1887 by André - Review of André Chiang's Latest Opening

1887 by André

1 Beach Road

Singapore 189673

1887 by André Chiang sits within the historic halls of Raffles Hotel. The moment you step in, the connection to heritage is subtle yet deliberate. The space leans into a tropical elegance, Palm motifs echo the Raffles identity and the bar area, where we were seated, becomes a focal point of energy. The entire service flows through it and table side elements are frequent, yet not excessive.

Chef André Chiang needs little introduction. After closing Restaurant André at the height of its acclaim and stepping away from the traditional fine dining model, he spent years reclibrating his approach. His work in Taiwan, particularly with RAW, explored accessibility and seasonality in new ways - one that we will always remember. Subsequently the opened other establishments like Bon Broth at Raffles City. At 1887, that evolution of his style continues. He makes it very clear that this is not a return to his earlier restaurants when we visited, it is truly a conscious departure.

The menu reflects that philosophy. It is expansive, nearly 60 dishes, the servers tell us and structured to give control back to diners. You can go a la carte, opt for 4 or 5 courses or leave it to a chef's selection. The flexibility is not a gimmick, it is rooted in how people actually eat. Chef Chiang himself shared a relatable observation - when dining with his wide, he often ends up eating 1.5 x portion because his wife would take a few bites and pass the rest on to him. Any couple can potentially relate to this. This menu acknowledges that reality, allowing guests to mix, match and explore within being confined to a rigid progression.

We chose the four course option and between the 2 of us, managed to try around 12 different dishes. It felt like the ideal way to approach a meal of this size. Our menu included:

• Amuse Bouche

  • Garden Tart

  • Layered Shot

  • Spice Bomb Lemonade

• Le Grand Plateau

  • Black Truffle Pain Perdu

  • Hae Bee Hiam

  • Floss Bun Beef Bourguignon

  • Crispy Rice Crusted Chicken Wing

  • Ox Tongue Pissaladiere

  • Trio of Fish and Chips

• Andre's Soupe a l'Oignon

• "Turtle Soup" from 1887

• Papillote de Bouillabaisse

• Boeuf aux Sept Poivres 1887

• Chocolat "Sarah Bernhardt"

• Tarte Tatin

• Hand Dripped Coffees

The meal began with a series of amuse bouches that set a high bar, a tart featuring ingredients from the Raffles garden carried a clean, herbaceous brightness. This was followed by a sharp, almost playful tart juice shot layered with textural elements and a refreshing lemonade that reset the palate. These opening bites were precise and expressive, and an immediate signal for us that the night was going to be strong.

The starters emerged as the strongest part of the menu. There is a clear nod to local flavours. They are refined, but still packed the punch that we expect. The hae bee hiam roll delivered depth and umami and spice. The pork floss bun was light and indulgent and the chicken wing was delightful, crispy and flavourful. If you are local, I am very sure you would immediately associate with particular places like your local baker, Bread Talk, Chomp Chomp, Fragrance for these flavours. The french dishes did equally well, with Chef's signature Black Truffle Pain Perdu and Trio of Fish and Chips standing out strongly against the local contenders.

The mains were more varied. The bouillabaisse is slightly different from what we would expect, paired with a mandarin infused broth, which stood out on its own at another level. It was bright and aromatic and so satisfying. The seafood in the bouillabaisse was fresh and delicate. The beef with seven peppers on the other hand, leaned heavily into richness. Whilst definitely well executed, it bothered on overwhelming in flavours, though my partner enjoyed this very much.

There is just so much to be discussed at 1887. During our meal, we were shared multiple stores about 1887 and even the cutlery has its own story. From the original Raffles Hotel, the silverware were buried in the garden during the world war and was only recovered during the restoration of the hotel. Instead of sitting in the museum, Chef Chiang made a deliberate decision to return these cutlery to use at 1887. This detail is meticulous and sets the tone. This is a restaurant that is aware of the history, but not bound by it.

Desserts brought the meal back into sharp focus. A multi dimensional tarte tartin showcased both technical control and creativity, with our server telling us how labour intensive this dessert was, taking more effort than any other dish on the menu. The chocolate mousse with olive oil and marshmallow dessert balanced sweetness with savoury undertones and was superb.

Beyond the food, what defines 1887 is its energy. Chef Chiang was present, moving from table to table, engaging with guests. His team, a mix of talent brought from Restaurant RAW in Taiwan and local Singapore staff, mirrors that energy and enthusiasm. Conversations extend beyond the plate. Coffee, in particular, becomes a surprising highlight.

Chef Chiang shared about his coffee selection and talked about how restaurants pay such attention to the meal, the service but never seem to close off a meal with an exceptional coffee service. We concur and although we were not intending to have a coffee on late evening, we could not resist after seeing how he has carefully placed both the Lagon P64 as well as the Weber Key grinders around the restaurant, showing a strong message of his dedication to good coffee. Chef himself shared about the collaborations he has with Apartment, Fluid and Nylon coffee, as well as 2 other selections, including a blend made for 1887 and a Saint Helena from his personal collection. Having a barista on site to hand drip your coffee is just spectacular and having a barista so willing to share about his experiences and also excited to share his recommendations around the world for good coffee spots, absolutely splendid.

Our coffee deserves its own mention. We had:

• 1887's Special Blend (28 SGD)

  • Berry Bomb, Cherry, Dark Chocolate

  • Medium Roast

  • Costa Rica, Central America

• Saint Helena (58 SGD)

  • Hinoki, Dried Dates, Butter Walnut

  • Medium Roast

  • South Atlantic Ocean, St Helena Island

There is beauty in this Caturra, Black Honey Processed beans. The cup starts with plenty of juice from the ripe berries. As it cools, the butter cream takes over and takes like a black forest cake, I kid you not.

The St Helena is an exceptionally clean up. The beans are Green Tipped Bourbon, Washed. As the cup progresses, the flavour change from herbaceous notes into honey and caramel notes, but the cup is always clean and clear. As Chef puts it, there is clarity over intensity, his philosophy in a cup.

Booking

Reservations are definitely recommended. While not impossible to secure, peak times fill quickly and planning ahead is definitely advisable. The flexible menu also makes it suitable for both shorter visits and extended meals.

Accessibility

Located within Raffles Hotel, the restaurant is easily accessible via City Hall MRT, followed by a short walk. Taxis and grabs drop you directly at the hotels entrance, where 1887 is located.

The Damage

We paid 590 SGD for 2x 4 course menus plus a rather hefty sum for 2 cups of coffee. There are many options available, including the 4 course priced as 198 SGD ++, 5 course priced at 258 SGD ++, Degustation menu at 368 SGD ++ and definitely a la carte remains an option.

Would We Recommend?

Yes! It is another restaurant I would add to the list of bringing guests to. The food is consistently high in quality, the space blends heritage with modernity and the service is engaged and genuine. It is worth addressing the mixed reception the restaurant has received, especially on google reviews. Much of it seems rooted in expectation. Diners arrive anticipating a continuation of Restaurant André or RAW, but 1887 is neither. It is less formal, more flexible and arguably more personal. The quality of ingrdients, execution and service is not in question, the disconnect seems to lie in what people think Chef Chiang should be doing, rather than what he has chosen to create. I urge you to take a listen to Chef Chiang's philosophy and his teams genuine excitement, and perhaps you will also step into their world and what they are trying to create. For us, it is definitely not a three Michelin star establishment, but there are moments, where you forget that you are not even in a chefs tasting menu because the space, the dishes and the service, tells its own story.