The first Edition outpost in South-east Asia brings with it stylish design, vibrant social spaces, and unparalleled luxury, to the tropics
Singapore is known as the Garden City, and this hotel opening certainly takes that description to heart. A collaboration between Marriott and renowned hotelier Ian Schrager, the 204-hotel along Orchard Road was created by Safdie Architects led by Moshe Safdie and local studio DP Architects.
The hotel’s main entrance and its cobbled-stone driveway can be accessed via Cuscaden Road.
Upon entering the doors, my eye was drawn to the domed ceiling covered in gold leaves, which was unmissable against a stark, white-marbled lobby. Framing this were floor-to-ceiling windows that allowed in natural light, helping to accentuate the many pots of indoor plants that filled the space. It was akin to walking into a conservatory.
Guestrooms are spread across six floors, and I was put up in a spacious Garden King Suite which offered calming views of a garden courtyard that wrapped around all four of its internal sides. With sustainability in mind, the room was kept cool with layers of curtain sheers, black-out shades, and white exterior louvres that could be electronically adjusted to filter out the sun while providing both views and privacy.
The room blended indulgent comfort with a modern flair. There was a 55-inch TV, a round table and two chairs for me to work from, and a single-seater sofa. The Wi-Fi was fantastic, and the Bang & Olufsen Bluetooth speaker provided some background music. The king-sized bed was comfortable, and offered the perfect balance of support and cushioning, helping me get a restful night’s sleep.
The bathroom boasted both a bathtub and a rain shower, as well as twin vanity basins with gold fittings. The black tea-infused toiletries are custom-ordered from Le Labo, which can be purchased from the hotel’s shop if so desired.
I was working from my comfortable bed when Pandian from in-room dining brought up three fluffy pandan doughnuts as a welcome snack. I enjoyed my interaction with the affable and welcoming Pandian, where we spoke briefly about the hotel’s recent opening and the rainy weather.
The Singapore Edition continues to push the sustainability envelope through its F&B offerings. The hotel’s restaurant is spearheaded by Australian chef Josh Niland. Named FYSH, this is Niland’s first restaurant outside of Australia, and features a sustainable seafood menu alongside responsibly sourced vegetables and meat. The main dining room seats 80, while a leafy conservatory has capacity for 22 and an outdoor area for a further 44 diners.
I was treated to a three-course dinner that featured a whole Aquna Murray cod. The starter was a bowl of cod bone noodles with clams, the main a charcoal-grilled slab of cod, and to finish, I had an eyebrow-raising cod eye ice cream in a chocolate macaron. Although dessert sounded dubious, I assure you it wasn’t fishy at all.
For breakfast at FYSH, a breakfast grazing table was heaped with cold cuts, cheeses, and pastries. Guests are also offered a hot made-to-order menu, with options ranging from comfortable bowls of congee and avocado toasts to buttermilk pancakes and the signature FYSH Royale (poached egg, hashbrown, smoked bacon, and seaweed hollandaise).
There are three other F&B venues, The Roof, The Lobby Bar, and the Punch Room – Edition’s signature bar concept.
The Roof is located by the pool, and offers freshly squeezed juices and South-east Asian light bites. The Lobby Bar is a buzzing, eye-popping space sheathed in sharp pink velvet, where a rose-coloured pool table is the centrepiece.
Channelling an intimate mood, the Punch Room boasts a handsome bronze bar, where a mixologist shakes up a unique punch cocktail menu inspired by South-east Asian spices and imaginative bar snacks. To get there, guest have to walk down the Venetian plaster staircase that spirals elegantly down to the garden courtyard level.
There’s a spa on the second floor with seven treatment rooms, his-and-her changing suites that feature sunken vitality thermal pools, an ice fountain, relaxation lounge, sauna and steam room, next to a gym furnished with weights and exercise equipment.
The Singapore Edition also features a 43m-long pool and numerous day beds for guests to relax in. The centrepiece of the pool is, no doubt, the transparent acrylic oculus – done up by no other than renowned Safdie Architects – that provides guests with jaw-dropping views nine floors down into the garden courtyard.
Every staff member I encountered was eager to assist with any query. However, I noticed several teething issues during breakfast service – staff were overwhelmed and brought out the occasional wrong order. Feedback was provided and I was assured that this would be fixed as the hotel was in the midst of ramping up its workforce.
The one-night stay was a short respite from an incredibly busy but fulfilling year, and I was extremely reluctant to leave The Singapore Edition’s luxurious confines.