The redesigned John Jacob Ballroom features botanical-inspired interiors, skylights, advanced AV, a built-in bar, VIP room, and flexible layouts for up to 500 guests.
The St. Regis Singapore has reopened its John Jacob Ballroom following an extensive redesign by FBEYE International, introducing updated interiors, built-in facilities, and advanced technology aimed at enhancing both social and corporate events.
Inspired by the nearby Singapore Botanic Gardens, the refreshed ballroom now features two skylights that fill the space with natural light, creating the feel of a grand garden pavilion.
Interiors have been updated with vine motifs, floral-inspired light fixtures, and a custom carpet in tones of sage, olive, tangerine, and aged stone. Crystal chandeliers reflect the changing daylight, adding to the venue’s atmospheric appeal.
The refreshed foyer features a new built-in bar for pre-function cocktails, enhanced with live drink showmanship and botanical-themed design elements that complement the ballroom.A new built-in bar in the foyer offers a space for pre-event cocktails and live drink preparation. Adjacent to the ballroom, a newly added VIP Room provides a private space for guest speakers or hosts, complete with lounge seating, ambient lighting, and botanical accents.
Spanning 710 sqm, the pillarless ballroom can accommodate up to 400 guests for a banquet or 500 in theatre-style seating. It can also be divided into two separate venues with a soundproof air wall for smaller events.
Technical upgrades include two high-resolution LED walls (9.6m by 5.28m), 10 intelligent lighting systems for flexible ambience, and a state-of-the-art sound system designed to deliver professional-grade audio.
“The John Jacob Ballroom has long been a distinguished venue for some of Singapore’s most iconic weddings and high-profile state and meeting events,” said Allen Howden, general manager of The St. Regis Singapore. “This redesign allows us to honour our legacy as the House of Celebrations while evolving with the intention to ensure that we remain relevant to the needs of today’s discerning hosts and guests.”