Raffles Hotel Singapore Opens '1887 by André'

Raffles Hotel Singapore today announced the opening of '1887 by André,' a highly anticipated restaurant helmed by world-renowned chef André Chiang. Located in the historic main building, this 42-seat restaurant presents a sophisticated interpretation of traditional gastronomy through a French lens, blending culture, history, and modern techniques.

Named after the founding year of Raffles Hotel Singapore, '1887 by André' celebrates diversity, memory, and craftsmanship. It offers a 'taste of time,' harmonizing French culinary philosophy with Singapore's multicultural influences and the hotel's rich history.

Chef André Chiang, who previously opened 'Restaurant André' in Singapore, returns with this project to honor his French roots and his long-standing connection to the city. '1887 by André is a way to celebrate the stories that have shaped me,' says Chef André. 'It is a connection between the past, present, and future.'

Designed by Bill Bensley, the restaurant transforms the 100-year-old formal dining room into an immersive space inspired by tropical greenhouses. The original herringbone wooden floors and marble accents remain, while hand-painted palm trees on the walls evoke a sense of openness. The space features antique decorations and silver cutlery engraved with the Raffles traveler's palm, paying homage to the hotel's history.

At the heart of the restaurant is 'Contemporary Heritage Gastronomy based on French philosophy.' Guests can choose from à la carte or three set menus: 'Monet,' 'Eiffel,' and 'Bernard,' each inspired by Chef André's journey. The kitchen is led by Chef de Cuisine Ben Wang and Sous Chef Roy Kuo, both long-time protégés of Chef André.

Signature dishes include 'Boeuf aux Sept Poivres 1887,' served from a restored vintage silver beef wagon, and a modern take on the 'Turtle Soup' from 1887. The dining experience is enhanced by table-side service, reflecting the grand hotel dining traditions of the past.