How 1887 by André Turns 139 Years of History Into a “Taste of Time”

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Features

 16 September 2026

Singapore’s 2026 MICHELIN Guide Opening of the Year Award winner draws on Raffles Hotel’s archives, the country’s layered culinary identity and André Chiang’s personal journey to create a restaurant where past and present share the table.

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Opening a restaurant at the Three-Keyed [Raffles Hotel, Singapore](https://guide.michelin.com/h/7493) comes with a particular challenge: The property already tells a story, from its white facades and charming interiors to the towering palm fronds that frame its grounds. Since opening in 1887, the Victorian landmark has witnessed Singapore’s transformation from colonial port to global city, becoming one of the country’s most recognizable hospitality institutions along the way.

**[RELATED: Raffles Hotel Singapore: A Tale of the Iconic 19th Century Hotel](https://guide.michelin.com/sg/en/article/travel/raffles-hotel-singapore-feature)**

For chef-patron André Chiang and his team, the challenge was clear: How do you create something novel in an institution that already has over a century of history?

The main dining hall of 1887 by André. © Raffles Hotel, Singapore

But behind the accolades lies the less-visible work of building a kitchen capable of thrusting that vision forward — a responsibility that falls on the shoulders of chef de cuisine Ben Wang.

Citi ULTIMA’s Sanjay Nambiar, Managing Director and Head of Cards and Unsecured Lending, presenting the Opening of the Year Award to 1887 by André’s chef de cuisine, Ben Wang © MICHELIN Guide

“My responsibility is to translate chef André’s vision into something the culinary team can execute consistently across every service,” Wang says. “That requires more than mastering the individual techniques behind each dish. I feel it is important that everyone needs to understand the intention behind the cuisine, how their role connects with the rest of the kitchen and the level of discipline and care expected at every stage.”