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Netjets Volume 4 (2018)

54 NetJets URBAN

54 NetJets URBAN PRIMER

© THE WAREHOUSE HOTEL, © BOTANICO AT THE GARAGE, © LULU’S, © TEPPAN, © SIX SENSES ▲ Night on the town Clockwise from top left: the lobby bar at The Warehouse Hotel; the eponymous salad from Botanico at The Garage (Momotaro tomatoes, pickled beetroot, radish, edible flowers and burrata cheese); the lounge at Lulu’s; chef Yonemura at Teppan and the CBD. Altogether different in approach, Audace (audace.com.sg) is set in the lobby of the Wanderlust Hotel and presents a modern take on the French bistro, hence dishes like frog-leg tempura with Jerusalem artichoke. Still more divergent, an industrial-minimalist space has been transformed by revered Australian chef Clayton Wells into Blackwattle (blackwattle. com.sg) – it’s a type of tree – which doles out updated Australian-influenced dishes and eclectic drinks from around the globe. Botanico at The Garage (thegarage.sg), in a former garage building in the Singapore Botanic Gardens that dates to the 1920s, has a Spanish chef, a seasonally driven bistronomy menu and bright interiors that make it feel like a conservatory. Beautifully illuminated with candles and oil lanterns, and featuring Turkish rugs, the sensual Ottomani (theottomani.com) is a gulf above other Middle Eastern restaurants in the Lion City, with meats grilled over charcoal or cooked in a wood-fired pit. Named for its Michelin-pedigree chef Christophe Lerouy, Restaurant Lerouy (lerouy.com) melds Eastern and Western flavours in its tasting menus, served to diners seated on a serpentine counter right by the kitchen. Singapore’s insatiable hunger for Japanese restaurants shows no sign of abating and among the standouts is Teppan by Chef Yonemura (rwsentosa.com), the Nipponese Singapore is undeniably a hyper-kinetic destination that is permanently in flux chef ’s first restaurant outside his homeland with a menu that focuses on French-Japanese dishes prepared on a sizzling iron plate. The city’s first eatery specialising in ceviche, Tono Cevicheria (tono.com.sg) laces its silky seafood with zingy, hearty leche de tigre marinade and boasts a team of chefs trained in Peru. Brilliant-white, showroom-esque interiors set the stage for the Asian-inflected modern European cuisine at Venue by Sebastian (venuebysebastian.com), where the serious food contrasts with the casual, sharing-plate atmosphere. SLEEP, PERCHANCE TO DREAM Hospitality in the city has been hotting up, as visitor numbers continue to climb. Hyatt’s boutique brand Andaz (singapore.andaz.hyatt. com) opened its first property in Southeast Asia here in November. Located at the intersection of the Indian and Malay districts and housed within the distinctive honeycomb lattice façades of the Ole Scheeren-designed mixed-use Duo towers, the property has interiors in russet and mustard done by André Fu. New dining options include 665°F, a premium steakhouse named for the temperature insides its Pira oven and grill, and Mr Stork, a rooftop bar with teepee-style loungers and wraparound city views. On the Singapore River, the glasssheathed InterContinental Robertson Quay (robertsonquay.intercontinental.com) has rooms in soothing neutral tones that feature Bose sound systems. The Marcello bar specialises in Italian cocktails, while Wolfgang’s Steakhouse is a classic New York-style haven for carnivores. Following closure for eight months, the Tower Wing at the resort-style Shangri-La (shangri-la. com) reopened last May with updated interiors, family themed rooms and new restaurants like Origin Grill & Bar (sustainable meats and seafood from Asia and beyond) and Nami, Japanese fine-dining from a chef who cooked at the royal wedding of Japan’s Prince Akishino and Princess Kiko. The showstopper at the Sofitel Singapore City Centre (sofitelsingapore-citycentre.com) is a nine-metre-tall lobby chandelier made by Lasvit, comprising 700 hand-blown glass crystals that look like leaves being blown in the wind. Using custombuilt Marrone stoves from Italy, on-site restaurant Racines, which is French for roots, serves Gallic and Chinese food prepared in four open kitchens. A former godown used to store spices, and later an infamous disco, The Warehouse Hotel (thewarehousehotel.com) is today a 37-room property with interiors that > Neil Jacobs THE HOTELIER What will Six Senses first ventures in Singapore be like? Six Senses Duxton is in a shophouse, the design is cool, very Asian, almost Chinese, a bit opium-ish, which is what the area used to be. There will be a sweeping veranda, one Chinese restaurant, lots of black and lacquer – there will be no mistaking where you are. The design is Anouska Hempel at her finest. Six Senses Maxwell, designed by Jacques Garcia, is a little more European, very comforting, with big armchairs. What is the one amenity guests can’t do without? Connectivity, and we can talk about that in a lot of ways. We look at it more holistically than just having really good wifi. The vision of Six Senses is about reconnecting people, what can we do with our programming that makes a stay really special? At Maxwell we will have an incredible New York-style pool deck – clubby, with a great bar and music. How do you impress a guest that has stayed everywhere and seen it all? It’s down to the service culture and amenities. It’s about the small stuff, in the details. Our minibars will surprise, our urban tours with Vespas and sidecars, details like that will surprise. sixsenses.com 55 NetJets

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