MONDRIAN DOHA
ARRIVAL/CHECK-IN: I was part of a group of travelers attending the Hamad International Airport Expansion presentation in Doha. Most arrived the day before, but due to a family commitment, I arrived the following day. A driver picked me up at the airport and drove me to the sleek and modern property designed by Marcel Wanders of the Netherlands. The 270-room property was the first sbe hotel in the Middle East. My luggage was scanned and put aside for a hand check, and the guard removed the little sleep sound device I use to cover city noise when I sleep and travel. “No speakers allowed,” the guard said, but once I explained what the item was he allowed me to take it. From there, check-in was swift, and I received a packet of information about dinner and the week’s agenda.
GUEST QUARTERS: I was in Suite 1309 with beautiful views and an inviting layout. The main living space had a comfortable king-sized bed opposite a large-screen TV and a built-in work station and desk. The wallpaper on the far wall was busy with Islamic architecture and symbolism — I liked the falcon images. The room also included a small glass-top table and chair and a long combination hassock and end table left of the bed. The shades over the lights sported a Turkish or Lebanese design which worked well with the all-white motif in the room.
The bathroom occupied a massive space on the other side of the wall and featured a huge soaking tub and a large step-in and -through shower which separated the tub area from the sink area — a smart concept. Bathroom amenities included Ciel Reserve shampoo, conditioner and shower gel and other amenities.
My only complaint — and I confirmed this with other guests — was the faulty air-conditioning. It was so humid in the rooms, even though cool, that clothing felt damp each night when we returned. I told the hotel staff about this afterward, and they confirmed they would investigate the cause.
SERVICES/AMENITIES: My gracious host prearranged a lavish dinner for me the first night at Walima, known for its Middle Eastern cuisine and, I must add, fantastic wait staff. I dined on a selection of cold mezeh (outstanding), lamb machboos (hit the spot) and a fine, cold Sauvignon Blanc. I also enjoyed a few drinks with colleagues at Hudson Tavern, where one can enjoy a proper pint of Guinness surrounded by a sports bar theme. Off the lobby we enjoyed breakfast before our day’s festivities. The staff was always welcoming and attentive to our needs.
REVIEWED BY Francis X. Gallagher