Raffles Hotel Singapore opened “1887 by André,” a new restaurant by chef André Chiang, on March 31.
Newly established in the Main Building’s dining room, the restaurant offers an à la carte menu centered on French culinary techniques. Drawing on historical archives preserved at the hotel and reinterpreted by Chiang, it serves dishes evocative of Victorian-era rituals and items that were offered in the hotel’s early dining rooms. Service makes use of the hotel’s silverware collection, including a silver trolley wagon that was buried on the property during World War II and later unearthed. In addition to alcoholic beverages such as wine, the drink menu includes non-alcoholic options featuring flavors from the South Pacific.
The interior incorporates elements of a conservatory within a colonial-style building, featuring a design that combines marble and wood with tropical motifs such as palm trees and punkah fans. The restaurant has 42 seats. It operates from Tuesday to Saturday, with lunch served from 11:30 a.m. to 1:30 p.m., and dinner from 6:00 p.m. to 8:00 p.m.
