As the world speculates about what travel will look like moving forward, Singapore has given us a glimpse of what’s to come—and it’s looking pretty spectacular. As a global hub of innovation, the city-state has long been admired for its fervid embrace of disruptive technologies, often inspiring other nations to follow its example. With the COVID-19 pandemic bringing safety and hygiene to the top of everyone’s list of priorities, Singapore’s early- adopter mentality has gone into hyperdrive as it blazes a trail forward with marked ingenuity. So what can travelers anticipate as the Singapore experience is reimagined to meet the needs of today and tomorrow? Think ultra-responsive artificial intelligence engineered to enhance guest interactions, inventive foodie voyages that spark new perspectives, revamped public spaces and riveting architectural feats, plus curated virtual culture tours to inspire your future trip. Singapore today is setting the standard for what travel elsewhere may end up looking like next year, in a decade, or maybe even in two. And it’s doing it all from the leading edge.
We’re all aware that Singapore is a nirvana for food lovers. And just when you think you’ve been satiated by all of its tasty temptations, your palate’s curiosity is piqued once again. Local chefs, restaurateurs, and mixologists are constantly raising the bar with rousing experiences that garner worldwide recognition. Contemporary eatery Kausmo is particularly venturesome, with restaurateurs Lisa Tang and Kuah Chew Shian spotlighting “lesser-loved” ingredients as they blend Asian influences with European techniques. But what really sets these culinary missionaries apart is their devotion to reconnecting Singaporeans with their food sources, underscoring the perilous impacts of unnecessary food waste. “Kausmo is built on the concept of thoughtfulness,” says the duo. “We use aesthetically-filtered fruits and vegetables sourced from importers, which could be oddly shaped and sized, overstocked, or overripe based on retailers’ specifications. We are also committed to using each ingredient in its entirety and minimizing our waste.” Produce does not have to be pretty or exotic to enter the kitchen at Kausmo. Instead, forgotten native flora is worshipped in this all-greens-are-welcome temple, as the restaurant features locally grown edibles that grow effortlessly in the tropical climate. The seafood is also farmed ethically and sustainably in Singapore, and underrated secondary cuts of meat present as stars on the menu.