With its ex­tra­or­di­nary ar­chi­tec­ture and top din­ing and re­tail op­tions, the new Mor­pheus in Macau is re­defin­ing the lux­ury ho­tel ex­pe­ri­ence

Hong Kong Tatler - - Tatler Focus -

Mor­pheus is Macau’s lat­est land­mark, a one-of-a-kind re­sort at the City of Dreams com­plex de­signed by Zaha Ha­did. Named af­ter the shape-shifting Greek god of dreams, Mor­pheus is a fit­ting le­gacy for the late Iraqi-bri­tish ar­chi­tect, known for her fu­tur­is­tic free-flow­ing de­signs. Much more than just an­other build­ing, the un­con­ven­tion­ally crafted sculp­ture merges Ha­did’s in­no­va­tive style with out­stand­ing ameni­ties to create a dream­like es­cape for dis­cern­ing guests.


In stark con­trast to the Cotai Strip’s many tributes to cen­turies-old ar­chi­tec­ture, the US$1.1 bil­lion Mor­pheus stands out from the city’s sky­line with its sen­su­ous curves and sci-fi aes­thetic. Billed as the world’s first free-form high-rise ar­chi­tec­ture, the oth­er­worldly de­sign fea­tures a dra­matic glass and steel fa­cade, a sculp­tural de­sign in­spired by the an­cient Chi­nese artistry of jade carv­ing. The eye-catch­ing fo­cal point of this ar­chi­tec­tural mar­vel is a se­ries of voids that tra­verse the cen­tre of the ho­tel, form­ing two dis­tinct tow­ers con­nected by two sky bridges.


The genius of the de­sign of the 40-storey struc­ture be­comes ap­par­ent when you step in­side to dis­cover a clever, cav­ernous kalei­do­scope of voids and spa­ces that im­merse guests in the ho­tel’s unique aes­thetic. An as­tound­ing 35-me­tre-high atrium with lus­trous fix­tures and geo­met­ric shapes greets guests, en­abling them to look di­rectly up into the lower void. Within the open-plan lay­out, 12 glass­sided panoramic lifts em­pha­sise the height of the white-mar­ble lobby and pro­vide spec­tac­u­lar views of both the dy­namic in­te­rior and the Macau cityscape out­side. Between the free-form voids that tra­verse the atrium, soar­ing bridges create spa­ces for the ho­tel’s el­e­gant shops, celebrity restau­rants, bars and guest lounges.


The ho­tel’s re­tail em­po­rium, Mor­pheus Bou­tique, is de­signed to en­gage, ex­cite and in­spire the shop­per, show­cas­ing streetwear, fash­ion, fra­grances, travel goods, elec­tronic gad­gets, home decor, jew­ellery and much more in five dif­fer­ently themed zones. Fea­tur­ing a care­fully cu­rated se­lec­tion of mer­chan­dise from brands such as Thom Browne, Re­possi and Proenza Schouler—all avail­able for the first time in Macau and all ex­clu­sive to Mor­pheus Bou­tique—the re­tail em­po­rium also of­fers on-de­mand giftwrap­ping and hot-stamp­ing ser­vices that add a per­sonal touch to gifts, keep­sakes and such, cater­ing to ex­pe­ri­ence-driven shop­pers who value qual­ity and in­di­vid­u­al­ity.


France’s Pierre Hermé, named World’s Best Pas­try Chef at the 2016 World’s 50 Best Restau­rants awards, has cre­ated a world of tastes and sen­sa­tions at Mor­pheus with the first Pierre Hermé Lounge in China. Guests can expect a true Parisian ex­pe­ri­ence at the lounge, which fea­tures iconic pas­tries, light and healthy fare, tra­di­tional sa­lon de thé treats, and unique plated desserts all ex­e­cuted with Hermé’s sig­na­ture de­sign process. For the ul­ti­mate in­dul­gence, deca­dent del­i­ca­cies are pre­pared ta­ble­side by the res­i­dent pas­try chefs. The lounge also boasts a tan­ta­lis­ing range of cre­ative cock­tails. The

break­fast and room-ser­vice menus at Mor­pheus also of­fer ex­clu­sive Pierre Hermé cre­ations.


Pay­ing fur­ther homage to the great tra­di­tions of French gas­tron­omy, Mor­pheus and leg­endary French chef Alain Du­casse have col­lab­o­rated on two side-by-side din­ing des­ti­na­tions, plus a bar, that re­de­fine how guests ex­pe­ri­ence high-end hos­pi­tal­ity. Alain Du­casse at Mor­pheus serves the sig­na­ture ex­pres­sion of French cui­sine that has made the chef fa­mous around the world. Mean­while, Voy­ages by Alain Du­casse is a new con­cept of­fer­ing a unique take on Asian cui­sine in­spired by the Miche­lin mae­stro’s trav­els over the past 30 years, as well as his most re­cent culi­nary dis­cov­er­ies, rang­ing from let­tuce broth with sea scal­lop and gold caviar to blue fin tuna with In­done­sian sa­tay sauce. The restau­rant’s chief som­me­lier has crafted a wine list that high­lights the best vine­yards from the old and new worlds, while mixol­o­gists at the bar will whip up con­coc­tions, in­clud­ing Mar­ti­nis and Belli­nis, with a dis­tinct Asian twist.

STAND­OUT AT­TRAC­TIONS Clock­wise from opposite page, top: At the Alain Du­casse at Mor­pheus fine-din­ing restau­rant; Mor­pheus Bou­tique re­de­fines the lux­ury shop­ping ex­pe­ri­ence; ad­mir­ing the lobby’s fu­tur­is­tic de­sign from the lift; at Voy­ages by Alain Du­casse, which fo­cuses on Asian cui­sine; the ho­tel’s swim­ming pool of­fers a dif­fer­ent per­spec­tive of the build­ing’s stun­ning ar­chi­tec­ture

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.