Chef Patron André Chiang, Chef de Cuisine Ben Wang and Sous Chef Roy Kuo
Raffles Hotel Singapore opens 1887 by André, the highly anticipated restaurant conceptualized by internationally acclaimed chef André Chiang. Located within the historic Main Building of the iconic hotel, the 42-seat destination presents a refined interpretation of heritage gastronomy through a French culinary lens, bringing together culture, history and contemporary technique.
Named after the founding year of Raffles Hotel Singapore, 1887 by André celebrates diversity, memory and craftsmanship. A “taste of time”, an interplay of French culinary philosophies, Singapore’s multicultural influences and the hotel’s storied history, is designed to take guests through eras and flavors reimagined for today.
Chef Patron André Chiang, whose former Singapore restaurant, Restaurant André, helped shape modern gastronomy across the region, returns with a deeply personal project that honors both his French foundations and his enduring connection to Singapore. “1887 by André is my way of honouring the stories that have shaped me, from my journey through France to the memories and cultures that define Singapore,” says André Chiang, Chef Patron of 1887 by André. “At its heart, this restaurant is about connection between past, present and future. Tradition and creativity; and most importantly, for people gathered around a table to taste time together."
A Historic Dining Room Reimagined
Designed by renowned architect and designer Bill Bensley, 1887 by André reimagines the century-old formal dining room of Raffles Hotel Singapore as an immersive space inspired by tropical glasshouses and the hotel’s architecture.
The original herringbone wooden flooring preserved from the building’s earlier incarnation, echoes the symmetry found throughout Raffles Hotel Singapore. It is framed by marble, a signature material closely associated with the hotel’s interiors. Palm tree motifs appear throughout the space, from hand-painted murals across the walls to a ceiling painted by Bensley himself, evoking the sensation of looking through a greenhouse canopy where open sky is punctuated by towering palms. Mechanical punkah fans draped in emerald-green fabric glide gently overhead, adding a subtle sense of movement and recalling the atmospheric dining rooms of Southeast Asia’s past. Sculptural interpretations of the Traveller’s Palm, the botanical emblem of Raffles, are hand-crafted and integrated into the design alongside antique decorative pieces and heritage silverware drawn from the hotel’s archives. A dramatic chandelier inspired by the early electric lightbulbs of the 19th century is suspended above the dining room, anchoring the space against the open bar backdrop. The design nods to Raffles Hotel Singapore, the first hotel in the region to have electric lights.
“I first moved to Singapore in 1984, and Raffles Hotel Singapore has been woven into my earliest memories ever since. I remember seeing the Traveller’s Palm in the gardens for the first time; its sculptural geometry felt almost architectural. For 1887 by André, I returned to that memory — translating the form of the Ravenala madagascariensis into sculptural elements and murals that capture the light and spirit of the tropics. 1887 by André reflects my admiration to Raffles Hotel Singapore and the memories she has given me over four decades.” says Bill Bensley.
Contemporary Heritage Gastronomy with Choice at Its Core
At the heart of 1887 by André lies a distinctive philosophy the Chef Patron André Chiang describes as Contemporary Heritage Gastronomy with French philosophies. It presents cuisine that interprets heritage through modern techniques while embracing Singapore’s multicultural influences.
Unlike conventional tasting menus, the restaurant returns the choice to the diner. Guests may curate their experiences through an à la carte menu or simply select from three tasting journeys, each inspired by influential French cultural and Chef Patron André’s personal journey, Formule Monet, Formule Eiffel and Formule Bernhardt.
Menus draws inspiration from the Victorian and Belle Époque eras, with archival references from past Raffles Hotel Singapore menus, along with Chef Patron André’s culinary adventures and signature dishes that have defined his career. Formule Monet and Formule Eiffel offer a shorter, sweeter introduction to the guest-led tasting experience, while Formule Bernhardt presents a full sensation of 1887 by André reflecting vibrancy and artistic expression.
Culinary Leadership
Helming the kitchen at 1887 by André is Taiwanese Chef de Cuisine Ben Wang, alongside Sous Chef Roy Kuo, both of whom were personally handpicked and trained by Chef-Patron André for nearly a decade. Having risen through the ranks at his acclaimed Taipei restaurant, RAW, the duo are among his most trusted protégés, capable of delivering the cuisine in 1887 by André and experience at its best.
Signature Creations: Stories Across Cultures and Time
The menu presents a dialogue between French technique, Singaporean flavors and historical narrative.
Signature dishes include:
Boeuf aux Sept Poivres 1887, presented from a restored heritage silver beef wagon. This storied trolley evokes the theatrical tableside carving traditions of Victorian-era dining and forms an integral part of Raffles’ culinary legacy. During World War II, it was carefully buried within the hotel grounds to safeguard it from looting, before being unearthed in the post-war years and lovingly restored. Since then, it has continued to grace our formal dining room, carrying forward a timeless ritual that connects past and present with every service.
“Turtle Soup” from 1887, inspired by a century-old recipe once served at Raffles Hotel Singapore, when the dish was regarded as a luxury within European-influenced fine dining. At 1887 by André, it returns in a contemporary interpretation, the name honors its history while the recipe is reimagined for today. Royale of Foie Gras – Memory, rooted in Chef Patron André’s culinary beginnings and his Octaphilosophy. Papillote de Bouillabaisse, celebrating the essence and texture of Mediterranean seafood. Black Truffle Pain Perdu, a refined reinterpretation of a French classic.
Singapore’s culinary heritage is woven through the menu, with dishes such as Hae Bae Hiam, Banquette de ‘Bak Kut The’, Crispy Rice-Crusted Chicken Wing, My Best Chicken Rice, Raffles Laksa Paella and Lobster Heh Mee “Al Ajillo”, each reimagining familiar flavors through contemporary French lens.
Desserts continue the narrative through classical expressions and Les Déclinaisons, a series inspired by the colors of nature, that reflect seasonality, emotion and visual artistry.
Raffles’ storied heritage is shared with guests through elements of tableside service thoughtfully embedded within the dining experience. Selected dishes are presented or finished before guests, adding moments of theater while maintaining an atmosphere that is elegant yet approachable. This sense of occasion is further reflected with the use of Raffles Hotel Singapore collection of heritage silverware including restored serving pieces and classic carving trolleys, echoing the traditions of grand hotel dining once synonymous with Raffles.
Designed as a destination for celebration as much as gastronomy, 1887 by André offers a setting where refinement meets warmth, ideal for milestone occasions, intimate gatherings and memorable evenings.
Thoughtfully Curated Beverage Experience
Completing the journey is a beverage programme conceived as a seamless extension of the culinary journey. Carefully handpicked and the result of deep research, the beverage offering has been developed under the conceptual direction of Chef Patron André. It spans wines, cocktails, spirits and artisanal lemonades. Specialty coffee from Singapore’s best coffeehouse and rare teas are also offered, alongside a house made alcohol-free pairing. Each element is designed to mirror the restaurant’s philosophy of Contemporary Heritage Gastronomy like the cuisine, structure, balance and progression guide the experience, ensuring beverages evolve naturally alongside the menu.
The wine list balances rare discoveries with classic benchmarks, curated for both pairing synergy and individual exploration. The cocktail programme is a dialogue between tradition and contemporary expression, where familiar structures are reinterpreted with precision and restraint. Throughout, the program subtly references Chef Patron André’s journey and connection to Singapore, weaving regional flavors with a global perspective.
Equal attention is given to non-alcoholic creations, crafted with the same discipline as fine wine pairings.
Through contemporary extraction techniques and layered flavour construction, the team offers structured alcohol-free experiences that stand confidently alongside their spirited counterparts. The journey begins with a refined artisanal lemonade ritual, a welcome that reimagines the familiar.
A New Chapter in Raffles’ Culinary Legacy
The opening of 1887 by André continues Raffles Hotel Singapore’s longstanding tradition of culinary excellence and innovation, reinforcing its role as a cultural and gastronomic landmark in the region.
“1887 by André represents a deep and powerful collaboration that celebrates heritage, craftsmanship and creativity,” says Christian Westbeld, Managing Director of Raffles Hotel Singapore. “Chef Patron André’s vision aligns perfectly with the spirit of Raffles where as guardians we honour heritage while continuously evolving to create extraordinary experiences for our guests and championing Singapore’s dining landscape.”
For all enquiries and reservations for dining experiences at Raffles Hotel Singapore, please visit www.raffles.com/singapore
