Room Andaz Singapore’s design is the brainchild of interior architect André Fu (of The Upper House in Hong Kong), who was inspired by the vibrant alleys and shophouses in the neighbouring Kampong Glam district. There are 342 rooms and suites across four configurations, and they are all located from levels 26 to 37 of the DUO mixed-used development.
At point of writing, Andaz Singapore is only 70 per cent open, as the Large Suites and Presidential Suite were not yet ready.
I stayed in the spacious 76m2 Andaz Suite King which had a bedroom and separate living room. The king-sized bed had the best seat in the house, as the bedroom was flooded with natural light – thanks to the floor-to-ceiling windows – and opened out to panoramic views of the harbour and city skyline.
Both spaces were painted with warm russet and mustard tones, and each came with faux shophouse doors and furnished with its own 55-inch flatscreen TV. The living room was where the plush grey sofa, minibar and Nespresso coffeemaker could be found. I was delighted to know that all in-house guests could enjoy all non-alcoholic drinks and snacks in the minibar!
Meanwhile, the bathroom had double sinks, a bathtub with a view, and a rainshower. There were also two separate toilets, as well as a massive closet – which I thought was generous but unnecessary.
Previously, Olivier Lenior, the hotel’s general manager, indicated that the main segment Andaz Singapore was targeting were bleisure travellers.
If I were a business traveller, it would be an absolute joy to return to this calm and comfy space I were to call home for a few days. I loved how the blueprint of a shophouse is cleverly incorporated within the luxurious suite, where the fluid space seemed to have no dead end. My only gripe was that the complimentary Wi-Fi was spotty in certain areas of the suite.
MICE facilities Andaz Singapore’s event and meetings portfolio include The Glasshouse ballroom, Garden Studio, and two smaller meeting rooms.
The 537m2 Glasshouse boasts a 6.5m-high ceiling and floor-to-ceiling windows on three sides, allowing for an abundance of natural daylight. It comes with its own foyer and is the hotel’s main function venue which takes up to 320 pax banquet-style or 500 pax in a standing reception.
The second largest space is the Garden Studio, which comes with its own patio perfect for pre-dinner drinks or even a barbecue grill. This facility can take up to 120 pax banquet-style, or 220 for standing receptions.
The last two smaller meeting rooms can accommodate 40 pax each, and come with a co-sharing kitchen that can be individually booked.
Event planners who wish to book rooftop bar Mr Stork must also secure a back-up location downstairs in case of bad weather. Offering a bird’s-eye view of Singapore from all angles, Mr Stork can accommodate 200 pax cocktail-style and features high tables and tepees.
It is worth noting that Andaz Singapore is so “hyper-local”, so much so that coffee and tea breaks for all meetings and events serve up renowned Swiss rolls from the nearby Rich and Good Cake Shop.
Other local companies Andaz Singapore works with are local label In Good Company for staff uniforms, Tiong Bahru Bakery for freshly-baked bread, and Neh Neh Pop for their signature chendol ice creams.
Other facilities There is an infinity pool on the 25th floor, which proffers a view of the sprawling cityscape below. It is open from 06.00 to 22.00.
Also on the 25th floor is the Sunroom, which essentially acts like a club room, providing complimentary water, tea, coffee and snacks to all in-house guests. From 16.00 to 18.00 daily, guests can also imbibe in complimentary red and white wine, or taste the Andaz Pale Ale crafted by local brewery Red Dot Microbrewery.
For gym rats, there is also a sizeable fitness centre decked out with cardio machines and free weights on the 38th floor; it is open 24 hours.
There are four F&B venues: rooftop bar Mr Stork; steakhouse 665°F (opening December); Pandan cake and sandwich shop; and all-day dining venue Alley on 25. Alley on 25 is actually a diverse collection of five dining concepts split according to their different cooking methods – Auntie’s Wok and Steam, Icehaus, Plancha’Lah!, The Green Oven – and a bar.
Service Staff members I encountered were polite and helpful, and service was impeccable. The hotel is one of my most memorable stays to date.
Room count 342
Star rating Five
Contact https://singapore.andaz.hyatt.com/en/hotel/home.html
