The Pineapple Room and Fiamma at Capella Singapore
here is a rare kind of evening exclusive to the world's most masterful hotels—one that starts with a casual aperitivo and effortlessly stretches into the late hours, making you completely forget about the clock. Capella Singapore has long perfected this illusion. Ranked 33rd in The World’s 50 Best Hotels 2024 and a perennial recipient of the Forbes Five-Star Hotel and Five-Star Spa awards since opening its doors in 2009, the property sets an unparalleled standard for luxury. Nestled within 30 acres of lush Sentosa Island rainforest, and gracefully designed by Lord Norman Foster to complement its colonial heritage, the resort melts away everyday urgency. Recently, two exceptional additions to its dining portfolio have deepened this captivating atmosphere.
The Pineapple Room
The Pineapple Room
Perched on the upper level of the resort’s historic Tanah Merah building, The Pineapple Room offers an understated elegance. Guests enter through a beautifully updated lobby, where soothing neutral wallpapers and archival Singaporean photography from the 1940s to the 1960s set a distinctly unhurried mood. The bar honors Sentosa Island’s little-known 1880s history as a thriving pineapple plantation. It weaves this tropical fruit—a timeless symbol of hospitality—throughout both its aesthetic and its cocktail program.
The centerpiece of the room is a handsome, dark-teak bar crowned with Carrara marble and a matching backsplash. Surrounding it, vintage maps of Singapore, commissioned botanical pineapple artwork, and classic rattan furniture strike a perfect balance between historical charm and sophisticated comfort.
The cocktail program is the main event and undoubtedly earns its place. Led by Franz Lagajino, the menu is a curated love letter to Singapore’s cultural landscape, utilizing fresh fruit and locally sourced botanicals. The house signature, the Triple P, is a layered, refreshing blend of tropical pineapple, reposado tequila, agave nectar, lime, orange bitters, and a whisper of chili salt. It expertly avoids the cloying sweetness often found in pineapple-forward drinks. Not a fan of the signature menu? Franz will gladly whip up a bespoke Martini for you instead. A special shoutout to Franz for also sending a Singapore Sling kit over to my villa to go with my delicious Singaporean breakfast
Fiamma
Fiamma
Descend one level to a crescent-shaped enclave and you will find Fiamma. Aptly taking its name from the Italian word for "flame," the restaurant anchors its kitchen in open-fire techniques. This commitment to live heat lends the menu a bold directness, elevating it far above standard hotel Italian fare. The 138-seat venue bridges the gap between a chic trattoria and a contemporary resort dining room, featuring six distinct dining zones that each look out over vibrant greenery and the gentle expanse of the South China Sea.
Chef Antonio Corsaro, a Naples native trained in some of Italy’s most esteemed kitchens, leads the culinary team. His approach bypasses culinary buzzwords to deliver genuinely honest, beautifully sourced food. Utilizing fresh herbs from Capella’s own garden, the kitchen honors the simplicity of traditional Italian cuisine, trusting its ingredients enough not to overcomplicate them.
Fiamma’s menu is designed to reward the unhurried diner, offering brilliant contemporary twists on timeless recipes. A standout example is the Paccheri all'Amatriciana, a brilliant nod to the Southeast Asian palate. This dish features cured guanciale, San Marzano tomatoes, and pecorino romano, elevated by an unexpected kick of chili and served with the uniquely satisfying paccheri pasta. Equally unmissable is the Costolette di Agnello in Crosta, a sumptuous second course featuring a wood-charred New Zealand lamb rack served alongside fresh peas, potatoes, white wine, and "Pacchetelle" Vesuvio tomatoes.
To complete the experience, the talented sommelier, Sara, is on hand to navigate an extensive selection of Italian reds. Together with Manager Shahie Jaffar, the team's warm, inviting hospitality practically guarantees you will linger for one last dish—or perhaps a stylish digestif to close out the night in style.
Antonio Corsaro