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The Lobby Lounge


Partners behind our Singaporean fare

Peranakan Kueh by HarriAnns 

HarriAnns is a home-grown brand with humble beginnings dating back to more than 60 years ago. It originated as a simple push-cart in the Tiong Bahru district in the early 1950s.

HarriAnns offers Peranakan heritage food made following recipes passed down for 3 generations from Grandma’s time. HarriAnns emphasizes the use of traditional methods and the freshest premium ingredients in the making of their nonya kueh. Each piece of kueh is an edible piece of art, hand-crafted with tender loving care.

Kueh Lopes by Lina Confectionery 

Lina Confectionery was founded by Linawati Sukhamta in 1989, amongst the shophouses at Alexandra Village. She picked up her baking skills from her mother, who ran a home-based bakery. 

Specializing in Indonesian and nonya kueh, all the confectioneries are traditionally handmade using the finest ingredients. 

Over the years, Lina Confectionery has been recognized with a ‘Heritage Hero’ Award from Slow Food Singapore, and the Top 100 Singapore Excellence Award.

Soon Kueh by Ah Yee Soon Kueh 

Ah Yee’s story began when she started making Soon Kueh at home for her family and friends.

In October 2004, Ah Yee set up her modest stall at Dunman Hawker Center. Her kueh won over the hearts of the guests and word began to spread about her delectable Soon Kueh. She decided to retire and close the shop in 2012 due to the lack of manpower. Upon relentless requests, Ah Yee returned in 2017 with her new shop at Tembeling Road.

All kueh are made fresh daily. Each kueh is filled to the brim and best enjoyed with sweet sauce and chilli sauce.

Chwee Kueh by Jian Bo Tiong Bahru Shui Kueh 

Jian Bo Tiong Bahru Shui Kueh was founded by Mr. Wang in 1958. Arriving from a Teochew province in China, Mr. Wang earned his keep by selling Chwee Kueh with his pushcart at Tiong Bahru Market. 

In 1990s, Mr. Ang Kien Huat and Madam Toh Lai Hueh were invited to help out with the business. Mr. Ang unfailingly wakes up at 6am daily to cook and prepare the chilli and chye poh (preserved radish) while Madam Toh ensures that all the operations run smoothly. 

Using only the finest ingredients, the steamed rice cakes, chye poh and chilli are freshly prepared every morning.

Nasi Lemak by The Coconut Club 

The folks behind The Coconut Club, a Michelin’s Bib Gourmand Singapore 2018 awardee, proudly makes their wildly popular nasi lemak from scratch. 

A trip to the 2014 Nasi Lemak convention in Kuala Lumpur opened their eyes. The convention is a festival filled with people celebrating the Nasi Lemak tradition cuisine, and vendors who take pride in the food they serve. They returned to Singapore and decided to bring back the same passion for Nasi Lemak and Chendol. After spending 2 years on their recipes and sourcing for the best coconuts, they are proud to open their doors to the public in 2016.

Roti Prata by The Coconut Club 

Who doesn’t like to have a stack of well-made prata served with richly flavoured curry on the side? 

Over the years, Springleaf Prata Place, a family-run Indian restaurant by Sajeekumar Sandarasegaran and his brother-in-law S.V. Gunalan, has garnered many loyal followers. Their roti prata is made with stretched dough that is fried with ghee, superbly crispy layers on the outside and fluffy goodness on the inside. The popular prata is best partnered with dhal cha, classic Indian vegetarian or fish curry. They have even rolled out innovative modern versions in recent years. 

Popiah and Kueh Pie Tee by Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tee 

Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tee – an 80-year-old brand that prides itself on ingredients and condiments made by hand.

Started from a quaint, humble pre-war shophouse restaurant in the conservation area of Joo Chiat, it has been the heart of their popiah skin making operation even before World War II. They have been making and selling their famous Joo Chiat popiah skin there ever since!

Popiahs may be traditional hawker food fare, but at Kway Guan Huat Joo Chiat Original Popiah & Kueh Pie Tee makes it a culinary art. 

Peranakan Dishes by PeraMakan 

PeraMakan has long fronted the Singapore’s Peranakan dining scene, bringing the rich traditions and flavours  of this treasured cuisine to restaurants and stalls all about the city. 

Growing up in a Peranakan household, Chef Kathryn Ho holds strongly to her belief that good Peranakan food comes only from a Nyonya’s home. Her restaurants are the extensions of her home, where each dish is carefully prepared using the best and most delicious ingredients, and she ensures that they stay true to the originals passed down by her mother and grandmother.


(65) 6213 4398


Tower Wing, Lobby Level

Operating Hours

Daily, 7am to 11pm

Breakfast A la Carte
7am to 10.30am (Monday to Friday)
8am to 11am (Saturday, Sunday and public holidays)

Local 3-tier Afternoon Tea
3pm to 5pm (Monday to Sunday)

Set Dinner
6pm to 10pm (Monday to Sunday)

A la Carte
Daily 12pm to 10pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted.