RAW

RAW is a restaurant in Taipei, Taiwan, led by chef Andre Chiang. Walking into RAW, guests encountered an intimate dining room for roughly 60 covers, carefully paced service and a tasting menu that announced itself through specific savory aromas and precise plating. The kitchen prioritized Taiwan’s 24 micro-seasons and a tasting-menu format, so diners learned the island’s rhythm one course at a time. RAW positioned itself as a destination for travelers seeking haute cuisine fused with regional identity, with tasting menus, wine pairings and sommelier guidance. Chef André Chiang built RAW on a clear culinary philosophy: apply rigorous French technique to Taiwan’s seasonal produce and tell ingredient stories plainly. Chiang founded the restaurant in 2014 and led the kitchen until its closure as a restaurant on December 31, 2024, mentoring chefs Alain Huang and Zor Tan along the way. RAW earned two Michelin stars from 2019 through 2024, a recognition that underlined the restaurant’s consistency and innovation. The team refreshed the menu six times a year to reflect micro-season shifts, invited international guests such as Virgilio Martinez and Albert Adrià, and emphasized mentorship that led to the decision to convert the site into the RAW Culinary Academy. The cuisine focused on layered textures and clear, region-forward flavor. Signature plates illustrated the approach: “All About Duck” combined breast, heart and liver with Taiwanese red quinoa, barley and a concentrated duck liver soup for savory depth. “Taco Tako T.A.C.O.S.” turned octopus into a playful bite using mini spring onion pancake, quail egg, cabbage and avocado, balancing char and cream. “Onion Onion Onion” stacked zucchini purée with smoked fish, fermented black beans, pearl onions cooked in apple juice, uni and spring onion oil to highlight umami contrast and sweet-sour balance. Dessert courses, like Mango Tartar paired with a Meringue Snow Ball or delicate Milk Snow textures, provided clean acidity and light mouthfeel. Techniques included fermentation, smoking, and multi-textural plating, and the kitchen offered vegetarian, vegan and gluten-free tasting options on request. RAW’s beverage program supported the menu with terroir-driven wines, sommelier pairings and creative non-alcoholic options made from seasonal infusions. The restaurant’s interior emphasized modern, restrained materials: natural wood surfaces, stone touches and subtle metallic accents that framed each plate without distraction. Lighting focused on the food to reveal color and texture, while the room’s acoustics allowed conversation and attentive service. Staff combined formal table service with approachable explanations of each course and ingredient provenance, and chef interactions happened regularly during special events. The overall atmosphere moved from bright, lively daytime meals to more contemplative dinners, with a steady emphasis on comfort and focused tasting. For practical planning, reservations were required and in high demand, especially during the final menu period in 2024 when “The Last Dance” ran through December 31. Dress code followed fine-dining norms: smart, refined attire suggested. RAW’s legacy now continues through the RAW Culinary Academy, where the same pursuit of seasonal precision and mentorship will shape future chefs. Whether you remember the tasting menus or wish to explore archival menus and academy programming, RAW remains a landmark in Taipei gastronomy.

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