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 the evolution of Raffles Hotel Singapore from its 19th-century origins in the year 1887 to the present day.
Recognised as one of Asia’s most influential culinary visionaries, André Chiang has shaped modern gastronomy through a philosophy rooted in memory, craftsmanship, and cultural dialogue. With over three decades of experience, he is the only Asian chef honoured by the Michelin Guide, The World’s 50 Best Restaurants, and The Top 100 Chefs of the World. Trained in Japan and France, including four Michelin three-star kitchens, he later defined contemporary fine dining in Asia through his Octaphilosophy. As Chef Patron of 1887 by André, he returns to Singapore as curator and mentor, reimagining heritage gastronomy with purpose and a forward-looking vision.
/ Chef Patron
Inspired by Raffles’ legacy, Belle Époque eras, and Chef André Chiang’s journey, the concept reflects a dialogue between history, culture and personal memory.
Conceived by acclaimed architect Bill Bensley, 1887 by André transforms Raffles Hotel Singapore's historic formal dining room into an immersive tropical sanctuary. Original herringbone floors meet hand-painted palm murals and a ceiling painted by Bensley himself — evoking the sensation of gazing through a greenhouse canopy into open sky. Marble, emerald-draped punkah fans and sculptural Traveller's Palms — Raffles' own emblem of hospitality, weaving heritage and artistry into every corner.