Design firm HBA’s portfolio spans projects around the world, from London to Los Angeles. Here in Singapore, the firm recently oversaw the refurbishment of Amara Singapore, a project undertaken by Studio HBA partner Joris Angevaare.

Catching up with Angevaare at the refreshed hotel, we get to see firsthand the philosophy and process detailed by HBA co-CEO Chris Godfrey. There’s a decidedly Singaporean inspiration, underscored by lobby tiles that resemble those from nearby coffeeshops and bar decorations that mimic air-conditioning units in the neighbourhood’s back alleys.

“Amara has been part of this neighbourhood for a long time,” says Angevaare, noting that since the hotel’s opening in 1986, Tanjong Pagar has undergone a massive transformation. “We wanted to reconnect Amara to the neighbourhood … and make it more recognisable as a part of the neighbourhood.” All those little touches, he tells Haven, were a key part of achieving that goal.

Beyond the aesthetic side of things, HBA also wanted to update the hotel for the 21st-century traveller. A big part of this, says Angevaare, was to introduce informal spaces in the hotel’s common areas. For instance, small nooks — which can be used as casual hangout spots, meeting points or even co-working sites — were added throughout the lobby.

“We wanted to create a wider, more interested audience for the hotel,” says Angevaare. With this in mind, HBA also suggested emphasising Amara’s F&B offerings right from the get-go. Upon entering, visitors face a lobby bar, decked out in warm lighting and terracotta tones. On the left is the entrance to Jigger & Pony — ranked fifth on the 2024 World’s 50 Best Bars list — and on the right is Cafe Oriental, which serves local cuisine.

Focusing on sustainability was another area the firm looked at to increase Amara’s appeal to contemporary travellers. Energy-efficient air-conditioning systems, motion-sensor lighting and filtered water tap systems were introduced to reduce Amara’s environmental impact, while maintaining a level of comfort and ease that would meet guests’ expectations. 

Seamlessness was crucial when it came to integrating these green features, says Angevaare. “They’re worked in, in a way that nobody would ever notice, for instance, that there could have been more light, or less light.”

In sum, says Angevaare, refurbishing a hotel isn’t simply a matter of tinkering with facades and features; there’s also a push to adding value and distinction that can make all the difference when it comes to a competitive field such as hospitality. “There are loads of hotels in Singapore,” he points out. “We have to look at what’s missing, and what could be a unique differentiation [to help the hotel] compete on experience and substance”. 

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