Nothing can keep André Chiang from the kitchen, even if he tried. Not long after announcing a step back from the restaurant business to focus on mentorship, the Taiwanese chef returns with a new dining concept in Singapore, the country that earned him his first two Michelin stars.

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Located in the main building of Raffles Hotel Singapore, 1887 by André (formerly La Dame de Pic) is conceived as a love letter to the city that launched his career. It bridges the past and present, drawing on French culinary traditions while weaving in Singapore’s multicultural influences and the hotel’s storied history.

This 42-seater has been reimagined by maximalist architect Bill Bensley to look like a whimsical brasserie right out of Wicked’s Emerald City. Think jungle-green hues, giant silver palm trees, hand-painted murals, and mechanical punkahs gently gliding overhead. History lives on in this majestic space, where antique silverware drawn from the hotel’s archives fills empty corners, while a dramatic chandelier anchors the room above an open bar.

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Named after the hotel’s founding year, 1887 is built around what Chiang calls “heritage gastronomy”. The concept traces the evolution of dining at Raffles, from its Victorian-era origins to today, through a menu that combines French technique with Singapore’s flavours. Diners can order à la carte or opt for one of three tasting journeys.

Dishes revive recipes from Raffles’ early dining rooms, including a modern “Turtle Soup” (sans the turtle) and the Boeuf aux Sept Poivres 1887, carved tableside on a polished silver wagon retrieved from the hotel’s gardens, where it had been buried during World War II.

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Alongside these are playful reimaginings of local favourites like chicken rice and bak kut teh, cheeky renditions including Raffles Laksa Paella, and Chiang’s timeless classics such as Black Truffle Pain Perdu and Royale of Foie Gras—all plated to perfection and presented by highly knowledgeable servers.

It’s easy to imagine dressy groups marking occasions here, Singapore-inspired cocktails in hand, against a soft Parisian soundtrack. Yet beneath the grandeur and theatrics lies something more reflective: A chef thinking deeply about longevity and legacy. Here, Chiang reflects on why this chapter of his career feels different from the last.

You historically shutter your dining concepts at the height of their success. Is there a story behind this?

"I believe in starting a new chapter every 10 years. Restaurant André had its decade, and RAW had its decade. Every decade brings with it new perspectives. In my 20s, it was about learning and absorbing like a sponge, while discovering my identity. In my 30s, it was about expressing myself. In my 40s, it became about returning to my Taiwanese roots and mentoring the next generation. I turned 50 in April, and this chapter is about leaving a legacy that is bigger than myself. 

With 1887 by André, I hope to build something enduring, a beautiful expression of the heritage of Raffles Hotel Singapore, the story of Singapore and my own culinary identity. I hope that it will be here for the next 30, 50 or even 100 years, just like Tiffin Room and Long Bar. For me, there is nowhere else in Singapore where that kind of timelessness can be achieved quite like the Raffles."

1887 by André is rooted in the history of Raffles Hotel and Singapore itself. How do you stop a heritage concept from becoming nostalgic theatre, and make it feel alive for diners today?

"For me, heritage should never feel ornamental. We are all shaped by our past, and without roots, nothing we create can truly become timeless. Working with the history of Raffles is a great honour, because these 139 years are not simply history, they are stories, emotions, and memories. My role is not to recreate them literally, but to reinterpret them and translate them into a collection of cuisine that carries the spirit of the past into the present. The intention is not to create theatre, but to let guests experience continuity in a way that feels tangible, thoughtful and alive."

How closely did you work with Bill Bensley on the restaurant's interior?

"Bill and I worked very closely from the outset because it was important that the interiors and the cuisine were conceived as part of the same story. I did not approach the project with a fixed wish list so much as a set of intentions. I wanted the space to honour the heritage of the hotel without feeling static or overly referential. Elements such as antique decorative pieces, heritage silverware, tropical references, and details drawn from the hotel’s archives were important in shaping a space that feels layered, rooted and specific to Raffles Hotel Singapore. More than anything, I wanted the restaurant to feel immersive, so that guests sense time, memory and history as part of the experience, not simply as decoration."

For someone who has worked across so many cities, why does Singapore have such a strong pull for you?

"Singapore has always had a strong emotional pull for me because so much of my journey is tied to it. It is not only where I developed as a chef, but also where I built relationships and memories that stayed with me over the years. When I returned through my culinary residency at Raffles Hotel Singapore, what struck me was how strong and immediate that connection still felt. It felt like reconnecting with a place and a community that had remained part of me."

At this stage of your career, what excites you more now: Creating dishes or shaping the next generation of chefs?

"Recognition is always something I receive with gratitude, but at this stage of my life, what matters more to me is contribution. Earlier in my career, many of my projects were driven by a singular philosophy or personal expression. Today, my focus is less about myself and more about legacy, context, and stewardship. What excites me most now is the opportunity to teach, mentor, and help shape what comes next."

1887 by André is at 1 Beach Road, Raffles Hotel Singapore, Singapore 189673, Tel: +65 6412 1816. Book a table here. All photos courtesy of Raffles Hotel Singapore.