Freshly opened this week, Shangri-La Hotels’s newest property in Hong Kong is a self-styled urban resort and the first hotel to open on the Kowloon waterfront in more than two decades.
Designed by celebrity architect Andre Fu, the new build, 16-storey Kerry Hotel houses 546 light-filled guestrooms, staggered across a “podium-style” layout to amplify wow-factor views; more than 60 per cent of the rooms look across Victoria Harbour to the Hong Kong Island skyline.
Situated at the heart of Hung Hom Bay, moments from the Tsim Sha Tsui East shopping district and a short walk from the ferry pier and new Whampoa MTR station, the hotel has been extensively landscaped; gardens connect public areas and all five restaurants and bars feature large outdoor terraces overlooking the harbour.
Indoors you’ll find more than 1000 pieces by leading Asian contemporary artists. The impressive lobby affords stunning views through an enormous 8m-high curved window, and opens on to a formal garden, which is replete with topiary and hedges.
The several categories of guestrooms and suites, the smallest at 42sq m, feature the services of an e-concierge and dedicated smart phone apps as well as free Wi-Fi, large flatscreen TV, smart marble bathroom with rain shower and a complimentary mini bar (excluding wine and spirits) on arrival.
Clubrooms have access to a dedicated lounge for breakfast, cocktails and private check-in and late check-out to 4pm, subject to availability. The Kerry has a 24-hour health club with 25m outdoor pool and claims the largest hotel and event catering services in Hong Kong.
DON’T MISS: A cocktail in Red Sugar, the hotel’s premier bar, boasting a 270-degree wraparound terrace and fab after-dark views of the city’s skyline. DINING IN: Australian executive chef Matthew Bennink oversees a fleet of eateries including the signature Hung Tong, serving contemporary Chinese fare in smart, old world surrounds; the all-day-dining Big Bay Cafe; and groovy Dockyard with nine separate kitchens and live entertainment every night.
DINING OUT: Check out the lively Leung Hap Seafood and Hotpot, located above the Hung Hom wet market, serving authentic Cantonese and Chiu Chow dishes (try the stir-fried clam with black bean sauce); or the popular Sang Kee Cha Chaan Teng at 13 Lo Lung Hang Street, where the signature dishes are clay-pot crab and clam congee or tom yum goong udon with crab.
ASK THE CONCIERGE: If you fancy a bit of exercise after all that fantastic Hong Kong food, try the energetic four-hour hike up Lion Rock for magnificent views of the Kowloon area.
CHECKING IN: Until July 31, opening rates rooms from HK1900 ($323) including room upgrade if available, buffet breakfast and two drinks at Red Sugar. More: shangri-la.com.
ALSO TRY: W Santiago Hotel, Chile; Kerry Hotel Beijing; Parkroyal on Pickering, Singapore.
CHRISTINE McCABE Small Luxury Hotels of the World has signed the swanky Le Barthelemy Hotel and Spa on the French-speaking Caribbean island of St Barts; opened on the beachfront last November, the property features 46 guestrooms and suites and food by Michelin-starred French chef Guy Martin • Fitout has begun on the newbuild Mantra Hotel at Sydney airport; the ninelevel hotel is scheduled to open in late June a short distance from the T2/T3 domestic terminals, and will feature 136 guestrooms, a restaurant and bar and 24/7 service • Until May 31, book three nights at a Banyan Tree hotel or resort and receive a free night’s accommodation; or at sister brand Angsana receive up to 40 per cent off the best available rate • Internationally famous Peruvian chef Diego Munoz joins South America’s first luxury sleeper train as executive chef; the Belmond Andean Explorer launches May 4 travelling at altitudes of up to 4800m en route from Cusco to Arequipa on journeys of three days and two nights • Design Hotels’s member properties in the Greek Islands are offering summer discounts; at San Giorogio Mykonos from €190 ($266) a night with breakfast, airport transfers and boat shuttle; and at the new Myconian Kyma during May from €132 with breakfast and transfers; upgrades and late checkout also included, subject to availability.