“Since the beginning, my thinking is not just to open a restaurant for the sake of cooking the things I like but to create an environment for the young generation to learn. I want them to be inspired to find their own cooking philosophy and style,” said Chiang. “I’m not just teaching them how to cook the way I want, but really understand what cooking is about.”
He still puts his team at Raw through gruelling traditional techniques with menus such as the “Grande Classique” last year that highlighted 13th to 19th century French recipes. He shared: “There was a pate that took three-and-a-half days to prepare and a duck that was aged two weeks with seven to nine layers of glaze, each applied every two days. I did that because if we don’t physically do it, the young ones will never believe that great flavours come from hard work and there’s no shortcut to it.”
He is hopeful that one day young Asian chefs can gain all the experience and techniques they need within Asia’s fine dining restaurants and don’t have to go to Europe to gain credibility like he did over 30 years ago. He said: “I think it is achievable. The number of restaurants in Asia with culinary finesse and quality settings is increasing and the industry standards and expectations here are higher than in Europe.”
Even with a string of accolades, including the Diners Club Lifetime Achievement Award from 50 Best, Chiang’s fulfilment is in knowing that every project he does is leaving a positive impact on the F&B industry. “When I create something, I always look for a bigger meaning. That includes changing people’s perceptions of ingredients and nurturing great chefs for the industry. That is what I want to be remembered for.”
