One Night Only: The World’s #1 Chef Joan Roca and Singapore’s #1 Chef Andre Chiang cook together for the Philippines

So on Friday evening, February 21, 2014, I posted this photo of me with Chef Joan Roca of El Celler de Can Roca and Chef Andre Chiang of Restaurant Andre on my Instagram:

Chef Joan Roca, Cheryl Tiu, Chef Andre Chiang
So lucky to be sandwiched between the #1 chef in the world Joan Roca of El Celler de Can Roca (Girona, Spain) and Singapore’s top chef Andre Chiang! But what’s more beautiful than their accolades is that these 2 incredibly kind-hearted chefs are cooking together for a 30-people Four Hands Charity dinner tonight here at Restaurant Andre in Singapore to give back and donate to the victims of Typhoon Yolanda/ Haiyan. Very touched about this, and on behalf of my country, we would like to say Maraming, maraming salamat po!!! PS Can’t wait for dinner!!! #FourHandsCharityDinner #Asias50BestRestaurants #RestaurantAndre #CharityDinner #YolandaPH #PhilippineRedCross #Blessed

But let’s back track a little bit :)

When Singapore-based Taiwanese chef Andre Chiang posted this on Facebook, I felt alot of emotions instantly. First, wow, a one-night only best of the best dinner by the #1 chef in the world (without having to fly to his restaurant in Girona Spain!) and by Singapore’s #1 chef— and one of my favorite chefs! Second, the proceeds from that night’s charity dinner were going to the victims of Typhoon Yolanda/ Haiyan. It warmed my heart so much because neither of them were Filipinos but they wanted to reach out and help our countrymen.

Four Hands Charity Dinner at Restaurant Andre by Chef Joan Roca of El Celler de Can Roca and Chef Andre Chiang or Restaurant Andre

I messaged Andre immediately, told him how it warmed my heart and asked how I could help. He wrote back, “I was very touched by what is happening in the Philippines and I really want to do something, therefore I propose the idea to the best chef in the world “Roca”, and he is happy to be part of it!” So we, together with Restaurant Andre’s Camille Trang, communicated this to Red Cross Philippines Chairman Richard “Dick” Gordon and Gov. Carissa Coscolluela, who were also very touched by this gesture.

Last night, it finally happened. It was in conjunction with this year’s Asia’s 50 Best Restaurants Awards (which is happening this Monday, February 24, 2014!) Joan Roca’s Catalan flavors– he helped pioneer the use of sous-vide cooking in the 90s with his Roner machine– and Andre Chiang’s famed Octaphilosophy– in a one-night only 8-course-degustation dinner (actually, it was 30 courses!!!) Two of the best chefs in the world= four amazing hands. A chef from the East, and a chef from the West out to make a difference.  I personally have to say was one of the best dinners in my life.

Honestly, no joke, everything was incredibly superb. I’m not able to comment on all the dishes, as I want you to read about them in my upcoming articles (see at the very end of this post :)). Here are some of the photos from that evening:

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The chef’s table at Restaurant Andre
I made a new friend while waiting for my friend Carlo to come. Bum Soo Kim is an F&B entrepreneur/ creative director/ editor and major foodie who arrived that morning from Seoul. Check out his blog: http://pat2bach.blog.me/
I made a new friend while waiting for my friend Carlo to come. Bum Soo Kim is an F&B entrepreneur/ creative director/ editor and major foodie who arrived that morning from Seoul. Check out his blog: http://pat2bach.blog.me/
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The placecards/ menu for the evening featured the aftermath of Typhoon Haiyan/ Yolanda courtesy of Philippine Red Cross, autographed by both Chefs Joan Roca and Andre Chiang
Four Hands Charity Dinner Menu by Chefs Joan Roca and Andre Chiang for Typhoon Haiyan Philippines
“The Best Dinner” By Joan Roca and Andre Chiang. In the poster, it said there were 8 courses, but we counted and they were 30! The dishes were showcases of Joan Roca’s best dishes at El Celler de Can Roca and Andre Chiang’s best dishes at Restaurant Andre
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We began with this boutique champagne, Michel Turgy 2004, which is 100% chardonnay, that’s both beautifully dense and elegant at the same time
Truffle Brioche and Bon Bon by Chef Joan Roca
Truffle Brioche and Bon Bon by Chef Joan Roca
Caviar Omelette by Chef Joan Roca
Caviar Omelette by Chef Joan Roca
Chlorophyll Capsule by Chef Andre Chiang
Chlorophyll Capsule by Chef Andre Chiang
Saint Jacques/ Vitelotte/ Blette by Chef Andre Chiang
Saint Jacques/ Vitelotte/ Blette (Scallops, Potato, Swiss chard crisps) by Chef Andre Chiang
Fish & Chips, and Mushroom Meringue by Chef Andre Chiang
Fish & Chips, and Mushroom Meringue by Chef Andre Chiang
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Smoked Aubergine/ Burnt Miso by Chef Andre Chiang
Chablis Grand Cru Les Clos 2010 Patrick Piuze
Chablis Grand Cru Les Clos 2010 Patrick Piuze was very pure with lots of minerals!

 

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Oyster and Cava by Chef Joan Roca— Brittany oysters poached in sea oyster jelly topped with cava
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Kohlrabi/ Mushrrom Floss/ Pear Ice/ Leek Water by Chef Andre Chiang– raviolis stuffed with crab meat, and served with pear snow, finished with slightly smoked leek water– soooo good! Definitely one of my fave dishes.
Chablis Grand Cru Les Clos 2010 Patrick Piuze
Chablis Grand Cru Les Clos 2010 Patrick Piuze
Baby Octopus with Paprika Smoke by Chef Joan Roca. So brilliantly done. He recreates the memories he had in the countryside of Spain by bringing in the fire without the fire-- the aroma of the  paprika comes up from the tiny hole that's punctured in the vaccuum sealed bowl and everytime you hit the surface, more smoke comes out. Soooo gooood!!! One of my faves, too.
Baby Octopus with Paprika Smoke by Chef Joan Roca. So brilliantly done. He recreates the memories he had in the countryside of Spain by bringing in the fire without the fire– the aroma of the paprika comes up from the tiny hole that’s punctured in the vaccuum sealed bowl and everytime you hit the surface, more smoke comes out. Soooo gooood!!! One of my faves, too.
Akaza Langoustine/ Rutabaga Marmalade/ Orange Sanguine/ Carrot Puree by  Chef Andre Chiang
Akaza Langoustine/ Rutabaga Marmalade/ Orange Sanguine/ Carrot Puree by Chef Andre Chiang
Blanc Fume de Pouilly 2008 Dagueneau
Blanc Fume de Pouilly 2008 Dagueneau
Mediterranean Sole by Chef Joan Roca-- brilliantly done... two fillets are cooked sous vide and then put together so there's more meat than usua, and each sauce is garnished with its own ingredient: olive, pine nut, cardamon and dill
Mediterranean Sole by Chef Joan Roca– brilliantly done… two fillets are cooked sous vide and then put together so there’s more meat than usual, and each sauce is garnished with its own ingredient: olive, pine nut, cardamon and dill
Anjou Mozaik 2010 Pithon Paille
Anjou Mozaik 2010 Pithon Paille
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Topinambour/ Garlic Cacao/ Trumpette de la Mort/ Malt Vinegar by Chef Andre Chiang
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Baby Suckling Pig with Riesling Pfalz by Chef Joan Roca
Coteaux du Languedoc Pic Saint Loup Le Septieme 2003 Mas Bruguiere
Coteaux du Languedoc Pic Saint Loup Le Septieme 2003 Mas Bruguiere
Pigeon de Bresse/ Potimarron Crosnes/ Mustard Seeds by Chef Andre Chiang
Pigeon de Bresse/ Potimarron Crosnes/ Mustard Seeds by Chef Andre Chiang
Kastelberg Riesling Grand Cru 2006 Marc Kreydenweiss
Kastelberg Riesling Grand Cru 2006 Marc Kreydenweiss
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“Camembert” fait Maison by Chef Andre Chiang– sooooo goooood! Dehydrated skim milk is used to wrap around the Camembert and is topped with hay ice cream…
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… and underneath, after eating all that cheese, is the story of how Andre started out in the form of a brochure. Super brilliant!
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Lemon Cloud by Chef Joan Roca– another genius because this dessert was inspired by a perfume created by his brother– that triangle cone is actually sprayed with the scent– and then the dessert was created based on it! Another genius!
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Masa Madre by Chef Joan Roca– fermented ice cream on top of a meringue of vinegar, and underneath puree of spices and gingerbread with bits of lychee, pineapple and white chocolate– also amazing
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Snickers Bar by Chef Andre Chiang
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After dinner, both Chefs Joan Roca and Andre Chiang came outside to say hello to the guests! My friend Architect Carlo Calma arrived that afternoon from Manila just in time for the dinner! One of the BEST meals we’ve both ever had! Bravo!!!

There were still a few more petits fours for dessert like Golden Bon Bon, Kaya Toast, Popcorn, Lemon Sous Vide, French Earl Grey Tea Crystal, Raspberry Sangria Chupa Chups, Madelein/ Chataignes/ Armanac/ Salty Finger/ Verjus/ Pine Floss/ Churros/ Nutella/ Pain D’Epices, which were honestly, all super amazing!! Such an incredible meal.

In appreciation for their very kind gesture, Mr. Dick Gordon of the Philippine Red Cross sent thank you letters to the chef for their support to our countrymen. And once again, on behalf of our country, I would just like to say, maraming, maraming salamat po!!! We are all very touched <3

Mr. Andre Chiang Thank you letter from Philippine Red Cross Mr. Joan Roca Thank you Letter from Philippine Red Cross

*For more on exactly why Chefs Andre Chiang and Joan Roca decided to give back to the Philippines, check out my upcoming column in Philippine Star. And to know exactly how both chefs prepared for this incredible one-night-only “The Best Dinner” especially for Chef Joan Roca, whose home base is all the way in Girona, Spain, and a more in-depth review on these spectacular dishes, check out the April issue of Lifestyle Asia. :)

Restaurant Andre is located at 41 Bukit Pasoh Rd, Singapore 089855
For reservations, phone +65 6534 8880 or email reserve@restaurantandre.com 

El Celler de Can Roca is located at C/ de Can Sunyer, 48, 17007 Gerona, Spain
For reservations, phone +34 972 22 21 57 or email restaurant@cellercanroca.com