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Deconstructed Snickers

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Chef André Chiang of Singapore's haute dining spot, Restaurant André, has an obsession with the Snickers bar. The young chef reinvents the classic American candy each year for his menu. He wanted to offer his guests a timeless chocolate dessert and realized that the components of a Snickers bar—chocolate, caramel, nougat, nuts—work perfectly no matter how you mix and match them. In past years he's made a white-chocolate Snickers, deep-fried Snickers, and a Snickers-flavored ice cream. When I ate there in December, he served me this fancy version which consisted of chocolate and peanut crumble, nougat cream and a dollop of chocolate-dusted Snickers ice cream.

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Chef André Chiang of Singapore's haute dining spot, Restaurant André, has an obsession with the Snickers bar. The young chef reinvents the classic American candy each year for his menu. He wanted to offer his guests a timeless chocolate dessert and realized that the components of a Snickers bar—chocolate, caramel, nougat, nuts—work perfectly no matter how you mix...

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Chef André Chiang of Singapore's haute dining spot, Restaurant André, has an obsession with the Snickers bar. The young chef reinvents the classic American candy each year for his menu. He wanted to offer his guests a timeless chocolate dessert and realized that the components of a Snickers bar—chocolate, caramel, nougat, nuts—work perfectly no matter how you mix and match them. In past years he's made a white-chocolate Snickers, deep-fried Snickers, and a Snickers-flavored ice cream. When I ate there in December, he served me this fancy version which consisted of chocolate and peanut crumble, nougat cream and a dollop of chocolate-dusted Snickers ice cream.

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by Jen Murphy
AFAR Editor
I've been here
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Thumb b4a2c2e33e9c008301cf2c8a88a2999c?1383770936
by Jen Murphy
AFAR Editor
Does this place need a closer look by our editors?
I've been here
Recommend
No one has been here. Be the first.