Cover Ingredients inspired by time, place and tradition, a glimpse to the heritage gastronomy of 1887 by André, the upcoming restaurant by Chef André Chiang (Photo: Raffles Hotel Singapore)
Ingredients inspired by time, place and tradition, a glimpse to the heritage gastronomy of 1887 by André, the upcoming restaurant by Chef André Chiang (Photo: Raffles Hotel Singapore)
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Chef André Chiang returns to his culinary home to lead a transformative dining experience that bridges Victorian-era rituals with modern French finesse
Singapore’s culinary scene is set for a significant shift as Raffles Hotel Singapore prepares to unveil its boldest endeavour yet: 1887 by André. Opening its doors on March 31, 2026, the restaurant marks the triumphant homecoming of Chef André Chiang, a visionary whose former establishment redefined fine dining across the continent. Set within the hotel’s historic formal dining room—a space that once housed the legendary Raffles Grill—this new signature destination is a grand homage to heritage gastronomy, filtered through the meticulous lens of French culinary techniques.
Above 1887 by André marks the triumphant homecoming of chef André Chiang
1887 by André marks the triumphant homecoming of chef André Chiang
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The concept is a sophisticated “taste of time”, designed by chef Chiang to reflect the evolution of both the hotel and the city-state from their 19th-century origins to the present day. Guests can expect a sensory journey where archival stories are reimagined as exquisite dishes. The experience is deeply anchored in history; revived flavours from the hotel’s early dining rooms will be served using iconic silverware, including the legendary silver trolley that was famously buried during World War II and recovered at peacetime. Unlike the rigid structures of modern fine dining, 1887 by André prioritises the à la carte experience, restoring the Victorian-era tradition of giving choice back to the diner.
Above 1887 by André prioritises the à la carte experience, restoring the Victorian-era tradition of giving choice back to the diner
1887 by André prioritises the à la carte experience, restoring the Victorian-era tradition of giving choice back to the diner
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The physical space further embodies this dialogue between past and future. Masterminded by renowned designer Bill Bensley, the interior balances colonial architecture with a tropical glasshouse aesthetic, featuring marble, wood, and heritage elements like punkahs and palm trees. With a curated beverage list that includes bespoke alcohol-free creations inspired by the flavours of Nanyang, and a limited capacity of just 42 seats, the restaurant is set to become an intimate social space for the region's most discerning gourmands.
Above A silver beef wagon at Raffles Hotel Singapore
A silver beef wagon at Raffles Hotel Singapore
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Andrea Saadan is the Senior Digital Editor of Tatler Singapore. She oversees all digital content for the website and currently leads the Beauty and Lifestyle verticals. As a child, she had always enjoyed reading and writing but it was only after she joined her college newspaper, The Spectrum, in Buffalo, New York, that she considered a career in journalism. Her love for all things beauty started from the age of two—when she was caught playing with (and damaging) her mother’s YSL lipstick. On top of her day job, she is also an unpaid beauty consultant for friends and family. Besides make-up, her obsessions include the wizarding world of Harry Potter, podcasts, ice-cream, her walking pad and watching endless re-runs of The Office (US).
