In co-founding Chateau Dionne, chef Andy Choy could hardly have predicted how drastically his culinary approach would evolve. What began as an almost textbook discipline in classic French—foie gras terrine, duck confit, crêpes suzette, and soufflés catalogued into thousands—gradually gave way to winding detours. Over time, ingredient-led creations and cross-cultural influences began to dictate a new culinary dialect on his plates, one that’s more fluid, experimental, and distinctly personal.
Although publicity and praise have carried the restaurant’s name far and wide, what makes Chateau Dionne compelling is that it all began with a mutual vision between a seasoned chef and a wine connoisseur. This vision was seeded years earlier during Choy’s formative years at Groupe Flo Asia, a Beijing-based French food and beverage empire spanning 300 restaurants worldwide. There, as executive chef, he fortuitously met David Lim, a wine entrepreneur who would later stand beside him as co-founder of Chateau Dionne.
Regular diners at Chateau Dionne often note Choy’s warmth and friendly nature, a trait that seems to invite serendipitous encounters his way. It’s as though his culinary journey reads as a series of well-timed connections, much like his recent four-hands dinner collaboration with chef Victor Yu of Beijing’s Maison FLO. More than just a culinary showcase, it was a reunion between two old friends. Choy and Yu first crossed paths years ago in Beijing and, though their careers took different turns, their friendship endured. “Maison FLO was one of my previous interchanges in this journey, and coming together again feels like returning to a familiar station, reminding me how every interchange in life is somehow connected,” Choy reflects.
The dinner reflected Choy and Yu’s strengths, told course by course. French cooking met Chinese-influenced touches in a degustation menu that began with a textural trio of canapés: fried dough sticks crowned with soybean curd and dried shrimp; snow crab with Sichuan pepper cream on brioche; and a witty take on beef tartare nestled between two wafer-thin cow-shaped crisps. A poached French oyster enlivened the purity of the sea, while a Hokkaido scallop ceviche offered a fresh lift with starfruit and apple sauce. But nowhere was the East-West influence clearer than in the hot starter, where seared French ‘Rougié’ foie gras found an indulgent balance atop comforting Chinese fried rice made with special soy sauce.
Like all journeys, there comes a curtain call; for Choy, this dinner was one of them before he steps away from Chateau Dionne. A bittersweet decision, Choy admits the difficulty of stepping back: “Andy and Chateau Dionne have almost become one and the same, like a carriage riding its track. But every journey eventually reaches a junction where they part ways. I’ll be happy to watch how it continues on its own route,” he says. “I’ll definitely miss the route to work and the familiar stations along the way. I’ll also miss every tile, every tabletop, every piece of equipment, the tables and chairs—all built one by one, like milestones along the track.”
Looking ahead, Choy is focused on growth and new horizons. “The journey continues. Together with my team, we’ll keep moving forward with many of my existing ventures, including CKT Catering Solutions, N.I.C.E Bistronome, S.A.J Bistronomy by Leens, and Doux Doux Pâtisserie,” he says. “There’s more to come soon, so stay tuned for what’s next.” One of his latest ventures, Zaataru, a Levantine-Japanese concept in Taman Tun Dr Ismail, Kuala Lumpur, has just opened, introducing a new verse to his culinary portfolio.
From 5 to 7 September, catch chef Andy Choy’s grand finale at Chateau Dionne with a 10-course Last Dance degustation menu. Limited seats available—reserve now at +6018 3188 199.
Chateau Dionne | N.I.C.E Bistronome | S.A.J Bistronomy by Leens,
