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The grand launch of The Singapore EDITION took place over the weekend, boasting a guest list including Donnie Yen, Cissy Wang, Fiona Xie, Arissa Cheo, Nathan Hartono, Hossan Leong and more…


EDITION Hotels celebrated the official launch of The Singapore EDITION, marking the brand’s first property in Southeast Asia. The launch weekend, held from 9th – 12th May, welcomed both international and local VIP guests to The Singapore EDITION for a three-day festival of events. Each of the hotel’s uniquely designed spaces were activated to create a kaleidoscope of glamorous entertainment experiences and high octane party vibes. The event saw the debut of the hotel’s exclusive ‘micro club’ Wonder Room, showcasing a set of world-class performances and free-flow bottle service, and concluded with an after-hours nightcap in The Pink Room for guests truly in-the-know.


On the evening of March 11th, guests gathered at the 13-storey boutique hotel and made their way to FYSH at EDITION, the hotel’s signature restaurant, a modern seafood steakhouse by Australian star chef Josh Niland. Dinner was a multi-course family-style affair featuring Niland’s fin-to-tail aged seafood and zero waste philosophy. The menu included starters such as Mooloolaba Yellowfin Tuna Tartare with endive, pickles, capers and shallots and Niland’s renowned Selection of FYSH Charcuterie (Dhufish Head Terrine, Monkfish Liver Pate & Yellowfin Tuna Merguez), followed by show-stopping mains featuring Southeast Asian flavours and served family style – Charcoal Grilled Aquna Murray Cod with macadamia satay, roti canai, cucumbers, onions and lime; Glazed Blackmore’s Wagyu Beef Chuck Rib with La Lune oysters, FYSH sambal, fragrant leaves, herbs and flowers; and Charcoal Grilled Selection of Mushrooms with Koshikari rice, tamarind hot sauce, ginger and shallot – accompanied by Australian Yarra Valley wines Giant Steps Chardonnay 2022 and Giant Steps Primavera Pinot Noir 2022.  Dinner ended on a sweet note with 64% Manjari Valrhona Chocolate Tart with Kaviari caviar and Murray cod fat caramel, Apple Tart Tatin with charcoal grilled celeriac custard, and Extra Virgin Olive Oil Cake with calamansi, pineapple and mango.


The night continued with lively DJ sets by Nicolette and Yafith in Lobby Bar accompanied by signature scent-inspired cocktails and indulgent passed canapes.  As guests got into the groove, the party slowly filtered downstairs via the striking statement staircase, before descending to the subterranean floor for the after party. Here, a trio of high octane spaces; Punch Room; the newly debuted Wonder Room; and The Pink Room, were individually programmed for a truly multi-dimensional experience.



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