Brasserie Astoria

When Swedish celebrity chef Bjorn Frantzén decided to open the Singapore outlet of his casual restaurant Brasserie Astoria in 2023, he wanted to recreate the elegant vibe and historical charm of the original restaurant in Stockholm, which is nestled in a former cinema house dating back to the 1870s. He found the perfect spot in the Victoria Concert Hall, a heritage art deco-style building constructed between 1902 and 1905 in memory of Queen Victoria. 

Working with Swedish interior design firm Joyn Studio (which also designed his three-Michelin-starred modern European restaurant Zén in Singapore, Frantzén in Stockholm, Studio Frantzén in London, and Villa Frantzén in Bangkok), Frantzén says the design concept aimed to “revive the spirit of the great dining halls”. Taking inspiration from the classic Parisian brasseries that opened at the end of the belle époque era, the result is an opulent 123-seater space that blends the historic venue’s neo-classic details—think Corinthian columns, double-height ceiling and polished marble floors—with modern touches.

Frantzén wanted to create a rich and warm  experience for guests, so the once stark-white venue was transformed into a cosy and welcoming space bathed in ambient yellow light. Adding drama is the addition of golden leaves suspended from the ceiling, casting enchanting shadows throughout the main dining room, which is furnished with two undulating sofas and booth-style seats which create intimacy without complete separation.

A majestic golden bar sits in the middle of the main dining room, which contributes to the energy of the room; so too does the curated playlist. But it’s not all glamour: Bearbrick figurines and other animal artworks are displayed throughout the restaurant, as well as the private dining room.

The look and feel was created to complement the traditional brasserie fare, which includes the use of flambé trolleys and tableside service. Dishes are designed to be interactive: Caesar salad is tossed with Parmesan and pine nuts in front of guests, while the Angus or Wagyu beef is drizzled with whisky and flambéed tableside. By combining this elegant ambience with delicious food and drinks, Frantzén hopes to bring back the glory days of Parisian brasseries.