NoMad Singapore is set to open in late 2026, marking the brand’s debut in Asia Pacific.
Located in the heart of Orchard Road, the 19-storey hotel will bring NoMad’s distinctive approach to luxury hospitality to Singapore, combining design-led accommodation with immersive dining, cocktail and social experiences.
The property will introduce three dining and bar concepts, alongside a poolside lounge, each designed with its own identity, atmosphere and culinary direction.
NoMad Grill will combine the character of a classic brasserie with the spirit of a New York-style chophouse. The restaurant will focus on dry-aged meats from around the world, cooked over wood fire, alongside seafood and seasonal produce. Tableside service moments will nod to the grand dining traditions of New York, reimagined for Singapore.
Sticky Fingers will overlook Orchard Road and introduce a new concept for the NoMad brand. By day, the venue will serve house-made gourmet soft serve sundaes, combining nostalgic flavours with a more grown-up sense of indulgence. By night, it will transform into an intimate cocktail bar, where desserts and drinks meet through inventive pairings and unexpected flavour combinations.
The Tropicana Club will be NoMad’s craft cocktail bar, inspired by the golden age of cabaret and the glamour of Havana in the 1940s and 1950s. Drawing influence from both Havana’s legendary Tropicana Club, founded in 1939, and Singapore’s own pioneering Tropicana Club, established in 1953, the venue will reinterpret the spirit of both destinations through a contemporary NoMad lens.
The cocktail programme will focus on classics from the era, including Martinis, Daiquiris, Manhattans and Cuban cocktails, alongside tropical drinks inspired by Havana and elevated with ingredients and influences from Singapore and Southeast Asia.
Live music, curated DJ sets and NoMad’s signature approach to hospitality will position The Tropicana Club as a social destination where cocktails, culture and connection come together from day into night.
Lù Bar will provide an additional poolside setting, offering guests a quieter sanctuary surrounded by greenery and soft furnishings. The venue will serve aperitivo cocktails and refreshing drinks during the day, with design details and artworks celebrating the symbolism of the heron.
Together, the venues will layer food, drink and social experiences throughout the property, reflecting Singapore’s dynamic culinary culture while bringing NoMad’s globally influenced hospitality approach to the city.
“Singapore is one of the most exciting food and beverage cities in the world. Our goal is not simply to bring NoMad to Singapore, but to create something that feels genuinely connected to the city and its culture. Each venue has been designed with its own identity and energy, while sharing the warmth, generosity and sense of occasion that define the NoMad experience. We want these spaces to become destinations for both travelers and locals alike,” said Leo Robitschek, global head of bars and hospitality development, Sydell.
Robitschek leads NoMad’s global cocktail programme, which has received international recognition including the James Beard Award for Outstanding Bar Program and inclusion on The World’s 50 Best Bars list.
NoMad has also announced the appointment of Josh Harnden as global culinary director.
Harnden brings more than two decades of culinary leadership experience across Michelin-starred restaurants, internationally acclaimed hospitality groups and concept-driven openings.
His career includes a defining tenure at Eleven Madison Park, where he served as Partner and Creative Culinary Director, alongside roles at One White Street, The Noortwyck and earlier roots within the NoMad NYC kitchen.
In his global role, Harnden will oversee the continued evolution of NoMad’s culinary identity, shaping menu direction, operational standards and the creative approach behind the brand’s food and beverage experiences. He will also take a leading role in the F&B development of NoMad Singapore.
Harnden will be joined by Lorenz Hoja, who has been appointed director of culinary at NoMad Singapore.
Hoja brings international experience across England, France, Austria, the Maldives and Singapore. He spent more than a decade working alongside Joël Robuchon, including at Singapore’s two-Michelin-starred L’Atelier de Joël Robuchon, where he helped deliver a standard of excellence rooted in precision, generosity and craft.
As director of culinary, Hoja will lead the hotel’s culinary vision, bringing together international technique, curiosity and NoMad’s signature sense of warmth and hospitality.
NoMad has also appointed Bernardo de la Garza as general manager of NoMad Singapore.
He brings more than 18 years of international hospitality experience across luxury and lifestyle brands, with senior leadership roles spanning Six Senses, Hyatt Hotels and Accor.
Most recently, de la Garza served as general manager at The Standard, Bangkok Mahanakhon. His experience will support NoMad as it prepares to launch its Singapore property as a flagship destination for the brand in Asia.
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