在獲得國際美食圈高度肯定後，包括《時代》雜誌以及《紐約時報》的讚譽，終於等到回鄉介紹江振誠André Chiang詮釋「台灣味」的這一刻(記者會現場影音)
RAW 象徵一種革命性的Bistronomy精神，這波廚藝風潮發跡自法國巴黎，並正席捲歐洲市場。Bistronomy概念強調全方位的生活風尚體驗，包括餐飲藝術、室內設計、以及其獨有的文化品味。
時尚且輕鬆的氛圍搭配高品質的料理，讓餐廳不只是餐廳，更是一種休閒高級餐飲(Casual Fine Dining)的生活享樂哲學。敏銳藝術知覺，與國際前瞻觀點，結合對台灣在地的傳統、食物、與節氣的貼近了解，江振誠主廚用Bistronomy的精神重新詮釋他認同的台灣味。
回到原點，RAW將拓展台灣人獨特與創新的界限和潛力。及用主廚的世界觀，透過RAW能重新將台灣食材帶上世界的舞台。
RAW features a revolutionary ethos inspired by “Bistronomy”, a new wave of cooking born in Paris and now sweeping across Europe. The concept emphasizes a total lifestyle experience, through its culinary artistry, décor, and own distinct culture. A stylish, relaxed ambience and attitude with quality cuisine results in more than just a restaurant; it is a new casual fine dining philosophy.
Through his artistic sensitivity, bold approach, and intimate knowledge of Taiwan- its traditions, foods, and seasons- Chef Andre brings his unique reinterpretation of Taiwanese flavor seen through a bistronomy lens. In coming full circle, RAW will push the boundaries and the potential of what is both new and uniquely Taiwanese, with Chef Andre utilizing his global perspective to introduce Taiwan’s ingredients to the world stage.
在共同的理念與使命激勵下，葛世傑先生與江振誠先生驕傲地向大眾呈現RAW的誕生。
RAW預計在11月19日正式開幕，以「台灣味」為主題展開精彩的慶祝活動，其中包括11月20日至11月22日為期三天的獨家菜單和新加坡Restaurant ANDRE，以及與年輕文創團隊合作的「台灣味」論壇活動，跨領域邀請到藝術、設計、音樂、時尚各界領導人士暢談他們心中的「台灣味」。
消費者可以第一手體驗江振誠主廚以Birstonomy精神打造的3日獨家菜單，同時在台灣味論壇上感受他的原創精神以及遠景，這些特別活動也將把主廚獨有的訊息傳遞到台灣以及全世界。
Inspired by a shared belief and mission, André Chiang and Stanley Ko are proud to present the birth of RAW.
The grand opening on November 19 will be highlighted by “The Celebration of Taiwanese flavor”, comprised of ‘A 3-day only Exclusive Menu’ with Restaurant ANDRE from November 20 to 22, and ‘A Symposium of Taiwanese Flavor’ featuring cultural innovators and leaders in art, design, music, and fashion with the theme topic, “Taiwanese Flavor”. Guests will experience firsthand Chef Andre’s approach to bistronomy through his exclusive 3-day menu, and share in his vision and originality through the Taiwan Symposium. These special events will promote Chef Andre’s unique message to Taiwan and the world.
AW汲取靈感自法國的「Bistronomy」廚藝風潮，強調高品質的廚藝與食材，搭配輕鬆精緻的氛圍。RAW的料理使命是將當地時令素材注入熱情演譯，在餐桌上呈現「重新演繹的台灣食材」。
RAW draws inspiration from a new wave of cooking, “Bistronomy”, born in Paris with a focus on quality cooking and ingredients in a relaxed but refined atmosphere. RAW’s mission is to bring “The New Interpretation of Taiwanese Flavor” to your table through seasonal local ingredients and passionate execution.
RAW帶來驚艷、摩登、北歐式的美學空間，於荷蘭及丹麥哥本哈根完成設計。完美地設置出專屬RAW的享受體驗。餐廳概念從裡到外皆與江振誠主廚親自合作設計，以完整捕捉RAW的本質、菜單、文化以及哲學。
RAW stands for more than just the best creative cooking; it is a complete lifestyle, independent, spontaneous, and characteristic. It stands for great design and aesthetics, and a discerning curiosity in regards to tastes, flavors, and ambience.
良好印象NEWS LIVE 組
責任編輯: Michelle
文: Gabbana (TAIPEI)
影音、攝影: Jacky Yang (TAIPEI)
HD 3D構成：P.P LIN (HONG KONG)
※良好印象美食免責聲明※
【本篇文章是由記者前往實地試吃，非商業廣告稿，純新聞發佈，享受美食純粹個人觀感，為表公正不做美食評論與幫餐廳背書，本圖片是良好印象實地採訪拍攝】
採訪協力: Restaurant ANDRE、Restaurant RAW、赫士盟餐飲集團
文章採訪: 2014 TAIPEI 台北
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