Named after Raffles Hotel Singapore’s founding year, 1887 by André is designed by renowned architect Bill Bensley.
Set in the luxury hotel’s century-old formal dining room, the restaurant is resplendent, adorned with towering palm trees and emerald-green punkah fans moving rhythmically under a ceiling painted by Bensley himself.
Here, the acclaimed chef crafts “contemporary heritage gastronomy with French philosophies”, bridging the culinary past and present.
His “Turtle Soup” from 1887 ($38), inspired by the luxury dish of Victorian Britain, is reassuringly turtle-free, reinterpreted instead as a double-boiled chicken and grouper soup. Another signature creation is the Boeuf aux Sept Poivres 1887 ($238).
Presented from a restored heritage silver beef wagon that was once buried within hotel grounds during World War II, it’s quite the show-stopper. Guests will also discover dishes that pay homage to Singapore’s gastronomical heritage, such as Banquette de ‘Bak Kut Teh ($68) and Raffles Laksa Paella ($128).
Prices range from $16 for Frites Maison “Allumettes” to $268 for Plateau de Fruits de Mer.
