Dec 6, 2017
Robertson Quay has come of age, with a clutch of smart hotels and eateries – many of which are found in its new precinct, the Quayside.
The rejuvenation of Robertson Quay (main photo), which is often seen as the quieter, more sensible sister of the trio of quays along the Singapore River – the other two being nightlife spots Boat Quay and Clarke Quay – can be traced back to the opening of boutique hotel and lifestyle hub M Social Singapore in 2016.
Back then, the millennial-friendly (think rooms with handy data-equipped smartphones and a room-service robot) 293-room boutique hotel designed by irreverent French designer Philippe Starck was a game changer with its ultra-modern, statement-making spaces. Its reception, for instance, features flamingo-pink, acrylic-like walls, and juxtaposes traditional Peranakan (Straits Chinese)-motif tiles with Italian marble surfaces.
M Social Singapore emphasises creativity and interaction, and this comes through most evidently in its fantastically quirky Beast & Butterflies (above), a restaurant-bar with lots of visual drama in the form of chandeliers, lava lamps and video projections from tabletop TV screens. Buzzing with live-music performances and with a menu of locally inspired cocktails, it’s a hot nightspot in its own right.
Just this January, another stylish boutique hotel, The Warehouse Hotel (above), opened along the river. Built in 1895, the beautifully restored 37-room hotel was once a godown (warehouse), a discotheque and an inn.
Renowned local hospitality firm The Lo & Behold Group has managed to, in its first hotel project, seamlessly combine cool granite and marble, exposed iron trusses and gleaming glass with the warmth of intricately grained wood and raw, exposed terracotta bricks – all of which is accented by creative ceramics and art.
All its rooms come with Bang & Olufsen Bluetooth speakers as well as eco-certified Ashley & Co bath amenities. Also on the premises: its flagship restaurant Po, which serves Mod-Sin (modern Singaporean) cuisine dreamed up by lauded chef-owner Willin Low.