Pan Pacific Singapore, with its iconic atrium design created in the mid-1980s, unveiled its S$30 million (US$22.1 million) transformation last week to showcase Pan Pacific Hotels and Resorts’ new vision of graceful luxury.
The “Reimagined journey” of the Pan Pacific Hotels Group’s flagship includes the launch of new dining and retail space Pacific Emporium, featuring authentic local flavours, artisanal produce and specially curated gifting options from local brands and designers.
Also new is a bird- and local botanicals-themed destination bar PLUME, refreshed hotel rooms and the rejuvenated Ocean Ballroom.
Under the hotel’s Panache of Singapore offer, valid until September 30, prices for a minimum two-night stay start at S$580++ per night, inclusive of breakfast for two at Edge, cocktails at PLUME, a S$100 nett F&B dining credit per stay and other perks.
Room rates range from S$445 per night for the Deluxe Room, S$545 for the Executive Marina Bay Room and S$761 for the Premier Suite.
The Happy Sleepers Programme pampers suite guests with a pillow menu, in-room meditation and yoga, curated dining options and luxury bath products to deliver a rejuvenating sleep experience.
As part of its sustainability pledge, the hotel has installed water filters in guest rooms replacing plastic water bottles with refillable glass bottles, sourcing local and seasonal and offering F&B concepts to cater to vegan/vegetarian guests and those looking for plant-based protein alternatives.
Other green initiatives include test-bedding AI-powered smart food waste management to identify and reduce food wastage and implementing bio-digesters to convert food waste into nutrient water or sewage for responsible disposal.
Pan Pacific Singapore has also adopted eco-friendly options for pens, stirrers, takeaway coffee cups and boxes, and has removed plastic packaging for in-room slippers and plastic laundry protectors.
A spokesperson added that ongoing efforts to expand recycling extend to giving used soap and non-disposable plastics a second life.
