SINGAPORE – Taiwanese celebrity chef Andre Chiang will open a restaurant in Raffles Hotel Singapore in late 2025. 

The hotel announced the partnership in a press statement on April 15, adding that the type of cuisine and price point of the upcoming establishment will be announced at a later date.

The restaurant will be housed in Raffles Hotel Singapore’s neo-Renaissance main building, traditionally viewed as its most elegant dining space. 

The 48-year-old chef, who is known for his innovative concepts blending French and Asian cooking techniques, says: “I call Singapore the home of ‘grown-up Andre’ and it’s exciting to reconnect with the Singapore audience.

“I’m going to present a restaurant that’s deeply personal to me, for Singapore, in a setting where I’ve been deeply inspired – Raffles Hotel Singapore.”

Chiang previously ran Restaurant Andre in Singapore and Raw in Taipei, both of which had two Michelin stars and are now defunct. In February, he opened Bon Broth, an upmarket hotpot restaurant in Raffles City. 

Mr Christian Westbeld, managing director of Raffles Hotel Singapore, says: “The opening of this restaurant is an exciting moment in Raffles Hotel’s history and our signature dining space, which has seen the finest culinary experiences of the last century.

“This unique partnership will authentically showcase the essence of Chef Chiang’s remarkable culinary vision, Raffles Hotel’s iconic position on the world stage and the Singapore story – all in one.” 

He adds that the hotel is excited to deepen its partnership with the acclaimed chef, following his stint as writer-in-residence.

Chiang, whose predecessors include Britain-born travel writer Pico Iyer and Singaporean poet Madeleine Lee, is the hotel’s fourth writer-in-residence and the first chef to take on the role following its inception in 2019, aimed at growing Raffles Hotel Singapore’s literary heritage. 

Mr Westbeld says: “Chef Chiang emerged as a natural partner, not only because of his global stature in the culinary world, but also because of his profound devotion to the poetic craft of gastronomic storytelling.

“His philosophy around creativity, memory and emotion through food aligns be...