares the same design DNA as its sister restaurant Frantzén, one focused on the Swedish craftsmanship and legacy. The interior of the restaurant is created in collaboration with JOYN STUDIOS Architects, who is also behind the award-winning design of the restaurant in Stockholm as well as Frantzén’s Kitchen in Hong Kong.

Joining forces with the critically acclaimed Chef Andre Chiang and a team of top calibre consultants in their respective fields, Ms. Hebe Ni, founder of THE BRIDGE, envisions to re-establish and reinstate Sichuan cuisine on the world map of gastronomy through a heroic and collective endeavour - THE BRIDGE. Utilising the unparalleled cultural heritage and scenery, THE BRIDGE is positioned to become a ceremonial set-piece to render into experience for all senses and dimensions the intrinsic elements of Sichuan flavour. THE BRIDGE will become Sichuan’s platform to interface with the world, reflecting Sichuan cuisine’s historical past, elegant present, and bright future though an international language.

Meat Smith is a modern smokehouse right here in the heart of Singapore. Specializing in Southern BBQ, it is open 7 days a week for breakfast, lunch and dinner. Meat Smith also serves a special Sunday Brunch menu that is available from 11am till 3pm on every Sunday! The bar complements the food, stocked with craft beers, cocktails, bourbons and the infamous Pickle Backs. Think blacksmith for the interior with two large authentic Southern Pride smokers flown in from the States - plus a dedicated cool room for charcuterie! He venue seats 85; with communal bench seating, high bars and alfresco. The restaurant has a fun atmosphere so you can eat, drink and unwind listening to rockabilly; smoke house blues and California.

“RAW Taipei” is an elaborately crafted gift that Chef Andre wishes to present to Taiwan, changing the existing dining habits and operate in a new concept, this is a restaurant, but also a platform for lifestyle. Provided by Chef Alain and Chef Andre with natural, pure and freshness, furthermore, the local ingredients in precise cooking techniques.

We aim to create new vision of Taiwanese style, tries to listen to nature between rotation in the 24 micro seasons and deconstruction the framework of Taiwan taste. We hope to build a unique "Taiwanese Bistronomy" style by using common international cooking method to carry forward the Taiwanese culture.

Inspired by a yakitori-ya (traditional small grilling stalls) in Osaka, Bincho is an all-in-one unique dining concept to tie Singapore’s past with the present.

Transformed from a 70-year old traditional kopitiam (coffee shop), highlights from Bincho include 1) the old school mee pok stall, the classic coffee & toast, evergreen marble tables, beloved rickety wooden chairs; 2) a modern open-concept yakitori bar with hues of copper headed by the affable Chef Asai Masashi; and 3) a bar featuring progressive and playful Japanese-inspired cocktails as well as an extensive Japanese whisky, sake and shochu list.

An experience like no other, Bincho allows you to be playful, escape and enjoy the very best of Japanese produce, delivered by the skilled hands of Chef Asai. You will always be warmly welcomed at Bincho, the hidden little gem of Singapore.

The modern Australian barbecue restaurant is famous for its open-concept kitchen with custom-made grills and oven fired by coal, apple or almond wood. These “four tonne, dual cavity ovens and three elevation grills” heat up to over 1,700 degrees. It is said to be modeled after one that Pynt hand-built for an extended pop-up barbecue event in London. Since welcoming its first guests in May 2013, the restaurant has established itself as an integral part of Singapore’s new food order and the country’s historic Chinatown neighbourhood.