What is the world’s finest bourbon whiskey? Woodford Reserve lays claim to that title. But what accolades do they have to back it up? Let’s dig into their trophy cabinet.
For decades, from San Francisco to New York and LA, their bourbon has collected gold and silver medals at prestigious spirits competitions. The coveted Liquid Gold Award from Jim Murray's Whisky Bible? Check—with an impressive 96 points. Ultimate Spirits Challenge gold medals in back-to-back years? They got those too. If your curiosity has been piqued, you’re not alone. You can procure a bottle for yourself to judge here.
Now, that legendary bourbon is put to work in Woodford Reserve's annual The Wonderful Race, in honour of Old Fashioned Month in November. In what seems like a creative battlefield for bartenders, the challengers are required to reinvent the classic Old Fashioned using the brand's bourbon.
The Singapore leg of the competition occurred 3 November at Side Door. Ten bartenders, from bars like Stay Gold Flamingo and Night Hawk, showcased their artistry and innovation to judges for their claim for the title of national champion. And who emerged victorious? It's Kelvin Saquilayan from Republic Bar.
Saquilayan chose "Umami Wildwood" as his theme. Infusing Hojicha tea leaves into a bitter reduction before mixing it with Woodford Reserve Rye, Saquilayan paired it with a slice of beetroot coated in maple syrup with shaved roasted pines.
Colton Payne, the Asia marketing director at Brown-Forman said that this year's finalists have met the bar raised in last year's race. "The level of creativity was beyond our wildest imagination, and we had a hard time picking a champion. Every finalist brought something unique to the table. Ultimately, it was Kelvin's ingenuity of exploring the boundaries yet being able to stay rooted to the core elements of Old Fashioned that clinched the title."
Not only do Saquilayan get bragging rights, he will fly down to the Woodford Reserve Distillery in Kentucky and have a chance to guest shift in the region.
You might not know from the landscape plaza and the presence of ByteDance employees that in Capital Tower, perched on the 52nd floor is SUSHISAMBA. And within that expansive restaurant's mezzanine is the hottest room on this side of Cecil Street—SAMBAROOM.
It's set to be the latest go-to spot for that evening wind down. Where patrons can just lounge on the plush seats and drink in the panoramic views and cocktails. Like its namesake, is there samba? You bet. Or, at the very least, the pulsating seductive Afro-Brazillian beats from a resident DJ, along with live music from percussionists and a horn section. The interior continues its vaulted 3D-printed bamboo ceiling, lush green wall, bold red accents and punctuated with a gilded bar.
Unlike the rest of SUSHISAMBA, the SAMBAROOM is only open from Thursday to Saturday evenings. This Saturday, the SAMBAROOM will launch its inaugural Casa de SAMBA party, where the room turns into a dance hall.
But, if you're like me, you need a little liquid courage to dance. Sample the bevy of cocktails created by Italian beverage consultant Giancarlo Mancino. Like its food menu of SUSHISAMBA—a blend of Japanese, Brazilian and Peruvian influences—the cocktail menu draws from premium spirits that hail from Japan and South America. You have drinks with flavours that reflect the energy and artistry of Brazil, Peru and Japan.
Try the Origata, which is a Rinomato Aperitivo Deciso mixed with an umeshu reduction, melon and sparkling sake or the Bahia Colada—this is an interpretation of the classic colada and uses Roku Gin, matcha, Fernet Hunter Cacao and coconut.
If even the cocktails cannot tempt you into tearing up the rug, you can opt for hosting an intimate dinner or a private event. The SAMBAROOM can seat 45 guests or up to 100 standing bodies... which the latter offers a number that's just right to dancing with abandon.
Reservations for SUSHISAMBA and SAMBAROOM can be made here
There's something about being this high up that sends that tingle in your toes and fingertips. You're in the nosebleeds but yet, right in the heat of things. At a staggering 282 metres above the hotbed of office drones meandering from their offices to the MRT, when you look down, you start to picture humanity as ants. Maybe break off from the line, enter a lift that shoots straight up as your ears pop and rest with a beer in hand at NOVA. Just a suggestion.
It used to be 1-Altitude but left after their lease was up. OUE Restaurants took over and put in NOVA, a panoramic sky bar. From its perch, one can see the surrounding CBD as it stretches off into familiar landmarks like Marina Bay Sands. But your attention is more drawn towards the bar's centrepiece—ASTRA—a hulking stellar installation by KL-based light artist, Jun Ong. As a visual interpretation of a supernova, ASTRA is an amalgamation of natural and urban light. This is a reflection of the spirit of the city; the calm of the night sky.
"At NOVA, we're redefining the nightlife scene by blending world-class culinary offerings with the electrifying pulse of music festival vibes," says Wayne Lee, General Manager of NOVA and HighHouse. "Our aim is to craft memorable nights for both locals and tourists, with an experience that balances refinement with vibrant energy."
So, yes. This is an aerie for drinks, mingling and music. Designed as a third space, NOVA offers more than a night in the air—it is a nexus where creativity, emotion and social connection converge. From way up high, looking down on the rest of the world moving languidly to some unheard tempo of the rat race. This must be what the stars in a constellated wilderness feel like.
NOVA is located at 1 Raffles Pl, level 63
The New York experience—it's a dream many of us share. From the iconic New York pizzas, to mesmerising city lights to a Central Park stroll, there's no denying the magic. But let's face it, the night life is the real star. After all, some of the world's most famous cocktails were born right in New York—Cosmopolitan, Appletini, Martini and, of course, the legendary Long Island Iced Tea. (I could go on but I'm not paid by the word.) If a travel to the Big Apple is a bridge too far, there's an easier way. You'll find that New York-ness at Manhattan Bar. But if you venture into the bar's back room, you'll find an experience that's reminiscent of Andy Warhol's Silver Factory; an intimate 12-seater gastro-cocktail bar called East47.
Don't think rack your brains around the whole "bar-within-a bar" concept, East47 (named after the street where Warhol's Silver Factory was held at), draws inspiration from the avant-garde culture of the 1960s. Step inside and you're instantly transported to another realm—it feels almost like entering a portal, think the shimmer in Annihilation.
The space is wrapped in silver foil-like wallpaper, with undulating stainless steel elements that echoes Warhol's studio. Bold colours, reflective materials and striking details like the black mirrored ceiling and sleek stainless steel bar.
To match the vibe, we naturally need the drinks—an ever-evolving menu that pushes the boundaries of mixology and cuisine. The cocktail and culinary program is expertly crafted by Head Bartender Antonio Donato, alongside newly appointed Assistant Bar Manager Riccardo Lugano, formerly of London's Connaught Bar, and Chef de Cuisine Carolyn Or. That's when you know there's some seriously good shit here.
Their debut menu, Volume 1: High Low, pays tribute to iconic figures, artworks, and rivalries of Warhol's world. But let's get to what's offered, the Cosmo Marilyn, a vibrant Cosmopolitan-inspired drink, blends Orientalist Vodka, Ocho Tequila, and milky oolong tea with passion fruit and pecan nuts, reflecting Warhol's "Marilyn Diptych". It's paired with Chawanmushi, a tea-infused egg custard topped with fresh Hokkaido uni.
Miss Brown is a sophisticated twist on the Espresso Martini (the drink pays homage to Warhol Superstar Tally Brown. It comes with duck, featuring a foie gras torchon glazed with sake balsamic on a brioche bun.
THE LAST OFFERINGGGG: SBAAAAAM!! mixes bourbon fat-washed with yoghurt and popcorn, inspired by Roy Lichtenstein’s comic strip-style pop art. This cocktail is paired with Wagyu, a rich combination of hanger steak, Béarnaise, and pickled onions, delivering a mix of savoury, smoky, sweet, and buttery flavours. All cocktails and dishes are available à la carte or as part of a tasting experience with three pairings.
For more information or to make a reservation, visit conradsingaporeorchard.com
Missing your Italian "Euro-summer"? Head to Basilico Bar, Singapore's premier vermouth-focused bar, and be transported to Italy. Savour unique vermouths paired with curated cheeses and indulge in their dedicated Negroni program.
Renowned for his cocktail mastery, Head Bartender Oliver Garcia O'Brien blends flavours and cultures with skill. Drawing inspiration from his global travels, he brings a unique touch to every cocktail. He aims to create a familiar destination for guests, where they feel a sense of belonging while enjoying their drinks and conversation.
Basilico Bar menu showcases innovative cocktails, each brimming with the essence of authentic Italian flavours. With a nod to Italy's heritage, familiar ingredients like tomatoes, lemons, grapes, coffee and even—*checks notes*, whoa, chilli?—are creatively reimagined.
Try the Caffé Freddo for your caffeine boost. This is where rich espresso harmonises with refreshing citrus notes from Lemon Grappa and Lemon tincture. For a spicy twist on a classic, their take on the Bloody Mary features a Chilli tincture, adding an exciting layer of heat to the familiar flavours.
And if you're feeling peckish, there are the surrounding restaurants to indulge in. With a seating capacity of 235, the restaurant features Chef de Cuisine Davide Del Gatto, who elevates beloved Italian classics to new heights. Meat lovers can enjoy "Steak Thursdays", indulging in unlimited prime steaks fresh off the grill every Thursday.
The best part, Basilico's unwavering commitment to Italian authenticity. They boast a cheese room featuring 50 varieties of artisanal cheeses sourced from all over Italy.
Don't miss the communal dining experience with Basilico Buffet, available for both lunch and dinner, and explore the ever-changing landscape of Italy's culinary treasures.
For more information or to make a reservation, visit conradsingaporeorchard.com
Aight, it's that time of the year again. Award season for the dens that can best impress with how they inebriate you. Sponsored by Perrier, the event was hosted in Hong Kong and listed bars from 18 cities across Asia, featuring 15 new entries.
Now, we're gonna dedicate two paragraphs to Bar Leone, not only for topping the list, but because it makes history for being the first time a new entrant does so. Thus also gaining the Disaronno Highest New Entry Award (duh), the one-year-old Central Hong Kong bar is all about "revived classics made with low-intervention, seasonal approach, and is complemented by minimalist garnishes".
Bar Leone is founded by Lorenzo Antinori from Argo and other top bars in Seoul and London not named. The neighbourhood bar carries the Italian ethos ‘cocktail popolari’ or ‘cocktails for the people’, which just means cocktails—besides being inspired by traditional Roman bars—are approachable and the space is fun? I guess? I haven't been there.
No.2: Seoul's low-waste bar Zest, therefore The Best Bar in Korea.
No.3: Homegrown Jigger & Pony, The Best Bar in Singapore for five consecutive years.
No.4: Hong Kong's Coa, last year's winner and first ever to achieve top dog thrice.
No.5: Tokyo’s Bar Benfiddich, hence The Best Bar in Japan.
In true kiasu spirit, Singapore clinches the highest number of spots with 11 bars.
Despite being second-last on the list, Atlas was honoured the Rémy Martin Legend of the List Award for *consistency* over close to a decade of operations. The signature 15m gin tower of 900 labels and stunning art deco design also earned it the new accolade Bareksten Best Bar Design Award in Asia.
Fura wins the Ketel One Sustainable Bar Award for its commitment to low-carbon footprint cocktails and circular ethos; exclusively using local ingredients in dedication to sustainable and low-waste practices.
For more information, visit Asia's 50 Best.
As Angela Davis aptly puts it, “Palestine is a moral litmus test for the world”. The ongoing suffering of the Palestinians has become a dark stain on the global conscience. As Singaporeans, it's all too easy to feel disconnected and powerless regarding global conflicts, especially those unfolding thousands of kilometres away. Our country is small, and we may feel even smaller as a result. But true power lies in the masses, it always has, and we cannot turn a blind eye to the plight of the oppressed.
Spearheading humanitarian efforts for Singaporeans is Gilbert Goh, the founder of Love Aid SG. Goh has helped raise over a million dollars for various Gaza-related projects. His initiatives include building a Gazan kitchen, which an Israeli airstrike later destroyed and killed nine people he worked closely with. He then constructed solar panels to generate electricity for Kamal Adwan Hospital, but another airstrike decimated that as well. While these setbacks are terrible, they have only strengthened Goh’s resolve to assist Palestinians. He currently remains in Cairo to continue the facilitation of aid into Gaza.
To rally solidarity, Collective Minds is partnering with Mandala Club to organise a music event called Dance for Life. It aims to raise SGD10,000 to support Love Aid SG’s humanitarian efforts in Gaza. With the entire population of Gaza projected to face famine by July, we have an opportunity and moral obligation as citizens of a privileged nation to help prevent that.
Dance for Life will feature an electrifying lineup of local artists and DJs, including Aurora, Bongomann, and Chris. Other artists include Dean Chew, Toppings, James Selva, Jenn Chunes, Kylie Nicole, and Leland. Also performing are Miss Lil, MZA, Puddle, Sivanesh, and RAAJ.
Tickets are priced at SGD40 and is inclusive of a complimentary drink. For those unable to attend in person, a SGD30 donation option is available. All proceeds from ticket sales, donations, and a percentage of the bar sales will be channelled straight to Love Aid SG.
Dance for Life will take place on 15 June 2024 at the Mandala Club from 12 pm to 11 pm. Buy your tickets or donate here.
New restaurants, bars, and menus perfect for a fancy date night or casual dining with friends …would be how we start this article off with a slew of SEO-keywords, can you tell? Though that’s still an honest description of these establishments, which maybe didn’t quite make the cut for a full feature (sorry?) but are nonetheless very worthy mentions that have earned their spot on this highlight. Or if you have already been eyeing these places, take this as a lowdown of key dishes to try.
Previously Fat Belly Social, one of the renowned places in town for a feather blade gets a new menu. And you know the steakhouse turns alternative cuts into exceptional ones when the Wagyu Flat Iron significantly outperforms the 65-day aged Cote De Boeuf. Don’t be mistaken; the latter is no weak contender when Australian grain-fed tender and seared with a caramelised crust. Still, having tried a Flat Iron steak elsewhere, this Wagyu cut with a marble score of 9+ had such undeniable flavour each bite you won’t need the sauces.
Mashed potato fans would appreciate the sinful, velvety Ratte Potato Puree that’s whisked with crap ton of milk and butter (do eat it fast before the gluten hardens). The Roasted Honey Saffron Cauliflower is a lighter side, and the florets are served atop a bed of homemade ricotta that has a lovely citrusy tang. A flavour punch would be the Kuju Kushima Oyster Mornay where the fat piece is quite literally blanketed in a luscious reduced cream, grana padano, and wilted spinach (we know how it sounds, but the combination works).
Vibe: That classic, neutral shophouse restaurant that’s safe to bring anyone
Wallet damage: $$$
Meadesmoore is located at 21A Boon Tat Street, Singapore 069620.
Why yes, this is the one you saw on Instagram. The one with the progressive menu, ambient lights, intimate seating, and ay, glass block feature. Perhaps expectations were high, but it did seem like drinks outperformed their culinary counterparts. For appetisers, Olives come satisfyingly enhanced with citrus and chilli, though at SGD10 before tax for the fruit (yes, it’s a fruit, we googled) may look hefty. The Trout Carpaccio and Seafood Spinach dumplings can’t be faulted apart from portion size, but we can’t help but wish the Umami Noodle and Chicken Mazemen packed more of a punch (pairing chillis were chefs kiss though).
Here, the Gin & Tonic is a signature and besides using house-made tonic, the unique frothy beetroot topping tells you why. The Pink Frog is another refreshing gin-based starter, especially for lovers of egg white foam on cocktails. Except you’re probably more up to try the unconventional koji rice fermented tomato brine Tomato, Tomato, or the machetazo duck-fat washed salmiana mezcal-centric Ducktini. The savoury two are undeniably subject to personal preferences, but if you want to double down on the pepper, order the Duck Kut Teh Mee Sua to go with the latter.
Vibe: The contemporary casual bar you want to be caught dead in
Wallet damage: $$
NOU Noodle Bar is located at 45 Craig Road, Singapore 089683.
Speakeasies are great, better yet if they are unintentional and serve solid slices. Up the subtly-lit stairway and through a shadowed doorway you find the petite nook away from street buzz. Helmed by veterans, the refreshed tipple menu is concise but has sufficient variety. Two are subjectively polarising—the Pillar to Post (think medicinal aperitivo) and the Ok Go (think boozy ice cream soda). On the other hand, Dawn Chorus is easy to nurse for Old Fashioned regulars, thanks to the comfortable balance of sweet from the cornflake-scented Tennessee Whiskey and housemade salted honey whey. Box of Stars steals the show as a Bellini-inspired, Champagne-dosed hit that is truly complex, with a pleasantly distinct aftertaste.
One primed to be completely up your alley is the customisable Sour What What. It’s your genie drink with freedom of spirit and presentation choice; just tell the trusty duo your profile preference. What makes you return though, will probably be the handmade pizzas literally pulled and toasted before your eyes. We thought ourselves strict fans of thin crust until we had a go. Something about the freshly warm, doughy goodness that’s simultaneously airy and crispy… Where were we? Right. Opt for the creative, non-mainstay options and definitely complement them with the housemade lao gan ma-style chilli that’s hardly spicy but so damn addictive.
Vibe: The super-chill post-dinner/early-supper hangout
Wallet damage: $
Puffy Bois is located at 20A Bali Lane, Singapore 189856.
Taking over Camp Kilo grounds, this pop-up lands a good spot not only because it’s pet-friendly and around till the end of the year, but also has the capacity to offer a nice multi-concept mix. First of the five homegrown brands is of course, The Goodburger, head honcho behind last year’s Gourmet Park RWS. As you devour their signatures, you kinda forget that they’re plant-based, and you get why their food-truck biz is still around today.
Another burger maestro (Chef Adam Penney of Potato Head Folk, Three Buns) makes a teaser appearance here, but with indulgent British breakfast fare Carnaby, which is set to launch at Roberston Quay later this year. Keeping up the backyard soul of the space is Meatsmith, which iconic char needs no introduction. Our biased favourite is Quattro, specifically the Cacio e Pepe amongst an array of Neapolitan-style pizzas and pastas. Finally, dessert is not left out with Backyard Bakers‘ homemade brownies. And fret not, there will be coffee and cocktails. We’re told to expect kitchen takeovers and more collaborations in coming months, so keep an eye out on their socials.
Vibe: The barbeque party you never got invited to in your late teens
Wallet damage: $$
Gourmet Park Kampong Bugis is located at 66 Kampong Bugis Ground Floor Patio, Singapore 338987.
Any modern bar these days has got to have a solid concept, respective motif cocktails, and all the vibes in the world. It’s practically law. Positioned near the peak of the city’s first true skyscraper, Sora Bar seemingly has its work cut out for it from the outset.
The bar scene in Cambodia does not lack its speakeasies and distilleries (it’s home to premium rum distillery Samai and World’s Best Flavoured Gin 2023 MAWSIM craft gin). From an outsider’s perspective, they all share a little rough-edged, charactered attitude inherited from the city.
So when you see Rosewood Phnom Penh sticking out from the skyline like a sore thumb—in a good way—and the bar’s cantilevered terrace sticking out like the sore thumb’s sore thumb, you know you’re in for divergence.
Sora (“sky” in Japanese) Bar is located 37 floors up, so obviously, the view’s great. While the outdoor deck hits the standard look of sky- high rooftop bars, the indoor seating features pockets of semi-intimate spaces, an open row by the almost unassuming counter and under a centrepiece of mirrored orbs.
Drinks perpetuate this school of refined thought. Nuance is the keyword here for the 12 progressive tipples in the new The Book of Yokai. The menu is divided into four chapters highlighting the country’s notable exports: rice, sugar palm, Kampot pepper, and banana, then framed according to Japanese folklore entities.
What usually transgresses the line from thematic to pure schtick is how on the nose you go. Here, classics are still revered and twists are subtle.
The Bow ‘n The Arrow has a complex amalgamation of sake and straight wheat vodka, rice and almond milk, grilled lemon and lemongrass. It ought to read highly peculiar on the tongue, but it is actually one of the smoothest in the lineup.
Another crowd favourite is the Green Leaf Fizz, a gin and white port base with citrus, kaffir leaf, matcha, soda and, of course, sugar palm that lingers quietly in the background. Representing the notorious Kampot pepper is Sora 75 in a refreshing aperitivo-style passionfruit sherbet topped with sparkling sake.
Finally, in a highball ode to the staple fruit, The Crow Collins uses the flower rather than other commonly used parts of a banana. This results in a naturally pink hue, a garnish that cheekily nods to the Pinocchio-like Japanese mountain spirit Tengu, and a slight medicinal note that satisfies a personal preference.
It’s easy to see why the bar has made it on the World’s 50 Best Discovery list. And in true Rosewood style, there’s more to experience. Like the food at neighbouring Iza (do yourself a true favour and order the ramen) and award-winning steakhouse Cuts.
If you want to go hardcore, visit Whisky Library for its wide collection of cigars and single malts in classy lounging. Have them neat or in six concoctions that play on the historical aspects of Japanese Samurais. Like Sora Bar, each establishment housed within the penthouse levels effortlessly exudes gentle confidence and brilliant thoughtfulness.
Sora Bar is located at Vattanac Capital Tower, 66 Monivong Boulevard, Sangkat Wat Phnom, Khan Daun Penh.
Every EDITION hotel in the world has a Punch Room. As an EDITION staple, each Punch Room has its own identity. Ours is swathed in "Yves Klein blue". The interior hits you like a punch of the whimsy as you stay for the drinks. With a focus on punch (duh), the bar uses spices and teas that are unique to our litte red dot.
Believed to be the first "modern day cocktail", punch was originally infused with ingredients that were the go-to in 17th century sailors’ trade routes. As a homage, the Punch Room Singapore replicates said ingredients of the Southeast Asian region, which includes starfruit, butterfly pea and betel leaf.
But aside from alcohol, the bar also offers a unique afternoon tea experience. This tea time offers savoury and sweet delights inspired by the five main ingredients that make up punch—spirits, spices, citrus, teas and sugar.
Upon arrival, guests receive the signature Welcome Punch. Guests will also choose between organic Jing teas or free-flowing punch bowls and Ruinart champagne. Next comes the first course, a savoury marvel of Poached Lobster. Placed atop blackcurrant and hibiscus tea gélee and citrus cream cheese, it is the perfect fusion with the acidic notes of raspberries and vintage balsamic.
Then, the Signature Finger Sandwiches are dished out. They are available in two combinations—roast beef with blueberries and osetra caviar, and smoked salmon with lemon cream cheese and ocean trout roe. The black and white bite-sized sandwiches are accompanied with a hot and fragrant Black Truffle Cheese Donut. Lastly, the savoury courses end off with a Crispy Tart composed of duck foie gras and spiced spirit poached plum.
Enter the desserts. Firstly, a Frozen Punch is presented, a rendition of Daeng’s Punch from the main menu. It is a great palate cleanser, marking a refreshing transition from the savoury to the sweet courses. Afterwards, we have the Punch Inspired Desserts. These jewel-like pastries comes in the flavours of the various teas and spices found in punch. They include the Chamomile Mascarpone Kochi Yuzu Tart, Piedmont Hazelnut and Milk Chocolate Pleyel, Pink Peppercorn Chocolate Éclair and Matcha Green Tea Namelaka in a hojicha Cone.
Following up, Executive Pastry Chef Alex Chong’s Kusu Island Punch Semifreddo is a play on the Kusu Island Punch. No prizes for guessing that this was inspired by the local legend of Kusu Island. Resembling a blue sphere, the dessert is reminiscent of the sculptural blue ceiling pendant in Punch Room.
Finally, the menu ends with an afternoon tea classic, soft buttery scones. Served with house-made strawberry jam and yuzu lemon curd instead of the usual butter or cream, the yuzu's tangy notes gives a satisfying finish to the whole set.
Reserve a table for the Afternoon Tea experience is available from SGD75 per person, from 2pm to 5pm on Fridays and Saturdays.
The move to Sofitel Singapore Sentosa Resort & Spa marked a new milestone for Maduro. Formerly located at Dempsey, the move to the luxury resort on Sentosa Island aligns with Maduro’s vision. Keeping to its goal as a lifestyle destination, providing an unparalleled experience for whisky and music enthusiasts in the region.
The beautiful new venue is filled with globally sourced artwork. Curated by Maduro’s culture-loving founder Peter Ng, the pieces add to its eclectic interior. Guests may spot a Banksy or two when exploring their new space. It is a haven of the arts for patrons looking for a respite from the relentless buzz of city life.
Since its opening, Maduro has managed to build an identity and brand with patrons and the community through the gift of music, cementing itself within the local live music scene. Live music is held on most Friday and Saturday evenings, and it sure does know how to attract a crowd. Music takes precedence at Maduro, whether it's classical music, contemporary, fusion, pop or jazz. Unlike in other bars, when the music starts playing, the crowd goes silent as they listen attentively. No one talks over the music.
(Editor: Look, we really wanna to highlight the negative effects of smoking. We don't endorse smoking but you're an adult with excellent reading comprehension so you can make your own decision, natch.)
With a special private room meant for cigar smoking, Maduro provides a wide selection of Cuban, Dominican and Nicaraguan blends. There is a 24-hour temperature and humidity-controlled walk-in humidor, creating a sublime smoking experience. Additionally, a cosy retail corner offers a range of Davidoff accessories including humidors, cases, cutters, and Maduro merch.
At the whisky bar, a key highlight is Maduro’s focus in sourcing non-mainstream labels for their bespoke whisky selection, presenting a curated range of premium whiskies from Independent Bottlers (IBs). Regular masterclasses and tasting sessions are organised to unpack these gems, where guests are taken on a sensorial journey of smell, taste and storytelling led by a whisky connoisseur. Unlike mainstream whiskies, IB whiskies are bottled at cask strength, displaying the full flavour of the barrel and elements of the environment they were produced in.
Exclusive bottles include: Cask of Distinction Lagavulin 200th Anniversary Special Collector’s Edition Aged 15 years, Isabella’s Islay Aged 30 years, and Eidolon Port Ellen 1983 Aged 36 years Sherry Butt, to name a few. Besides whisky, Maduro offers a range of other beverages such as rum, cocktails, champagne and wines.
“We are excited to present these new and choice selections and experiences to our clientele, many of whom are our loyal regulars who have grown with us since our early beginnings,” said Ng. “We look forward to welcoming new guests to Maduro and hope that they too will find comfort, inspiration and joy in our space.”
Maduro is located at 2 Bukit Manis Rd, Singapore 099891 Lower Lobby of Sofitel Singapore Sentosa Resort & Spa
Orchard Road. The once plantation-lined country lane is now a hubbub of shopping. You have your usual great oaks (Ion Orchard; Paragon; TANGS Singapore); the buskers that dot the periphery of the malls; the annual Christmas light-up that encompasses the 2.2km thoroughfare. It is a tree-shaded Babylon. But westerly Cuscaden Road has its own share of flavours. None more than the appearance of its hotels.
There’s St Regis at Tanglin Road and further down, at the corner of Grange Road and Cuscaden Road is JEN Singapore Tanglin. But we are especially excited about the Singapore EDITION, Artyzen Singapore and the Conrad Singapore Orchard. The first two are new to Singapore, while the third took over the building that used to be The Regent, gave it a nip-and-tuck, and is now rebranded as the Conrad Singapore Orchard. (Ah, now it makes sense.)
Three hotels. All opened within the last few months. We look at each of them, what they offer and what to expect from these lodgings.
We’ve heard of the EDITION hotels and how hip and cool it is to stay there. So, colour us excited when we heard that it opened in Singapore.
From the outside, it doesn’t possess many of the trademarks that you see at a conventional hotel. You can’t see through the curtained glass doors; the row of plants that divides the structure and the public sidewalk, furthers obstructs the view of the main entrance.
But once you cross the threshold, it’s like stepping into another world, where hip sounds and new sights flood your senses. The lobby is lined with white marble, which contrasts with a gold-leafed domed ceiling. Windows stretch from floor to ceiling and bathes the space in natural light. And there are plants galore. Not as verdant as a forest but enough to catch your eye.
Then, as you walk towards the Lobby Bar, the scene changes and now you’re faced with their oversized display cabinet backlit in pink. (I’d come up with more descriptors of the different shades of pink but I’m a cisman and this is the best I can do at the moment.) You spend a minute there, agog, before you’re offered a drink to make full use of your open maw.
A spiral staircase leads to the lower level where the Punch Room is. Every EDITION has its own Punch Room and Singapore’s version is washed in "Yves Klein blue". Oak panels line the walls and ceilings; stone fan-shaped mosaics cover the floor. In the middle, a sculptural blue ceiling pendant hangs like a dew drop. The Punch Room serves punch (duh) that’s inspired by Southeast Asian spices.
Guests can choose from the hotel’s 204 rooms; each of the rooms is bedecked in shades of mostly white. I’ve a child, a ravenous thing, who wolfed down the welcome chocolate amenity and I was on tenterhooks, trying to keep him from sullying the bedsheets. We stayed at the Garden Premier King, which overlooks the garden courtyard.
The Roof is a semi-al fresco setting with a white-tiled pool. Sure, there’s the towering residential wing but you’ll forget all about them when you do laps in the pool; especially when you swim over the transparent acrylic screen that lets you look into the garden courtyard below. Freaky.
Over at FYSH at EDITION, the main dining room is inspired by a maritime passage from East to West. Nautical elements, while not overt, make their presence felt—a Christian Furr painting of a junk at sea hangs behind the bar; a backlit ceiling panel depicts a celestial navigation map.
Chef Josh Niland handles FYSH at EDITION. This is his first restaurant outside of Australia. Diners are served from a "sustainable seafood-focused steakhouse" menu. All, if not most, of the dishes, tie back to Chef Niland’s fin-to-gill approach. The FYSH egg tart is a decadent delight, with salmon roe on top of French creme fraiche and chives sitting in a shortcrust pastry, and the Brown Clams XO is a serving of Javanese brown clams with noodles made from, get this, cod bones. It’s chewy and goes great with their XO sauce (made of more cod bones and other fishy stuff).
The Singapore EDITION is located at 38 Cuscaden Road.
It used to be the storied Villa Marie, a two-storey colonial-style bungalow, once purchased by Tan Hoon Siang (the great-grandson of Tan Tock Seng). Shun Tak Holdings Limited bought the property in 2016 with plans to redevelop the site into "a five-star hotel facility".
Finally, in the year of our Lord 2024, we see the fruits of Shun Tak’s labour: Artyzen Singapore. This is the first Artyzen hotel outside of Greater China. Inspired by our Straits heritage, Artyzen Singapore presents itself as a contemporary vertical oasis thanks to the architectural savvy of ONG&ONG and the ID-know-how of Nic Graham & Associates.
Given the area it occupies, Artyzen Singapore is built with height in mind. It offers 142 rooms and suites, each boasting high ceilings and ceiling fans, and furnishings that give a sense of spaciousness. Stay at the Terrace Suite and you have your own outdoor Sky Garden to traipse in. You can find a bathtub and a separate rain shower in the ensuite bathroom; the his-and-her bathroom sinks give a sense of closeness and independence (unless you have a kid).
The hotel has Quenino, a dining concept helmed by Chef Victor Liong. Quenino (pronounced as /′ke-ni-nu/), we are told, means "little one" in Malaccan Creole Portuguese. Inspired by the Straits, dishes are a blend of traditional and modern techniques. The restaurant’s interior is something to behold as flora bedecked the space. If you’re uninterested in the beauty within, there’s always the lush outdoor terrace where you can set your peepers at the Orchard Road cityscape.
Other things of note: there’s the Roof Garden, where you can soak or swim in the infinity pool. There is also the fifth floor dedicated to wellness with a 24-hour gym and private treatment rooms. What was really memorable were the elevator walls of Artyzen Singapore. They are artwork created by local artist, Terence Tan. Depicting the outside of a shophouse, the artwork is akin to a stained-glass window. When the doors open and the outside light pours in, it paints the piece in a different... well, light.
Artyzen Singapore is located at 9 Cuscaden Road.
The Conrad Singapore Orchard is the second property of the Conrad brand. When news of it taking over the space from The Regent broke, many were worried that perennial favourites like Manhattan, Basilico and the Michelin-starred Summer Palace might relocate to another place. But after a meticulous refurbishment, the restaurants and bar remain where they were before.
Originally envisioned by the architect John Portman, and infused with the creativity of local artists, Conrad Singapore Orchard extolls Singapore’s garden city ethos through its design and programmes.
The hotel has 445 newly renovated rooms that are spacious and that blend botanical-inspired aesthetics with natural hues. The floor-to-ceiling windows with plantation shutters allow for natural light to stream in.
While we could go on about the room stay (excellent, by the way), we want to dive into the “Conrad Experiences”. These are tailor- made programmes that residents could partake in. It’s all part of the brand’s commitment to redefine luxury through impactful experiences. With a curated programme, guests get to have that purposeful interaction, that deepens this connection with the place that they are in. We applied for the Cheese Infusion Workshop in Basilico’s Cheese Room. There, we were taught how to infuse our own cheeses (while stuffing our faces with said cheese).
And while, cheese always filled the emptiness in our souls, it was the Edible Garden Walk activity that took the cake. This is a guided tour that took us from the hotel to the UNESCO World Heritage Site, Singapore Botanical Gardens. As we hoofed it, we were taught about the plants that could be eaten along the way. Now, you’d think that we could eat them but no, we can’t because it is verboten under the Parks and Trees Act.
But even with this restriction, our guide brought along the cuttings of the same plants from his garden. It was an illuminating excursion that culminated with a sit-down at the Botanical Gardens as we dig into a packed lunch with ingredients made from these found botanicals.
Conrad Singapore Orchard is located at 1 Cuscaden Road.
