Four months. That’s how long it took 1887 by André to earn two Michelin stars. The restaurant, set inside Raffles Hotel in Singapore, opened on March 31, 2026. On August 4, at the 10th edition of the Michelin Guide Singapore ceremony at Raffles Sentosa, it walked away with the second-highest distinction in world dining.
Behind the stove is Taiwanese chef André Chiang, back in the city where he made his name: from 2010 to 2018 he ran Restaurant André, which climbed to number 2 in Asia on the Asia’s 50 Best list in 2017 before its closure. His new restaurant serves French cuisine built around the building’s own history; the name simply borrows the hotel’s founding year, 1887. Most restaurants take years to climb the guide’s ranks. This one skipped the line.
The other big promotion this year: Seroja, which spotlights the flavors of the Malay Archipelago under chef-owner Kevin Wong, also moved from one star to two. It first earned a star in 2023, a three-year jump that looked fast until 1887 by André reset the clock. Seroja also picked up a Michelin Green Star, the guide’s award for sustainable practices.
Singapore now counts 45 starred restaurants this year, up from 42 in 2025: 33 one-star, nine two-star, and three three-star addresses. At the top, nothing has moved since 2021: Les Amis, Odette, and Zén keep their three stars, with no new restaurant joining that circle in five years. Six newcomers enter the one-star list, including Loca Niru, whose chef Shusuke Kubota won this year’s Young Chef Award.
The flip side: several restaurants honored in 2025 have since closed, among them Alma by Juan Amador and Esora. In Singapore, the guide’s map redraws itself almost as fast as the scene grows.