Travelling with your kids and your loved ones? There’s a whole lot of fun to be found in Singapore.
1 Katong-Joo Chiat
Morning: Hotel Indigo
Set up camp at Hotel Indigo Singapore Katong, where you’ll be greeted by the refurbished façade of the former Joo Chiat Police Station. The hotel brims with nostalgic charm, with décor and art murals inspired by the culture and heritage of the surrounding Katong-Joo Chiat neighbourhood.
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. The hotel is also a wheelchair-friendly and fully non-smoking property.
Afternoon: Peranakan appreciation
Get acquainted with Peranakan* tradition in the historic neighbourhoods of Joo Chiat and Katong. 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 up for a tour and a spot of tea with The Intan Signature Tea Experience, snack on a variety of Peranakan dishes and homemade kueh (bite-sized desserts) and wander through the carefully conserved antique house. The tea tours can take place at any time of day, and are S$10 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 Singapore to savour the traditions of this unique 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 a dish of humble origins, made from Christmas leftovers like ham and sausages, it pairs savoury meats with gingery and tangy flavours. The latter arises from the blend of onions, lemongrass, turmeric, candlenut and galangal (part of the ginger family) used in this dish.