Few places seem to represent Singapore more than the Raffles Hotel and Raffles City area which combines the classical lines of colonial times with ultra-modern shopping centers and hotels.
Explaining how to access the area would be superfluous, after all this is Singapore’s very center, but in any case the subway City Hall Station is connected to the Raffles City Shopping Mall. The station is one of the two interchange ones linking the north-south lines with the east-west ones, providing thus superb access to anywhere in the country.
Raffles Hotel
Named after Singapore's founder Sir Stamford Raffles and dating back to 1887, the Raffles Hotel is one of the better known attractions in the
city-state. Built in a Victorian-Colonial style it is located at the very center of Singapore’s downtown, unobtrusively blending among the eclectic architecture of the area. It includes a tropical garden courtyard, a museum, and a theatre; in 1987 it was declared a National Monument.
In Singapore as in Singapore, the original location was next to the sea; however the reclamation process left the hotel half-kilometer away from the modern shore.
The hotel was renamed Syonan Ryokan During World War II, meaning "Light of the South Hotel," the first part being the Japanese name for Singapore. By the end of the war, more than 300 Japanese troops committed suicide in the hotel.
The actual structure is the result of an extensive renovation process that ended in 1991. The owners claim to have recreated the 1915 look. However, it includes a shopping arcade and rooms in a new wing which did not exist back then.
The Long BarWithin Raffles, the Long Bar is famous for the Singapore Sling cocktail, which can be enjoyed in its tropical surroundings while reading some fine book about the southern seas. Wouldn’t Conrad’s
Victory be a good fit? He was here, as well as Rudyard Kipling, W. Somerset Maugham, Anthony Burgess and Queen Elizabeth II.
Singapore Sling’s home, the stylish brown wood plain decor of the Long Bar reminds of a Malayan plantation building circa 1920. Its open design lets refreshing breeze in; moreover, it features a very attractive cooling device: wooden-fans were attached to an electric motor creating a strangely old-fashioned look.
The bar also serves traditional pub dishes and snacks; during the evenings a band performs contemporary and popular hits.
The Singapore Sling HistoryIn the hotel's museum, visitors can appreciate the safe in which Mr. Ngiam locked away his recipe books, as well as the original Sling recipe.
The Singapore Sling was commercially prepared at the Raffles Hotel for the first time in 1936 by a Hainanese-
Chinese bartender called Ngiam Tong Boon. He prepared the drink with a recipe written in a hurry on a bar-chit by a hotel visitor who asked the waiter for it. Thus, the origin of the recipe is not exactly known, despite the various legends surrounding it.
In the beginning, the drink was meant as a woman's drink, hence its shocking pink color; nowadays it became a drink enjoyed by all, mainly due to its fame.
Operating HoursCocktails are served from Sunday to Thursday between 11 AM and 12:30 AM, for the kitchen services arrive between noon and 7:45 PM. Friday, Saturday and public holidays’ eves, the bar stays open until 1:30 AM.
Raffles Hotel ArcadeThe hotel shopping arcade includes brands like Tiffany, Louis Vuitton and others; several of the classiest hotel restaurants are located there. There is a separate access to the area from the main road.
Raffles City
Occupying an entire block bound by Stamford, Beach, Bras Basah and North Bridge roads, Raffles City houses two hotels and an office tower over a central area which contains a shopping mall and a convention centre.
In front of the Raffles Hotel, this complex was built in 1980 on the site of the Raffles Institution, the first school in Singapore. Its shiny aluminum finish and high tower create a sharp contrast with the Victorian lines of the hotel, creating thus a symbol of modern Singapore.
The 73-storey Swissôtel The Stamford is the world's sixth tallest hotel, while the Fairmont Singapore occupies a lower tower; the Raffles City Tower is occupied by offices.
If not staying at the hotels, the best excuse for visiting the complex is provided by the shopping mall, which is conveniently away from the endless line of shopping centers on Orchard Road and just next door from the City, Singapore’s downtown. On the large inner space at the mall’s center, exhibitions often take place; I photographed a fashion one especially for this entry.
Beyond a high-end supermarket, a Robinson Department Store and a huge Marks & Spencer shop, the mall offers a Food Junction court on its third floor. This food plaza may be the largest one in Singapore, and is probably the best place for trying local food.
The menus are very clear, with an exceptionally graphic display. The central area offers comfortable seats. Following are four typical dishes, which would give the hungry visitor a truthful taste of
South East Asian cuisine.
LaksaIt is hard to point at a specific Singaporean dish, but not impossible since the tasty Laksa soup is available everywhere. The heavy, hot soup prepared with coconut milk, chili, rice noodles, small omelettes and sometimes even clams and shrimps is a winner despite the hot local climate.
The variation served in Singapore is actually Curry Laksa – to differentiate of the Assam Laksa which belongs to other coasts – and is a fusion of Chinese and Malay cuisines.
Chicken BiryaniBiryani is a general term referring to dishes including Indian spices, basmati rice, meat, vegetables and yogurt; the word is derived from the Farsi and means "fried." The spices may include saffron, cloves, cardamom, cinnamon, wasabi, bay leaves, coriander, mint, ghee, ginger, onions, and garlic.
The version served here included three different colors of rice, orange, yellow and natural white. Each one is cooked separately and gets the color of the specific spices used for the process. Just before the serving they are mixed up together creating a cheerful sight. A crispy nan-like bread, pickled vegetables and peanuts covered with a tasty sauce accompanied an awesome piece of chicken.
Pork Ribs ClaypotIn this
Chinese cooking method, an unglazed clay pot is submerged for a few minutes in water before cooking, then filled up with the food and placed into an oven. The walls of the pot help to diffuse the heat, and as the pot warms it releases the water as steam.
Many dishes are so prepared; I found the pork ribs claypot to be the most attractive. The fat pork meat benefits from this oil-less cooking method. The meat and accompanying vegetables are placed atop a generous ration of white-rice.
Ice KachangIce Kachang ("Kachang" is Malay for "bean") is a popular dessert made with red beans and corn on ground ice and covered with sweet flavored, bright colored syrup and jelly. Concentrated milk is drizzled over the whole creation. Some of the shops serving it add fruit toppings; the customer is allowed to choose from the enormous variety of tropical fruits available in Singapore.