I flew into Singapore from Kuala Lumpur for a string of business meetings – the kind of trip where you pack a suit but hope to return with something more: A story, a taste, a reminder of why this city still matters.
Everywhere I turned in the weeks leading up to it, the chatter was the same: Restaurants are closing, the dining scene is struggling, the fire’s going out. Maybe. But step into the right rooms, pull up a chair at the right tables, and you’ll see what I saw. The embers haven’t died, they’ve been forged into something sharper.
Singapore isn’t fading, it’s still leading the region when it comes to fine dining. And it’s doing so with unapologetic, world-class confidence.
My base for the trip was the Raffles Hotel Singapore, a place so steeped in history it feels like you’ve stumbled into a sepia-toned photograph. Walk through its white colonnades and it’s 1900 again.
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