New hotel openings ramp up Singapore’s F&B landscape
All-day-dining fare is a thing of the past as hotels team up with star chefs and independent restaurateurs to create exciting food concepts
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STAR chefs. Innovative dining. Trendsetting restaurants that you would expect to find in the fashionable dining enclaves of Amoy or Tras Streets are popping up elsewhere – namely hotels, erstwhile associated with buffet breakfasts and afternoon tea.
It’s not a new phenomenon – think Nobu in the Four Seasons, Nancy Silverton’s Mozza Osteria in the Hilton and Mauro Colagreco at Capella. However, the current spate of new hotel openings in Singapore has also seen a slew of famous names and original concepts raising the bar in the already competitive food and beverage (F&B) industry.
Hotels are ramping up their food game because “it’s part of the brand experience and no longer seen as an ancillary offering”, notes Ruby Garcia, general manager of the 156-room Como Metropolitan Singapore, which welcomed its first guests in September.
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