Northstar

FEATURE www.travelweeklyweb.com pretty much the same time, all year round, and you can be assured of the most spectacular sunset views over the Singapore city skyline. Post- work, into happy hour, it's a great place for busy executives to hangout. It's probably the best place to say goodbye to your day and say hello to what awaits you late into the night. This is the KU DÉ TA lifestyle – this is what makes us unique!" – Dan Segall, executive chef, KU DÉ TA. "Lantern is a stylish rooftop bar and pool oasis with enthralling panoramic views of the Marina Bay and the world-famous Singapore skyline. Located on the rooftop of The Fullerton Bay Hotel Singapore, a new 100-room hotel built entirely on water, this urban oasis with breathtaking views is the bar for the sophisticated. "Lantern derives its name from Clifford Pier's historical Chinese name 'Red Lantern Pier'. It was a landing point for Singapore's first immigrants and red lanterns used to hang from the pier as a guide to seafarers. Guests who arrive at the rooftop are welcomed by the stunning five-metre bar positioned at the far end of the swimming pool. Tastefully craf ted with swirling bronze fi ns in the shape of a glowing lantern, the sleek iconic bar is the focal point of the venue. Apple and Honey, KU DÉ TA. "With its charming ambience in the heart of the resplendent Marina Bay, Lantern is the perfect backdrop for unforget t able picturesque moments and is well-placed not too far above ground – at Level 7 – so guests can enjoy a bird's eye view of the city's bustle while indulging in our signature cocktails. "Based on our unique selling points, we are confident that we will be a mainstay on the nightlife scene in Singapore, and will continue to attract both travellers and city guests. Last September, Lantern was named as one of the world's top 30 hotel bars by CNNGo just three months into our opening. We are extremely honored that Lantern is the only bar in Singapore that emerged on the list. The award is testament that Lantern is being recognized as a world-class bar." – Giovanni Viterale, general manager of The Fullerton Heritage, which includes The Fullerton Bay Hotel Singapore, where Lantern is situated. "Although Orgo was one of the first rooftop bars, we have always tried to focus more on our core products, which are the drinks, the food and the service, rather than the fact that we are on the rooftop. We like to think that we are one of the fi rst proponents of the Japanese style of bartending and mixology in Singapore and this has continued to be one of the dif ferentiating factors at Orgo. Beyond just being inventive with ingredients, our style of mixology is distinctive for its constant emphasis on freshness and overall balance. We have received wide coverage in the media for our emphasis on using fresh ingredients in our drinks. "We have also sought to apply the same philosophy to our food. Although we are primarily still a bar, we have sought to create a modern French and Spanish menu that focuses more on the freshness and also the balance of the flavors in the food. We have also continued to expand our menu to increase options for our customers. Over the next year, we will also be seeking to create stronger links between the drinks and food, with the upcoming Asian Masters event as the first in the series. For the coming year, we will be adding unique events and elements. To start off, we will be the only bar participating in the Asian Masters event celebrating Asian cuisine, culture and lifestyle. We will also be introducing "live" music later this month. In line with our location, Dazzling New Asia. www.travelweeklyweb.com we will be trying some music that will be a little more experimental. We are also in discussions to do more tie-ins with the programming at the Esplanade. Throughout the year, we will be introducing events and programs that will continue to focus on improving the customer experience and also maintaining our unique edge as one of the top mixology bars in Singapore. – Nick Yen, managing director, Orgo. "Prelude is tucked away on the top of a small, little known Heritage Building. It gives our guests a very exclusive feel and off the beaten path vibe; it's not some place you just stumble upon, it's somewhere you have to actively fi nd. Prelude prides itself as being understated, cozy, and nothing corporate. KU DÉ TA Sky Bar. As one of the smaller rooftop bar s , we're able to keep that personal, laid back feel. On any given night, you'll see couples on dates, colleagues grabbing a beer after work, friends catching up over a bottle of wine, and families on vacation experiencing the Singapore skyline for the fi rst time. Our visitors come from all walks of life – there's no stereotypical night or type of person that comes through. We don't see ourselves in the food & beverage business, but rather the memory business; we're here to help people create experiences they'll remember. F r om th e d e s i g n to th e operations, Prelude wasn't created to be hip or hot, it was created to be personal and a place people could call their own. It's not a place to see or be seen, but rather a place for simple people to do simple things and chill out without false pretense. Most people discover us by word of mouth. – Christopher Lim, director of Boathouse/Prelude. 01 MARCH 2011 | TRAVELWEEKLY ASIA ■ | 5

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