“We had to put ourselves in the shoes of the guest, and approach it very deliberately,” he tells City & Country. “We phased works across guestrooms, dining venues and event spaces, so that different parts of the hotel could remain fully functional at any given time.”
When The St Regis Singapore embarked on its first major transformation since opening in 2008, the motive was not to reinvent the hotel, but to evolve it thoughtfully for the modern luxury traveller.
Refurbishment works were carried out in phases from 2024, which was also the five-star hotel’s Sweet 16. To minimise disruption to guests, St Regis carefully scheduled works, isolated renovation zones and implemented strict acoustic and operational controls, says the hotel’s general manager, Nick Heath.
