The property was conceived by visionary hotelier Ian Schrager, with the architecture overseen by Safdie Architects led by Moshe Safdie and local studio DP Architects, and interior design led by Cap Atelier.
The hotel features a skypark, conservatory, outdoor pergola and sunken garden, and the building wraps around a garden courtyard on all four of its internal sides. Lounge and bar venues include The Lobby Bar, which is draped in pink velvet and has a rose-coloured pool table made from Calacatta marble, and the brand’s signature bar concept Punch Room.
FYSH at Edition is a timber-lined restaurant spearheaded by Australian restaurateur Josh Niland, and is his first restaurant outside of Australia, featuring a sustainable seafood-focused steakhouse menu.
Guest rooms are spread across six floors, and design highlights include white rugs, white oak-planked floors and decorative pots of orchids. The rooms also feature deep-seated sofas and hand-sewn damask throws.
The second-floor spa offers seven treatment rooms, his-and-hers changing suites with sunken vitality thermal pools, an ice fountain, relaxation lounge, sauna and steam room, alongside a gym. The 43-metre pool can be found on the rooftop, alongside The Roof terrace.
Schrager said: “It was a thrill for us to do a hotel in Singapore and to come up with a project as sophisticated and beautiful as the city itself.”
The property opened in preview from 9 November with an opening rate of £405 per night.
