Million Air Summer 2024

RAFFLES SINGAPORE Revered by locals for well over a century, Ra ffl es Singapore takes its responsibility as an ambassador for this food-obsessed city seriously. Spread across the pretty colonnades and lush lawns of the 19th-century landmark, its extensive selection of restaurants and bars are of such consistently high caliber that this historic hotel could also be justly categorized as a dynamic dining district. Guests staying at the grande dame for the fi rst time invariably toast their arrival with a Singapore Sling at the Long Bar, where it was created in 1915. Originally intended to resemble a fruit punch so its potency could be enjoyed discreetly, the rose-pink drink has become so synonymous with Singapore you’ll see it depicted on magnets and postcards. The Long Bar’s take on the now ubiquitous creation has moved with the times, though: Blended with pineapple juice, lime, gin and grenadine, it’s light and refreshing and cuts through the Singapore heat beautifully. You’ll probably see families celebrating birthdays over afternoon tea at the immaculate Grand Lobby, an appropriately named meeting place fl anked by Victorian columns and illuminated by a colossal hand-blown crystal chandelier. An institution since the 1890s, the nearby Ti ffi n Room draws from Singapore’s cultural diversity to serve top-class North Indian cuisine, with dishes like octopus kebabs with basil and spicy mint chutney, or scallop coconut curry with tamarind and lemongrass. A magnet for seal-the-deal business meetings during lunch, the handsome Butcher’s Block draws in convivial bookings at night with a hearty and elemental menu of nose-to-tail specialties, often cooked over wood fi res or baked within smoldering embers. Here, tender lamb is served simply with miso, carrot and brown butter; dry-aged duck comes with black garlic and grilled dumpling. The two most extravagant dining experiences of all, however, are helmed by big-name chefs who are globally recognized masters of their craft. For her fi rst outpost in Asia, chef Anne-Sophie Pic’s La Dame de Pic occupies a sweeping heritage room in the main building that is now shaded in pretty pastels and decorated with peony motifs. Alongside impeccably balanced dishes like langoustine and caviar with ginger fl ower, vanilla and lychee, the restaurateur’s French origins are evident in the attention paid to desserts and pastries — they’re some of the most beautifully presented you’ll fi nd in the city. For an immersion in elevated Chinese cuisine, yì by Jereme Leung presents the esteemed chef’s interpretation of provincial dishes throughout China. Knowledgeable sta ff can deftly explain the

Clockwise from above Ra ffl es Singapore; Singapore Sling; La Dame de Pic; Long Bar

The Sarkies Suite (Presidential Suite) from $18,000 per night. Contact Amy Ang, director of commercial strategy, amy.ang@ra ffl es.com, +65 641 212 89, ra ffl essingapore.com

intricacies of the country’s regional specialties, before recommending the likes of Shanghai-style honey-soy-smoked cod with okra and turnip, or Sichuan-style shredded black chicken with jelly fi sh.

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