First established in Raffles Singapore in 1896, the historic Bar & Billiard Room (BBR) has evolved with a new chapter by acclaimed chef Alain Ducasse. The 122-year-old building, which started as a club during British colonial rule, continues to be the social gathering space of choice for travellers and the local community alike. Bar & Billiard Room has served as the backdrop of many unique Raffles stories over the years, and the last tiger in Singapore that escaped from a circus was said to be shot under its building in 1902. As BBR by Alain Ducasse, it retains the original name and includes dishes, such as Tiger Story, that celebrate the rich heritage of the space.
Alain Ducasse, who has 32 restaurants in 9 countries, is one of the most renowned and influential chefs of his generation. With an incredible 20 Michelin stars to his name, he has influenced the food service and hospitality industry wherever in the world he has chosen to establish operations. As a chef, Ducasse is known for his commitment to innovation, attention to detail, and dedication to quality and technique. He is also meticulous in recruiting and training his teams to offer the same level of excellence, quality and service across all his establishments. His culinary philosophy highlights the authentic taste of excellent, natural and sustainable produce, while paying tribute to its local origins.
The much-loved Bar & Billiard Room at Raffles Singapore continues to evolve and returns with a new chapter – BBR by acclaimed Chef Alain Ducasse, who will be presenting his first Mediterranean sharing and grill restaurant and bar in Southeast Asia. Seduced by the flavours of the Mediterranean at a young age, Chef Ducasse reveals the essence of Portugal, Spain, Italy and France in BBR by Alain Ducasse. Embark on a culinary journey along the Mediterranean coast, complemented by a modern and vibrant ambience.
In true BBR fashion, your dining experience will be accompanied by a lively bar scene that is fun, relaxed and perfect for social gatherings. BBR by Alain Ducasse is a modern, energetic, vibrant and accessible gathering place to meet, exchange and discover the culinary traditions of the Mediterranean region. The 122-year-old restaurant, which started as a club during British colonial rule, continues to be the social gathering space of choice for travellers and the local community alike. Serving sharing plates and regular-sized dishes, this bar and restaurant is convivial and cosy – the perfect place to meet with friends.
Enter a high energy open kitchen with a wood-fired rotisserie and a pizza oven, with a lively bar and lounge that will serve a selection of spirits, cocktails, beers, wines and wine cocktails. From cold cuts to wood-fired meats, seafood and pizzas, the restaurant serves both sharing plates and regular-sized dishes.
Seduced by the flavours of the Mediterranean at a young age, Alain Ducasse shares that the colours and tastes of the region is an intergral part of his culinary DNA. Featuring fresh produce, lots of olive oil and seafood with hardly any cream or butter added, the Mediterranean cuisine has always been a major source of inspiration for Alain Ducasse. At BBR by Alain Ducasse, he reveals the essence of Portugal, Spain, Italy and France as he takes diners on a culinary journey along the Mediterranean coast, complemented by a warm and vibrant ambience.
Designed in collaboration with acclaimed Paris-based firm Jouin Manku, the space at BBR by Alain Ducasse reflects the rich cuisines of the Mediterranean, while creating a contemporary setting that honours the original historic Raffles Bar & Billiard Room. With a large open kitchen at its heart, over sailed by a striking blue sculpture reminiscent of a giant fish swimming across the sea, the atmosphere transports guests to the sea, the lights, the tastes and the smells of the Mediterranean. Within the open kitchen, dishes are prepared, food is plated, and a wood-fired rotisserie and a pizza oven fire up. Diners are able to enjoy the action from the working kitchen at BBR by Alain Ducasse.
Chef de Cuisine