singaporecity360° 1887 by André
1887 by André is chef André Chiang's return to Singapore, a 42-seat fine-dining room inside Raffles Hotel that reads the hotel's own culinary archives through a contemporary French lens. It is the only restaurant to debut straight in at two MICHELIN stars in the 2026 guide, and it took the inaugural Opening of the Year award.
- Cuisine
- Contemporary heritage / French
- Neighbourhood
- Civic District
- Nearest MRT
- Esplanade (CC) / City Hall
- Chef
- André Chiang
- Indicative price
- From S$198++; full dégustation S$368++
- Address
- Raffles Hotel Singapore, 1 Beach Road, Singapore 189673
1887 by André is chef André Chiang's return to Singapore, a 42-seat fine-dining room inside Raffles Hotel that reads the hotel's own culinary archives through a contemporary French lens. It is the only restaurant to debut straight in at two MICHELIN stars in the 2026 guide, and it took the inaugural Opening of the Year award.
Signature dishes
- Turtle Soup from 1887 (around S$38) — a double-boiled herbal soup of chicken, grouper and herbs with no turtle, inspired by a 1917 Raffles menu.
- Royale of Foie Gras "Memory" — Chiang's goose-liver custard signature dating back to 1997.
- Blanquette de "Bak Kut Teh" — the French braise reimagined through the local pork-rib soup.
- Boeuf aux Sept Poivres 1887 — beef rib with seven peppercorns, carved from the restored Raffles Beef Wagon (around S$238 for two).
- A 32-layer flaky toast feuillete with pear-and-onion marmalade (around S$25).
The concept
The name marks 1887, the year Raffles was founded, and the cooking is billed as heritage gastronomy: a modern French foundation reworked with Singaporean ingredients and dishes drawn from the hotel's history. Chiang calls the format "Taste of Time" — a roster of around sixty dishes you can order a la carte, build into a multi-course meal, or take as a full degustation, so it gives you more control than a fixed tasting menu.
The chef
André Chiang is a Taiwanese chef who trained in Japan and France, including in four three-star kitchens, before leading Jaan and opening his own Restaurant André in 2010, which held two stars until it closed in 2018. He later ran the two-star RAW in Taipei. At 1887 he is chef patron and creative director, working with chef de cuisine Ben Wang and sous chef Roy Kuo, both long-serving from the RAW kitchen.
Getting there
The restaurant sits in the main building of Raffles Hotel at 1 Beach Road, in the Civic District close to the arts quarter and Marina Bay, on the site of the former Raffles Grill. Esplanade MRT on the Circle Line is about a two-minute walk; City Hall on the North-South and East-West lines is also close.
Prices
A build-your-own set starts at S$198 per person, with larger formats at S$258, and the full degustation is S$368 per person for a minimum of two diners. Budget from about S$198 before drinks for a composed meal, or around S$368 for the tasting.
How to book
Book online, by phone on +65 6412 1816, or by email at [email protected]. Reservations open on a 60-day rolling window with new dates released daily, so book near that window for Friday and Saturday. A late-cancellation or no-show fee of S$200 per person applies.
Opening hours
Lunch and dinner Tuesday to Saturday, with last lunch seatings from late morning to early afternoon and last dinner seatings in the early evening. Closed Sunday and Monday.
The room & dress
A historic Raffles dining room reworked by designer Bill Bensley into something bright and theatrical — silver palm sculptures, punkah fans, a hand-painted tropical ceiling and a statement chandelier. Dress is smart and elegant; leave the beachwear and flip-flops behind.
A little history
1887 opened on 31 March 2026 after more than a year spent researching the Raffles archives, on a site that was once the Elizabethan and Raffles Grill and later La Dame de Pic. It marks Chiang's permanent return to Singapore eight years after Restaurant André closed, and its two-star debut makes it the buzziest new booking of 2026.
Who it’s for
For heritage-curious food travellers and celebratory diners who want French-meets-Singapore cooking with the flexibility to order a la carte rather than commit to a single fixed sequence. It is the marquee new reservation of the year, so plan ahead.