The Inn Thing

WHAT DO SHISEN HANTEN, Alma by Juan Amador, Shinji by Kanesaka and Jaan have in common other than a spot in the Michelin Guide? The fact that they are not standalone establishments but restaurants that are raising the bar in the hotel dining scene.

These days, hotels know that even the most luxuriously appointed rooms aren't enough to pull in guests. That's why more of them are investing in high concept or celebrity chef-led restaurants and bars to redefine themselves as F&B destinations for both foreign guests and locals.

For example, the recently refurbished Shangri-La Hotel Singapore added new brands like Origin Grill & Bar and omakase specialist NAMI to its repertoire along with a revitalised Shang Palace. Fairmont Singapore boasts the award-winning Anti:Dote bar and stalwarts Mikuni and Prego (to be completely revamped by July 2019), while sister property Swissôtel The Stamford's crowning glory is of course British chef Kirk Westaway's onestarred Jaan.