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At long last, it seems like Dusit Thani Laguna Singapore will be filling that void with a whole new staycation experience: A resort set right within the sprawling Laguna National golf club. The unfamiliar juxtaposition – a series of swimming pools that span gloriously long, and to the left, picturesque undulating fairways fringed with rain trees – made for a vista that is as captivating as it was surreal. Here, an expanse of green meets vivid blue skies. From the pool deck, the only buildings in sight were the hotel's villa-like event spaces. There were no other traces of the urban city, safe for the occasional low-flying plane making its approach to the nearby Changi airport. We could almost make-believe that we were on vacation somewhere else entirely.
Because of the on-going construction for the East Coast Integrated Depot (miraculously, the noise barely registers once we're in the resort), the management has been deliberately keeping occupancy rates much lower than its 198-room capacity and putting up guests on the pool-facing side of the hotel. The rooms, all generously appointed with spacious bathrooms, are clad in a soft, neutral palette. The minibar is complimentary, and there's a Sleep Well menu with options for mattress toppers of varying firmness, buckwheat pillows, bolsters, anti-snore pillows and more.
The plan was to wrap ourselves in a bubble of tranquil isolation so thankfully, the food at the resort was up to muster. The poolside Tee Deck, pitched as a breezy grill bar, serves a mean flame-kissed spring chicken as part of its Bangkok street plates. Then there's Greenhouse, the resort's main restaurant. Hanging fronds and little isles of potted plants carve out cosy nooks, while the dappled light that filters through the foliage creates a dreamy aura of dining in a secret garden. Alternatively, sit by the glass façade for a lush view of the greens and lake. Instagram-worthy holiday snaps? Check. Come March, the restaurant will also be rolling out champagne brunch ($128 with free-flow Billecart-Salmon Brut Reserve), featuring the likes of Sanchoku wagyu from the robatayaki, Thai grilled skewers, freshly shucked oysters, and wood-fired truffle pizza from its theatre kitchens.
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