Chef Andre Chiang Unveils 1887 at Raffles Hotel Singapore

Chef Andre Chiang has unveiled '1887 by Andre Chiang' at the Raffles Hotel Singapore. This new culinary venture, which opened its doors on March 31, 2026, marks the celebrated chef's return to the city's fine dining scene, drawing inspiration from over a century of the hotel's menus and culinary heritage.

CNA Luxury reports that the restaurant's concept is deeply influenced by the Raffles Hotel's historical gastronomic archives, blending past traditions with contemporary execution. According to CNA Luxury, the aim is to offer a 'modern dining experience' that integrates craftsmanship and choice. The outlet describes this opening as one of the year's most anticipated culinary events.

The historical inspiration is evident in the menu's conceptual framework. CNA Luxury highlights dishes that reflect the hotel's late 19th-century offerings, such as turtle soup with golden sherry, followed by a 'meaty, spiced Duck Apicius,' and a dessert of wild rose ice cream. This approach, they note, serves as a 'powerful creative inspiration' for Chef Chiang's latest endeavour.

Our take: This strategic move by Raffles Hotel Singapore to partner with a chef of Andre Chiang's calibre reinforces the institution's commitment to culinary excellence beyond its storied past. The focus on historical menus, reinterpreted for a contemporary palate, speaks to a broader trend of leveraging heritage as a foundation for innovation in luxury hospitality. We've been watching this embrace of 'culinary provenance' across top-tier establishments, noting its appeal to a discerning clientele seeking both authenticity and elevated artistry.