In honour of Bastille Day on July 14, he discusses how the educational institution will always be an important centre for Francophonie.
Malaysian-born Andrew Lau is the president of Alliance Française de Singapour (Photo: Soophye/The Edge)
Options: You have been president of Alliance Française de Singapour (AF Singapore) since 2020. What have been some of your favourite initiatives and memories of promoting the French language and culture?
Andrew Lau: It was fortunate that when I became president of AF Singapore, Fabian Forni joined as the new executive director. We shared a common passion and vision to showcase the diversity of French culture to the students.
Prior to this, it was focused mainly on visual art. Forni created the French Excellence programme and we worked enthusiastically on different aspects of French culture, kicking off with À Table to introduce l’art de vivre surrounding the French dining table, followed by exhibitions from Notre-Dame showcasing the requisite skilled craftsmanship to repair the cathedral according to what was codified by Louis XIV; inventions from the pedal bicycle to the brassiere; architecture through Le Corbusier; transport from the Montgolfier brothers to Airbus and Michelin; fashion in men’s jackets; Antoine de Saint-Exupéry and many more.
All these enabled us to give the students a better understanding of France’s diversity and its culture, beyond mere language. We also themed our classrooms according to the different regions and commissioned artist Fanny Ozda to paint murals depicting each accordingly. This added colour and a joyful atmosphere, which made learning more fun. It was also very satisfying to encourage local Singaporeans to support AF, with artist Sun Yu-li generously donating two of his sculptures, which now adorn our grounds. With the success of the French Excellence programme that brought AF firmly back to Singapore’s cultural scene, we were able to attract healthy sponsorships and donations, enabling us to upgrade the building and to continue doing what we do.
I must add how we also enhanced AF’s business model, utilising our classrooms more efficiently. As a result, these past years have been our most financially rewarding ever. If I had to narrow things down, I would say the years between 2020 and 2024, working with Forni, will always remain among my best memories of promoting French culture so successfully.
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AF Singapore was founded in 1949 as a French language and cultural centre (Photo: Alliance Française de Singapour)
Why do you think there is still such great interest in French as a language?
France learnt the importance of ‘soft power’ early on and has long harnessed it, through its culture, to make it the most visited country in the world. French fashion, art, food and wine immediately come to mind when one thinks of the country. And from there, the curiosity and interest to learn a language begins. I believe that so long as France continues to attract visitors with its wealth of history, architecture and culture, there will be interest to learn French. As a caveat, I must add how one should now be wary of South Korea, which has clearly learnt from the French in utilising soft power effectively, attracting many young people to visit, immersing themselves in its culture and, yes, picking up the language too.
And why do you think AF remains an important centre for Francophonie?
The foundation of AF was based on the mission of promoting the French language and Francophone culture. Given that it is now 143 years old, having been founded in 1883, it has become well established globally as the foremost French language school. As language is at the heart of any culture, AF will always be an important centre for Francophonie. And so long as the interest in French culture continues, AF will continue to be relevant.
How will you be marking 14 Juillet this year?
By attending the French Embassy of Singapore’s reception.
Your father, the late Datuk Lau Foo Sun, was a renowned gourmet. Did he influence your passion for French cuisine and wines?
Indeed, he did. My father was a founding member of the Chaîne des Rôtisseurs in Malaysia, which helped introduce me to French food — and wines — from an early age. He was also a keen cook and that rubbed off on me too. Venturing beyond survival cooking at university, I began to develop a keen interest, gravitating more towards French cooking, thanks to cookbooks by names such as Elizabeth David and [Auguste] Escoffier. Fortunately, my children now share the same interest, with my daughter being particularly keen on Peranakan cuisine while my son had spent a summer at Le Cordon Bleu in Paris.
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L’Auberge du Pont de Collonges, Lyon, France (Photo: 123RF)
Your godfather was François de Quirielle, the last French delegate-general in what was then North Vietnam. What are some of your favourite memories of learning and sharing French culture with him?
François and Anne de Quirielle introduced me to what many say harken to a bygone age of French culture, when good manners and etiquette were an important aspect of life. They taught me French table manners, which I had to learn — and learn well — before I could be introduced to their relatives and dine with them. I recall them teaching me how to select fresh peaches at the market, applying adequate pressure while squeezing the fruit to determine their ripeness. That will always be a long-lasting memory for me, alongside summers spent at their country home in Annonay, which enhanced my appreciation of nature.
Having grown up in an urban environment, walking in the woods and climbing up countryside hills was a treasured pastime. Time spent in their Paris home, on the other hand, was filled with cultural activities as it was just a short walk to the Louvre and the Musée d’Orsay. They single handedly expanded my knowledge of art and antiquities.
What are you currently reading?
As I am learning how to play the guitar, it would be some pretty dull books on music theory.
What are you listening to right now?
I can’t recall exactly when I was introduced to the music of Pierre Bachelet but I always enjoy listening to his ballads, especially Flo. With my current hobby of learning the guitar, I am discovering more English songs that have their origins in French music, the most famous being My Way from Comme d’habitude, as well as others like Seasons in the Sun from Le Moribond and Let It Be Me from Je t’appartiens. Like cuisine, discovering new music or its roots is quite fascinating.
Where are your favourite French restaurants?
Each new discovery continues the culinary adventure but notable restaurants that one must visit are Paul Bocuse’s L’Auberge du Pont de Collonges, Léon de Lyon, Pic and all the brasseries of Paris that offer diverse culinary experiences. I also enjoy being surprised by aspiring young chefs, particularly in the French countryside where the produce is so fresh, or from the region of Bazas, where the beef is outstanding.
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Mont Saint-Michel (Photo: 123RF)
Any favourite food and wine pairings?
The dish cooked by Anne which I enjoyed most is blanquette de veau. So whenever I am in France, I seek this out as my comfort food. Every family seems to have their opinion on what is the best version of this home-cooked veal stew, not unlike our hawker foods. François also introduced me to [the wines of] Saint-Joseph, and I have since learnt that, in France, it is best to drink the wines of the region, as each evolved in harmony with its cuisine.
And your must-go destinations in France?
The Dordogne for its sheer beauty. The villages and towns are steeped in history and, for defence purposes, often perched on hilltops. I find them very picturesque. The most famous is Rocamadour but there are many smaller villages that simply hang off the cliffside or are built beautifully atop the peak. I would recommend checking out Les Plus Beaux Villages de France website, as I always encourage my friends to look beyond Paris.
Where would you most like to visit next in France?
Mont Saint-Michel, because I have yet to go.
This article first appeared on July 13, 2026 in The Edge Malaysia.
