1887 by André

20/08/2026

Détails dans la Maison — Silver Beef Wagon.

Buried beneath the Palm Court of Raffles Hotel Singapore during the Second World War, the hotel's silver was given the longest of waits. Set down by staff who never doubted this room would fill again — that its grandest evenings lay ahead.

The silver wagon was one of those artefacts uncovered during peacetime and it was brought back to the floor it had graced at Raffles since 19th century.

You will find it at 1887 by André today, where the Boeuf aux 7 Poivres is carved beside you — history brought close enough to taste.

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A homage to heritage gastronomy presented through the lens of French culinary techniques, 1887 by André invites guests on a journey through time, where culture, craft and cuisine converge. The concept is thoughtfully designed to engage all the senses with its interior design and menus reflecting th...

18/08/2026

In Chef Andre Chiang early memories of Singapore, the grilled chicken wing from Maxwell Food Centre became one of his quiet pleasures. A hawker snack that lodged itself permanently in his memories of the city.

He marries it with a familiar flavour close to his heart. The Sanbei marinade — a classic Taiwanese three-cup sauce known for its particular simplicity and depth. Bringing them together is a personal tribute to both Singapore and Taiwan.

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A homage to heritage gastronomy presented through the lens of French culinary techniques, 1887 by André invites guests on a journey through time, where culture, craft and cuisine converge. The concept is thoughtfully designed to engage all the senses with its interior design and menus reflecting th...

13/08/2026

The Silver Beef Wagon was one of the signatures of fine dining a century ago, and Raffles was among the first to bring it to the room — presenting an entire cut to the guest, carving it where they sat.

The Boeuf aux 7 Poivres carries that ceremony forward, the taste rising to meet the theatre. A sauce au 7 poivres draws seven peppers across the cut, each one vivid and articulate, a flavour as considered as the tradition that shaped it.

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10/08/2026

Orchids, from two different lands, crossed into one bloom that belonged wholly to Singapore. The Vanda Miss Joaquim has always been a flower of many origins made singular — which is perhaps why it came to stand for this city.

The instinct follows in Miss Joaquim — a vibrant cocktail from the Flavours of Singapore menu.

Floral chrysanthemum gin, delicate elderflower, the richness of black forest honey and the warmth of young ginger. A drink that blooms slowly but truly.

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09/08/2026

The taste of a place that inspires. A tribute to a city of many cultures, set within walls that have witnessed more than a century of them.

All of it, held. All of it, home.

Happy birthday, Singapore.

With love, André.

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07/08/2026

The season continues.

1887 by André returns on 11 August — and with it, a story shaped by more than a century of evenings — yours still waiting to be written.

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05/08/2026

There's no dish more personal to this city than chicken rice.

This is Andre Chiang's version.

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04/08/2026

Two Michelin Stars, and the Opening of the Year. A moment we'll never forget.​

​Thank you to for this extraordinary honour.​

Receiving this recognition is both humbling and inspiring. It belongs to every member of our team, our partners, and everyone whose dedication shapes each experience at 1887 by André.​

​To every guest who has shared our table—and to those who will—thank you for your trust, your curiosity and the privilege of welcoming you.

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27/07/2026

Détails dans la Maison — The Traveller's Palm.

Long before the word existed, the Traveller's Palm was already an act of hospitality — its fronds a natural compass fanning east to west, the base of each leaf holding water enough to relieve a weary traveller.

Bill Bensley encountered these palms in the gardens of Raffles Hotel Singapore in 1984. Their sculptural geometry felt almost architectural, he recalls — a memory carried across four decades. Today, he translated the Ravenala madagascariensis into sculptural forms and hand-painted murals that hold the light and spirit of the tropics.

A welcome that needs no words.

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A homage to heritage gastronomy presented through the lens of French culinary techniques, 1887 by André invites guests on a journey through time, where culture, craft and cuisine converge. The concept is thoughtfully designed to engage all the senses with its interior design and menus reflecting th...

23/07/2026

Voyage immobile — as the French calls it. The journey that takes you somewhere.

The light arrives first. Late and golden, falling low across the table — catching long shadows off the silver and setting the lamp aglow against the deepening evening. Beneath you, the plush of the velvet, close enough to sink into and linger. Each course arrive from a different era, a different continent of time and a different story to tell.

You have gone nowhere. And yet.

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A homage to heritage gastronomy presented through the lens of French culinary techniques, 1887 by André invites guests on a journey through time, where culture, craft and cuisine converge. The concept is thoughtfully designed to engage all the senses with its interior design and menus reflecting th...