Mandarin Oriental, Singapore

embu takes its name from the Tembusu, one of Singapore's heritage trees, known for its fragrant flowers and sturdy frame. The buffet runs to premium seafood, Indian and Asian stations, wood-fired pizza and a barbecue line, served in a green interior space that opens onto an outdoor patio. Children of 12 and under eat free with a paying adult, at a kids' corner curated for them.

Chef Fei has led Mandarin Oriental's Chinese kitchens in Guangzhou, Shenzhen, Jakarta, Beijing and Bangkok. Cherry Garden cooks from his Cantonese and Teochew roots: dim sum, an à la carte and set menus, built on seasonal ingredients. The room is full of daylight at lunch and softly lit at night, with old stone walls and wooden trellises that recall a traditional courtyard house.

Dolce Vita cooks traditional Italian food with a modern touch, from seasonal ingredients. The bar is stone and black granite, the wine list is chosen by the hotel's sommelier, and floor-to-ceiling glass opens onto a terrace facing the city skyline.

Chef Fumio Suzuki oversees Zuicho, where the counter and the private rooms both look out over the city skyline, and the wine and sake list follows the seasonal menu, course by course.

BAY@5 is the open-air lounge on the pool level, looking out at Marina Bay and the city skyline beyond. The menu runs to light bites, classic and contemporary cocktails, champagne and wine.

The Cake Shop sits in the hotel lobby, a playful, colourful counter of pastries and chocolates made in-house by the hotel's own pastry chefs. It runs from a grab-and-go breakfast through to an evening chocolate craving, under a bank of crystal light installations.

Lobby Lounge keeps the tradition of afternoon tea, under crystal spheres of orchids in a room bright with natural light. The Curious Traveller set moves through 5 countries for its savouries and 5 for its sweets.

MO BAR is on level 3, looking over the city skyline, and the bar counter sits at the centre of an open room where you can watch the drinks being made. The cocktails run from refreshing to spirit-forward, with light bites alongside. Guests must be 18 or older.

Morton's, The Steakhouse and its bar are run by Landry's, not the hotel. Prime Midwest beef, fresh seafood and a long wine list run through a main dining room, 3 private dining rooms and its own bar.

The Bar at Morton's is a fixture for both locals and travellers, built on top-shelf spirits, a wide beer list and inventive cocktails — the signature MORtinis chief among them. From 5 to 7 in the evening, Power Hour brings MORtinis and bar bites at happy-hour prices.