NoMad Singapore Opens Reservations for Four Dining Venues Ahead of Its Late-2026 Debut

NoMad Singapore, the hotel opening on Orchard Road in late 2026, has opened reservations for its four dining venues. The property will serve locally inspired flavours and NoMad classics across its restaurants, bars and in-room dining.

The cocktail programme is overseen by Leo Robitschek, global head of Bars and Hospitality Development at Sydell Group, whose work has been recognised with the James Beard Award for Outstanding Bar Program and a place on the World’s 50 Best Bars list. Menus are led by Josh Harnden, global culinary director at NoMad Hotels, whose career includes a tenure as partner and creative culinary director at Eleven Madison Park and early work in the NoMad New York kitchen, alongside Lorenz Hoja, director of culinary at NoMad Singapore, who spent more than a decade with Joël Robuchon, including at Singapore’s two-Michelin-starred L’Atelier de Joël Robuchon.

“Singapore’s vibrant food culture, defined by bold flavours and fresh ingredients, serves as a constant source of inspiration. Blending these influences with NoMad’s New York roots, we have enjoyed creating innovative culinary experiences across the hotel’s food and beverage concepts. Each concept has its own unique character, celebrating the essence of NoMad while offering guests an authentic and memorable taste of the culinary destination,” says Robitschek.

NoMad Grill

NoMad Grill, on Level 19, is described as a New York chophouse reimagined for Singapore. The main dining room has 65 seats, with a private dining room that can take up to 18 guests at a single table. In-house dry-ageing and live-fire cooking sit alongside a raw bar and dishes inspired by local flavours, including grilled snail toast and fried frog legs with black bean, white pepper and curry leaf. Seafood plates include a wasabi yellow tail crudo, razor clams with escabeche and finger lime, golden snapper with coconut leche de tigre, and a seasonal seafood plateau. Larger dishes include suckling pig and the NoMad Black Truffle Chicken, both served for two to four people, with Baked Alaska finished tableside. The restaurant will be open daily from 06:30 to 10:30, 12:00 to 15:00 and 17:30 to 22:30.

Tropicana Club

Also on Level 19, Tropicana Club draws on Havana’s Tropicana Club of 1939 and Singapore’s own Tropicana Club of 1968. The bar will serve Cuban classics such as the daiquiri and El Presidente, alongside a martini collection and signatures including a pandan vesper and a passion fruit and tomato martini, with no- and low-alcohol alternatives. Food includes chili brown crab empanadas with bottarga aioli, bak kut teh dumplings with shiitake mushroom, pork belly and white pepper, and seabream ceviche with calamansi. Hours are Wednesday, Thursday and Sunday from 17:00 to 01:00, and Friday and Saturday from 17:00 to 02:00. The venue will be closed on Mondays and Tuesdays.

Sticky Fingers and Lù Bar

Sticky Fingers, a 20-seat venue on Level 1, will operate as a coffee spot in the morning, a soft-serve sundae parlour by day and a cocktail bar in the evening. Mornings begin with speciality coffee in partnership with Singapore roaster PPP, with house-made viennoiserie and New York-style breakfast sandwiches. Sundaes include a Cacio e Pepe Sundae with pecorino, black pepper and extra virgin olive oil, and sticky mango, a take on mango sticky rice with coconut ice cream, vanilla sticky rice and candied peanut. Evening drinks include a pandan and coconut Negroni and a banoffee martini. It will be open daily from 08:00 to 20:00.

Lù Bar, a 35-seat poolside venue on Level 5, will serve drinks and local-inspired plates including black pepper crab pockets, prawn fresh rolls and crispy pork belly bánh mì. It will be open daily from 09:00 to 22:00.

In-room dining will include Early Bird Congee with soy-marinated egg and pickled ginger, NoMad fried chicken, a Maine lobster roll, and a Kaluga Queen Osetra caviar service.

Dining reservations are now open through the hotel’s dining reservations page. This article is based on a Hilton newsroom release dated 10 November 2026.

Images: courtesy of Hilton