NoMad Singapore Opens Restaurant Reservations

• A New York chophouse reimagined for Singapore, NoMad Grill pairs dry-aged cuts and live-fire cooking with local flair and neighbourhood warmth.
• Tropicana Club is a craft cocktail destination celebrating Havana’s legendary Tropicana Club with live music and fun bites.
• Sticky Fingers offers playful soft serves with an indulgent approach to nostalgic desserts.
• Lù Bar creates a relaxed poolside space for aperitivos and elegant light fare.

SINGAPORE - NoMad Singapore opens reservations for its four dining venues, offering a first look at the menus that will shape its culinary offering. Set at the heart of the vibrant Orchard Road, the hotel brings together locally inspired flavours and NoMad classics across its restaurants, bars, and in-room dining. Each venue presents its own unique identity, atmosphere, and culinary philosophy, offering experiences that evolve from day to night. Throughout the hotel, guests are invited to gather, connect, and discover a considered approach to food, drink, and socialising.

The cocktail programme at NoMad Singapore is overseen by Leo Robitschek, global head of Bars and Hospitality Development at Sydell Group, whose work has earned the James Beard Award for Outstanding Bar Program and recognition on the World’s 50 Best Bars list. The menus are led by Josh Harnden, global culinary director at NoMad Hotels, whose career includes a defining tenure as Partner and Creative Culinary Director at Eleven Madison Park and early roots in the NoMad NYC kitchen, alongside Lorenz Hoja, director of culinary at NoMad Singapore, who spent more than a decade alongside Joël Robuchon, including at Singapore’s two-Michelin-starred L’Atelier de Joël Robuchon. 

“Singapore’s vibrant food culture, defined by bold flavours and fresh ingredients, serves as a constant source of inspiration. Blending these influences with NoMad’s New York roots, we have enjoyed creating innovative culinary experiences across the hotel’s food and beverage concepts. Each concept has its own unique character, celebrating the essence of NoMad while offering guests an authentic and memorable taste of the culinary destination,” said Leo Robitschek, global head of Bars and Hospitality Development, Sydell Group.

NoMad Grill

A New York chophouse reimagined for Singapore, NoMad Grill balances a sense of occasion with the comfort of a neighbourhood favourite. Set on the 19th floor, the restaurant features 65 seats in its main dining room, while an intimate private dining room accommodates up to 18 guests around a single table.

In-house dry-ageing and live-fire cooking showcase classic American techniques across a series of steak and chop options, alongside a raw bar, and dishes inspired by local flavours, including grilled snail toast and fried frog legs with black bean, white pepper and curry leaf. Fresh seafood also features prominently, with offerings including a wasabi yellow tail crudo, razor clams with escabeche and finger lime, golden snapper with coconut leche de tigre and a special seasonal seafood plateau. Showstopping dishes include suckling pig and return of the NoMad Black Truffle Chicken, both served for two to four people, with a Baked Alaska for dessert, finished tableside. 

Tropicana Club

Inspired by Havana’s legendary Tropicana Club (1939) and Singapore’s own pioneering Tropicana Club (1968), NoMad Singapore reimagines the spirit of these iconic venues through a contemporary lens. Situated on the 19th floor, Tropicana Club is a destination for music, entertainment and unexpected evenings that unfold from early cocktails into lively late-night celebrations.

At the heart of Tropicana Club is a craft cocktail program that brings together the rich history of Cuban drinking culture, and NoMad’s contemporary creative approach to cocktail making. Beloved Cuban classics such as the daiquiri and El Presidente are showcased alongside an extensive martini collection and signatures such as a pandan vesper and passion fruit and tomato martini. A selection of no and low alcoholic cocktails offer equally complex and compelling alternatives. Dishes such as chili brown crab empanadas with bottarga aioli, bak kut teh dumplings with shiitake mushroom, pork belly, and white pepper, and seabream ceviche brightened with calamansi, showcase a fusion of flavours from Havana to Singapore.

Sticky Fingers

Playful and unconventional, Sticky Fingers is an all-day destination that evolves with the day: a welcoming neighbourhood coffee spot in the morning, a whimsical soft-serve sundae parlour by day, and an evening cocktail bar serving nostalgic-inspired creations by night.

Mornings begin with specialty coffee in partnership with Singapore roaster PPP, alongside house-made viennoiserie and New York style breakfast sandwiches.

As the day unfolds, the 20-seat venue takes a playful approach to soft serve sundaes, irreverent pairings come together in indulgent creations such as the Cacio e Pepe Sundae with pecorino, black pepper and extra virgin olive oil, and the sticky mango which offers a playful riff on mango sticky rice, pairing coconut ice cream with vanilla sticky rice and candied peanut.

In the evening, the menu ventures behind the bar, with the pandan and coconut Negroni finished in Campari syrup, blood orange, and sweet vermouth, and the banoffee martini with caramelised banana and granita layered beneath an espresso martini espuma.

Lù Bar

A relaxed poolside oasis by day, transforming into a vibrant cocktail setting by night, Lù Bar’s 35-seat venue offers a waterside setting with refined drinks and local flavours including black pepper crab pockets, prawn fresh rolls and crispy pork belly bánh mì.

In-Room Dining

Guests can enjoy NoMad’s in-room dining menus, featuring breakfast favourites such as Early Bird Congee with soy-marinated egg and pickled ginger, to all-day classics such as the NoMad fried chicken and Maine lobster roll, and an indulgent Kaluga Queen Osetra caviar service.

Dining reservations are now open here.