Contact

Find Your Local Number

Destination

Check-in

Rooms & Guests

Accessible Room Required

ALL Loyalty number

16-digit subscription number

Loyalty number not found.

Promo Code

Codes that unlock special rates

Promo code doesn't exist.

Travel Agent

8-digit IATA Code

The code you entered is not valid.

Business Travelers

Client Code (SC,AS...)

The code you entered is not valid.

Access Code (SC,AS...)

The code you entered is not valid.

Raffles 1887

5 MINUTES WITH…

André Chiang, Chef Patron of 1887 by André at Raffles Singapore

Recognised as one of Asia’s most influential culinary visionaries, André Chiang is the only Asian chef to have been honoured by the Michelin Guide, The World’s 50 Best Restaurants and The Top 100 Chefs of the World over his 30-year career. In April 2026 he returned to his beloved Singapore as Chef Patron of 1887 by André, newly opened in the historic dining room at Raffles Singapore. "1887 by André is my love letter to the city that shaped me," he says.

Drawing inspiration from the hotel's legacy and the city's role as a global crossroads, Chef André's culinary vision presents heritage Singaporean gastronomy through a French lens, in a forward-looking experience that reflects a new direction for modern luxury dining.

WHO OR WHAT WERE YOUR EARLIEST MEANINGFUL INFLUENCES?
I come from a family of creatives – my father is a calligrapher, my mother a chef, my brother an actor and my sister is a fashion designer.

WHERE DID YOU TRAIN AND GAIN EXPERIENCE AS A CHEF?
In the South of France under French chefs Jacques and Laurent Pourcel at Jardin des Sens in Montpellier, France.

WHAT KIND OF COOKING STYLE ARE YOU BRINGING TO 1887 BY ANDRE?
As my personal love letter to Singapore for its kaleidoscope of cultures and diversity that have influenced me, at 1887 by André I present a gastronomic 'taste of time' inspired by the moments, flavours and eras that have shaped both Raffles Singapore and Singapore. The name 1887 refers to the year Raffles Singapore was opened, and the menu draws from 139 years of the hotel’s archival references, woven together with Singaporean flavours and selected signatures from my own culinary journey.

EXPLAIN WHAT IS MEANT BY 'OCTAPHILOSOPHY'.
It was my culinary philosophy for Restaurant André based on eight elements of gastronomy – salt, texture, memory, purity, terroir, south, artisan and uniqueness.

WHICH GLOBAL DINING TRENDS, IF ANY, HAVE INFLUENCED YOUR CREATION OF THE WHOLE DINING EXPERIENCE AT 1887 BY ANDRE?
1887 by André is designed to be an à la carte dining concept. I think in 2026 we are now at a stage where diners are tired of long, multi-course chef’s menus. At 1887 by André, I aim to return the choice to diners by allowing them to choose their preferred dishes and pacing based on their mood at the time of dining.

IN WHAT WAYS DO YOU THINK THE RESTAURANT WILL APPEAL TO SINGAPOREANS IN THEIR RAPIDLY EVOLVING CITY, AS MUCH AS TO GLOBAL LUXURY TRAVELLERS?
I hope 1887 by André will appeal to both Singaporeans and travellers by offering them a means to discover and taste Singapore’s culinary heritage of over 100 years, through dishes such as my turtle-free Turtle Soup from 1887, while also showcasing local flavours through dishes like the Raffles Laksa Paella, 'My Best Chicken Rice', Hae Bee Hiam and Blanquette de 'Bak Kut Teh'. The use of heritage silverware, restored from Raffles Singapore’s original collection, and historical service elements, plus the archival references all add to the dining experience of 'a taste of time.'

I do want the restaurant to feel unmistakably rooted in Singapore, while allowing guests to recognise familiar notes through a more reflective and refined lens.

WHAT'S THE GREATEST CHALLENGE INVOLVED IN STARTING A NEW RESTAURANT – ESPECIALLY IN A PLACE AS SACRED AS RAFFLES SINGAPORE?
I think Singapore does not need a new restaurant nor do I see 1887 by André as my new restaurant. Instead, I see 1887 by André as a timeless expression of Raffles Singapore’s heritage, Singapore flavours and my culinary identity. Finding the perfect balance between these three important elements is the challenge. I first visited Raffles Singapore about 25 years ago and what struck me was its enduring appeal. This timelessness sets the direction of 1887 by André, where it is a continuously evolving line rather than a dot; a culmination of past, present and future all at once in one place.

YOU WERE PREVIOUSLY A WRITER-IN-RESIDENCE AT RAFFLES SINGAPORE. HOW DID THIS COME ABOUT AND WHAT DID YOU DO DURING THAT TIME?
I am the first chef to have been appointed as Writer-in-Residence in 2025 under the Raffles Writer’s Residency Programme. I wrote a 200-page book inspired by the Chinese idiom '吉光片羽', which translates to something of great value akin to the beauty and rarity of a mystical horse’s feathers. The book weaves together culinary, cultural and historical narratives, reflecting on Singapore’s gastronomy and Raffles Singapore’s rich history. It explores the preservation of culinary traditions, the role of chefs today and my inspirations from the grande dame of Singapore.

WHAT WOULD YOU MOST LIKE TO ACHIEVE IN YOUR LIFE?
My perspective changes with every decade. As I turned 50 in April this year, my ambition is to contribute something more meaningful. I will continue to share my knowledge and experience with the generation of younger chefs, and aim for 1887 by André to become an institution, something that can still be here and relevant in 30, 50 or even 100 years, just as other great icons of Raffles Singapore, the Long Bar and Tiffin Room, have been.