Workations are heating up in Singapore – here’s how hotels are making it work

Intan Agustina is living the suite life. Over the past two weeks, the 41-year-old enjoyed a string of suite upgrades at the hotels she’s stayed in, part of a growing trend of mixing remote work with downtime.

As a senior director at a digital marketing firm, Intan frequently travels to cities like Dubai, Riyadh and Shanghai to meet clients and colleagues at her company’s regional offices.

“In Dubai, I usually stay at Millennium Place Barsha Heights Apartments when meeting with agencies – the whole building knows me, which helps make it feel like home. In Riyadh, I prefer going with a local chain, but my favourite is Joudyan Olaya; I love that I can walk to the mall and explore Tahliah Street.

“As for Shanghai, I usually stay near the Bund for a more local feel. I go for JI Hotel or Atour – they offer good value and easy access,” she says, showing this writer a video of a suite as spacious as a four-room HDB flat, complete with a washing machine and kitchenette.

These cities, while oceans apart, share something in common – they are also major players in the global MICE (Meetings, Incentives, Conferences, and Exhibitions) landscape, and key benchmarks as Singapore aims to become the “World’s Best MICE City” by 2040.

The competition is heating up. Shanghai is already a significant player, while Dubai is going all in with the Dubai Exhibition Centre – part of a US$27 billion (S$35 billion) expansion plan that includes what will be the region’s largest purpose-built indoor events and exhibitions venue by 2026.

Meanwhile, Saudi Arabia aims to increase the MICE sector’s contribution to national GDP from 3.8 to 8.8 per cent by 2030. Not to be left out, the Singapore Tourism Board (STB) unveiled its Tourism 2040 road map this year, built on three key pillars: cultivating future demand, enhancing Singapore’s appeal as a destination, and developing a future-ready tourism sector.

This follows STB’s announcement that tourist arrivals hit 16.5 million in 2024, with tourist receipts reaching a historic high of $22.4 billion between January and September last year.

“We have been ranked first globally for doing business for 15 consecutive years. Singapore presently has approximately 4,200 corporate regional headquarters, the largest number within Asia-Pacific,” says Edward Koh, executive director, Conventions, Meetings & Incentive Travel, STB.

He adds that Singapore’s core strengths – from its vibrant business environment to world-class infrastructure and strong governance – continue to reinforce its position as a top MICE and business-leisure destination.

“As Singapore continues to pursue MICE events aligned with our key industries, we expect to continue to attract a robust pipeline of events in Singapore, which would result in a higher demand in accommodation, and a greater uptake of hotels’ event spaces and even dining options within the hotel and beyond,” says Edward.

Good for tourists, great for the economy

For a sense of the MICE market’s broader impact on Singapore’s economy, Kevin Cheong, adjunct lecturer at Singapore Management University’s Lee Kong Chian School of Business, notes that its economic contribution goes far beyond direct tourism receipts.

“Firstly, the direct consumption and expenditure on the tourism value chain (airfare, hotels, food and beverage, banqueting and event venues) are usually greater in terms of yield and longer in terms of length of stay.

“Secondly, we need to dive deeper into each sub-category of the MICE market: Meetings are regional and global in nature, and aimed at multilateral and multinational gatherings. This will attract regional and global companies, associations and NGOs to base their regional headquarters in Singapore,” he explains.

Furthermore, conferences and exhibitions don’t just draw international delegates – they bring entire industries to Singapore, while also showcasing the nation’s technologies, innovations and domain expertise to the world. This can have a powerful catalytic effect on the local economy, industries and institutions.

“Lastly, incentive groups or ‘rewards and motivation travel’ have a compounded effect on cruise travel, attractions and our cultural precincts beyond the convention centres and hotels,” says Kevin.

This includes hosting special events such as superstar concerts, and marquee sporting and lifestyle events that will position Singapore as an attractive destination. A 2024 Deloitte report notes that the line between work and vacation is fading – especially for digital nomads and mid-career professionals blending business with leisure, or “bleisure”.

It also shows that younger travellers are increasingly looking for authentic experiences that let them connect with local cultures and communities. This industry shift is already taking shape, with workations, hybrid travel and experience-driven stays becoming an increasingly central part of how people choose to travel.

Joyce Chua, senior hotel manager at The Clan, a five-star property in Telok Ayer under Far East Hospitality Group, observes that many business travellers are arriving earlier – often over the weekend – to explore Singapore before starting their work commitments during the week.

The growing preference for localised experiences echoes the offerings of Singapore’s boutique and home-grown hospitality players, who are tapping into the demand for stays with a sense of place and personality.

21 Carpenter Street – a 48-room heritage abode housed in a former 1936 remittance house – launched 21 Carpenter x Kee’s in April, a three-day pop-up aimed at showcasing home-grown drink and dining establishments in the area.

Craft beer brewery Sunbird, award-winning cocktail bar 28 Hongkong Street and hip izakaya Neon Pigeon were among the participating names.

Such collaborations have become an extension of a hotel’s evolving brand identity. Amara Singapore, which shed its image as a legacy business hotel in 2024 after an 11 month-long makeover, expanded its experiences to highlight the history of Singapore’s heritage and culture.

A Walk Through Time, a series of two-hour walking tours held every morning, is led by former gang members who take visitors to landmarks and the former underbelly of Tanjong Pagar and Chinatown.

Earlier this year, the hotel started Local Legends, a culinary pop-up series spotlighting popular local names like celebrity chef Damian D’Silva, and iconic kopitiam Chin Mee Chin Confectionery.

In a March interview with Her World, Amara Singapore’s chief operating officer Dawn Teo shared the hotel’s refreshed direction: “Modern travellers seek more than just a getaway – they want an escape that offers authenticity, both in the destinations they visit and the accommodations they choose.”

And bigger players are following suit. Just last month, The Westin Singapore – nestled in the heart of the CBD – launched a new package that includes tickets to Marvels of Marina Bay Sands, an immersive multiplayer game created by Hidden, a local creative studio that combines storytelling, game design and technology to bring neighbourhood history to life.

A complimentary room upgrade is also part of the package, which encourages visitors to explore nearby Marina Bay via the self-guided tour.

Kevin points out that these developments are an amalgamation of the “bleisure” and digital nomad markets – a global trend amplified by the pandemic, compounded by the need to strike a work-life balance, and the growing demand for remote jobs.

This has led hotels to tap into technological solutions to support team connectivity and cross-cultural business.

“One can visit Singapore for a conference or meeting, and extend their stay for leisure in Singapore and South-east Asia; or make Singapore a work base while accessing work remotely and connecting with markets in South-east Asia and beyond,” he says.

Refreshed spaces and programmes

While The Westin Singapore is gamifying guest experiences, Grand Hyatt Singapore is reimagining its spaces to cater to the “bleisure” traveller.

After two years of extensive renovations, Grand Hyatt Singapore, which first opened in Orchard Road in 1971, has given its once dark and dated interiors a much-needed refresh. Gone are the staid furnishings that once filled the lobby; in their place is an airy, open space accented with warm timber.

Need a quick pick-me-up? Stop by The Shop, located right in the lobby, for a flat white and freshly made pastries. One could even reply to a few urgent e-mails at the retail shop’s communal dining table.

For something more restorative, Grand Hyatt’s Damai Spa unveiled a Mind Body Wellness programme in May. Blending mineral therapy with sensory technology, its treatment menu – including The Recovery, designed to ease jet lag – targets stress, burnout and digital fatigue.

Wendy Teo, director of sales and marketing, Grand Hyatt Singapore, shares that its event experiences are getting a wellness upgrade – think guided meditation, fitness breaks and flexible spaces designed to boost both focus and relaxation. This includes the hotel’s Care Stations, set up for meetings, group “workations”, and corporate retreats held on-site.

“Featuring aromatherapy balms, fidget cubes and stress relief tools, these stations provide a shared space where teams can recharge and maintain mental clarity throughout their work sessions,” she says.

Farther down the shopping belt, Hilton Singapore Orchard is redefining the MICE experience with a larger sustainability impact.

Launched in February, the hotel’s Meetings, Elevated programme is designed to help planners create more sustainable event experiences.

Its pre-event roadmap features eco-friendly touch points – from reducing single-use plastics and offering plant-based meals to providing pre-travel guidance. Hilton’s Lightstay Meeting Impact Calculator also generates a detailed report on energy, water and waste usage, helping planners ensure that their events align with corporate sustainability goals.

Newcomer QT Singapore – which opened in 2024 within the neo-classical former Hotel Telegraph along Robinson Road – has already earned a BCA Green Mark Platinum award for its sustainability efforts.

Its initiatives include encouraging guests to opt out of daily housekeeping in exchange for a $10 food and beverage credit, sourcing produce from local farmers, and eliminating single-use plastics.

Edward from STB notes: “A key insight is that in today’s increasingly competitive MICE landscape, event organisers and planners are placing greater emphasis on sustainability and creating lasting impact.”

He cites the 2023 International Congress and Convention Association’s Meeting Needs Survey, which found that 44 per cent of international associations now include sustainability and legacy considerations in their Requests for Proposals (RFPs) – formal documents used to solicit bids for specific projects or services.

“As such, it’s becoming more important than ever for hotels to prioritise their sustainability efforts,” he adds.

From work to wind down

Today, room service, a king-sized bed, and Egyptian cotton sheets no longer define the quintessential hotel experience. International chains, boutique hotels and business accommodations are rethinking how guests prefer to unwind – with more emphasis on quality downtime.

To stand out from the competition, local, standalone and boutique hotels must curate, develop and deliver their own unique blend of experiences, says Kevin.

“This isn’t just about competing with big-brand international chains, but also with one another,” he explains.

“It’s crucial for these hotels to differentiate themselves through localised and individualised elements – from hardware (design, aesthetics and amenities) and software (service delivery, culinary offerings and design flair), to heart-ware (personalised service and attention to detail), and digital-ware (omnichannel presence, immersive digital experiences and Instagrammable, connected spaces).”

For medical professionals visiting Singapore, Oasia Hotel Novena on Sinaran Drive offers a convenient location surrounded by hospitals and private medical practices. While its 428 rooms lean more towards function than form, guests are likely to appreciate the wellness-focused amenities on offer.

Its Club Stay Experience grants access to The Living Room lounge on the 22nd floor, which connects to the hotel’s sheltered pool. Guests can also enjoy 15-minute head, shoulder or foot massages on select days between 6pm and 8pm.

Sound bath therapy, zumba and yoga sessions are held from Friday to Sunday at the garden gazebo on level 8. Guests who find themselves desk-bound can request ergonomic chairs, laptop risers or even an in-room mist service for a quick dose of stress relief.

For a better night’s rest, there’s also a curated pillow menu featuring options like microfibre, latex, micro-gel, memory foam, and feather pillows.

Accessibility remains a key draw for most travellers in Singapore – but it goes beyond just proximity to MRT stations, meeting venues or shopping malls.

Centrally located in City Hall, Pullman Hill Street puts the spotlight on its dining establishments, making it easy for guests to grab a quick bite between meetings or unwind with a post-work tipple, all without leaving the hotel.

It houses American restaurant Madison’s, Mexican rooftop bar El Chido, izakaya-inspired cocktail bar Moga, and a cosy coffee counter run in collaboration with Australian cafe Sarnies.

Change is the only constant at Moga, where East-West flavours and techniques are constantly reimagined. Hearty sushi rolls sit alongside tapas-style sharing plates, designed to pair with the bar’s playful spin on classic and dessert cocktails.

Head bar manager Gavin Teverasan, who candidly admits he has yet to visit Japan, approaches mixology with a personalised touch.

“This is my personal practice – and I train my team the same way – we don’t do full bespoke cocktails. I won’t just create a brand-new drink on the spot, but I will select a classic cocktail and tweak it for you.“Say you tell me you like something bubbly and passion-fruit-flavoured – I might make you a Pornstar Martini,” explains Gavin.

“It’s a classic vodka-based drink with passion fruit and bubbles. I didn’t invent it, but it fits your preference.”

Pullman Hill Street’s executive chef Mahesh Gawhane adds: “If you look at our family of outlets, each one has a different concept. So in a way, guests who stay here already have access to three distinct places offering three different cuisines – giving them variety.”

He also notes a broader global movement towards authenticity and sustainability.

“There’s a shift towards local sourcing, local food and culture – and we should take pride in that. Since we’re operating in Singapore, it’s important to feature a few local dishes. So we included some in Madison’s menu, like laksa and Hainanese chicken rice.”

A home away from home

Despite evolving trends, one thing remains unchanged: creating a home away from home and prioritising guest well-being continues to be at the heart of the hotel experience.

“From greeting guests by name to understanding their unique preferences, we make an effort to anticipate their likes and dislikes, offering bespoke amenities and experiences that enhance their stay,” says Polly Kan, director of Sales & Marketing at Pullman Hill Street.

“Our goal is to make guests feel like part of the Pullman family, ensuring that they enjoy the comfort, warmth and familiarity of home, whether they’re with us for a short or long-term visit.”

Tarun Kalra, general manager of 21 Carpenter, shares this sentiment, emphasising that creating an environment that feels personal rather than transactional is key to building an emotional connection with guests.

In today’s “workation” culture, he notes, it’s no longer just about providing a desk or high-speed Wifi – it’s about crafting an experience that feels meaningful and human.

“Today’s guests seek flexibility. They want to work where they feel most inspired, not just in a designated co-working corner,” he explains.

“While we don’t offer a traditional co-working space, we’ve designed our property to support this fluidity – where guests can send e-mails over breakfast at Kee’s, or unwind with a journal session by the pool terrace.

“We believe quiet luxury lies in being seen and understood, and our approach to long-stay hospitality reflects that belief in every detail.”

It’s something that Intan – who typically travels between one and two weeks at a stretch – appreciates. “My trips are often long distance, and about five hours away from home.

“Having adequate space, clean clothes as a way to declutter my temporary living situation, and familiarity, in terms of the place where I’m staying, offers some sense of normalcy. It’s nice when the whole building knows me, and it helps me feel like I’m at home,” she says.

PHOTOGRAPHY Angela Guo
ART DIRECTION Adeline Eng
COORDINATION Chelsia Tan