The St. Regis Singapore
Refinement and peace of mind is what every couple wants on their big day, and at The St Regis Singapore, you will get precisely that. The experience starts with your very own St Regis Wedding Butler. Trained in the finer points of the legendary white-gloved service synonymous with the brand, they will attend to your every need. Beyond welcoming you to the plush hotel in the prime Tanglin enclave, helping you to settle into your bridal suite and extending a hand with packing and unpacking of luggage, your butler will be close by throughout your celebration.
“They will ensure your gown is crease-free and the groom’s shoes polished to perfection ahead of the wedding. They will also see to it that the wedding team executes your event with flawless precision,” says Debby Setiawan, director of events at the hotel. Anticipating your every need, your intuitive bridal assistant will ensure you are well hydrated in between endless exchanges with guests, offer bridal bedroom slippers for your tired feet, assist at your tea ceremony, and send a warm meal to your suite at the end of a long day.
The pillarless John Jacob ballroom, boasting an 8.3m high ceiling and hand-cut chandeliers with crystals that dance in the light, should be booked at least a year ahead of your special day—although, if you are looking at an auspicious date, booking 18 months in advance would be wise. Capable of accommodating 420 guests, the space is also well-equipped with a wifi system and an integrated audio-visual system with drop-down projector.
Since a wedding is often judged by its food offerings, feed your guests well. Whether you desire the finesse of a Western menu or an authentic Chinese menu, the culinary brigade will deliver a sumptuous affair, but to inject hints of personality into the banquet, you can customise the menu. A good host will remember to find out about their guests’ special dietary needs. With these details, the chefs will avoid using shellfish, gluten, nuts or other ingredients that trigger allergies. The banquet kitchen can also provide halal set menus. To toast the happy occasion in true aristocratic style, ask the hotel about ceremonial champagne sabering.
Whether you’ve always dreamt of walking into a ballroom with scenes from all your favourite cities, with Genghis Khan on a horse at one end, the glittering Eiffel tower at the other and Santorini in yet another, or you want to go Bohemian with a room full of purple blooms, trust the wedding specialists to bring your fantasy to life. Indeed, choosing a wedding venue is not just about the location and capacity but what you can do with it. Setiawan suggests ways to make your wedding even more memorable: “The food truck concept has gained popularity in recent years. Though more suited for outdoor events, food carts can be an option during a ballroom reception, too. Deck the carts with your favourite treats, sweets and desserts. Another favourite: live food stations and bespoke cocktail bars to elevate the mood.”
No detail is left to chance as the team customises everything down to cards and favours. So you can arrive in style, the hotel is the only one in Singapore with a commissioned fleet of Bentley cars including the St Regis Singapore Flying Spur that’s perfect for your grand entrance—and a memorable prelude to your new chapter as Mr and Mrs.
The luxurious ballroom and sophisticated ambience won our hearts
— Adalene Tan and John Ng
“We decided to hold our wedding solemnisation ceremony and dinner reception on the same day at The St Regis Singapore after reading positive articles about it in magazines, and receiving many word-of-mouth referrals. Upon paying the hotel a visit, we fell in love with the luxurious pillarless ballroom as well as the sophisticated ambience. The hotel’s wedding specialist was professional, friendly and helpful throughout. For our wedding in June this year, we had the ballroom decked out in soft, pastel colours and we were very impressed with the excellent service rendered by the team. Many of our guests complimented us on the venue decorations as well as the food, which was not only tasty but made with fresh ingredients and served in generous portions.”