Raffles Hotel Singapore Opens "1887 by André"

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

Named after the year Raffles Hotel Singapore was founded, "1887 by André" is a restaurant that celebrates diversity, memory, and craftsmanship. It delivers a taste of the past brought to life in the present, harmonizing French culinary philosophy, Singapore's multicultural influences, and the hotel's rich history, which could be described as "the taste of time."

Chef and owner André Chiang, who once operated "Restaurant André" in Singapore and contributed to shaping the gastronomy of the entire region, returns with this project to celebrate his French culinary roots and his long-standing connection with Singapore. "'1887 by André' is a way to honor the stories that have shaped me, from my memories of my journey from France to Singapore to the cultures I've encountered," says André. "The essence of this restaurant is the connection between past, present, and future. It is a place for tradition and creativity, and above all, for people to enjoy time together around the table."

Reimagining a Historic Dining Room

Designed by renowned architect and designer Bill Bensley, "1887 by André" reimagines Raffles Hotel Singapore's century-old formal dining room into an immersive space inspired by tropical greenhouses and the hotel's architectural style.

The original herringbone wooden floor, preserved from the building's early days, reflects the symmetry found throughout Raffles Hotel Singapore. The floor is bordered with marble, a distinctive material closely associated with the hotel's interior. Palm trees, hand-drawn by Bensley himself, adorn the entire space from wall to ceiling, evoking the sensation of looking up through a greenhouse canopy dotted with towering palm trees. Mechanical fan-shaped fans covered in emerald green fabric gently move overhead, reminiscent of dining rooms in Southeast Asia of yesteryear. Antique ornaments and traditional silver tableware, carefully selected from the hotel's archives, are engraved with the Raffles symbol, the Traveler's Palm. A striking chandelier, inspired by early 19th-century light bulbs, illuminates the dining room, anchoring the space against the backdrop of an open bar. This design is an homage to Raffles Hotel Singapore, which was the first in the region to introduce electric lighting.

Bill Bensley states: "I first moved to Singapore in 1984. Since then, Raffles Hotel Singapore has been deeply etched in my memory since childhood. I vividly remember the first time I saw a Traveler's Palm in the garden, its sculptural geometry felt like architecture. At '1887 by André,' I returned to that memory, elevating the form of the Ravenala madagascariensis (Traveler's Tree) into sculptural elements and murals that capture the tropical light and spirit. It reflects my reverence for Raffles Hotel Singapore and the memories it has given me for over 40 years."

Contemporary Gastronomy, at its Core is Choice

At the heart of "1887 by André" is a unique philosophy that owner-chef André Chiang describes as 'Contemporary Heritage Gastronomy based on French Philosophy.' It offers dishes that interpret tradition with modern techniques while incorporating Singapore's multicultural influences. Unlike conventional set menus, guests can choose their preferred dishes from an à la carte menu or select from three set menus inspired by Chef André's own journey: "Monet," "Eiffel," and "Bernard."

The menu reflects the Victorian and Belle Époque eras, past menus of Raffles Hotel Singapore, André's culinary explorations, and also includes signature dishes that symbolize his career. While "Monet" and "Eiffel" are accessible set menus, "Bernard" offers a sensory experience that reflects the vibrant energy and artistic expression of the restaurant.

The Culinary Team Leading 1887 by André

Leading the kitchen at "1887 by André" are Taiwanese-born Head Chef Ben Wang and Sous Chef Roy Kuo. Both have been mentored by André for nearly a decade. Having steadily built their careers at "RAW," André's renowned restaurant in Taipei, they are André's most trusted disciples and the chefs who will deliver the finest cuisine and experience at "1887 by André."

Signature Creations: Stories Across Cultures and Eras

The menu expresses a dialogue woven from French culinary techniques, Singaporean flavors, and historical narratives.

Signature dishes include:

• "Boeuf aux Sept Poivres 1887 (Seven Pepper Steak)": Served from a restored, venerable silver beef wagon. This wagon evokes the splendid tableside carving of meat in Victorian dining, a significant part of Raffles' culinary culture. During World War II, it was carefully buried on the hotel grounds to protect it from looting, excavated after the war, and lovingly restored. Since then, it has continued to grace the hotel's formal dining room, perpetuating a timeless ritual that connects past and present through every service.

• "Turtle Soup" from 1887: A soup inspired by a 100-year-old recipe once served at Raffles Hotel Singapore. At the time, this dish was considered a luxury among European-influenced haute cuisine. At "1887 by André," it has been revived with a modern twist.

• "Royale of Foie Gras": A dish rooted in Chef and Owner André's culinary origins and his Octaphilosophy.

• "Papillote de Bouillabaisse": Enjoy the essence and texture of Mediterranean seafood.

• "Black Truffle Pain Perdu": A sophisticated reinterpretation of a classic French dish.

Singapore's culinary traditions are woven throughout the menu, each reinterpreting familiar flavors through a contemporary French culinary perspective.

Desserts, inspired by classical expressions and natural colors, are presented as "Les Déclinaisons*," further enhancing the narrative with reflections of seasonality, emotion, and visual artistry.

*An approach where a single main ingredient is presented in multiple preparations or forms.

Tableside service, skillfully integrated into the dining experience, is a part of Raffles' history. Selected dishes are presented or finished in front of the guests, creating dramatic moments while maintaining an elegant yet intimate atmosphere. This special ambiance is further emphasized by the use of carefully selected silver tableware from the Raffles Hotel Singapore collection, restored serving pieces, and classic wagons, embodying the tradition of grand hotel dining that was once synonymous with Raffles.

Designed not only for fine dining but also for celebration, "1887 by André" is a place where sophisticated ambiance and warmth merge, perfect for life's milestones, gatherings, and memorable evenings.

Curated Drinks

The culinary journey culminates with a drink program conceived to seamlessly connect with the dining experience. The curated drinks, developed by Chef and Owner André himself from concept, are based on thorough research. A wide range of wines, cocktails, spirits, and artisanal lemonades are available. Specialty coffees sourced from Singapore's leading coffee houses, rare teas, and homemade non-alcoholic pairings are also offered. Each element, like the cuisine, is designed to embody the restaurant's philosophy of "Contemporary Heritage Gastronomy." Composition, balance, and flow guide the experience, and the drinks are designed to evolve naturally with the menu.

The wine list balances rare gems with classic wines, carefully selected to consider both synergistic pairings and individual exploration. The cocktail program is a dialogue between tradition and contemporary expression, where familiar structures are reinterpreted in a refined and understated manner. Throughout the program, André's connection to Singapore and his journey are subtly expressed, blending regional flavors with a global perspective.

Equal emphasis is placed on non-alcoholic beverages, crafted with the same dedication as high-end wine pairings. Modern extraction techniques and layered flavor compositions provide a sophisticated non-alcoholic experience that rivals alcoholic drinks. The journey begins with artisanal lemonades, a heartwarming hospitality that reinterprets the familiar with a fresh perspective.

A New Chapter in Raffles' Culinary Heritage

The opening of "1887 by André" at Raffles Hotel Singapore continues its long-standing tradition of culinary excellence and innovation, further strengthening its position as a cultural and gastronomic landmark in the region.

Christian Westbeld, Managing Director of Raffles Hotel Singapore, states, "'1887 by André' is the culmination of a powerful collaboration that celebrates tradition, craftsmanship, and creativity. André's vision is perfectly aligned with the spirit of Raffles. We will continue to preserve tradition while constantly evolving to provide exceptional experiences for our guests, leading Singapore's dining scene."

Overview of "1887 by André"

Operating Hours:

Lunch: Tuesday – Saturday 11:30 AM – 1:30 PM (last seating)

Dinner: Tuesday – Saturday 6:00 PM – 8:00 PM (last seating) Closed on Sundays and Mondays

Location: 1887 by André (Raffles Hotel Singapore)

1 Beach Road, Singapore 189673

Dress Code: Smart Casual.

Guests are encouraged to dress appropriately for the occasion.

Male guests are requested to wear tailored trousers and closed-toe shoes.

*This restaurant is available for guests aged 18 and above only.

Seating Capacity: 42 seats

Website: www.1887byAndre.com

Reservation Link: https://www.sevenrooms.com/explore/1887byAndre/reservations/

Email Address: 1887byAndre@raffles.com

Phone Number: (65) 6412 1816