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An exciting new addition to Singapore’s hospitality industry, the 30-room New Majestic Hotel, opens in the historic Chinatown district later this
month.
Created by 34-year old former lawyer Loh Lik Peng, the man behind the cult boutique hotel 1929 who was recently voted Singapore’s tourism
entrepreneur of the year, the New Majestic Hotel features chic contemporary interiors by prominent local designers, while at the same time tastefully
preserving an historic shop-house building whose origins as a small hotel date back to 1928.
The hotel features a dramatic all-white open concept period lobby with restored vintage Compton fans, the Majestic Restaurant which is a sleek
modern reinterpretation of one of old Singapore’s favourite Chinese dining rooms, a dramatic lap pool with glass inserts floating above the
restaurant, as well as chic loft-style guestrooms finished in a variety of styles by local designers and artists.
The guestrooms, all of which are different in design, offer an appealing blend of contemporary styles together with both modern and vintage
fittings, including customized freestanding copper bathtubs. Some rooms feature floor to ceiling mirrors, while others are attic-style with an
upstairs sleeping area; others feature ‘aquarium” sea-through bathrooms as a centerpiece to the room, or contemporary inversions of the
traditional four-poster bed in which the bed is suspended by poles from the ceiling.
Some of the rooms have balconies which are a feature of the traditional shophouse design, while others have outdoor garden terraces, including
some with outdoor bathtubs. In some rooms, original stained glass windows that date back to the original Majestic Hotel of the 1920s have been
restored and preserved as part of the design.
Owner/creator Loh Lik Peng has also engaged five of Singapore’s most prominent creative talents drawn from the fields of interior and graphic
design, fashion and film production to personalize the hotel’s top five signature suites. Each one therefore has a unique design reflecting the tastes
and personality of each of the five creators.
The modern style of the guestrooms is complemented by staff uniforms specially created by local designer Wykidd Song, and luxurious features
such as plasma screen TVs in all the guestrooms, plush Kiehl bathroom amenities and
280-thread count bed linen by new luxury bedding supplier Ploh.
Additionally, the hotel features original artworks from emerging Singapore artists which have been cleverly integrated into the rooms’ design.
From upside-down anamorphic messages which can only be viewed when guests lie on specific parts of the hanging bed, to joyful pop art murals
that are a sumptuous mix of Eastern and Western icons, to a giant goldfish mural floating in a room that plays with dimensions by situating the
guest inside the tank, to scenes of nostalgia from bygone Singapore, each of the art works in the hotel has been carefully selected to complement
the New Majestic room experience.
The New Majestic offers a series of thoughtful indulgences to make the traveller’s stay a pleasant one. Each room has its own personal Bose
CD/Radio, Phillips plasma/LCD TV and offers wireless broadband internet access.
The hotel’s Majestic Restaurant is an attraction in its own right. The elegant contemporary Chinese restaurant which seats up to 100 diners is
located on the lobby level of the hotel and once again revives a great Singapore institution: the original Majestic Restaurant located in the same
building had been a favourite dining spot in Singapore decades ago.
A joint venture with celebrated local chef Yong Bing Ngen, who was previously executive chef at the acclaimed Hai Tien Lo restaurant in
Singapore’s Pan Pacific Hotel and Chef De Cuisine of the
Raffles Hotel
Singapore, The Majestic Restaurant serves modern Cantonese cuisine western style with individual plating. Chef Yong’s specialties at the Majestic restaurant include signature dishes such as the combination platter of
crispy wasabi prawns and peking duck served with pan fried spiced foie gras, braised live lobster in a creamy milk and lime sauce, grilled rack of
lamb in Chinese honey accompanied with pan fried carrot cake (a traditional Singapore specialty), and oven baked sea-perch in a fine Champagne
sauce.
The restaurant also features three private dining rooms including one VIP room with private access directly to the kitchen and has a 2000 bottle
wine cellar boasting some of Singapore's best wines.
Room
rates are approximately US$150 - US$250 per
room.
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