In March 2025, I checked into the Executive Marina Bay Room at Pan Pacific Singapore. Conveniently situated close to the Marina Bay area, the 790-room hotel offers easy access to Promenade and Esplanade MRT station as well as nearby shopping malls such as Marina Square, Millenia Walk and the sprawling Suntec City, with air-conditioned connection all the way to City Hall MRT interchange station and the Raffles City shopping complex. Changi Airport is about 20 minutes away by car.
The hotel is the flagship property of the Pan Pacific Hotels and Resorts portfolio, and it recently underwent a major renovation which concluded in late 2023. It is one of the three properties housed under the Marina Square development, the other two being the Mandarin Oriental, Singapore as well as PARKROYAL COLLECTION Marina Bay, Singapore. Other notable hotels in the district include Conrad Singapore Marina Bay and the Ritz-Carlton Millenia, Singapore.
The UTW (“Under Ten Words”): Glorious views of Marina Bay with commendable club lounge.
The must-dos (if any): Enjoy a Jo Loves-scented shower, have breakfast at Edge, enjoy food presentations at the Pacific Club Lounge, have a cocktail or two at Plume.
PAN PACIFIC SINGAPORE
Opened in 1986, the property’s architectural design bears all the hallmarks of the distinctive style of its neo-futuristic architect John Portman, known for the dramatic skylights, glass elevators and soaring atria featured across his projects. (He also designed the Conrad Singapore Orchard, Mandarin Oriental, Singapore as well as PARKROYAL COLLECTION Marina Bay, Singapore, with which this hotel shares substantial design DNA.) Past the property’s front doors, guests are greeted by the stunning visual of lantern-like canopies suspended over the Atrium Lounge’s intimate seating pods scattered across the space. The pods seemingly float above the surface of a reflection pool, which catches light from the skylight at the end of the towering atrium which extends 35 floors upwards. Timber bridges and walkways providing access to the pods further enhance the island imagery.
Bubble lifts transport guests to their various destinations, with different lift lobbies catering to different halves of the hotel. The bubble lift ride up to the Pacific Club Lounge – situated on the apex level – is quite the experience, given how the lift is located on the outside of the building and gives guests a lovely scenic view as it breezes past the highest levels of nearby buildings such as Conrad Centennial Singapore.
The hotel recently concluded a S$30 million transformation spearheaded by FDAT Architects, who also led the reimagining of PARKROYAL COLLECTION Marina Bay, Singapore. The renovation works birthed, among other things, new F&B concepts Pacific Emporium and PLUME; a new self-service, 24-hour lounge named Studio 26 with work stations, snacks and drinks for guests staying in a Executive Marina Bay Room; and redesigns of selected room categories which include the introduction of filtered drinking water taps in bathrooms, a reduction in balcony size as well as the repositioning of beds to now face the windows.
The hotel boasts eight dining and entertainment concepts: all-day dining buffet restaurant Edge; cocktail bar Plume; Chinese restaurant Hai Tien Lo; the lobby Atrium Lounge; tropical poolside space Poolside Bar; Japanese restaurant Keyaki; award-winning Indian fine-dining concept Rang Mahal; and casual cafe Pacific Emporium.
In terms of wellness, the hotel’s St. Gregory Spa is situated on the 4th level alongside the semi-circular swimming pool (and the wading pool for families), steam rooms, tennis courts and 24-hr fitness centre. The 4th level also houses a children’s playground as well as an expansive garden area, including an herb garden which provides ingredients for the hotel’s kitchens.
EXECUTIVE MARINA BAY ROOM
Set within the hotel’s higher floors, the 46sqm Executive Marina Bay Room boasts a balcony which offers views of the city skyline and the Marina Bay area. The room is decked in neutral, light tones and the bed is oriented to face the windows, meaning you get to enjoy that quintessential moment of watching stunning views unveil dramatically with the opening of the automated blinds in the morning. A window-side daybed with coffee table provides opportunities for lazy langorous moments, while the work station is located behind the headboard.
The pantry offers Nespresso coffee and TWG tea-making facilities, while the minibar is one of those annoying antiquated computerised ones which are fully stocked with canned drinks and snacks which are not capable of being removed to make space for your own wares unless you wish to have the items charged to your account. The bathroom is fitted with a filtered drinking water taps for your hydration needs.
The spacious bathroom comprises a wardrobe area, toilet as well as a spacious enclosed rainfall shower, with the fruity bathroom amenities courtesy of perfumer Jo Malone’s niche brand Jo Loves. A semi-frosted glass window peers into the bedroom area from the shower, which may make things awkward if you are rooming with a platonic friend or your Grandma. On a related exhibitionistic note, given the hotel’s proximity to the Mandarin Oriental, Singapore, you may wish to avoid prancing au naturel in your room when the curtains are not drawn.
Executive Marina Bay Room guests enjoy access to the self-service Studio 26, where they can enjoy all-day beverages and light pastries replenished in the mornings and late afternoons or get some work done in peace and quiet at one of the lounge’s work stations.
DINING
Breakfast is served at Edge, the all-day international buffet restaurant located on the 3rd level. The expansive, theatrical space boasts various open kitchens showcasing regional cuisine such as Singaporean, Chinese, Indian and Japanese. The buffet spread comprises the usual offerings such as cold cuts and cheeses, fresh fruits and juices, Western breakfast sides and breads and pastries; a live Kaya Butter Toast station which served my favourite dish from breakfast; Japanese options such as Chicken Teriyaki and Tamagoyaki; a Nasi Lemak section with Curry Chicken, Sambal Egg and Fish Otak-Otak; Indian dishes such as Chapati, Masala Dosai, Samosa and even Masala Tea; different Baked Open Faced Foccacia (Vegetarian and Egg, Bacon and Chicken Sausage); and Chinese selections such as Chinese Tea Eggs, Chicken Congee, Chicken Char Siew Sou, Scallop Dumpling and Roasted Pork Belly.
During my stay, I checked out Edge’s recently updated Sunday Brunch. New live stations have been added, including Pan-seared Foie Gras with Toasted Brioche and Fig Chutney as well as the Steamed Whole Mud Crab and Chinese Herbs in Lotus Leaf. Elsewhere, highlights include the luscious fatty-crispy Roasted Five Spice Golden Whole Pig from the carving station; the spicy Sambal Stingray Bakar and smoky Chicken and Beef Satay; the soul-soothing and clam-steeped Chinese “Shao-Xing” Wine White Clam with Chinese Herbal; the very self-aware Chef Andy’s Signature “Wok Hey” Penang Char Kway Teow; the flirtatious Stir-Fried Okra with Red Belado; and the creamy Boston Lobster Sambal Thermidor.
For Sunday brunch lovers, the usual raw seafood bar offerings (Fine de Claire Oysters, Crawfish, Boston Lobster, Prawns, Mussels, Clams) and Taittinger champagne will suitably tantalise.
Located on the ground level, cocktail bar Plume offers a flock of tipples that pay homage to Singapore’s colourful birds – think Woodpecker (gin, cocchi americano, oregano, raspberry), Javan Myna (bourbon, vermouth, elderflower, cacao, black cherry), Peregrine Falcon (tequila, amaro, tawny port, applewood, hickory, chocolate) and the uber-savoury, almost mala-spicy Jambu Fruit Dove (mezcal, tequila, soy sauce, hot sauce, horseradish, garlic, onion, tomato). Even their food names are bird-based – I tried the Famous Grouse (marinated boneless chicken wing, prawn mousse, barbecue sauce) and Pecking Order (wagyu beef satay, cucumber-pineapple slaw, peanut chutney). On selected nights, the space features live music as well as DJ spins.
Chinese restaurant Hai Tien Lo serves both traditional as well as contemporary Cantonese cuisine. My favourite from dinner was the Hokkien Braised Rice, Dried Scallops, Prawns, Duck, Chicken, Mushroom, Fish Roe, an elevated muifan (seafood gravy rice) meets egg fried rice that cradled and cuddled me in its luxurious, gravy-laden bosom. Elsewhere, the Mapo Clay Pot Bean Curd with Lobster and Seafood, Szechuan Spicy Sauce was a meaty and gently spicy affair, while the Nutritious Sliced Queensland Grouper Fillet, Wantons, Fish Bone Broth in Treasure Pot was simultaneously clean-tasting and lip-envelopingly collagen-creamy. Special mention goes to the glutinous rice tea that tasted delicious and is said to have fat-killing properties.
Situated on the 4th level, Keyaki Japanese Restaurant serves exquisite Japanese cuisine. It is the hotel’s most unique dining destination, being set in a tranquil Japanese garden with its own koi pond. Aside from the main restaurant area, a Japanese-style traditional Garden Pavilion is available for special occasions. My last visit was on New Year’s Day in 2024, during which I had their New Year Menu’s menu which comprised, among others, Ozoni (Japanese traditional new year soup) and the luxurious Osechi (simmered tiger prawn, black beans ,herring roe, red and white fish cake, rolled sweet egg omelette, Japanese raw wheat gluten dumpling, grilled cod with saikyo miso paste, grilled scallop burdock wrapped with sea eel and carrot).
Rounding up the F&B concepts are award-winning fine-dining Indian restaurant Rang Mahal, which celebrates cuisine from the Northern, Southern and coastal regions of India in a grand setting, as well as ground floor cafe Pacific Emporium, a dining and retail destination which offers local cuisine such as Kampong Satay (Pork Or Chicken), Singapore Laksa and Singapore Hokkien Noodle.
PACIFIC CLUB LOUNGE
Perched at the top of the hotel on the 38th level and boasting one of the most magnificent 360° club lounge views in Singapore (rivalled only by the 65F club lounge at Swissotel The Stamford), the Pacific Club Lounge serves various food presentations such as champagne breakfast (!), afternoon tea as well as evening cocktails. The space plays it all elegant Oriental in persuasion with embroidered lampshades, blue plush sofas and exquisite sculptures and artefacts on display.
The food presentations at the Pacific Club are fairly splendid in terms of sheer variety. Breakfast at the Pacific Club was a quiet and luxurious affair, with Taittinger Brut Champagne served alongside a la minute creations such as Club French Toast with Caramelised Sauce, Three Eggs Truffle Omelette, Eggs Benedict with Toasted English Muffin and Mango & Blood Orange Twist Yoghurt Açaí Bowl, with buffet offerings such as Chicken Rendang, Otak-Otak and Baked Chicken Ham.
Evening cocktails and canapés presentation was a substantial situation, with the spread comprising dishes such as Tandoori Beef Masala, Old School Beef Stew, Stir-fried Long Cabbage with Roasted Pork, Smoked Duck Red Crust Eclair, Thai Beef Salad, Baked Teriyaki Salmon, Smoked Salmon Gravlex, the otak-tastic Seafood Terrine, Oven Baked Half Shell Scallop, Prawn Paste Chicken, Pan Seared Duck Breast with Cranberry Sauce and Caramelised Apple as well as Pork Rack with Pineapple Salsa. Aside from Taittinger champagne and wines, the lounge also offers a menu of cocktails – think Royale Blue Pacific (gin, vodka, light rum, tequila, lychee, lemon), Lychee Martini and Margarita.
CONCLUSION
The renovations have done Pan Pacific Singapore plenty of good, with the hotel now having in-room comfort to match the quality of its F&B and club lounge offerings. With its great strategic location and gorgeous views, the hotel is certainly one to consider for those seeking a food-centric guest experience or a decent property close to the Marina Bay area.
Pan Pacific Singapore
7 Raffles Boulevard
Marina Square
Singapore 039595
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