NoMad Hilton is set to enter the Asia Pacific with its first property in Singapore, opening in late 2026 on Orchard Road. The 19-storey hotel marks the brand’s regional debut, but the focus is not just on rooms. The bigger play is food and beverage.
At the centre of the project are three distinct dining and bar concepts, each designed to operate independently while forming a connected hospitality experience across the property.
The line-up is deliberately varied. NoMad Grill brings a New York-style chophouse to Singapore, built around wood-fired meats, seafood and classic brasserie-style service. It leans into traditional steakhouse dining, including tableside elements and a focus on dry-aged cuts.
The tone shifts at The Tropicana Club, a cocktail bar inspired by the cabaret era and Havana’s mid-century nightlife scene. The drinks programme focuses on classics—martinis, daiquiris and manhattans—alongside tropical variations influenced by Southeast Asian ingredients. The space also incorporates live music and DJ programming, positioning it as a late-night social venue rather than a standard hotel bar.
A third concept, Sticky Fingers, takes a more unconventional approach. During the day, it operates as a dessert space centred on soft-serve sundaes. By night, it transforms into a cocktail bar, where desserts and drinks overlap as formats. The focus is less on separating courses and more on blurring categories.
Alongside these venues is Lú Bar, a poolside space designed as a quieter counterpoint. It focuses on lighter drinks and aperitivo-style service within a more relaxed setting.
Taken together, the four concepts point to a clear strategy: the hotel is positioned less as a single dining destination and more as a network of standalone venues, each with its own identity. This approach is increasingly common in lifestyle hotels. However, NoMad’s entry into Singapore places it in one of the region’s most competitive food and beverage markets.
Leadership around the project reflects that focus. The global bar programme is led by Leo Robitschek, known for award-winning cocktail development and a background in high-end hospitality.
Culinary direction is overseen globally by Josh Harnden, with Lorenz Hoja appointed to lead the Singapore operation specifically, bringing experience from Michelin-starred and fine dining kitchens.
According to Robitschek, speaking via Sydell, the aim is not simply to replicate the NoMad model in a new city, but to shape concepts that respond to local context while maintaining the brand’s service style and structure.
