Driven by a desire to build an iconic dining destination in the city that shaped his career, chef André Chiang describes his latest venture, 1887 by André, as a “love letter” to Singapore. The fine dining establishment which opened in March this year at Raffles Hotel marks the celebrated chef’s longawaited return to Singapore.
He had shuttered his two-Michelin-starred Restaurant André in 2018 and brought his acclaimed Taipei-based RAW to a close in 2014, on its 10th anniversary. Now Chiang’s reappearance on the local circuit feels like a full-circle moment.
“Returning to Singapore feels deeply personal; it is where I grew as a chef, found my community and forged my philosophy.
It is a city defined by its multicultural influences, openness to the world and deep respect for craft – qualities that continue to inspire how I cook today,” says Chiang. Despite the many closures in the local food and beverage industry, Chiang remains optimistic that the time is right.
He says, “Diners are no longer looking for spectacle; they are looking for meaning, clarity and continuity. I believe the timing is right to introduce something timeless yet exciting and closely connected to our evolving lifestyles and expectations.”
1887 by André is set to be Raffles Hotel’s most ambitious culinary endeavour, drawing inspiration from the hotel’s 139-year history. Guests can expect dishes crafted from locally sourced and cultivated ingredients, while the dining service evokes Victorian-era rituals – most notably through the use of an original, hundred year-old silver beef wagon and antique silverware.
The restaurant’s interior has been transformed into an elegant formal dining room, featuring marble and wood, alongside palm trees and punkahs (cloth fans) that reflect the region’s tropical climate.
“By drawing inspiration from Raffles Hotel Singapore’s storied past and the city’s multicultural roots, the restaurant transforms cuisine into thoughtful storytelling, by valuing clarity, craftsmanship and lasting impact over fleeting novelty,” says Chiang
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