Raffles Singapore

Chef Patron André Chiang's dining room, in the hotel's own historic formal dining room, reworked by Bill Bensley into a tropical sanctuary of arched skylights and painted palm murals. The kitchen reinterprets the hotel's history and Singapore's place as a crossroads through modern French technique, with a beverage programme built to match. Lunch and dinner, Tuesday to Saturday.

An open kitchen built around wood-fire cooking, run by Chef de Cuisine Jordan Keao, who grew up cooking, fishing and hunting in Hawaii. Produce is shown off in The Larder before it goes onto the custom ovens and grills, and the list runs to over 288 wines, natural bottles included. Lunch Wednesday to Saturday, dinner Tuesday to Saturday.

The Singapore Sling was first mixed here in 1915 by bartender Ngiam Tong Boon, and the bar still runs the tradition it started: peanut shells brushed off the counter and onto the floor, a habit dating to the plantation owners who drank here in the 1900s. Walk-ins only, no reservations taken.

A garden bar open to Singapore's warm evening air the whole year round, under an ornate white cast-iron colonnade with hanging lanterns. The kitchen runs Southeast Asian small plates and grilled dishes, and dogs on a lead are welcome here daily from 1 June 2026 — the one place in the hotel they are. Open every day, including public holidays.

The atrium at the centre of the hotel, lit by its own skylight and lined with the original Victorian floor-to-ceiling pillars, where Afternoon Tea is laid every day. Breakfast runs on weekday mornings, tea from lunchtime through the afternoon.

Tiffin Room has been part of Raffles since 1892, serving the golden-age delicacies of the maharajahs with the dishes carried to the table in tiffin boxes. Chef de Cuisine Kuldeep Negi has led the kitchen for close to a decade, grinding his own spice blends and offering vegan or Jain dishes on request. Lunch and dinner, every day.

A gleaming brass counter, low chandeliers, and shelves of mementos and books behind the bar — a library reimagined as a place to drink. Each cocktail on the list carries an author's name and a line of their own writing, remade for the glass. Guests must be 18 and older.

藝, which means art in Chinese, is Jereme Leung's long-awaited homecoming to Singapore: provincial Chinese cooking reworked with modern technique, from Cantonese classics to dishes he brought back from a food pilgrimage across China in the 1990s. Executive Chinese Chef Yap Poh Weng, who has worked alongside Leung since 1998, runs the kitchen day to day. Lunch and dinner, every day.