NoMad Hilton Singapore sets late 2026 Asia Pacific debut

NoMad Hilton Singapore is scheduled to open on Orchard Road in late 2026, becoming the brand’s first hotel in Asia Pacific, Hilton said. The 19-storey property will feature three dining and cocktail concepts alongside a poolside lounge, with senior culinary and operational appointments announced ahead of the launch.

The plans combine a New York-style chophouse, a cabaret-inspired cocktail venue and a dessert lounge that will switch to bar service at night. For hotel operators, the announcement details how NoMad intends to serve both travellers and local customers through venues with different menus, settings and operating rhythms.

Dining concepts span daytime and evening service

NoMad Grill will combine a brasserie menu with a New York-style chophouse format, drawing on the brand’s origins. Hilton said the restaurant will serve dry-aged meats cooked over wood fire, seafood and seasonal produce, with tableside service referencing New York dining traditions.

Sticky Fingers, a new concept for NoMad, will overlook Orchard Road and serve house-made soft-serve sundaes during the day. In the evening, it will become a cocktail bar pairing desserts with drinks, while its changing menu will incorporate local ingredients.

The Tropicana Club will take inspiration from Havana’s cabaret scene in the 1940s and 1950s, as well as the city’s Tropicana Club (1939) and Singapore’s venue of the same name (1968). Its drinks programme will include Martinis, Daiquiris, Manhattans and Cuban cocktails, alongside tropical drinks using ingredients and influences from Singapore and Southeast Asia.

Live music and DJ sets are also planned for The Tropicana Club. Separately, poolside Lù Bar will offer aperitivo cocktails and other drinks in a setting featuring greenery and artworks referencing the heron.

Global and Singapore culinary roles filled

Leo Robitschek, global head of bars and hospitality development at Sydell, leads NoMad’s global cocktail programme. He said the Singapore venues were intended to connect with the city’s culture: “We want these spaces to become destinations for both travelers and locals alike”.

NoMad has appointed Josh Harnden as global culinary director, with responsibility for menu direction, operational standards and the brand’s culinary development. He will also take a leading role in developing the Singapore hotel’s food and beverage offering.

Harnden brings more than two decades of culinary leadership experience, according to Hilton. His career includes serving as partner and creative culinary director at Eleven Madison Park, roles at One White Street and The Noortwyck, and earlier experience in the NoMad NYC kitchen.

Lorenz Hoja has been named director of culinary for NoMad Singapore. His experience spans England, France, Austria, the Maldives and Singapore, including more than a decade working alongside Joël Robuchon and a role at Singapore’s two-Michelin-starred L’Atelier de Joël Robuchon.

General manager appointed ahead of launch

Bernardo de la Garza will lead the property as general manager, bringing over 18 years of international hospitality experience. His previous senior roles include positions with Six Senses, Hyatt Hotels and Accor, most recently serving as general manager of The Standard, Bangkok Mahanakhon.

De la Garza will oversee the opening, operations, guest experience and commercial performance, according to Hilton. The company described the Singapore property as a planned flagship for NoMad in Asia as preparations continue towards its late 2026 launch.