RAW: Farewell to Chef André Chiang's Original Intent (Taipei 2-Star)

RAW is more than just a restaurant; it is a milestone in the history of fine dining in Taiwan. Founded by international celebrity chef André Chiang, it brought "Bistronomy" (the relaxed atmosphere of a bistro combined with the exquisite cuisine of gastronomy) to Taiwan and consistently earned two Michelin stars for many years.

However, the most legendary stories always have a final chapter. RAW has announced it will conclude its operations on December 31, 2024, and transition into a culinary academy. This is not just a food review; it is a farewell letter.

1. Space: The Massive Southern Pine

Upon entering RAW, you cannot ignore the two massive, flowing Southern Pine sculptures. They are not merely decorations but cleverly divide the space (Bar and Dining), symbolizing the fusion of nature and craftsmanship. There are no tablecloths here, and utensils are stored in drawers under the tables—everything is designed to break the stiff formalities of high-end cuisine.

2. Culinary Art: The Mark of the 24 Solar Terms

RAW does not have a fixed menu; instead, it evolves with Taiwan's "24 Solar Terms."

• A Return to Classics: In the final farewell menu, many classic dishes make a comeback. For example, the legendary "Dirty" Bread, filled with the bittersweet taste of chocolate and nutty aromas, makes one forget about image and take a huge bite.
• Deconstructing Taiwanese Flavors: Chef André excels at "deconstructing" Taiwanese flavors. Whether it's Three-Cup Chicken or Oyster Omelet, what he presents on the plate is an avant-garde French appearance, but the taste that hits your tongue is the most familiar one from the depths of your memory.

3. Real User Insights

A Battle for Reservations:

• Reservation Difficulty: Currently the hardest restaurant to book in Taiwan—without exception. It is recommended to keep a close eye on their official Instagram for any cancellations.
• The Vibe: The atmosphere here is lively and full of energy, vastly different from typical serious French restaurants. The music, laughter, and the clanging from the open kitchen weave together into a unique urban rhythm.

4. Conclusion

The end of RAW marks the closing of an era and the beginning of a new chapter. If you are fortunate enough to secure a reservation before the end of the year, please cherish this final feast. What it leaves for Taiwan is not just delicious food, but a confidence that "Taiwanese flavor can stand on the world stage."

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Can't get into RAW? You might try the three-star restaurant Taïrroir, also located in Dazhi, which interprets the Taiwanese soul through French techniques.