Heritage & History
In the 1890s, during a period when trade along the Straits of Malacca was flourishing, businessman Lim Ho Puah inherited Wee Bin & Co., a prominent shipping company.
On his path to becoming one of Southeast Asia’s most successful entrepreneurs, he built a particularly beautiful structure in 1895—featuring peaked roofs and shuttered windows—right along the riverbanks. Locally, this was known as a “godown,” or warehouse.
The area, once called “Chiu Long Lo” in Hokkien, or “Spirits Shed Street,” was famed for the hundreds of varieties of homemade arrack, tuak, and toddy distilled in corners and alleyways along this very road.
At that time, it was the hub for Chinese and Fujianese secret societies. Gambling, prostitution, and opium were common, and the Havelock Road neighborhood was the city’s red-light district, with The Warehouse standing firmly at its heart.
Today, while much of that history has faded, The Warehouse Hotel has been meticulously restored as a modern 37-room boutique hotel that honours heritage and local culture.
Since opening in January 2017, it has offered thoughtful hospitality through historically detailed rooms, classic local dishes, craft cocktails, and curated partnerships within the vibrant Robertson Quay neighbourhood.
The Warehouse Hotel is proudly part of the prestigious Design Hotels™ portfolio.
Dedicated Hospitality Team
More than just hoteliers —we’re your storytellers, your fixers, your friendly faces. Think of us as your in-the-know locals, always ready with a good recommendation, a helping hand, or a perfectly timed drink. Whatever brings you here, we’re here to make it effortlessly enjoyable and unmistakably personal.
General Manager
With decades of leadership in luxury hospitality, Shue combines a sharp eye for detail with a genuine love for people—because, for her, hospitality is all about the connections that turn a stay into a story. She leads with heart and precision, ensuring every guest experience is thoughtfully crafted and true to the hotel’s unique character.
When she’s not running the show behind the scenes, Shue swaps spreadsheets for spin shoes—pedaling through playlists with the same passion she brings to perfecting every stay.
Director of Food & Beverage
As Director of Food & Beverage at The Warehouse Hotel, Joseph Haywood brings over a decade of global experience to one of Singapore’s most iconic hospitality destinations. With a toolkit sharpened at award-winning bars across London and Asia, he expertly blends classic techniques with a culture-curious spirit—crafting menus that mix tradition with a fresh perspective.
Never one to shy away from bold ideas or flavours, Joseph will try anything once—especially if it might inspire his next creation. In his free time, he enjoys experimenting in the kitchen, often cooking up gourmet meals for his most loyal critic: his dog, Bo.
Head Chef, Po
As Head Chef at Po, Desmond Yong blends bold flavours with thoughtful technique, crafting dishes that honor tradition while feeling fresh and exciting. With over a decade of experience ranging from hawker stalls to celebrated kitchens—including his previous role as Head Chef at Rempapa—Desmond has a deep respect for Nanyang cuisine and the stories it carries.
A fearless culinary explorer with a wicked sense of humor, Desmond once sampled a black widow spider in Cambodia—part curiosity, part dare, and all in the name of culinary adventure.
Front Office Manager
Gladys is the warm, intuitive presence that makes arriving at The Warehouse Hotel feel less like check-in and more like coming home. Ask her for a recommendation, and she’ll happily guide you to the city’s latest hidden gems and must-visit spots—always in the know and eager to share.
A lover of boutique hotels, Gladys has one travel rule: it has to be a heritage boutique hotel. Those of storied walls and a timeless sense of old-world charm, and the creakier the floorboards the better.
Sales and Events Manager
Andy Ng is the driving force behind sales and events at The Warehouse Hotel, where he blends precision planning with a genuine passion for hospitality. With over a decade of experience in the industry, Andy doesn’t just manage events — he curates them, ensuring every detail reflects the hotel’s unique character and each guest’s vision. From intimate celebrations to large-scale corporate affairs, his calm and thoughtful demeanor consistently turns ideas into memorable experiences.
Beyond his professional flair, Andy is a proud advocate of Singapore’s local food scene. Known among colleagues for his obsession with bak chor mee also known as mince pork noodles, he’s always quick to share his favourite stall when asked — and if Andy recommends it, you know it’s going to be good.
Restaurant Manager, Po
Meet Hwee Li, the welcoming face behind the seamless service at Po. As Restaurant Manager, she turns dining into a heartfelt experience—creating a warm, familial atmosphere where every guest feels right at home. Familiar with all the local dishes, Hwee Li has a talent for making the best recommendations that keep guests coming back for more.
Outside of work, Hwee Li is a green thumb who loves nurturing her collection of plants and flowers. Oh, and did we mention she’s also a passionate rescuer of cats and kittens?
Contact Us
Have questions or need assistance? We’re here to help! Reach out anytime—whether you’d like to inquire, share feedback, or simply say hello.