Pan Pacific Hotels Group has opened its latest flagship hotel, Pan Pacific Orchard, Singapore, a 23-storey property developed by UOL and designed by WOHA Architects. With terraced greenery occupying over 200% of the hotel’s land, Pan Pacific Orchard marks the latest development in the green rejuvenation of the Garden City’s Orchard Road district.
Envisioned by WOHA as a new prototype for high-rise tropical hospitality, Pan Pacific Orchard is certified BCA Green Mark Platinum, thanks in part to elements like 14,000m² of foliage and water features, a high-ceiling open-air lobby, and energy-saving features like rainwater collection, solar panel technology and a bio-digester system.
Nature continues to be celebrated in the hotel’s architecture, through four high-volume terraced spaces: Forest, Beach, Garden and Cloud. Dramatic 120m green columns tower through the terraces, creating a spectacle of thriving flora, while mirrored ceilings reflect the contents of each unique landscape.
The hotel’s 347 rooms and suites are complete with luxurious amenities from Diptyque, while the sustainable ethos is carried through with the presence of in-room filtered water dispensers and reusable bottles made with ocean-bound material. The introduction of Pan Pacific Hotels and Resorts’ Happy Sleepers programme has also led to the provision of sleep-boosting amenities and activities like a pillow menu and curated dining options.
For club guests, stays can be elevated through visiting the 130-seater Pacific Club Lounge, which sits alongside the hotel’s landscaped Garden Terrace, complete with cabanas.
“With the launch of Pan Pacific Orchard beautifully designed by WOHA, Pan Pacific Hotels Group is making our mark in Singapore’s luxury hospitality segment,” says Choe Peng Sum, Chief Executive Officer of the hotel group. “It is at the heart of the Pan Pacific mission to deliver authentic and memorable experiences to our guests, and we are excited to showcase our promise of sincere service and our vision of graceful luxury.”
Guests are able to explore an array of dining concepts across the hotel, including signature restaurant Mosella, offering Mediterranean cuisine with a Peruvian twist, or destination bar Florette, found on the Garden Terrace. The hotel has also collaborated with Singapore’s first gin distillery, Tanglin Gin, to create Singapore’s Orchard Gin, using botanicals inspired by the property’s signature scent.
Meanwhile, the 18th floor of the Cloud Terrace is home to the 600m² Claymore Ballroom, able to hold up to 420 people and including a panoramic LED video wall, floor-to-ceiling windows and a terrace.
