Linda Reddy is hotel manager of the largest Hilton in the Asia-Pacific region, Hilton Singapore Orchard. How she got there is a tale of teamwork. That’s because Reddy is of Indian descent, born in South Africa during the apartheid regime, at a time when she was constantly told “hospitality isn’t for you”.
The naysayers messed with the wrong girl. In Reddy’s words: “That pushed me to think, when someone says you shouldn’t do something, maybe that’s the reason you should do it.”
In 1994, South Africa held its first all-race, democratic elections. “Our new leader Nelson Mandela and Archbishop Desmond Tutu championed ubuntu,” a concept of collective responsibility, says Reddy. The idea of rebuilding the country as a “rainbow nation” centred around teamwork – and Reddy fitted right in.
During university, Reddy achieved her ambition and started working in hospitality, “where there has long been a lot of emphasis on embracing diversity and inclusivity. I had to interact with people from all facets of life.” (Today Hilton Hotels welcome guests in 140 countries and territories.)
Reddy’s career in hospitality now sees her as manager of the largest Hilton in the Asia-Pacific region
In the years that followed, even though Reddy was pursuing her dream, internal voices held her back. It took seven years and a visiting hotel vice-president to instil confidence. “He said: ‘Give it 18 months, and try for general manager.’ I thought: ‘Now you’ve sparked that thought in me, I will always put my hand up.’” Ever since, Reddy has tried to pay back that confidence boost by firing ambition in others, providing opportunities and encouraging women into executive roles.
Today she has responsibility for more than 500 team members at Hilton Singapore Orchard, and is deeply proud of its spirit of inclusivity. Reddy’s oldest team member is 83 and says that retirement bores him. Many staff working in the hotel’s five restaurants are over 70. Into this longstanding team, Reddy has integrated generations five or six decades younger. She looks to empower each person “to put their own hand up”, regardless of experience. “And they know if they need me, I’m available.”
‘If they need me, I’m available’
One of the fastest growing guest demographics at Hilton Singapore Orchard is children. To understand how young guests experience the hotel, Reddy placed kids’ ambassadors in every department. The result is a family friendly oasis that juniors will long remember. On arrival, children under 12 receive a customised wooden key card. Their welcome backpack contains bespoke activity books that encourage kids to explore all the hotel has to offer. For instance, if they visit specific restaurants, they receive a complimentary scoop of ice-cream and a passport-style stamp.
“We give children a kid’s activity book that takes them on a journey through the hotel,” says Reddy. “So there are crossword puzzles that connect to the hotel. We have a kids’ corner for breakfast, lunch and dinner. At Osteria Mozza restaurant, kids choose their own pizza toppings and can watch their creation being made.” And there are quarterly chocolate decorating classes with the hotel’s pastry team using edible paints, or fabric upcycling sessions giving new life to preloved materials.
Visitors are encouraged to explore local sights such as Orchard Road and the Singapore Botanic Gardens, while younger guests receive their own key cards and welcome packs
In their hotel room, children will find kid-sized bathrobes and slippers, and their parents can request a Dream Sleep Ritual box for their youngsters. It contains a lavender pillow spray and a Bluetooth speaker that plays melodies while projecting the solar system on to the ceiling.
Indeed, Hilton Singapore Orchard is all about unforgettable experiences, so team members encourage guests to explore the local area. “Our concierge team is well-versed on every national treasure, as well as little places that are off the tourist path that you should visit for breakfast or lunch,” says Reddy.
The hotel is centrally located in the heart of Orchard Road, once home to fruit orchards, nutmeg and black pepper plantations, and now a bustling site of malls and museums. It’s easy to while away a day as you explore, from the high-end ION Orchard mall to the Singapore Art Museum, with a small diversion to the old shophouses along Emerald Hill Road.
The hotel’s five restaurants employ staff from across the generations
Feeling peckish? Just off Orchard Road, visitors can bite into Singapore’s past at Killiney Kopitiam, one of the oldest Hainanese coffeeshops in Singapore, by ordering kaya butter toast, a Singapore staple – two slices of toast with butter and coconut jam, and usually served with soft-boiled eggs. When you’re ready for a longer break from the hustle, head to the southern end of Orchard Road and Fort Canning Park, a historical gem where nature trails take you past more unusual species, including the cannonball tree, which grows fruit as big as footballs (and has fabulous blossoms).
Another must-see is Singapore Botanic Gardens, the only tropical garden to be designated a Unesco world heritage site. Established in 1859, it lies to the west of Hilton Singapore Orchard, and offers visitors night safaris through its fragrant orchid groves where thousands of plants thrive.
When you’ve spent a busy day having fun, being able to dine in at the hotel is an ultimate treat. The five dining options at Hilton Singapore Orchard make it a culinary go-to in one of Asia’s most food-focused cities. Estate is a buffet inspired by the heritage of Orchard Road. Countertops brim with dishes such as dim sum, roasted London duck and mee siam, the eat-anytime meal of rice noodles, salted soybean and spice paste. All food and beverage options have an unwavering focus on sustainability. Local food partners include Fogo Fungi, which grows gourmet mushrooms, such as lion’s manes and pink oysters. Locally grown greens are served throughout.
Guestrooms feature skyline views – and water bottled onsite
The sustainable theme continues into the 1,080 guestrooms. Each one features botanical-inspired decor and eco-friendly amenities alongside city skyline views. The hotel was the first in Singapore to install an onsite water filtration and glass bottling system – doing away, it says, with 1.2m plastic bottles a year.
Hilton Hotels founder, Conrad Hilton, is said to have believed that meaningful hospitality had the power to transform personal journeys and make a positive impact. The statement equally sums up Linda Reddy’s career.
By stepping out of her comfort zone, Reddy has been able to open doors for others. And in turn, the doors of one of the world’s greatest hotels, in one of Asia’s most multicultural cities.
Discover the wonders of Southeast Asia and the comfort of Hilton Singapore Orchard
