The dual accolades mark a significant milestone for 1887 by Andre and Raffles Hotel Singapore and it reflects the dedication of the restaurant’s culinary team led by Chef de Cuisine Ben Wang and Sous Chef Roy Kou, and the restaurant’s service team to deliver the epicurean experience envisioned by Chef Patron Andre Chiang.

“We are deeply honoured that 1887 by Andre has received these recognitions, which speak to the thoughtfulness, rigour and collective care that our team brings to every detail of the dining experience. With the introduction of an a la carte led concept instead of the chef-led, often heavy chef’s tasting menu format, guests may select their choice of dishes from an extensive a la carte menu and orchestrate the pace and breadth of their meal,” said Jesmine Hall, Director of Commercial Marketing at Raffles Hotel Singapore.

Named after the founding year of Raffles Hotel Singapore and opened on 31 March 2026, 1887 by Andre is an intimate 42-seat restaurant set within the hotel’s historic formal dining room. It brings together French culinary philosophies, Singapore’s influences and century-old archival references from the hotel, reinterpreting the flavours, traditions and rituals of the past through contemporary techniques and craftsmanship. The result is a gastronomic ‘taste of time’ that connects the histories of the hotel and Singapore with Chef Andre’s own culinary journey.

“Every dish is inspired by the past and shaped by the present, each with its own flavour of time. We hope that all guests who join us at 1887 by Andre will leave with not only a memorable meal, but a deeper appreciation for the stories, craftsmanship and emotions that define the experience at this restaurant,” Jesmine continues.

These distinctions open a new chapter in Raffles Hotel Singapore’s longstanding culinary legacy and reinforces its commitment to market-forward epicurean excellence through creating distinctive dining experiences rooted in heritage, culture and innovation, that is aligned with Singapore’s world class culinary reputation.