1887 by André

23/09/2026

A colour, it turns out, can be a whole world.

Le Vert is the forest floor after rain. The avocado soufflé rises like mist through the canopy, weightless and green. Beneath it, pistachio and kombu lie deep and earthen, the umami of moss and bark. Matcha and green olives drift through the air. Mint, the cool clearing at the edge of the woods

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17/09/2026

A century of taste held within one storied room.

From 6 to 10 October, Chef Patron André Chiang readies 1887 by André for those in the city for the Singapore Night Race — an evening shaped by over a hundred years of history, offered in one of Raffles Hotel Singapore's most significant spaces.

Reserve your table via the link in our profile.

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15/09/2026

Count the layers and you count the years.

The Flaky Toast "Feuilleté" is built from thirty-two of them, laminated by hand and baked in-house — the number marking the age Chef Patron André Chiang was when he opened the first restaurant of his own.

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10/09/2026

"You are my bone and flesh." It is what Chef Patron André Chiang calls his team — 骨肉, an old expression for the people bound to you as closely as your own body.

This dish is that sentiment on a plate. The bone: wok-fired beef tendon, heat driven deep into it. The flesh: wagyu cured slowly with salt koji. Fire and time, held together and inseparable.

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08/09/2026

Every hand at 1887 by André belongs to an artisan.

Each craft, complete. All of it, greater together.

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02/09/2026

A shorter tasting experience and a fitting namesake.

Named for the painter who found a whole world in a single glance, it offers the essence of 1887 by André in a graceful few courses.

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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...

26/08/2026

At the heart of this dish is a taste every Singaporean knows — Bah K*t Teh. Chef Patron André Chiang reimagines the peppery pork broth through the French blanquette, a preparation that shares its slow, gentle nature.

Ribs are simmered in a Bah K*t Teh base with Kampot white peppercorn, finished in a butter-and-cream sauce, then topped with a diced escabeche and a shave of black truffle. Chef de Cuisine Ben Wang takes us through the thinking behind it.

Familiar, and entirely reimagined.

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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...