Sofitel Singapore City Centre - Luxury hotel - 1864

1864The Bar

The Bar

In 1864, the Tanjong Pagar Dock Company was founded, marking the beginning of the district’s evolution from the fishing village of the past to the urban jungle it is today. We commemorate this important year with our stylish bar and tea lounge.

Start your day in Singapore with a leisurely breakfast while observing the comings and goings of the lobby. Come back at lunchtime for Franco-Asian tapas and refreshing drinks; or take a break from shopping and sightseeing with a decadent late afternoon tea. When night falls, our mixologists take over, serving cocktails, wine and Champagne until midnight.

Guests will be treated to Sofitel’s signature barrel-aged cocktails, hand-crafted tapas and elegant High Tea at 1864, the hotel’s sanctuary for the timeless French champagne ritual of sabrage.

Afternoon tea

Afternoon tea has been wholeheartedly adopted by Singaporeans, who have taken the British tradition to new heights and an even greater sense of indulgence. 1864 is the latest place to be seen in Sofitel Singapore City Centre for mid-afternoon treats. Discover fine blends of tea from around the world, served with sumptuous cakes and desserts in our stylish lobby tea lounge on the 5th floor.

Champagne & Cocktails

1864 transforms at sundown into a chic cocktail lounge. Sample vodkas infused with fruit and herbs or cocktails infused with TWG tea. Our mixologists have also prepared a number of barrel-aged cocktails as well as Nespresso-infused signatures and a variety of TWG Tea so you can experience the mellowing of flavours and distinct character that come with patience and creativity. You can also celebrate your time in the lion city in true French style with a Champagne ritual, complete with sabrage.

The chef

Chef Jean-Charles Dubois

Born into a family of chefs, my interest in the epicurean world began at an early age. The skills I learned in my family’s kitchen in France were honed in several of Paris’ finest Michelin-starred restaurants before I travelled to Singapore in 2004 to work at the helm of Raffles Grill.

By combining all the techniques I have discovered along the way, I have developed an individual style and modern approach to French cuisine that, along with my love for the freshest produce, defines my creations and sets them apart.

While I have been fortunate to receive many awards and accolades throughout my career, one thing I am particularly proud of is the children’s cookbook I co-authored, “Around the World with Sophie and Remy.” It tells the tale of two children who travel the world discovering new recipes and customs. All proceeds are donated to Open Book, a library in Phnom Penh that provides a safe place for all to read, including children who live on the city’s streets.

Executive Chef Jean-Charles Dubois (2)
  • 1864

    9 Wallich Street
    078885 Singapore
    (Enter via Peck Seah Street),
    Tel: 6428 5000
    Fax: 6428 5001
    Email: HA152@sofitel.com

  • 1864
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