Four Seasons hotels are basically the gold standard in luxury. And on the last leg of her Far East trip, Linda finds the Singapore offering does not disappoint…
I had high hopes for the Four Seasons Singapore – and I’m not disappointed. We’re talking total, full blown luxury here, apparent in the tiniest touches as well as more extravagant ones. Service is exemplary – Arvin is the best restaurant host in the world – and truly goes above and beyond at every opportunity.
There’s an adult-only pool which is supremely relaxing. It’s the perfect play to lose yourself in a book while sipping the complimentary iced tea. If you’re feeling active, there are indoor tennis courts, the only ones to be found in the whole city. The hotel has even partnered with the city’s top boutiques for in-room wardrobe consultations.
Those who have stayed in a Four Seasons wax lyrical about its beds, and I know why. Ours had the best bed sheets I’ve ever slept in, which really do make a difference. We order Afternoon Tea from the One-Ninety bar to the room, as an indulgent holiday experience. Forest mushrooms and spiced carrot salad on sour dough make a nice change from cucumber sandwiches. But I am delighted to see a profiterole with granny smith apple among the trays of fancies.
We also spend plenty of time luxuriating in the bathroom, which is literally the same size as our bedroom.
You could try the Peking Duck at the hotel’s Cantonese Michelin-star restaurant Jiang-Nan Chun – it’s meant to be great. Or do as we did and head to the One-Ninety restaurant, which describes itself as Provencal cooking with an Asian twist. It had a renovation in 2018 and it is beautiful, but really, it’s the food you want to come for. Lots is made on site and for the hotel alone. They use a specific flour which seriously elevates the bread, and the seafood butter is out of this world.
On that theme, the seafood platter is a signature at the hotel, and is presented majestically, with dried ice and plenty of fanfare. We also had the wagyu beef burger and wonderfully fresh fish, with all dishes prepared for a dairy intolerance without compromising on taste at all. Definitely try the signature G&T, which comes with a serious twist, and if you can, leave room for dessert, but alas, we were defeated by the vast portion sizes.
We make up for it at the breakfast the next day, though. A big claim, but – it was the best hotel breakfast I’ve ever had, as I cycle my way through Western dishes and excellent dim sum.
The Four Seasons’ location is perfect, the best base from which to explore. It’s set on the famed Orchard Boulevard and linked to a luxury shopping mall. This not only means ample time to ooh at Chanel and Louis Vuitton et al, but you can also walk through the shops to maximise your time in air conditioning when venturing out, which is more essential than it sounds in a balmy city. The hotel’s terrace is another welcome respite, and it offers fantastic views.
As a bonus, the Singapore Botanic Gardens and Singapore Zoo are near to the hotel. Overall, Singapore is a clean, safe and super efficient city. The locals are charming and there is a vibrant ex pat community too, so you can dip in and out of both. There’s also an innovative tech scene. The food scene is great because it offers cuisines from all parts of Asia. Whatever you’re in the mood for, it’s available and it’s good. Do make sure to try the signature Singapore noodles and head to a hawker market for a real taste of local life.
In short, the Four Seasons Singapore is a truly wonderful hotel experience, and gives access to the best of this incredible city. All Four Seasons’ are exemplary, and this is no exception.
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Charlotte is a London girl through and through. She sweats through spin and puffs through Pilates to justify trying the latest restaurants and devouring copious amounts of sweet potato fries, burrata and bread – preferably on holiday. Her favourite destinations include Italy, the Maldives and anywhere where the sun’s shining and there’s a strong breakfast buffet. She’s obsessed with walking, visiting farmers’ markets and reading. She’s also learning to cook. Wish her (and her husband) luck.