RAW

RAW is a contemporary lifestyle restaurant in Taipei, Taiwan, that aims to showcase the best of Taiwan through playful and creative environments. The restaurant's "cloud" design uses southern Taiwanese pine, which has been cut into pieces and reassembled using 3D laser carving techniques. Chef André Chiang and Dutch architect Camiel Weijenberg collaborate to create an environment that emphasizes "Nature & Craft" in everything from the cuisine to the architectural details. RAW was initiated by internationally celebrated chef André Chiang, with chef Ben Wang as co-chair. It is a pioneer in the "Bistronomy" style of cooking from France, serving fine dining quality cuisine at an affordable price in a relaxed setting. Chef Andre Chiang has a philosophy of using classic French technique in modern, contemporary cooking by sourcing the freshest and most interesting seasonal produce. RAW opened in late 2010, making an indelible impression on the culinary scene. Chef André has conducted research into how our capacity to taste food is influenced by our memories through personal experiences, leading him to develop a culinary principle called OCTAPHILOSOPY based on eight primary characteristics: salt, texture, memory, purity, terroir, south, artisan, and uniqueness.

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