Raffles Hotel Singapore Unveils 1887 by André: A Contemporary Take on Heritage Gastronomy

Singapore’s iconic Raffles Hotel has introduced its latest culinary destination, 1887 by André, the highly anticipated restaurant conceptualised by internationally acclaimed Chef André Chiang. Nestled within the historic Main Building, this 42-seat venue presents a refined interpretation of heritage gastronomy through a French culinary lens, blending history, culture, and contemporary technique into a unique dining experience.

A Tribute to Time and Tradition

Named after the founding year of Raffles Hotel Singapore, 1887 by André celebrates diversity, memory, and craftsmanship, offering what Chef Chiang describes as a “taste of time.” The restaurant combines French culinary philosophies, Singapore’s multicultural influences, and the hotel’s storied history to guide guests on a journey through eras and flavours, reimagined for modern palates.

Dining in a Historic Space Reimagined

Designed by renowned architect Bill Bensley, 1887 by André transforms the century-old formal dining room into an immersive space inspired by tropical glasshouses. The preserved herringbone wooden flooring, marble accents, palm motifs, and emerald-green mechanical punkah fans create an atmosphere that recalls Southeast Asia’s grand dining traditions. Sculptural interpretations of the Traveller’s Palm, antique decorative pieces, and heritage silverware from the hotel archives further enrich the space, while a chandelier inspired by 19th-century electric lights nods to Raffles’ pioneering history.

Contemporary Heritage Gastronomy at Its Core

The restaurant embraces Chef Chiang’s philosophy of Contemporary Heritage Gastronomy, allowing diners to experience heritage dishes through modern techniques. Guests can curate their meals à la carte or select from three tasting journeys: Formule Monet, Formule Eiffel, and Formule Bernhardt, each reflecting French cultural influences and the chef’s personal journey.

The menus draw inspiration from Victorian and Belle Époque eras, integrating archival recipes from past Raffles menus with Chef Chiang’s signature creations. Formule Monet and Formule Eiffel provide concise introductions, while Formule Bernhardt delivers a full sensory experience of 1887 by André, showcasing vibrancy, artistry, and storytelling through food.

Culinary Leadership and Signature Creations

At the helm are Taiwanese Chef de Cuisine Ben Wang and Sous Chef Roy Kuo, both handpicked and trained by Chef Chiang for nearly a decade. Their mastery ensures each dish embodies the restaurant’s ethos.

Signature offerings include:

• Boeuf aux Sept Poivres 1887, served from a restored heritage silver beef trolley, connecting diners to Victorian-era tableside carving traditions.
• “Turtle Soup” from 1887, a modern reinterpretation of a historic luxury dish.
• Royale of Foie Gras – Memory, reflecting Chef Chiang’s Octaphilosophy.
• Papillote de Bouillabaisse, capturing Mediterranean seafood essence.
• Black Truffle Pain Perdu, a refined take on a French classic.

Singaporean heritage is reimagined through dishes like 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”, all presented with contemporary French technique. Desserts, including the Les Déclinaisons series, celebrate seasonality, emotion, and visual artistry.

Tableside presentations and heritage silverware provide theatrical flourishes, allowing guests to witness certain dishes prepared or finished before them, evoking the elegance and charm of Raffles’ historic dining traditions.

A Thoughtfully Curated Beverage Programme

Complementing the cuisine is a beverage offering designed as an extension of the culinary journey. Wines, cocktails, spirits, artisanal lemonades, rare teas, and specialty coffee have been carefully curated to reflect the restaurant’s philosophy, with both alcoholic and alcohol-free options crafted to mirror the structure, balance, and progression of the menu.

A New Chapter in Raffles’ Culinary Legacy

1887 by André reinforces Raffles Hotel Singapore’s status as a cultural and gastronomic landmark, combining culinary excellence, history, and immersive design into a destination for milestone celebrations, intimate gatherings, and unforgettable dining experiences.

Overview:

• Lunch: Tue–Sat, 11:30AM–1:30PM (last seating)
• Dinner: Tue–Sat, 6:00PM–8:00PM (last seating)
• Closed: Sun & Mon
• Location: 1887 by André, Raffles Singapore, 1 Beach Road, Singapore 189673
• Dress Code: Smart casual; gentlemen in tailored trousers and closed-toe shoes
• Diner Policy: Guests 18+
• Capacity: 42 seats