Even if you’re travelling with children and seniors, there’s fun for the whole family in Singapore.
Morning: Hotel Indigo
Set up camp at Hotel Indigo Singapore Katong.The hotel brims with nostalgic charm—be greeted by the refurbished façade of the former Joo Chiat Police Station. Its décor is inspired by the culture and heritage of the surrounding Joo Chiat/Katong neighbourhood, and is presented in the form of art murals along the walls of the lobby and your room. Make use of the hotel’s family-friendly amenities—the whole clan can take a dip in the rooftop infinity pool, or just relax poolside. Choose to stay in connecting rooms, so there’ll be tonnes of space for the family. Adding to that, this hotel is also a wheelchair-friendly and fully non-smoking property.
Afternoon: Peranakan appreciation
Get acquainted with Peranakan* tradition in the historic neighbourhoods of Katong and Joo Chiat. Head to Rumah Bebe, where you can admire an array of Peranakan beadwork, embroidery and other trinkets in a multitude of vibrant colours. Then, make your way to a gem of Joo Chiat, The Intan—a heritage house dedicated to conserving Peranakan culture. Sign yourselves up for a tour and a spot of tea with The Intan Signature Tea Experience, and wander through the carefully conserved antique house as you snack on a variety of Peranakan dishes and homemade kueh (bite-sized desserts). The tea tours can take place at any time of day, and are S$6 per person for a group of six. Book your tour via email or phone (+65 6440 1148).
*The term is an Indonesian/Malay word that means “local born”, which generally refers to people of Chinese and Malay/Indonesian heritage.
Evening: Traditional dining
End the day with some tantalising flavours at Quentin’s Eurasian Restaurant to savour the traditions of Eurasian cuisine, passed down from generations to chef Quentin Pereira. If you’re looking to spice things up, try their kari debal (devil’s curry, a traditional Eurasian dish of spicy curry flavoured with candlenuts and vinegar). Originally made from Christmas leftovers like ham and sausages, it accompanies these savoury tastes with gingery and tangy flavours that arise from its blend of onions, lemongrass, turmeric, candlenut and galangal (part of the ginger family).