Luxuries bring peak closer to home
QOMOLANGMA BASE CAMP, Nepal — Wi-Fi, baked goods and trendy coffee: gone are the days of deprivation at the base camp of Qomolangma (known in the West as Mount Everest), with hipster perks and modern conveniences ensuring life is cushier than ever on the roof of the world.
The Khumbu glacier at the foot of Qomolangma transforms every spring into a highaltitude metropolis of surprising luxury for the hundreds of climbers aiming for the peak of the world’s highest mountain.
Canned food and bulky satellite phones are a thing of the past.
Today’s climbers enjoy fresh salads, social media and creature comforts unthinkable when Edmund Hillary and Tenzing Norgay first stood atop the 8,848-meter peak 65 years ago.
“The first question people ask when they arrive at base camp is where’s the Wi-Fi. The second question is where’s the hot shower,” said veteran climber Russell Brice, owner of Himalayan Experience, one of the oldest and most established expedition operators.
The first intrepid teams to attempt Qomolangma took a month to reach base camp on the Nepal side of the mountain.
The journey was cut to eight days with the construction of a small mountain airstrip at Lukla, the gateway to the Qomolangma region.
Around 2,500 yaks make that journey at the beginning of the spring climbing season in April to turn the rockstrewn glacier into the world’s highest city for two months of the year.
Tents have carpeted floors and bouquets of plastic flowers. Piping hot showers running on solar power offer respite from the freezing temperatures outside.
A brigade of helicopters keeps the tent town stocked with daily deliveries of fresh supplies to cater for the 1,500 or so people at base camp.
Climbers who want a break from high-altitude life can even hitch a heli ride back to Kathmandu for some R and R before returning to attempt the summit.
At Alpine Ascents’ camp, breakfast comes with Turkish drip coffee.
“Cappuccino machines don’t work at altitude,” director Gordon Janow explained.
Meanwhile, over at Seven Summit Treks’ camp, the smell of freshly baked cinnamon rolls from its bakery greets climbers returning from an acclimatization run high on the mountain.
Fresh salads are served up by Adventure Consultants, a New Zealand-based operator, whose chef once worked in a restaurant with three Michelin stars in France.
“People seem to like simple foods. Of course, being here is so far removed from cities and normal life that basic salads and fresh vegetables seem to keep everyone happy,” said chef James Perry.
Base camp is a warren of tents as more climbers than ever try to reach the top of the world.
Last year saw a record 373 permits granted to foreign climbers to venture up Everest from the Nepal side, and this year fell just short of that.
The modern-day conveniences may make life at base camp easier, but reaching the summit remains as treacherous as ever. Five climbers have died this year. Last year six perished.