Raffles Hotel Singapore's newest dining venture, 1887 by André, has secured two MICHELIN Stars and the Opening of the Year Award at the MICHELIN Guide Singapore 2026 ceremony. The recognition, announced this week, underscores the property's continued push to blend heritage with contemporary culinary thinking.
The restaurant, which opened on 31 March 2026, occupies the historic dining room of the iconic hotel and seats just 42 guests. Rather than following the conventional chef's tasting menu model, 1887 by André offers an à la carte experience that lets diners control the pace and breadth of their meal—a deliberate departure from the fixed multi-course format that dominates high-end dining in Singapore and across Asia.
A flexible fine-dining model
Chef Patron André Chiang, who oversees the kitchen, has built a career on reinterpreting French technique through an Asian lens. At 1887 by André, he and his team—led by Chef de Cuisine Ben Wang and Sous Chef Roy Kou—have crafted a menu that draws on century-old archival references from Raffles Hotel's own history, weaving Singaporean influences into French culinary philosophies.
Jesmine Hall, Director of Commercial Marketing at Raffles Hotel Singapore, said the team was honoured by the double accolade. "This recognition reflects our commitment to offering guests a dining experience that is both personal and deeply rooted in the stories of Raffles and Singapore," she noted. "We wanted to move away from the rigidity of a tasting menu and let our guests shape their own journey."
The result, as the MICHELIN inspectors noted, is a "taste of time"—a concept that connects the hotel's colonial past with Chef André's own culinary evolution. Dishes are designed to evoke memory and place, using techniques and ingredients that nod to the hotel's 19th-century origins while remaining firmly contemporary.
For travel professionals, the award is significant beyond the culinary world. Raffles Hotel Singapore, a cornerstone of the city-state's luxury hospitality sector, has long been a draw for high-net-worth travellers and MICE groups seeking exclusive venues. The addition of a two-star restaurant within its walls strengthens its positioning as a destination in itself, capable of anchoring a bespoke itinerary or corporate event.
The MICHELIN Guide Singapore 2026 ceremony also highlighted the broader momentum of the city's dining scene, which continues to attract international attention. Earlier this year, Vietnam's guide expanded to 11 one-star restaurants, signalling the region's growing culinary clout. For hoteliers and tour operators, such accolades translate into tangible booking drivers—particularly in the luxury segment, where gastronomy often ranks among top decision factors.
1887 by André's success also aligns with a wider trend of hotels investing in signature dining concepts. From Hôtel de Crillon's recent appointment of a two-star chef to the growing number of chef-driven collaborations in Asia, properties are leveraging culinary star power to differentiate themselves. The quiet luxury push seen in London and elsewhere is mirrored here, where understated elegance meets gastronomic ambition.
For agents and advisors, the new two-star status offers a compelling selling point for Singapore itineraries. The restaurant's à la carte format is particularly suited to travellers who prefer flexibility over fixed tasting menus—a preference that has grown post-pandemic. "Guests today want choice," said Hall. "They want to linger over a single dish or explore multiple courses at their own pace. That's what we've designed for."
Raffles Hotel Singapore has a storied culinary legacy, from the Singapore Sling to its long-standing partnerships with celebrated chefs. The arrival of 1887 by André—and its immediate recognition—marks a new chapter in that history. As the hotel continues to court a global clientele, the restaurant is poised to become a benchmark for heritage-driven fine dining in Southeast Asia.
The MICHELIN Guide's decision to also honour the restaurant with the Opening of the Year Award underscores the impact of its debut. In a market as competitive as Singapore, where established names and new entrants vie for attention, such recognition is rare. For the travel industry, it reinforces Singapore's status as a culinary capital—and Raffles as a property that continues to set the standard.
