The landscape of Singapore’s elite gastronomy is poised for a major event with the permanent return of celebrated chef André Chiang. Recognized globally for his innovative approach and recipient of a Michelin Lifetime Achievement Award, Chef Chiang will assume leadership of the historic dining room at Raffles Hotel Singapore. Christened 1887 by André, the restaurant opens on March 31, offering a refined dining experience that seamlessly blends the venerable hotel’s past with Singapore’s cosmopolitan culinary identity.
A Tribute to Heritage and Modernity
Named after the year Raffles Hotel first opened its doors, 1887 by André is more than a culinary venture; it is a meticulously crafted historical narrative. Chef Chiang plans to reinterpret the hotel’s storied context and Singapore’s multicultural heritage through the precise techniques of French cuisine. The menu prioritizes locally sourced ingredients and reworks classical dishes, incorporating subtle references to turn-of-the-century social dining and the Victorian era ambiance of the original hotel.
The commitment to history extends beyond the plate. Diners will engage with tangible pieces of Raffles’ legacy, including original Raffles’ silverware and a collection of silver serving trolleys famously hidden underground during World War II for protection. This integration of historical artifacts elevates the dining experience from a meal to a cultural immersion.
The Menu and Offerings
Patrons at 1887 by André can choose between à la carte selections and structured set menus. The beverage program complements this dual approach, featuring a curated list of old- and new-world wines. A notable addition is a selection of inventive alcohol-free pairings, drawing inspiration from the bright, complex flavors of Nanyang—the historical geographical region encompassing Southeast Asia.
The fusion menu acts as a sophisticated reflection of Singapore itself. By marrying the flavors and ingredients steeped in the city-state’s diverse culinary tapestry—from Malay to Chinese to Indian influences—with classical French execution, Chiang aims to create a genuinely singular expression of Singaporean fine dining.
Redefining the Space
The environment complementing the culinary vision has been expertly redesigned by famed architect and interior designer Bill Bensley. The space, formerly housing the Raffles Grill, has been transformed into a luminous, airy “glasshouse.” Bensley preserved the room’s inherent formality while introducing modern touches, particularly those focused on sustainability and regional character.
The design palette features classic materials like marble and rich wood, juxtaposed with the tropical flourish of palm trees and traditional punkahs, which are large, swinging cloth fans historically used to circulate air. This blend of colonial formality and tropical lightness ensures the atmosphere feels both respectful of the century-old foundations and distinctly contemporary. The layout maximizes natural light, contributing to an open, convivial setting.
Securing a Reservation
Given Chef Chiang’s celebrated status and the highly anticipated nature of this homecoming, demand for seating is expected to be exceptionally high. Prospective diners are strongly advised to secure reservations promptly via the Raffles Hotel Singapore website. The opening of 1887 by André marks a significant moment, not only for the Raffles Hotel but for the broader Asian culinary circuit, confirming Singapore’s position as a global epicenter for gastronomic excellence.
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