LIKE THE BUILDING SHE DESIGNS, Lim Wenhui has wide and eclectic tastes when it comes to travel. Asked what her most memorable travel experiences are, she rattles off an assorted and unpredictable list: “Waking up to the view of Mount Fuji. Autumn sunset light in Florence and the sight of my friend dressed in yellow against the Ponte Vecchio – also yellow. Arriving at Buddha Hill in Hokkaido to see Buddha’s forehead popping above lavender fields. Omelette Breakfast in Provence – with birds. Christmas lights in Tokyo Midtown. Strolling along Meguro River in Sakura season, sipping pink champagne. Driving around New Zealand during Rugby World Cup 2011 and Japan during Rugby World Cup 2019…” 

The list goes on.

Lim, who is the founding director of Singapore-based firm Spark Architects, played a pivotal role in the metamorphosis of Starhill Gallery in Kuala Lumpur, turning it into a structure that resembles an uncut gemstone. She also helped revitalise the former POMO mall in Selegie with GR.iD, a youth social hub featuring a neon-lit Tetris grid structure adorned with a spectrum of vibrant colours.

For her, travel has become indispensable for work and leisure. It serves as a wellspring of inspiration that stems from encounters with unfamiliar landscapes, diverse peoples, unique cultures and tantalising cuisines. Every stay at a hotel presents an opportunity to explore its architectural features, the history of the land it occupies, its unique approach to hospitality, and its commitment to conservation and community engagement – all essential elements in the age of sustainable travel.

Responsible hotels

Lim commends, for instance, the Pan Pacific Orchard where the photo shoot was held: “Its distinctive architecture and notion of placemaking are eco-conscious, comfortable and pleasant. Few hotels located in the city centre deliver this much – most are slab blocks with long dull corridors.”

Other hotels she admires include Ace Hotel in Kyoto, a former telephone office transformed by master architect Kengo Kuma into a hotel and a retail podium with a landscape courtyard: “I stayed in one of the historical rooms that had high ceilings, arched windows, a guitar and a record player. It was a great mix of cultures: Japanese architecture meets American interior design. You see the influences in the spaces, materials, crafts and handmade items.”

She also loves Katamama in Bali, designed by Andra Matin: “The hotel was built with supporting the local community as a priority, with 2 million local bricks used in the construction of the facade, and all the furnishings locally sourced… Cultural and social sustainability are crucial to me, because when a project carries meaning for the community, when it uplifts the community, it has longevity.” 

She is particularly enamoured of the work of Nazuna, a Japanese organisation which practises cultural and social responsibility by repurposing old historical houses into beautiful homestays. One example of their projects is the samurai houses in Obi, Miyazaki (an old samurai town), which simultaneously boosted tourism for the local community and helped preserve traditional abodes.  

Rejuvenation of buildings

Her own practice underscores her commitment to preserving urban heritage. She champions the restoration and rejuvenation of older buildings and venues, such as Clarke Quay and GR.iD (formerly POMO), instead of resorting to demolition. In her own words, “Knocking down our urban heritage is simply unsustainable. We need to extend the life of existing buildings wherever possible.”

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As the world grapples with climate change, her belief in the power of urban regeneration and retrofitting projects as sustainable solutions echoes a broader call for change. “We will never meet the carbon targets set by the Paris Climate Accord and protect the future of humanity if we continue to consume buildings in such a linear fashion,” she says. 

Through her architectural practice and her globewide travels, she hopes to lead the charge toward a more sustainable and harmonious future.

Photography: Eugene Lee/ Enfinite Studio Styling & directions: CK Make up: Nikki Fu Hair styling: Grego Oh, using Keune Location: Pan Pacific Orchard

Parkroyal Collection Marina Bay, Singapore

Fortune is in full bloom at Parkroyal Collection Marina Bay, Singapore, which welcomes the Year of the Horse in style at its three signature dining destinations: Peach Blossoms, Peppermint and Portman’s Bar.

At Peach Blossoms, acclaimed executive Chinese chef Edward Chong presents seven exquisite set menus. The star is the eight-course Spring Blossoms Rising Fortune Set (S$688 per pax, minimum two), featuring Harvest Yusheng with Hakka-style salt-baked chicken, snow crab spring roll with bird’s nest and caviar, Alaskan king crab, braised coral trout and 18-head dried abalone, ending with bird’s nest dessert. 

Larger groups can opt for the Blissful (S$1,988), Delightful (S$2,288) or Contentment (S$2,688) sets for 10, while smaller parties may choose the Imperial (S$298), Blessing (S$398) or Vegetarian Fortune (S$198) menus.

Take-home celebrations are equally indulgent. The Happiness Reunion Family Bundle (S$988 net) features Prosperity Salmon yusheng, braised pig’s trotter with abalone and smoked soy sauce chicken. The Blossoming Abalone Treasure Pot (S$488 net for six) is packed with abalone, sea cucumber, scallop and braised pig’s trotter. 

Yusheng options range from Prosperity Salmon (from S$138 net) to Fortune Abalone (from S$178 net). Other must-haves include festive nian gao (from S$55 net), signature fragrant smoked duck (S$128 net), gift hampers (from S$298 net) and cookies (from S$35.80).

Peppermint offers a fully halal-certified buffet (from S$72++ per adult) while Portman’s Bar rounds things off with a refined Lunar New Year Afternoon Tea (from S$68 per pax, minimum two), featuring savoury bites such as Peking duck crepe and whole abalone au gratin.

Prices are subject to service charge and GST unless stated otherwise. For more information, visit: https://bit.ly/prosperity-blooms

Andaz Singapore

Mark the Year of the Horse at 5 ON 25 at Andaz Singapore, where its head Chinese chef Lim Hong Lih presents Handcrafted Reunions – a thoughtful line-up of a la carte specials, set menus, takeaway treasures and Chinese New Year goodies.

At the heart of the celebrations is 5 ON 25’s signature yusheng (S$88 and S$148), featuring sustainably sourced cured Petuna ocean trout, crisp whitebait, candied nuts and fresh greens brought together with a house-made plum dressing. Auspicious add-ons include Jade Tiger abalone (S$58), marinated jellyfish head (S$12) or vegetarian bak kwa (S$18).

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Be it an intimate reunion or large gathering, savour chef Lim’s contemporary Cantonese flair in five set lunch and dinner menus (from S$98 per pax), served in the main dining room or private suites. 

Start with 5 ON 25’s signature yusheng, followed by comforting Double-Boiled Three Treasures Soup or Buddha Jumps Over The Wall. Continue with refined signatures such as South Patagonian toothfish, Australian king scallops with sea cucumber, and a dramatic table-side XO brandy flambe claypot baked jasmine rice with king crab. 

A la carte dishes include poached spotted grouper (S$68), Imperial Concubine-style chicken (from S$35) and Maine lobster with Jade Tiger abalone (S$98), finishing with desserts such as chilled sago cream with guava and aloe. 

For home celebrations, pen cai (S$288 for four pax; S$518 for eight) makes a luxurious centrepiece, complemented by festive goodies such as fortune chocolates, black tea chocolate bars and red velvet cookies, with returning favourites including the Thirteen Wonders Mahjong Chocolate Set.

Prices are subject to service charge and GST unless stated otherwise. For reservations and orders, visit: https://www.hyatt.com/andaz/sinaz-andaz-singapore/dining/5-on-25

Mandarin Oriental Singapore

Mandarin Oriental Singapore ushers in the Year of the Horse with a bountiful Chinese New Year experience, spotlighting festive dining and auspicious highlights, led by Chef Fei’s celebrated yusheng.

At Cherry Garden by Chef Fei, Chef Fei anchors the season with his refined Chaoshan-style Prosperity Toss, a thoughtful reimagining of the traditional yusheng. Finely julienned vegetables, crispy taro, Wujiang salted vegetables and radish are layered with peanuts and pumpkin seeds, then brought together by a house-made sauce. 

The Prosperity Toss is available as part of the specially curated set menus (from S$238 per pax). Lobster yusheng, crowned with sweet Australian lobster meat, is served in the Fortune set menu (S$688 per pax) or a la carte at S$1,388 a portion.

Dine-in guests can choose from a curation of set menus that symbolise abundance, joy and togetherness. Auspicious signature dishes include pan-fried lotus root patties stuffed with crab meat, and seared Xisha lobster with creamy garlic sauce.

At embu, diners can look forward to a buffet spread of Chinese New Year delicacies, while groups of four or more enjoy a complimentary lobster and beetroot-cured salmon yusheng with homemade yuzu ponzu.

The Lunar New Year buffet is available from Feb 2 to Mar 3, priced from S$78 per pax for lunch and S$98 per pax for dinner. Highlights include lotus leaf-wrapped rice with preserved meat and Chinese New Year-themed desserts. 

At the Lobby Lounge, the Blissful Spring Afternoon Tea (S$68 per pax) offers lighter treats including cured salmon with mandarin peel and a tropical Fortune tart.

Prices are subject to service charge and GST unless stated otherwise. For more information, visit: https://www.mandarinoriental.com/singapore

The Capitol Kempinski Hotel Singapore

Ring in the Year of the Horse with an elegant festive spread at The Capitol Kempinski Hotel Singapore, where heritage spaces and polished hospitality set the tone for family reunions from Feb 1 to Mar 3.

At 15 Stamford Restaurant, dine on modern Asian flavours in an elegant space with a distinctive stained-glass ceiling. 

A four-course set lunch (S$68 per pax) begins with house-made mantou paired with crab roe espuma and smoked Bordier butter, followed by a refined roast duck tea or a vegetarian yam tau kwa option. Mains include coral trout fillet, pork belly with scallop or wagyu beef cheek, finishing with Moutai ice cream or soursop sorbet. 

The set dinner (S$128 per pax) elevates the experience with an additional course of angel hair pasta topped with uni and Oscietra caviar, alongside premium mains including Rougie duck breast and wagyu striploin.

Host larger gatherings at The Atelier, with six-course celebratory menus such as the Classic Abundant (S$168 per pax) and Auspicious Premium (S$188 per pax), which highlight prosperity salmon yusheng, double-boiled chicken soup with abalone, steamed black cod and braised sea cucumber. 

At Capitol Theatre, the Prestigious Set Menu (S$208 per pax) unfolds in dramatic fashion with abalone yusheng crowned with caviar, as well as braised sea cucumber and a soothing herbal jelly dessert.

For home celebrations, The Boutique offers yusheng platters (from S$98 net), a generous signature pen cai (S$388 net), festive hampers (from S$368 net), seasonal nian gao and other treats – all you need for an abundant start to the new year.

Prices are subject to service charge and GST unless stated otherwise. For more information, visit: https://shop-capitolkempinski.com

AS A HOTELIER AND RESTAURATEUR, it’s second nature for Loh Lik Peng to travel the world – whether for work or a vacation with his family. 

But all that comes to a grinding halt during Chinese New Year, when “no one’s allowed to travel”, says the founder of Unlisted Collection – a stable of hotels in places such as London, Shanghai, Dublin and County Cork, plus a string of Michelin-starred eateries in Singapore, including the three-starred Zen. 

“Chinese New Year has always been a big thing in my family – it’s sacrosanct. No one is allowed to be missing.” 

It’s a tradition that dates back to his childhood, thanks to his grandparents on both sides of the family. “Both my parents have a lot of siblings, so we had a lot of cousins,” he says. “Chinese New Year was the one time that we would see everyone.” 

He recalls how his grandmother and aunt would cook enough food for some 50 to 60 family members – everything from Teochew yusheng to steamed fish and Cantonese-style siew yoke (roast pork belly). 

But it didn’t end there. His family would head to Ipoh next, where his maternal grandfather was a prominent businessman.

“They would set up tents and there’d be 300 to 400 people coming throughout the day for our Chinese New Year feast – it was all very communal. Literally everyone from the village came, whereas in Singapore, it was more of a family affair.”

Growing up with food

While Chinese New Year celebrations now may not be as massive as before, they’re no less important – and tables heaving with festive specialities is a must. But regardless of the occasion, food has always been central to Loh’s life. 

“My father is Teochew and my mum’s Cantonese, so growing up, we always had soup on the dinner table,” he recalls. “We had an amah in those days who was a fabulous cook, and she would always do the classic Cantonese dishes. On Sundays, we would have Teochew muay (porridge), which was my dad’s thing.”

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Loh’s career choice may have been inspired at an early age because of his grandfather – an avid food lover who enjoyed dining out and trying new places as much as eating at home. 

“My father was very into it, too. He grew up always appreciating food – whatever was on the table. That was because my grandparents were of that generation where you didn’t waste anything.”

Both his parents were doctors and didn’t have time to cook regularly when he was a child. He himself only picked up the skill when he left for college, armed with a few of his mother’s recipes.

He turned out to be pretty good at it, making dishes such as claypot rice and enjoying both the respite from his studies and the social aspect of inviting friends over for a home-cooked meal.

“It was the first time I ever had to switch on a fire and cook over a stove,” he reminisces. “So my love for cooking really started from there.”

Cooking for the family

With his work schedule, he rarely has time to be in the kitchen, but it doesn’t mean that he and his family – his wife, violinist Min Lee, and their two children – can’t enjoy home-cooked meals. 

“Fortunately, my mum – who’s now retired – cooks every day, and we are the beneficiaries of it. Even though we don’t live with her, she’ll always send food over, and we have dinner with my parents at their home at least twice a week so we still get to indulge in her cooking.”

One of her signature dishes is siew yoke, with an enviable crackling crust and juicy meat below. “I’m not sure how she does it. I tried to learn from her over the years, but my version is nowhere near as good. Even my chefs can’t do it as well as her.”

Loh has his own repertoire, though. “I like doing long, slow cooking. I’m usually buying tough cuts of meat like short ribs or beef cheeks, and cooking them slowly with red wine or something.”

One dish that has turned into a signature family meal is claypot beef rice. “I found the recipe online, (and) I’ve been replicating it ever since. I don’t do it so often now because it takes some time to prepare, but sometimes when there’s a special occasion, my son Connor (requests) it.”

He’s also the family chef when they travel – a recent example being a ski trip to Cortina d’Ampezzo in Italy, where they rented an Airbnb near the slopes. “They have all sorts of produce you can’t find in Singapore. You can find rabbits, venison and all sorts of dried meats in just an ordinary Italian supermarket.”

For a week, he cooked almost every day. “You can buy a whole basket of groceries for 50 to 60 euros (S$75 to S$90), and you can feed the whole family for two or three days.” 

But it wasn’t just about the cooking – it was also about the precious quality time, away from the distractions of work, school and other activities. “There’s no one else there – you spend a couple of hours cooking and just chatting with the family.”

As a home cook, Loh is particular about the kitchen equipment he uses. “It has to work well and be easy to use,” he says. His home has been outfitted with Miele appliances because “having a good kitchen that works well is really important – otherwise it takes all the joy out of cooking, right?”

Joy of a home-cooked meal

Despite his passion for food, it wasn’t the reason why Loh went into the restaurant business.

“(As I came) from a family of doctors, everyone always assumed I was going to be a doctor,” he says with a laugh. “Growing up, that’s what I thought I would be. But my sister took the bullet for that one. She became a doctor, and I was allowed to be a lawyer.”

“The restaurants came about because I was doing hotels. And when you do hotels, you need restaurants,” he adds. “So I never intended to be a restaurateur, and I still struggle with the idea of being one. The restaurants are there, but they’re largely run by the chefs, not me. Maybe it’s more of a passion because I love food rather than (think) of it purely as a business.”

For someone who dines out extensively, he views a home-cooked meal as more special. “It’s a kind of decompression thing. You’re at home, the stress level is minimal, there’s no one serving you. When you eat out, you have to dress up, get in the car, drive out, think about what to order. At home, I can wear the dirtiest T-shirt, it can be stained, I don’t care.”

He equates dining at home with an act of love, where “you’re thinking about the family and not necessarily about the food”. It’s also why he values an invitation to eat at someone’s home more than dining in a fancy restaurant. “The food is almost irrelevant. It’s the fact that someone invited you to their home and is preparing a meal for you.”

He concedes readily that he might have been a different person if food had not been central to his universe. “I can’t imagine not having that appreciation for food. I can’t understand people who just eat to live rather than live to eat.”

For him, the dinner table is sacred – for both the food and the people sitting around it. “Whether it’s Chinese New Year, Christmas, birthdays or whenever everyone gathers – you don’t take those things ever for granted.”

This is the start of an editorial collaboration between Miele and BTLuxe. Watch the video of the interview at https://www.youtube.com/@MieleSGP. Ingredients for the cooking segment were provided courtesy of Culina.