The St. Regis Singapore keeps getting better

Like a fine wine, the St. Regis Hotel in Singapore seems to improve with age.
Only having opened its doors to the public in early 2008, a return visit a year later proved to be an uplifting experience.
The rooms have not changed; they are still some of the most comfortable and luxurious in Singapore. The hotel also prides itself on its traditional butler service which caters to the guests’ unique tastes and preferences. Additionally, the rooms are probably the quietest in town as well as the most tech savvy. A mirror in the bathroom is also a TV and lets guests watch the news while soaking in a bubble bath. The height of decadence!
The service level is unparalleled, and in these times of economic downturn general manager Mr. Yngvar Stray clearly knows that this is a way for the St. Regis Singapore to differentiate itself from its competition. According to Mr. Stray, 2008 has been a very good year, and bookings look positive through the Chinese New Year period.
Where the St. Regis clearly differentiates itself from the competition is in food and beverage.
When I first visited the St. Regis in April 2008, one of my first visits was to "Decanter," the hotel's signature wine bar. Set in a plush old world atmosphere, the bar exudes elegance and offers Singaporeans and guests a tasting of some of the world's finest wines. Approximately 1,500 labels and more than 3000 wine selections to be precise.
A visit with Sommelier Derrick Lim is like a trip to a French winery with tastings of rare vintages evoking grand times; such as a 1986 Chateau d'Yquem and a 1920 Chateau Cheval Blanc.
The emphasis is clearly on food and beverage, according to Manager Stray, and it’s not just international hotel cuisine. Many of the chefs come from three star Michelin rated restaurants, like Frederic Colin who runs Les Saveurs, the all day dining brasserie offering classic and simple French fare.
The signature Chinese restaurant is truly a culinary delight under the helm of Hong Kong born executive chef Chan Siu Kong. His expertise goes back 30 years, working in some of the most prestigious establishments in Hong Kong, Indonesia, Taiwan and Singapore. As you would expect, Cantonese cuisine is the flavor of the day.
The international culinary tour continues with La Breza, an Italian- Mediterranean restaurant located poolside and affording a relaxed and almost vacation-like feeling for diners. The menu offers cuisines from all corners of the Mediterranean and does just so with a tagine from Morocco, pizza from Italy, soups from France and, of course, tapas from Spain.
I wonder how many more innovations will have taken place before my next visit? I'm still looking forward the glass of Chateau d'Yquem which, like the hotel, improves with age!