Chef André Chiang to open Raffles Hotel Singapore’s new fine-dining restaurant, 1887 by André, in March 

More than 1.5 years after the closure of La Dame de Pic, Raffles Hotel Singapore is ready to announce its marquee fine-dining restaurant. Famed Taiwanese chef André Chiang will helm 1887 by André, which opens on March 31 in the historic hotel’s formal dining room that was vacated by the now-defunct one-Michelin-starred modern French restaurant.

The 139-year-old grande dame of Singapore’s hospitality scene is bringing its storied heritage to the fore, as 1887 by André hopes to evoke the memories through its menu and interiors that reflect its evolution from 1887, the year the hotel was founded, to the present day.

The opening of 1887 by André marks Chiang’s highly-anticipated return to Singapore’s fine-dining scene after closing his eponymous two-starred contemporary restaurant in 2018.

However, the celebrity chef has maintained an active presence in Singapore’s dining scene in recent years. Chiang launched his second English-language book, Fragments of Time, as part of the hotel’s Writer-in-Residence programme last April.

That came after a sold-out two-week residency at the Raffles Hotel in March 2024. He also runs hotpot restaurant, Bon Broth in Raffles City, a venture with local F&B and lifestyle firm Surrey Hills Holdings. 

Calling his upcoming restaurant “a love letter to Raffles Hotel”, Chiang says: “Returning to Singapore feels deeply personal; it is where I grew as a chef, found my community and forged my philosophy. The reason for coming back is simply a desire to build an iconic restaurant once again — for Singapore. 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.” 

The 42-seat restaurant will centre around “heritage gastronomy”, filtered through French culinary techniques and shaped by Singapore’s multicultural history. The dishes draw inspiration from Victorian-era dining rituals and classic dishes from the early days of Raffles Hotel’s dining room, some presented in contemporary and creative ways.

Chiang adds: “Through this restaurant, I am honouring the flavours, stories and craftsmanship that have stood the test of time and presenting them in a way that we can proudly share with the world.”

Diners can expect a la carte selections and classic set menus, paired with a curated beverage program that includes alcohol-free creations inspired by Nanyang flavors. The hotel’s much-cherished silverware collection, including the legendary silver trolley that was buried in the hotel grounds during World War II, will be on display at 1887 by André. 

Chiang will serve as the restaurant’s chef-patron, while the culinary team will be headed by chef de cuisine Ben Wang, who has worked with Chiang for over a decade. 

The restaurant’s interiors, overseen by architect and designer Bill Bensley, will pay tribute to previous occupants of the space, such as Raffles Grill and Elizabethan Grill.

There are plans to inject a modern touch with elements of  glasshouse, featuring materials such as marble and wood, accompanied by palm trees and punkahs.