Singapore lies very close to the equator and is very hot and humid for most of the year.
After 16 years building businesses across Asia, Wade Pearce now calls Singapore home. A country kid growing up hours from the sea in Singleton in rural NSW, his life now revolves around the ocean as a business consultant in the luxury yachting industry. See: sgmarineguide.com
Take a boat ride out to the Southern Islands. With no commercial development there, this island cluster is one of the last locations where you can get away from the busy streets of Singapore and feel like you are on a secluded tropical island.
The cheapest way to get there is by ferry, but by far the more enjoyable and memorable experience is by booking a half-day yacht charter with your friends or family. It’s thoroughly worth it.
Singapore is much more than a stopover, as Kiwis Brook Sabin and Radha Engling discover.
Try a real Singapore island meal. Singapore is far from the fishing village it once was, but the fishing heritage and delicious local Singapore seafood is still strong.
Up in the north of Singapore, hop on a small ferry to visit the kelongs. These traditional floating fish farms provide produce for the local restaurants. Some also double as a floating restaurant where you can pick out or catch your own seafood before it’s sent off to the kitchen to be cooked just the way you like.
Sticking with the water theme, in the south on Sentosa island is a floating bar called Boaters’ Bar. Located in ONE15 Marina, you’re right on the water surrounded by luxury yachts and with a clear view up the fairway of superyachts coming in and out of the marina.
Although based in the exclusive club, the bar is open to anyone. This is one of the draws of the venue – you could be there in your cocktail dress on a night out or you could be there in a singlet and shorts for a quick beer.
It’s the perfect place to sit back with a frozen margarita and watch the sunset over on the island.
Avoid upsetting the seating arrangements. When you visit the local hawker centre – a popular outdoor food stall complex – you need to know that people reserve seats by putting a pack of tissue paper down on the table. This is called chopeing, and once you see it at lunch in the CBD, you will be amazed how diligent this social norm is.
You might also notice a long queue at one stall and no queue at the other similar looking-food stalls. Although the one with no queue could be one of the Michelin Star street foods at $2.50, there is a common belief among locals that the best food option within a food centre is the place with the longest queue.