Six Senses Duxton
Six Senses Duxton
Why we love it: an upscale haven in Singapore’s Tanjong Pagar neighborhood with touches like acupuncture and calligraphy wallpaper for a rich sense of place
- Designed by a former Bond Girl
- Chinese medicine consultations with a renowned physician
- Singapore’s second carbon-neutral hotel, The Duxton replaced 17,733 plastic bottles with reusable glass ones. It also recycles guests’ soap bars via Clean the World Asia
The review: Singapore’s historic Tanjong Pagar area got buzzier in mid-2018, when the exclusive resort chain Six Senses debuted its first urban property. This boutique hotel leaves behind the barefoot luxury of its tropical siblings and introduces some serious urban chic.
The mastermind behind the style is British Hotelier and Designer Anouska Hempel, a former actress who featured as an “angel of death” in the 1969 Bond flick On Her Majesty’s Secret Service. She paid tribute to the hotel’s location near Chinatown with oriental screens, calligraphy wallpaper and large gold fans, among other Asian elements. The Six Senses Duxton goes beyond just head-checking the region’s roots, though. It doubles down with community experiences like tea appreciation classes at the Yixing Xuan Teahouse and traditional Chinese medicine consultations with Dr and Professor Zhang Mao Ji of Long Zhong Tang.
The hotel’s 49 rooms were puzzle-pieced into an existing heritage structure, so no two have the same footprint. They range from the sleek Shophouse options —compact, monochromatic and with vaulted ceilings — to the scarlet-walled Opium Rooms and regal 548-square-foot Montgomerie Suite, a tribute to the city’s colonial past. Highlights include the four-poster bed and separate lounge with fanlight windows overlooking Duxton Road. All accommodation categories have Naturalmat organic mattresses, Bose Bluetooth speakers and bathroom amenities by The Organic.
Don’t miss the hotel’s splendid restaurant, Yellow Pot. Decorated in a gold and black-lacquer Chinoiserie theme, it’s wallpapered in 18th-century indentured-servitude contracts from England. Singaporean chef Sebastian Goh helms the kitchen and turns out some showstoppers, including a chicken soup simmered for three days, then served with mushroom-stuffed vine-ripened tomatoes. The hickory wood-roasted duck also shines, thanks to a marinate of fermented tofu, star anise, cinnamon and locally produced five-spice powder.