Concierge.com's insider take:

Swankier hotels have sprung up around this compact island nation, but the Four Seasons remains Singapore's gold standard when it comes to service and creature comforts, from home-baked cookies at turndown to doormen who miraculously recall guests' names and faces. A $7.3 million renovation in 2008 assured that the decor would match the service. Warm mocha and toffee fabrics make for serene spaces in the 255 rooms, and cherry blossom–patterned rugs nod to local culture. Equally up-to-date are the tech offerings, including Wi-Fi, 42-inch flat-screen televisions, and MP3 players. Brunch is a time-honored Singapore tradition, and the Four Seasons has two of the best. One offers a full 100 dishes each weekend at the Jiang-Nan Chun Chinese restaurant, where locals gorge on everything from coffee spare ribs and wasabi prawns to more adventurous plates like double-boiled rana, a dessert made with frog saliva and red dates. Even more famous is the sprawling Sunday Champagne brunch in the hotel's lobby-level eatery—long a favorite of Singapore's bubbly-loving expatriates, who spend the afternoon overfilling their stomachs with freshly shucked oysters, grilled lobster, and grain-fed foie gras.