Raffles Hotel Singapore has just welcomed 1887 by André, its most anticipated dining arrival in years.
On the heels of the iconic property’s meticulous restoration, 1887 by André has thrown open its doors – a 42-seat restaurant that masterfully weaves French technique, Singaporean soul, and the hotel’s own storied past into something refreshingly modern. For the discerning man who appreciates a proper power lunch as much as a milestone dinner under crystal chandeliers, this is one to book immediately.
Named after the year Raffles first welcomed guests, 1887 by André is the deeply personal project of chef patron André Chiang. The Taiwanese-French culinary force behind the legendary Restaurant André returns to Singapore with a refined vision he calls “Contemporary Heritage Gastronomy” – think French foundations meeting multicultural Singaporean memory, all filtered through razor-sharp contemporary technique. It’s not nostalgia for nostalgia’s sake – it’s a confident conversation between past and present that feels right at home in 2026.
“I’m honouring the stories that have shaped me,” says Chiang. “From my journey through France to the memories and cultures that define Singapore. At its heart, this is about connection – tradition and creativity, people gathered around a table to taste time together.”
A Dining Room That Transports
Step inside and you’ll understand why design cognoscenti are already talking. Visionary architect Bill Bensley has transformed the historic Main Building’s formal dining room into an immersive tropical glasshouse that honours the hotel’s architectural bones while feeling gloriously alive.
Original herringbone wooden floors meet marble, hand-painted palm murals climb the walls, and a ceiling by Bensley himself gives the sensation of dining beneath a canopy of towering palms. Emerald-green punkah fans glide overhead, antique silver gleams, and sculptural interpretations of the Traveller’s Palm – Raffles’ botanical emblem – add quiet drama.
Bensley, who first fell for Raffles back in 1984, admits the project was personal: “I returned to that first memory of the Traveller’s Palm… translating its sculptural geometry into elements that capture the light and spirit of the tropics.” The result is elegant without being stuffy, theatrical yet warm – exactly the sort of room where deals are quietly closed and anniversaries are properly celebrated.
Choice, Not Ceremony
In a city where tasting menus can sometimes feel obligatory, 1887 by André refreshingly hands control back to the guest. You can go fully à la carte or choose one of three thoughtfully curated tasting journeys: Formule Monet, Formule Eiffel, or the more expansive Formule Bernhardt. Each draws inspiration from Victorian and Belle Époque menus from Raffles’ archives, blended with Chiang’s own culinary journey and signature Octaphilosophy touches.
Expect confident French classics reimagined with Singaporean flair. Signatures include the theatrical Boeuf aux Sept Poivres 1887, carved tableside from a restored heritage silver trolley that survived WWII by being buried in the hotel grounds. There’s a contemporary “Turtle Soup” nodding to a century-old Raffles recipe, silky Royale of Foie Gras – Memory, and clever local reinterpretations such as Hae Bae Hiam, Raffles Laksa Paella, and My Best Chicken Rice. Desserts range from refined French classics to Les Déclinaisons, a series that plays with nature’s colours and seasonal emotion.
Tableside service adds just the right touch of old-world ceremony without pomp, delivered with the quiet confidence you’d expect from a team led by chef de cuisine Ben Wang and sous chef Roy Kuo – trusted protégés of Chiang who trained under him for nearly a decade at RAW in Taipei.
Drinks That Match the Ambition
No great restaurant is complete without a beverage programme that pulls its weight, and 1887 by André delivers. Curated under Chiang’s direction, the list spans thoughtful wine pairings, reimagined classics in the cocktail programme, rare spirits, and an impressive non-alcoholic selection built with the same rigour as the wine list. House-made artisanal lemonades kick things off in style, while Singapore’s best coffee and rare teas ensure every moment of the meal feels considered.
Why It Matters
For the modern man moving between Singapore, Hong Kong, Bangkok and beyond, 1887 by André isn’t just another fine-dining opening – it’s a destination that understands your world. Sophisticated enough for a client dinner, intimate enough for a special evening, and rooted deeply enough in place and history to feel genuinely meaningful.
In a city that never stops evolving, Raffles has once again shown how to honour the past without being trapped by it. Book a table, bring someone worth impressing, and prepare to taste time done properly.
1887 by André isn’t just open – it’s already an essential.
