Menu

With full respect for traditions yet crafted for the present, 1887 by André offers a gastronomic “taste of time” inspired by the moments, flavours and eras that have shaped both Raffles Hotel and Singapore. Drawing from the city state’s dynamic interplay of rich history, multicultural influences, and modern innovations — from Victorian-era influences to the diverse flavours that define the city today — the menu reflects the evolution of Raffles Hotel and Singapore where both are well-recognised internationally as pinnacles of global crossroads. After all, for more than a century, the stories of Raffles Hotel Singapore are almost synonymous with the history of the city-state.

Historical references from the property’s archives are reimagined through the brilliance of Chef Patron André Chiang, alongside interpretations of Singapore’s rich tapestry of flavours using locally sourced and cultivated ingredients. Guests should also expect dishes that evoke Victorian-era rituals and revived flavours from Raffles’ early dining rooms. There will also be elements retained and presented anew from the yesteryears of this social space such as the silverware collection of Raffles Hotel Singapore including the legendary silver trolley that were buried in the hotel grounds during World War II and uncovered at peacetime. All of these are parts of the larger masterplan to immerse diners in a bygone era while delivering taste-forward experiential dining with modernity.

André's Soupe à l'Oignon

Blanquette de 'Bak Kut Teh'

Grand Plateau de 1887

Mousse au Chocolat “Sarah Bernhardt”