Andrew Ing, Chief Operating Officer of OUE Restaurants, HighHouse, and NOVA
The Corporate Savant
First impressions carry great weight. Clad in a double-breasted blazer, blue slacks, and black leather shoes, Andrew Ing epitomizes the corporate gentleman as he navigates the OUE Restaurants Corporate Office on the tenth floor of Singapore’s OUE Downtown 2 building. The dial of his Longines Conquest watch is visible through the cuff of his diagonal-striped button-down shirt as he reaches to shake my hand. “I’m Andrew,” he confidently introduces himself, subtly revealing his Australian accent. After enjoying several evenings at HighHouse and NOVA, I was eager to learn more about these venues from their creator. His polished corporate attire sharply contrasts with the lively and dynamic environment of his nightlife endeavors, showcasing the multiple dimensions of his professional persona.
HighHouse and NOVA, situated on the 61st, 62nd, and 63rd floors of 1 Raffles Place, have quickly established themselves as premier nightlife and dining hotspots in Singapore. Towering over the Central Business District, HighHouse is renowned for its unobstructed 360-degree panoramic view of the Singapore skyline, immersive dining experiences, and vibrant nightlife. Combining luxury entertainment with cuisine, art, music, and technology, HighHouse and NOVA seek to create a unique experience. However, the question remains: can such a concept truly stand out in a sea of luxury nightlife options in Singapore?
HighHouse
Nightlife Management Prowess
In the aftermath of the COVID-19 pandemic, the nightlife and entertainment sectors have made a resurgence. With four decades of experience in hospitality and nightlife, Andrew has learned to navigate the industry’s highs and lows, especially in the last five years. Alongside his partner Wayne Lee, the general manager of HighHouse and NOVA, this luxury restaurant and bar has successfully carved out its niche in a market that seems to be increasingly crowded.
What’s his secret? A keen understanding of nightlife trends, successful brand-building, and meticulous attention to detail. “When designing this space, our aim was to create an environment where people could dine, enjoy a drink, and then dance. Though it’s more of a lounge than a nightclub, there’s plenty of space for dancing wherever you are.”
This smooth transition from day to night is one of the venue’s key selling points, eliminating the need to separate lunch and dinner services while catering to diverse customer bases, including those simply looking for an after-work drink.
Nova – Singapore’s Tallest Rooftop Bar, Offering A Sky-High Experience With Panoramic City Views
The Devil’s in the Details
Along with having a perfect “Instagrammable corner” and views that overshadow the Marina Bay Sands, the real attraction of any venue lies in its atmosphere — carefully crafted by Andrew himself. “We designed the sound system to enhance the dining experience,” he states. “In many dining establishments, the sound system is an afterthought. A poor soundtrack with inadequate bass can spoil the overall experience. For me, music is crucial to the ambiance, whether in the restaurant or the club.”
Andrew recognizes that his strengths in interior design stem from spatial planning and logistics that ensure seamless service. He enjoys creating both intimate and sociable spaces while keeping the customer’s experience in mind. “For example, I consider bar height,” he points out. “For standing and leaning patrons, the perfect height is 1050 mm — not too high, not too low. It facilitates comfortable leaning on bar stools. Moreover, having a footrest is vital; it’s a must-have detail for me.”
Andrew also emphasizes the significance of acoustics in his venues. Noticing that hard flooring can disrupt conversations by creating sound reflections, he consulted an acoustic expert. This professional advised on designing the space to absorb sound effectively, ensuring private conversations and minimizing noise disturbance. “Many people underestimate the importance of hiring acoustic consultants,” he observes.
Controlling noise and enabling conversation in a group setting are crucial factors that can make or break an evening out.
Andrew Ing, Chief Operating Officer of OUE Restaurants, HighHouse, and NOVA
Diversity Driven Success
Andrew credits his achievements in hospitality to forward-thinking human capital practices, a company principle that surprised him upon joining. He explains that this diversity begins with a wide array of dining options. OUE’s restaurant portfolio includes everything from affordable SGD 5 dishes to luxurious meals costing up to SGD 500, featuring cuisines ranging from Délifrance to the art of Japanese Omakase and everything in between.
This assortment encompasses both halal and non-halal options, as well as Japanese, Singaporean, modern European, and Pan-Asian dishes. Andrew notes that while some restaurant groups target similar audiences with various concepts, his establishments serve a broad clientele with diverse tastes, ensuring that each culinary concept reaches beyond its specific market.
Moreover, the company’s commitment to diversity also includes its staffing, with Andrew stating, “I have team members ranging from 18 years old to 82 years old,” underscoring the company’s inclusive approach.
For Andrew, representation transcends having “one auntie” who becomes a figurehead for older employees; it’s about fostering empathy and recognizing individual skill sets and contributions. “Companies often run campaigns, but you don’t need to campaign; you just need to act responsibly in support of sustainability and for all workers, young and mature,” Andrew asserts.
He then expresses his disdain for tokenism, saying, “Just f**king do it and shut up. If others discuss it, that’s fine, but don’t you lead the conversation.” This candid perspective on authenticity elicited my silent admiration.
Andrew credits his colleague Wayne for his leadership and empathy, noting that Wayne embodies the qualities Andrew seeks in leaders. “I prefer team members who genuinely care about others. Skills and strategies can be learned or sourced. Empathy is innate; either you possess it or you don’t. Wayne has excelled in uniting the team, which is no easy task. He aligns well with the culture I want to cultivate at OUE restaurants,” Andrew elaborates on their professional relationship.
Read More: Wayne Lee, General Manager of HighHouse and NOVA
HighHouse
Point of Differentiation
I was curious about Andrew’s decision to invest in a concept like HighHouse. The former marketer and entrepreneur simply replied, “Well, everyone around the world loves a rooftop bar.”
In terms of competition from other nightlife venues, Andrew refrains from comparisons, stating, “We occupy a recognized location offering a mix of experiences in a space that accommodates both individual and group gatherings.”
Beyond the culinary offerings and service, the music is another area where Andrew has dedicated significant resources to sourcing local and international talent, alongside curating a DJ booth and the digital art displayed around it. Understanding how technology has reshaped music consumption, Andrew adopts a holistic approach to spatial design.
With apps like Apple Music and Spotify creating a more uniform music experience across Southeast Asia, he refuses to let this trend dictate his nightlife strategy. Instead, he finds vibrancy in every city, even if it’s smaller and more underground. Referencing his own preference for visiting his establishments, he mentions, “I set the standard for my bars, enjoy a drink, and listen to good music. It takes something exceptional to lure me to someone else’s bar or club in Singapore because I simply can’t be bothered.”
HighHouse
Ultimately, I was eager to discover the most gratifying aspect of Andrew’s role as Chief Operating Officer of HighHouse and NOVA, as well as his broader career in nightlife and hospitality. “Seeing people grow and develop,” he responds, referring to his team of about 400 staff members.
“I’ve had a significant impact on many lives, albeit not in a biblical sense, as I’ve connected with individuals over the years and witnessed their growth,” he observes, adding that those with service industry experience tend to be excellent customers, typically avoiding rudeness or demanding behavior towards staff.
He cheekily adds, “There’s a proposition for you: you can suggest to Lawrence Wong to replace two years of National Service with one year serving in a restaurant. This way, besides enhancing national defense, individuals would be more gracious and patient members of society. There you have it!”
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