Pops of color enliven the redesigned guest quarters, which feature a Nespresso coffee machine as well as citrus-scented bathroom amenities from local brand Vitaminspa.
Since opening in 1974 as a Holiday Inn, the 511-room Royal Plaza on Scotts Singapore has undeniably changed beyond recognition.
Its latest update, completed just months ago, involved a tip-to-toe overhaul rolled out in parallel with subtle tech upgrades. Pops of color enliven the redesigned guest quarters, which feature a Nespresso coffee machine as well as citrus-scented bathroom amenities from local brand Vitaminspa.
Guests also have access to unlimited mobile data on the go thanks to the property’s free pocket Wi-Fi devices—a first for a Singapore hotel. As for the double-height lobby, an orchid-inspired chandelier hangs above the original murals from 1974, now reworked in a sepia tone.
Regulars at the buffet restaurant Carousel will notice the addition of cooking stations dedicated to Asian hotplate and churrasco, or Brazilian barbecue. One thing that hasn’t changed? The recipe for the hotel’s signature bread-and-butter pudding, a dessert menu staple for the past 45 years.
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This article originally appeared in the April/May 2019 print issue of DestinAsian magazine (“A Scotts Road Remake”).