On Friday, 20 November 2026, 1887 by André at Raffles Hotel Singapore hosts what Raffles calls its first-ever guest chef collaboration. Chef Ricardo Chaneton of Hong Kong’s MONO, which Raffles describes as one-Michelin-starred, cooks an eight-course dinner with Chef Patron André Chiang, priced at S$488++ per guest (before service charge and GST). It runs for one night only, which makes it the easiest way for anyone in Singapore to taste MONO’s cooking without booking a flight to Hong Kong.
As 1887 by André’s first guest chef collaboration, this pairing puts French-rooted heritage cooking and modern Latin American cooking on the same table, and that is a big leap across the map for a single evening!
A First for a Two-Star Room
1887 by André, which Raffles says holds two Michelin stars, is built around the hotel’s own history. Chiang draws on Raffles’ archives, Singapore’s multicultural influences and his French training to reinterpret century-old references, flavours and rituals into what the restaurant calls a “taste of time”. The dishes are served on Raffles Hotel Singapore’s vintage silverware collection.
The drinks list includes alcohol-free creations inspired by the flavours of Nanyang (the old name for the Southeast Asian region that Chinese migrants settled in). A restaurant this closely tied to one building’s past is now opening its menu to a cook from Caracas. That is why the “first guest chef” label carries some weight here, rather than reading as marketing filler.
The collaboration menu runs alongside the usual offering instead of replacing it, which is handy if someone at your table isn’t sold on eight courses.
From Caracas to Hong Kong
Chaneton was born and raised in Caracas, Venezuela, and trained in Europe. He worked with Chef Quique Dacosta in Spain and then spent seven years at the three-Michelin-starred Mirazur under Mauro Colagreco. There he rose from chef de partie, the cook in charge of a single station, to chef de cuisine, the person who runs the kitchen day to day. He moved to Hong Kong and opened MONO in 2019 with JIA Group.
“Known André for a Long Time”
Chaneton puts it simply: “Having known André for a long time, collaborating with him feels like a natural extension of our shared respect for the craft. What excites me about working together is how inspiring he is as he connects his own path with Singapore’s rich heritage.”
Chiang describes it as a chance “to bring Ricardo’s perspective to 1887 by André”. He says he hopes the menu “reflects both our individual identities, while allowing our ideas to come together naturally”.
Chaneton’s line about Chiang linking his own story to Singapore’s heritage is the more revealing quote. That is exactly what this menu asks Chaneton to do with Caracas, in someone else’s dining room, for a single night.
Three MONO Plates Worth the Seat
Of the eight courses, three come from MONO, and those are the reason to book. The Norwegian Langoustine is pan-seared in cacao butter and finished with a sauce of langoustine heads and cacao nibs, poured at the table. Shellfish and chocolate sounds like a dare, but the pairing is clearly a dish MONO has worked on for a while.
The Sweetbread is the most cross-cultural plate on the menu. Crisped veal sweetbreads sit in a house-made white corn tortilla with XO sauce kneaded into the masa (corn dough), so a Hong Kong condiment ends up inside a Mexican staple. It comes with MONO’s signature 21-ingredient black mole (a rich, spiced Mexican sauce), a bright Xnipec salad of red onion, coriander, chilli and lime, and a clarified beef consommé with cilantro oil.
Then there’s the headline act. The Australian Tajima Wagyu Sirloin is a prime striploin grilled over open flames so the marbling renders against a light char. It’s served with wasakaka, a Venezuelan sauce of avocado, green bell peppers, coriander, parsley and vinegar, plus a slow-cooked mix of spelt, quinoa and toasted buckwheat bound with butter and Caraqueño sofrito, a Caracas-style base of cooked aromatics. If one plate on the menu shows where Chaneton comes from, it’s this one!
André’s Half of the Table
1887 by André contributes the other five courses. The one to watch is the Acqua Pazza en Gelée: Golden Osetra caviar with a seafood acqua pazza aspic (a savoury jelly based on the Italian poached-fish broth) and salted kombu. The Green Curry King Crab pairs king crab rillette with green curry and sourdough tartinade. The Forest White Truffle Cappuccino sets crisp pig-ear croquettes against wild mushrooms and white truffle, and the Skate Meunière à l’Arête is a straight French classic. Dessert is Le Marron / Umber Woods, a chestnut mille-feuille layered with kaya (Singapore’s coconut-egg jam) and beurre noisette, served with semifreddo, affogato and a chestnut-walnut pastry dipped in Nutella.
At S$488++, this is a proper splurge, and it makes most sense for diners who want to see two cooking traditions meet in a single sitting. The green curry and kaya on Chiang’s side, set against the mole and wasakaka on Chaneton’s, make that meeting easy to taste from course to course.
🗓️ Date: Friday, 20 November 2026
⏰ Time: 6pm to 8.30pm (last seating)
📍 Location: 1887 by André, Raffles Hotel Singapore, 1 Beach Road, Singapore 189673 (Main Building, via the main hotel entrance)
💳 Price: S$488++ per guest for the eight-course menu
🍽️ Also available: The regular à la carte menu, the same evening
📧 Enquiries: 1887byAndre@raffles.com
There is one date, one room of 42 seats and one chance to try MONO’s flame-grilled wagyu and cacao langoustine without leaving Singapore. If that sounds like your kind of Friday night, reserve through 1887 by André’s booking page and read more about the restaurant on 1887 by André’s official website before the tables go!
Photos and Visuals courtesy of Raffles Hotel Singapore.
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