For the Mandarin Oriental, Singapore, its location and tenure in the city stay has made it, for the better part of three decades, a reference for top hospitality in the city state. When it first opened its doors to the public in 1987, guests were welcomed into the prevailing hotel design trend of the time. Its architect John Portman had conceived this grandiose edifice in classic colonial ebony and ivory, with a towering atrium, bubble lifts and lobby fountains. Over time, the Marina Bay location where the hotel is situated became one of the most celebrated and iconic stretches of real estate around the world, especially with the advent of the Formula 1 Singapore Grand Prix, which sees the hotel become a part of the racetrack.
Last year, a six-month renovation of the hotel, which entailed a US$100 million investment, heralded a new beginning for the hotel, making it the toast of Marina Bay. The hotel’s refresh was spearheaded by Designwilkes, who have also played a part in renovations of Mandarin Oriental in Hong Kong and Mandarin Oriental Hotel in Bangkok—the exact two grande dame hotels which combined to give the hotel chain its present-day name. “Our mission is always to create interiors that enhance the comfort levels of the end user, while providing a sense of excitement and glamour to their experience,” says Jeffrey Wilkes in a statement.
The renovation that took place added plenty of character, such as dappled batik patterns to its 510 guestroom, including the 42 suites. Seaview rooms are bathed in the warm tones of the morning sun, while those facing the city feature lush botanical prints. That garden city vision, first introduced by founding Prime Minister Lee Kuan Yew, is clearly in operation with Designwilkes’ effort to prioritise planter terraces, and with its guestrooms reborn with Chinoiserie branches and palm shadows motifs. Cerused oak fitouts offer a finishing touch for that lighter island style. Head out onto the bridges spanning across the atriums and you see dandelion-styled lighting as well as a giant swath of carpet that recalls the top-down view of a lily pond.
With the renovation comes some incredible new accommodation categories. At the hotel’s uppermost floor, you find a new 4,230 sq ft, four-bedroom Royal Marina Bay Penthouse. Soak in the glamour and iconic skyline of the destination from its balcony and living areas, and enjoy a private dinner for 10 with its in-room chef serving up customised menus.
Outside of the rooms, the level of amenities and plethora of restaurants, bars, and wellness options make the Mandarin Oriental, Singapore an easy hotel to really live in. At its Haus 65 club lounge, new interiors and mise en scene hark back to Singapore’s eclectic and diverse make up, with oriental curios, rattan-woven baskets, and porcelain sugar caddies. From champagne breakfasts paired with dim sum, to evening cocktails and complimentary chauffeured rides in the Haus 65 car, the impressive list of programming at the reimagined Haus 65 club lounge shows the depth of service that dovetails with its hardware update. This lounge is also co-curated by private members’ Mandala Club with reciprocal benefits, giving you access to the Mandala Club’s membership events that run the gamut of business talks and art viewings to music events and F&B presentations.
On the food and beverage front, the hotel’s renovation now introduces The Mandarin Cake Shop for artisanal pastries, while its famed Cherry Garden continues to burnish its credentials as one of the top dining venues for Cantonese cuisine. There’s also Morton’s, The Steakhouse and Japanese Zuicho serving chef Kenji Takahashi’s omakase at a nine-seat counter and in private rooms. Embu, the hotel’s all-day dining, does a stellar job of offering everything and more in a staggering buffet composed of an animal-accented kid’s menu, as well as all manner of local, international, grilled, and seafood dishes.
Dolce Vita, its Italian restaurant by the sweeping poolside, now welcomes chef Roberto Zorzoli, who serves up his signature Branzino al Cartoccio—a Sicilian dish of parchment-wrapped seabass cooked with caponata, a mixture of eggplant, sweet bell peppers, thyme, sage, onions, and tangy vinegar. Growing up as one of five nephews, the Milan-born and bred Zorzoli speaks fondly of his Sunday family feasts, where ravioli, lasagna, and a passed-down family recipe of gnocchi formed his dietary staples. “Italian food is my passion,” he says matter-of-factly.
For many, the MO Bar remains one of the most hallowed of watering holes. Its impressive collection of single-malt whiskies, such as The Macallan’s 25- and 30-aged statements, can be had by the dram, as are the Yamazaki 18YO, Hakushu 25YO, and Hibiki 30YO. Here, you can nurse a drink while observing the changing of day to night, with a fabulous band raising the temperature. And it’s sometime around here where you’ve realised that you just spent an entire day luxuriating in the hotel, with the property showcasing its credentials as an ideal retreat and, thanks to its blockbuster refurbishment, with all the attendant delights of discovering spaces and experiences anew.
Photography: Courtesy of Mandarin Oriental Singapore
