NoMad Hilton will open its first Asia-Pacific hotel in Singapore in late 2026, an Orchard Road haven built around four exciting new dining and cocktail concepts.
Boasting 173 chic guest rooms across 19 floors (with many featuring bespoke artworks by Singaporean artists with special needs as a nod to local design identity), the new hotel will feature a lobby on the 5th floor, a sky terrace and an infinity pool overlooking Singapore’s most popular shopping preccinct.
However, this is Singapore so the main focus will be the four distinct dining and drinking concepts, which, when paired with a poolside lounge, will position the hotel as a destination for local diners as well as guests, rather than a hotel restaurant in the conventional sense.
Steaks & Soft Serve
The hotel’s flagship restaurant, the Nomad Grill (above) is modelled on the classic New York chophouse, with a menu that features dry-aged meats sourced internationally and wood-fired cooking, alongside seafood. The elegant tableside service will draw on the format of traditional Manhattan dining rooms.
Those with a sweet tooth will love Sticky Fingers, which overlooks Orchard Road. Operating as a soft-serve dessert bar by day, serving house-made sundaes, as the sun sets this venue converts into a cocktail bar that pairs desserts with drinks.
Cocktails & Cabaret
The Tropicana Club (below) takes its name and concept from two earlier venues: Havana’s Tropicana Club, which opened in 1939, and a Singapore venue of the same name that operated in 1953. The new bar offers cabaret-style entertainment and cocktails, referencing a period of Singapore’s nightlife history that is not widely documented.
Meanwhile, Lú Bar (above), the hotel’s poolside venue, has been designed for balmy days and evenings, with tropical planting and furnishings intended to create a quieter counterpoint to the hotel’s other venues, with décor referencing elegant heron imagery.
Why It Matters
One of the most exciting openings of the year, NoMad’s arrival adds a new operator to Singapore’s dining and hospitality market, which already has a dense concentration of marque hotels and standalone restaurants and bars. The hotel’s approach, which is built on separately branded venues rather than a single hotel restaurant, ensures a vitalistic urban retreat that caters to foodies of all persuasions.
