Once a haven for secret societies, illicit distilleries and even a raucous disco in the 1980s, The Warehouse Hotel is today as one of Singapore’s most stylish boutique hotels.
Originally built in 1895 along the Singapore River as part of the bustling Straits of Malacca trade route, this historic godown has been restored into a 37-room destination that blends its hedonistic heritage with contemporary sophistication.
Managed by The Lo & Behold Group and a member of Design Hotels by Marriott Bonvoy, The Warehouse Hotel opened in 2017.
The space, designed by homegrown architecture firm Zarch Collaboratives and design studio Asylum, pay homage to its gritty past while exuding an inviting warmth through a careful balance of raw textures and plush furnishings. Think exposed brick walls, custom lighting inspired by pulley systems and a rooftop infinity pool perched like a floating glass box over the river.
The rooms range from intimate Warehouse Sanctuaries to the lavish River View Suite, all featuring muted tones, heritage accents and Singaporean touches like locally sourced ceramics and bespoke ikat bed throws. As its name suggests, the hotel was once a warehouse — when it was converted, each space within the hotel had to be purposefully planned out with a different configuration. Ergo, no two rooms are the same.
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The rooms are also fitted with modern-day luxury-boutique must-haves, from Bang & Olufsen sound systems to a Ginlee Studio tote to be used throughout the stay. As a cheeky nod to its past, personal toys are also available — for a fee.
While The Warehouse Hotel’s design is itself a draw for discerning travellers, its beating heart is undoubtedly the Lobby Bar.
Spearheading the hotel’s food and drink offerings is F&B director Joseph Haywood. Hailing from Detroit, Haywood has carved a reputation in Singapore’s cocktail scene, having helmed renowned establishments such as Sago House and Barbary Coast before coming here.
The bar’s cocktail menu is a heady tribute to Singapore’s spice routes and underground past. Drinks are categorised into four profiles — herbaceous, fruity, spiced and bold — each combining local traditional ingredients with modern techniques.
Standouts include the White Horse, a creamy, tropical milk punch featuring Veritas rum, Oloroso sherry, pandan, coconut, and oolong tea; the Tiki Katong, a playful homage to laksa incorporating pisco, rum, laksa leaf and peanut; and Banana Money, a dangerously strong whisky-based concoction inspired by bananas.
For those who like their martinis with a touch of maritime history, The Warehouse Martini melds Chiu Long Gin with shaoxing wine and sea grapes.
Beyond cocktails, the bar offers a curated selection of Asian craft beers, fine wines and a bespoke in-house gin, Chiu Long Gin, distilled with locally inspired botanicals. Regular DJ nights and guest bartender shifts ensure that there’s always something exciting brewing within its walls.
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Guests can also pair their drinks at the Lobby Bar with mod-Sin bites from restaurant Po; highlights include charcoal-grilled Iberico jowl marinated with arabica coffee. Named after the Mandarin word for grandmother, Po reimagines local classics such as popiah and konbu mee with giant river prawns. The space itself is an extension of the hotel’s design ethos, with terrazzo floors, rattan chairs and crystal-beaded lights reminiscent of a bygone era.
With its storied history embedded in its walls, intimate charm of its industrial-luxe rooms, avant-garde cocktails at the Lobby Bar and nostalgic flavours in the hotel restaurant Po, the hotel has become a fast favourite.
