Six Senses Duxton – the first city hotel from Six Senses – is now open in historic Tanjong Pagar in the Chinatown area of Singapore. Before becoming a modern luxury hotel, the property was originally a row of traditional shophouses, and the aesthetic has been preserved during the redesign.

“Six Senses Duxton aims not only to deliver a five-star luxury hotel experience but to actively improve the surrounding neighbourhood and natural environment as we do so,” said Six Senses CEO Neil Jacobs.

“Singapore has been my home for almost 20 years, specifically the colourful enclave of Tanjong Pagar. Together with our team, I am delighted to bring our unique new urban Six Senses experience to life in Singapore, and for us to enrich and be enriched by the Duxton and Maxwell communities.”

Six Senses Duxton was designed by British designer Anouska Hempel and features a mix of Chinese, Malay, and European elements. Anouska has given each of the hotel’s 49 guest rooms and suites a unique individuality across eight themed categories so that no two are exactly the same.

Of the two-story Duxton Duplex Suites, which come complete with restored original spiral staircase, the ground floor Skylight Suites and the singular Montgomerie Suite are the largest. The Opium Rooms and Suites feature jet-black walls and seductive black four-poster Chinese platform beds, while the Pearl Suites are a burst of gleaming white walls, white bedding and dressers inlaid with pearl.

“We look forward to welcoming you to experience a hotel that is truly different from the inside out. Numerous processes and procedures are in place to ensure that we truly ‘walk the walk’ in terms of adhering to our commitments to sustainability and conservation,” said general manager Murray Aitken.

“We are focused on the creation and operation of self-sustaining hotels”

In addition to focusing on distinctive design, the hotel runs the Six Senses Sustainability Programme. It measures, monitors, and manages its sustainability with a fund comprised of 0.5% of revenues and 50% of the sale of Six Senses drinking water (which is self-produced). The fund will also be used to support local and environmental projects.

“We are focused on the creation and operation of self-sustaining hotels that are supportive of social equity and leave a legacy for future generations,” added Aitken.

Six Senses aims to support Singaporean entrepreneurs and suppliers, using in-room minibar items, restaurant ingredients and hotel operating supplies. The hotel company says that “priority has always been to source and partner locally”. In this spirit, exclusive partnerships within the community will be announced in the coming months, giving Six Senses guests additional access to unique local experiences and extending the brand’s reach into the surrounding community.