Raffles Singapore Revives Heritage Dining with Chef Andre Chiang's 1887

1887 by Andre, the new flagship restaurant at Raffles Hotel Singapore, opened on March 31. This venture sees Taiwan-born celebrity chef Andre Chiang introducing his modern take on the hotel’s culinary legacy, interwoven with signature dishes from his acclaimed career.

Upon entering the 42-seat space, guests encounter a glass display of gleaming historical silverware: chafing dishes, tea sets, and ice buckets. PEAK Singapore notes that diners can also enjoy meals using original silver utensils, crafted by British manufacturer Gainsborough and embossed with vintage Raffles Hotel logos. A restored silver beef wagon, once buried during World War II to protect it from looting, now makes its rounds for tableside carving, echoing Victorian-era dining customs.

The restaurant's interiors are the work of American architect Bill Bensley.

Our take: Raffles Hotel Singapore's decision to lean into its distinguished heritage, rather than pursuing a purely modern aesthetic, is a shrewd move. This approach offers a distinct competitive advantage, providing a tangible link to a bygone era of luxury often sought, but rarely genuinely delivered, by contemporary establishments. Chef Chiang's involvement elevates the culinary promise, suggesting a gastronomic narrative as rich as the hotel itself.