1887 by André

18/06/2026

Détails dans la Maison — Punkah Fans.
Across the colonial dining rooms of British Asia, the punkah fan was a constant presence — a large cloth blade suspended from the ceiling, kept in motion by a punkah wallah pulling rope at the room's edge. Cooling the table below through nothing more than the persistence of human effort.

At 1887 by André, the punkah fans return above the dining room. The same gesture. A different century. A detail that asks you to feel the weight of the site beneath you — the layers of time that exist in a room before a single dish arrives.

​
​
​
⁣⁣​

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...

16/06/2026

Where flavour takes a different form.

Artistry by André is a collection of five cocktails crafted exclusively for 1887 by André. Each one extends Chef Patron André Chiang's philosophy beyond the plate — translating his understanding of balance, memory and composition into a different medium. Much like his cuisine, each creation begins with an idea: a flavour remembered, a place revisited, a moment distilled — brought together with the same harmony and intention that defines his culinary journey.

​
​
​
⁣⁣​

11/06/2026

Dining in the Belle Époque era was a serious art form, approached with intention and rigour so that each small detail was a painstaking effort to satiate an appetite for pleasure.

A tantalising overture that sets the rhythm for the evening, our curated selection of hors d’oeuvres is composed to be shared and savoured in conversation, never by oneself. This is a social, sensory experience meant to be enjoyed together.

​
​
​
⁣⁣​

10/06/2026

Hae Bee Hiam is a name as beloved to locals as ‘kopitiam’; its bold taste and pungent aroma instantly identifying it as a Singaporean staple. Rooted in Peranakan cooking, this spicy dried shrimp condiment is often enjoyed with porridge, bread or glutinous rice cake.

At 1887 by André, its character arrives unchanged. Only the expression is new.

​
​
​
⁣⁣​

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...

06/06/2026

The inspiration for our Grand Plateau de 1887 harks from an era when the opening course held prime position in a typical social feast. In the colourful salons and brasseries of Belle Époque Paris, every meal was initiated with a grand opening, often savoured by a large party of diners.

This ritual is brought to life through a sharing platter of carefully-curated hors d’oeuvres and house-made pickles, thoughtfully crafted to create journey of layered tastes and flavours for two.

​
​
​
⁣⁣​

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...

02/06/2026

At 1887 by André, the story of Pain Perdu is rewritten through Chef Patron André Chiang’s distinct lens. First created during his years at RAW, this interpretation is crisp on the outside with a custard-soft centre, unfolding through layers of texture and finished with a gloss of burnt butter.

Familiar yet unique, this earthy delight embodies the value of allowing a classic to evolve with time.

​
​
​
⁣⁣​

30/05/2026

A menu can hold time in ways an archive cannot. In 1997, Chef Patron André Chiang created his first dish from scratch, a moment of instinct and self-definition that gave form to an idea unmistakably his own.

Royale of Foie Gras returns at 1887 by André, reintroduced as part of the opening menu. It arrives not as a memory, but as a living expression — personal, precise and shaped by the years it has travelled.

​
​
​
⁣⁣​

27/05/2026

Elizabethan Grill. Raffles Grill. 1887 by André.

Three names. One room. A century of arrivals, departures, and moments that gathered and dissolved within these walls.

Chef Patron André Chiang does not reinvent the space. He inherits it — and sets the table again.

​
​
​
⁣⁣​

20/05/2026

Once, the dance card held an entire evening in the palm of your hand — each name inked in sequence, each moment given its place before the night dissolved.

The dance card was always meant to be taken home — a small record of an evening that had passed but was not yet ready to be forgotten. The postcards of 1887 by André follow the same instinct: each one carrying a fragment of this room's history, something to hold long after the table has been cleared.

​
​
​
⁣⁣​

18/05/2026

What reaches your table carries the imprint of many hands, each guided movement working together as a well-rehearsed unit.

Within 1887 by André, the kitchen team applies individual virtuosity towards a common purpose; bringing heritage gastronomy to life through the refinement and perspective of French culinary technique.

​
​
​
⁣⁣​

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...