Leslie Danker has just turned 80. His kind brown eyes are framed by bushy eyebrows, his manner cheery and proud. “When you come to Raffles, don’t ask for more, or they’ll give you Les,” he laughs.
Danker started at the landmark Raffles Singapore 47 years ago as a maintenance supervisor. Now he’s the chief historian. As we walk its glossy white marble hallways, Danker recalls Doris Geddes, an Australian who ran a boutique for 30 years in the Raffles Arcade. She sold a dress to Elizabeth Taylor in 1957. Later at dinner in the Raffles Grill, it’s said Miss Taylor popped the seams.
He tells other stories from the hotel’s 132-year history: of rollerskating parties in the grand lobby, of a tiger shot under the pool table in the Bar & Billiard Room, and of Sikh doormen wrestling wild boars to the ground. Other stories reveal themselves at unexpected moments: when slicing into a Paris Brest at high tea, say, as the light catches on the silver cutlery, a waiter explains that much of the silverware was buried when the Japanese invaded Singapore in 1942, and was later recovered. Or when turning down a hallway, I discover a black-and-white photograph of David Bowie taking breakfast on the same polished teak verandah I dined at this morning.
It’s hard to believe that Singapore’s grande dame was ever a 10-room hotel set in an old bungalow. Founded in 1887, she’s seen extensions, renovations and restorations, but none quite as dramatic as her most recent. After a closure of more than two years, what’s been described as “the most magnificent hotel East of the Suez Canal” reopened in August.“Everybody was proud of the long heritage and the many stories,” says the hotel’s general manager, Christian Westbeld. “But before the renovation, she was a bit tired.”
هذه القصة مأخوذة من طبعة October 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة October 2019 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.