The entire hotel is built around a central courtyard garden, a design choice that brings natural light deep into the building’s corridors and public spaces. Set back from the main Orchard Road district on a quieter stretch of Cuscaden Road, the property is approached via a cobblestone driveway. The building itself, designed by Safdie Architects, has a distinct facade of bronze and glass, with slatted screens that give it a tropical feel.
Inside, the lobby is a high-ceilinged space of white marble, anchored by a dome covered in gold leaf. A sculpted spiral staircase makes a dramatic descent to the lower-level bars and event spaces. This sense of calm minimalism is contrasted with the vibrant social areas. The Lobby Bar, for instance, is filled with pink velvet furniture and has a rose-colored Calacatta marble pool table. Connecting the lobby to the main restaurant is a light-filled conservatory with a curved glass roof, home to over 300 plants and 162 suspended fern spheres that form a large biophilic green wall.
The hotel’s signature restaurant is FYSH at EDITION, Australian chef Josh Niland’s first venture outside of Australia, which centers on sustainable, "gill-to-tail" seafood. For drinks, The Roof is a semi-alfresco bar next to the rooftop pool, while the Punch Room – a recurring concept for the brand – is styled like a classic London club, with walls and ceilings paneled in a deep Yves Klein blue.
Guest rooms are intentionally serene, with white oak-planked floors and warm white rugs. The spa on the second floor has thermal vitality pools, and its sauna and steam rooms are complimentary for all hotel guests. It’s also possible to book the spa facilities separately, a useful option for anyone with a late flight after checkout.
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The Singapore EDITION
