Raffles Hotel Singapore
Singapore’s Raffles,Hotel is on Conde Nast Traveler’s Gold List.
Raffles Hotel Singapore has been listed in the influential Conde Nast Traveler's Gold List 2007.
Raffles Hotel opened for business in 1887 and was named after Sir Stanford Raffles the founder of modern Singapore. By 1899 it was established as one of the world’s top hotels although Rudyard Kipling was not keen on the accommodation. ‘Feed at Raffles, but stay elsewhere.’ was his advice. This was reproduced, partially, on Raffles posters of the period.
From the foyer a massive central staircase rises up to the floors above. Off to one side is the famousTiffin room. Opened in 1890s to provide light business lunches. Opposite the Writers’ Bar is a tribute to the literary giants, like Noel Coward, who have stayed over the years.
In the famous Long Bar once the haunt of rubber planters Punka fans still agitate the air. Here, a century ago, bartender, Ngiam Tong Boom invented Raffles signature cocktail, the Singapore Sling. He was looking for a drink that would appeal to ladies. Based on gin and pineapple juice and with a load of other alcoholic liqueurs tossed in for good measure, it tastes fresh and light, with little hint of the alcoholic danger lurking beneath the surface. Mr Boom would appear to have invented the Alcopop years before it caught on.
The Long Bar Steak House is dedicated to the memory of legendary Malayan planter Frank Cavendish, who had a penchant for local spices. Cavendish appreciated the good things in life and his favourite tipple, the Whiskey Stengah, is still a favourite with lunchtime guests.
The last tiger in Singapore was killed at Raffles in 1902. It was chased into the billiards room and shot by a local schoolteacher.
Although it is one of The Grand Hotels of the world what makes it the World’s Top Hotel for me is the service. It is unequalled. They call it the ‘Gentle Breeze’. It’s there and you can feel it but only just. I heard of a guest who ate only the strawberry from the plate of fresh fruit in his suite. Next day he gets three strawberries and that’s all he eats. Day three they deliver a whole plate of strawberries. Now every time he returns there are strawberries in his suite.
On our last visit I was chatting with the manager. ‘ Where are you dining tonight?’ he asks. “We might try the Courtyard or the Billiard Room but we haven’t booked anything.” Thirty minutes later we find the Courtyard is fully booked. “But you have a reservation,” we are told and a gentle breeze wafts us to our table.
