Occupying the third floor of The Quayside is Singapore's latest private club 1880, a stylish 22,000 sq ft project that features four dining areas, a spa, a co-working space and an exciting calendar of events that includes auctions, film screenings, exhibitions and secret suppers.
The club aspires to be a place where members can socialise and network, and holistically integrate work and life: make use of the shared office space and business facilities such as printers and sound-proof phone booths, then talk a walk down the hall to get a manicure or a shave at the spa and an espresso at the bar.
The club aspires to be a place where members can socialise and network, and holistically integrate work and life: make use of the shared office space and business facilities such as printers and sound-proof phone booths, then talk a walk down the hall to get a manicure or a shave at the spa and an espresso at the bar.
A boardroom by day transforms into an elegant private dining room
Bardo is 1880's co-working space
Chef Colin Buchan, most recently the executive chef at Pollen in Singapore, helms the kitchen at 1880.
Chef Colin Buchan helms the kitchen at 1880. Most recently Executive Chef at Jason Atherton's Pollen in Singapore, Buchan's colourful resume includes stints at several Michelin-starred establishments, being the private chef to David and Victoria Beckham and cooking on BBC's The Great British Menu.
At 1880, he has conceptualised the menus across the four different dining spaces: Leonie’s, an all-day dining restaurant, a members’ lounge which serves the same menu, The Double which is a café by day and bar by night, and a private dining room for events like secret suppers.
Inspired by Buchan’s time spent in London, France and Southeast Asia, the food programme at 1880 is a mix of new and revamped classics that are elegant and approachable. Chef Buchan and his kitchen team make everything from scratch here and utilise quality produced including some sourced from local urban farms to create dishes such as Aged Beef Tartare, XO Prawn Noodles and Chicken Ravioli.
At 1880, he has conceptualised the menus across the four different dining spaces: Leonie’s, an all-day dining restaurant, a members’ lounge which serves the same menu, The Double which is a café by day and bar by night, and a private dining room for events like secret suppers.
Inspired by Buchan’s time spent in London, France and Southeast Asia, the food programme at 1880 is a mix of new and revamped classics that are elegant and approachable. Chef Buchan and his kitchen team make everything from scratch here and utilise quality produced including some sourced from local urban farms to create dishes such as Aged Beef Tartare, XO Prawn Noodles and Chicken Ravioli.
Chef Buchan's cuisine at 1880 is clean and refined, like this filet of Red Snapper.
Caramelised bananas, banana milk, peanut brittle, toffee ice-cream
Take a tour of 1880 and watch as chef Buchan plates up some beautiful dishes
