Expect to see revamped guest rooms, snazzy new drinking and dining venues, and more.
Never ones to rest on their laurels, Hong Kong’s hyper-competitive hoteliers have been putting the pandemic downtime to good use. Opened amid the hubbub of Wan Chai in December, The Hari is the city’s latest design hotel, with tech-led rooms, a big terrace bar, and two swish restaurants: Zoku and Lucciola. Over in Quarry Bay, EAST has zhuzhed up its own dining spaces, added a new coworking-style café, and refurbished all 345 rooms with zingy contemporary art and work-friendly furniture. There are new sleeping arrangements at The Upper House, too, where homegrown design hotshot André Fu has reinvented the top suite — everything is natural, tactile, and gorgeous — and new Mediterranean restaurant Salisterra, which replaces Café Gray Deluxe.
At Island Shangri-La, Parisian designer Tristan Auer has transformed the Horizon Club rooms from dark and dated to champagne-hued havens with painted silk screens and lavish bathrooms. The Four Seasons has also redone its guest quarters, introduced a convivial lobby café, and replaced the Blue Bar with cocktail-driven Argo. Not to be outdone, the Mandarin Oriental now has its first club lounge as well as a stately new look for Michelin-starred Man Wah. But the scene-stealer is The Aubrey, a 25th-floor bar with maximalist interiors, an izakaya menu, and chi-chi cocktails.
This article originally appeared in the June/August 2021 print issue of DestinAsian magazine (“City Slickers”).