Cover The St Regis Singapore’s renewed spaces include the Italian restaurant Sophia (Image: The St Regis Singapore)
The St Regis Singapore’s renewed spaces include the Italian restaurant Sophia (Image: The St Regis Singapore)
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Following an extensive renovation, The St Regis Singapore brings together nature-inspired design, renewed dining experiences and familiar rituals in a refined expression of modern luxury
Luxury in Singapore is often measured by arrival: the turn off Orchard Road, the hush of a lobby, the moment the city’s pace falls away. At The St Regis Singapore, that pause has long been part of the address. With completion of its multi-phase renovation, the hotel turns to a quieter proposition: how the serenity of nature meets modern residential living without loosening the codes that shaped the House of Astor.
The shift begins upstairs. Across 299 redesigned guest rooms and suites, FBEYE International has taken its cues from the nearby Singapore Botanic Gardens. Botanical green and light blue sit with natural textures, soft floral motifs and bespoke furnishings, including crystal-cut glass lamps. The language speaks to a traveller who values privacy, ease and the feeling of being held between engagements.
This matters in a city where luxury hospitality has grown fluent. A room must work harder while appearing to do less. It should absorb a long‑haul flight, frame a confidential call, and restore the body before dinner. Motion-activated LED lighting and potable water taps fold sustainability into the room’s design, while the St Regis Butler Service remains the human counterpoint.
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Above The Astor Grand Deluxe King room (Image: The St Regis Singapore)
The Astor Grand Deluxe King room (Image: The St Regis Singapore)
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The renewed dining spaces extend this recalibration from private room to public ritual. Sophia, led by chef de cuisine Angelo Sergio, gathers recipes from 11 regions of Italy, ranging from baccalà in umido, a salted cod stew, to bistecca alla Fiorentina, the classic Florentine‑style steak. A more personal note arrives through a handcrafted tiramisu passed down from executive chef Fabio Granata’s grandmother. On Sundays, Sophia becomes a social room: mozzarella bar, gelato cart, tiramisu cart, free-flowing R de Ruinart Brut Champagne and live jazz.
The St Regis Bar moves to a different tempo. Its references are early 20th-century Manhattan, expressed through brass, marble, rich woods and a birdcage-inspired back bar. Head bartender Kelvin Saquilayan’s Time After Time cocktail menu travels across five decades through New York and Singapore, with the Merlion Sling, Disco-tea-que, and The Straits Mary, a local interpretation of the St Regis Bloody Mary made with bak kwa bourbon and spices.
Above The St Regis Bar (Image: The St Regis Singapore)
The St Regis Bar (Image: The St Regis Singapore)
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At The Tea Room, the mood returns to the garden. The afternoon tea ritual, traced to Mrs Caroline Astor in 19th-century New York, is recast through mirrored panels, floral hues, tableside brewing by a tea sommelier and a scone trolley. Beside it, The Patisserie offers viennoiseries, cakes, Tanamera coffee and teas from Taylors of Harrogate.
What emerges is a hotel refining the experience it already offers, rather than presenting a complete reinvention. The address remains familiar; the difference lies in how the rooms, restaurants and rituals have been recalibrated for the way guests travel now.
Above The Tea Room at The St Regis Singapore (Image: The St Regis Singapore)
The Tea Room at The St Regis Singapore (Image: The St Regis Singapore)
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