Mandarin Oriental, Hong Kong

Mandarin Oriental Hong Kong Chinese: 香港文華東方酒店
General information
Location	5 Connaught Road, Central, Hong Kong
Opening	1963
Management	Mandarin Oriental Hotel Group
Technical details
Floor count	25
Design and construction
Developer	Hong Kong Land
Other information
Number of rooms	501
Number of suites	67
Number of restaurants	10
Website
mandarinoriental.com/hongkong
entire renovation completed September 2006

The Mandarin Oriental (Chinese: 香港文華東方酒店) is a luxury hotel in Hong Kong, it is the first and flagship hotel of the Mandarin Oriental Hotel Group.

The property opened in September 1963 as The Mandarin, located at 5 in Connaught Road Central (Hong Kong Island), which is Hong Kong’s financial and banking district.

History

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Mandarin Oriental Hong Kong, hotel exterior view

The hotel, completed in 1963, was built on the site of the pre-war colonial Queen's Building. Although the hotel was criticised by Hong Kong and Macau residents during the early days of operation as it was boring an extravagant character and identity which quickly established itself as an legend in Hong Kong. The hotel has been used by diplomats, politicians and celebrities such as Kate Moss, Kevin Costner, Tom Cruise, The Sultan of Brunei, the late Princess Diana, former US Presidents Nixon, Ford, Bill Clinton and George H. W. Bush

After an entire renovation which saw the hotel closed for nine months as interior walls and fixtures were removed and rebuilt, the hotel re-opened on 28 September, 2006 The renovated hotel features 501 guestrooms and suites, with guest-centred technology, ten restaurants and bars, a holistic spa, traditional barber, hair salon, 24-hour fitness facility with indoor swimming pool and banqueting facilities. Following the renovation, the guest room balconies were enclosed and incorporated into the rooms.

Restaurants and Bars

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Mandarin Grill & Bar

• Mandarin Grill + Bar

A greatly appreciated dining room in Hong Kong which serves contemporary European cuisine created by Executive Chef Uwe Opocensky. The dining room's views stand over Statue Square and the Legislative Council building. The Mandarin Grill has a reputation as a place where the city’s “power players” dine.

Sir Terence Conran oversaw the 2006 refurbishment of the restaurant, introducing contemporary design with the club-like traditions of its past, the formerly rather dark and masculine grill is now light, airy and buzzy. During the renovation a new oyster bar called The Crustacea Bar was added which was originally named The Saddle & Sirloin.

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Pierre Restaurant atop Mandarin Oriental Hong Kong

• Pierre

A concept by 3-star Michelin Chef Pierre Gagnaire, noted for his intricate and elaborate dishes which can challenge the diner as well as delight. The Chef returns to his restaurant in Hong Kong which was awarded one Michelin star in December 2008, four times each year. Pierre is located atop the Mandarin Oriental, Hong Kong, on the 25th floor with astounding view of Victoria harbour. The restaurant replaced Vong (1997-2005) post-renovation which had replaced Pierrot (1979-1997), a modern French Restaurant. Pierre was recently the venue for the launch of what has been described as the “World’s First All-Synthetic Meal” by Pierre Gagnaire and Herve This on 20 April 2009.

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Man Wah

• Man Wah

This is the hotel’s signature Chinese restaurant located atop the hotel on the 25th floor. The restaurant was renovated in 2006 with the objective to reflect the way it looked when it opened in 1968. The décor is inspired by 1930s Shanghai – a mixture of local rosewood with pink table décor. Man Wah replaced The Button Supper Club in 1968.

• Krug Room

The restaurant is kept secret in the hotel’s kitchens where a maximum of twelve guests can see the Executive Chef, Uwe Opocensky, preparing the dishes through the kitchen windows then in front of them. The dining room was created in partnership with the well-known Champagne Krug with the largest collection of Krug Champagnes in Asia. Every menu is tailor-made and can vary from ten to fourteen courses.

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The Chinnery

• The Chinnery

The Chinnery Bar was originally opened as a Gentleman’s club in 1963 and was not opened to women until 1990. The Chinnery is named after the famous British artist George Chinnery, who lived and painted in Hong Kong and Macau in the 1899’s. Located on the 1st floor of the hotel, the restaurant is decorated with numerous reproductions of George Chinnery work on the walls. The restaurant serves draught beers with a traditional British menu with curries. A collection of over 120 bottles of single-malt whiskeys stands behind the bar.

• Clipper Lounge

This is the place for breakfast, lunch, dinner buffets and afternoon teas with views overlooking Statue Square. Fashion designer host shows with afternoon tea four times a year. In 2008, the Clipper Lounge introduced a chocolate afternoon tea taking place every weekend.

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Cafe Causette

• Café Causette

A relaxing café which show kitchen alongside The Mandarin Cake Shop. Formerly known as The Café it reverted to its original name Café Causette following the 2006 renovation. Located on the mezzanine floor, the restaurant is an all-day dining venue with views of Chater Street and the Legislative Council. Café Causette serves a wide variety of both Asian and international dishes.

• The Mandarin Cake Shop

The Cake Shop serves homemade chocolate, cakes and breads made by cake artist, Bob Tay, along with delicious hot chocolate and coffee. Products can be taken as takeaway or at the Mandarin Cake Shop ideal for quick coffees and afternoon hot chocolates. One of its products, the rose-petal jam, is made to a secret recipe and shipped around the world. The shop is also noted for its glass displays of custom-made cakes.

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Captain's Bar

• Captain's Bar

The bar serves cocktails at night with live jazz and blues music provided by the in-house band. Regulars can keep their own bottles behind the bar or drink beer from a silver tankard engraved with their name.

• M Bar

Stylish bar atop the hotel which serves Chinese Tapas from Man Wah alongside champagne and speciality cocktails.

Spa and wellness

The spa honours the hotel’s Chinese heritage encompassing holistic rejuvenation and relaxation in a tranquil, meditative setting. Set in 2,100 sq. m., the Mandarin Spa is positioned over three floors with an indoor swimming pool, fitness centre, holistic spa, Mandarin Salon and Mandarin Barber.

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Spa Lobby, Mandarin Oriental Hong Kong

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The Mandarin Barber, Mandarin Oriental Hong Kong

The Mandarin Story

In the heart of a vibrant and ever-changing city, Mandarin Oriental, Hong Kong has maintained its leading position for over forty years. When guests are asked why they come to the hotel they will cite a myriad of reasons, including superb service and wonderful food, comfortable rooms, the attention to detail and of course, an excellent location. Most of all, though, they refer to that sense of heritage, that sense of being part and parcel of Hong Kong’s history that draws them back, time and again. It is this blend of oriental heritage infused with western savoir faire that makes Mandarin Oriental, Hong Kong what it is.

This Asian tradition goes back millennia: Confucius, the thinker and social philosopher, whose teachings have deeply influenced Chinese, Korean, Japanese, and Vietnamese thought and life was born in 551BC. No man since has had such a profound influence on the code of living of the Chinese people than this sage. In the Confucian Analects, the Master asks the following question: “Is it not delightful to have friends coming from distant quarters?” In this respect, Mandarin Oriental, Hong Kong is doing its utmost to live up to the high principles of the Confucian Code and to give a genuine welcome to the many hundreds of thousands of visitors who arrive each year from every corner of the globe.

Even the hotel’s name reflects the deep connection between the hotel and its Oriental roots. The word ‘Mandarin’ first came into the English language in the late sixteenth century and originates from the title of the highest civil servant, the Grand Secretary of the Wen Hua Palace, in the Chinese Empire. Wen Hua in the Wade system of spelling is pronounced Man Wah in Cantonese. Though originally it meant the Senior Grand Secretary, it was soon used to denote all senior officials of China, and later in the seventeenth and eighteenth centuries, for those in India and other parts of Asia.

Perhaps the strongest, and most constant, bridge between East and West at Mandarin Oriental, Hong Kong has been the staff. Uniting the ancient culture of the Orient with the modern essence of the West, the personnel and service has always been essentially Asian; meaning discreet, unobtrusive and above all, personalized. Steeped in the values of the Orient, the hotel staff offers uniquely personal attention with a quest for excellence and a genuine desire to serve and satisfy.

Right from the hotel’s opening in 1963, guests knew to look for “our man at the airport” who was clearly recognizable in his smart, red uniform and whose job it was to locate baggage and ease the weary traveler into the hotel’s fleet of limousines. Once within the calm, air-conditioned comfort of Mandarin Oriental, Hong Kong, the 1960s traveler could expect to find a bell boy instantly on hand to help with coats and hand luggage. The receptionist demonstrated the room services and facilities, while the room attendant appeared to offer assistance in packing or unpacking.

While faces and uniforms change, these thoughtful, yet essential, services continue to be offered, unchanged, every day in the 21st century. This ‘smiling touch of Oriental hospitality’ is a point that the hotel seems to prides itself on. In many cases, hotel staff are now the second generation to pamper and take care of the guests, having learnt their trade and love of hospitality from their parents. Comments such as “It is rare that one can stay at a hotel for five days and be so constantly delighted with everything and everyone. Thank you!” from guests reflect this genuine flair for service.

More than just a hotel, Mandarin Oriental, Hong Kong has been an integral part of Hong Kong life for almost half a century. Hong Kong residents who were taken for tea or dinner as children are now, in turn, bringing their own children – or in some cases, grandchildren – to experience the legendary hotel. All aspects of life, from births and weddings, to romances and business deals have been celebrated at Mandarin Oriental, Hong Kong, benignly overseen by the hotel’s resident household God, Fu Shen, who resides serenely behind the reception desk in the lobby.

The idea of The Mandarin was conceived in the early 1960s, and was the inspiration of the then Chairman of the Hong Kong Land Investment and Agency Company Limited, Hugh Barton. “The island needed one great hotel with the individuality that only the leaders of Hong Kong could give it…” said Mr Barton at the time, “We owe it . . . to give them a wining and dining place up to world standards”. That vision has been extraordinarily successful; for over 45 years Mandarin Oriental, Hong Kong has held a special place in the hearts and minds of hotel guests and local residents alike.

At the water’s edge, with the cross-harbour ferry and the panorama of the harbour immediately in front, and the mainland mountains behind, the new hotel replaced the colonial Queen’s Building and was destined to be not only the finest, but a living edifice that Hong Kong could be proud of in decades to come. The resulting design was a subtle and harmonious blend of international modern and Chinese. The cost of construction came to HKD 42 million, while the interior design amounted to HKD 66 million. John Howarth of Leigh & Orange architectural firm was appointed architect, while the interior design fell to Don Ashton, Art Director for such films as Bridge Over the River Kwai, Indiscreet and Billy Budd.

Great value was placed on incorporating local traditions and beliefs during the hotel’s design phase. Consequently, it is believed that the elements of Fung Shui (meaning ‘wind and water’ in Chinese) found within the hotel have contributed significantly to the success of what is Hong Kong’s premier address. In terms of Fung Shui the Central district is considered an auspicious area, and Mandarin Oriental is fortunate to be located in its heart with clear views across the harbour to gau lung – the Cantonese pronunciation of Kowloon, meaning ‘Nine Dragons’ – and the Peak standing protectively behind. According to the principles of Fung Shui, the hotel occupies the dominant position of King, drawing luck and good fortune from the surrounding area. The harbour for example, brings the favourable chi directly to the hotel, while the protective Peak behind ensures that the chi doesn’t escape. The balance of forces that surround the building also extends to the many shops, tailors and galleries that can be found on the premises, which are considered to be some of the most prosperous and respected on the island.

Hong Kong is not only a location, but also part of the hotel’s soul. Not only were the principles of Fung Shui used to design the original layout of the hotel [earthenware pots were placed in the east and west lobbies to balance the elements of wood and fire in these areas and a crystal glass containing eight stones was placed in the northwest corner of what was then the Food & Beverage Director’s office to add the ‘earth element’ that was considered lacking], but also colour schemes and artwork reference the hotel’s oriental heritage.

Mandarin Oriental, Hong Kong houses some exquisite and rare pieces of Chinese art, as well as contemporary works by internationally renowned artists and sculptors. Many of the original design elements in the hotel - notably the Lobby, The Clipper Lounge, The Captain's Bar, Man Wah, and The Mandarin Grill - can be attributed to the original interior designer, Don Ashton, and over the years, the original key design elements of the hotel have remained largely unchanged. The hotel’s 2006 multi-million dollar renovation took place around these prominent features.

In the setting of a hotel which has become a byword throughout Asia for its gracious and attractive décor, Mandarin Oriental’s collection of treasures add the richness and individuality which makes it a worthy heir to the great houses of old China.

In the lobby, a blaze of gold wood carvings, covering 188 sq. ft. of black marble wall, are exceptionally finely executed gilt carvings in high relief from the Tao-Kuang reign (1821-1850) and are an eloquent testimony to the genius of China’s craftsmen. Stronger Oriental accents were added to the lobby in 1992 with the acquisition of several antiques, authenticated by Sotheby’s. The collection includes a Han green-glazed pottery Hu vase that depicts hunting scenes against a background of clouds.

In terms of décor, the ancient past resides comfortably with both more recent classics, with an overriding Asian theme to unite them. At the entrance to the Grill Room and the Connaught Rooms are replicas of three 8th Century, Tang Dynasty wooden statues; while reproductions of paintings by George Chinnery (1774-1852), renowned for his paintings of Hong Kong and Macau hang in the Chinnery Bar, and the Mandarin Grill and the Mandarin Suite are adorned by paintings commissioned in the 1960s by the contemporary Malay artist Gerard D’A. Henderson.

This link with the past remains as strong as ever [even in 2008, carefully positioned crystals and ‘lucky’ bamboo plants are a subtle feature in many of the offices] and this is undoubtedly one of the key elements of Mandarin Oriental, Hong Kong’s continued success. The hotel continues to buy works from distinguished and up-and-coming local artists, and the newest additions to the hotel’s art collection can be found on the second floor, which is now home to over 30 works of art, purchased at a cost of approximately HK$1 million in 2002.

The Mandarin opened progressively in 1963 by several floors a week; and by the end of October 1963 was fully open for business. It soon became a byword for impeccable service and elegance, and was known even then for having its own identity and distinctive style. By 1967, Fortune magazine listed the Mandarin alongside the Ritz in Paris, the Grand in Rome and the Connaught in London, as one of the eleven great hotels in the world.

At the time, The Mandarin was the tallest building in Central – and the only five star hotel on Hong Kong Island. The hotel’s public rooms provided a handy rendezvous for local residents and tourists alike. From its prime position on the harbour front, it offered its guests intimate views onto Statue Square; “sweeping panoramas of green vistas”, now long gone, and of course, the ever-present bustling wharves and ferry piers, with their jumbles of sampans and junks on the incomparable Victoria Harbour. Such views were to be enjoyed from the balconies in each room where guests were encouraged to “sip cocktails and watch the sun set.” Alternatively, guests in the 1960s could “take a sun bath on the lawn beside the sky-high pool or the little stream that connects the pool with the lounge area.”

It’s hard to imagine now, but in the mid-1960s guests and journalists alike were enchanted not only by the incredibly high levels of personal service, which was a given, but also by the unheard of new-fangled technology. Guest rooms had ‘individual thermostatic control’ [air conditioning], even in the closets; direct dial telephones and a second telephone in the bathroom; not to mention televisions with remote controls. High living indeed.

By the end of its first decade, The Mandarin had welcomed royalty; stars of stage and screen; notables from just about every field and was firmly ensconced at the top of international lists of the best hotels in the world. Its inimitable, tasteful, elegant design, coupled with outstanding service made this Hong Kong’s preferred address.

Back in Hong Kong the 1970s proved that that the world’s love affair with The Mandarin was to be an enduring one. Dignitaries, royalty and celebrities continued to make the Mandarin their home in Hong Kong and the grandest parties were held in its Connaught Rooms and public function areas. All of Hong Kong society flocked to 5, Connaught Road for their parties, weddings, and tête à têtes, and The Clipper Lounge was dubbed ‘Hong Kong’s living room’.

The Mandarin was a byword for service, with Barclay’s Bank even using the hotel’s name in its 1977 adverting, boasting that, “We believe that sound investment advice is like the service you enjoy at a Mandarin . . . unobtrusive, but always available.”.

The Mandarin’s 15th anniversary was marked by a fifteen-storey cake and the Hong Kong Philharmonic orchestra in the lobby. Physical change to the hotel followed shortly as fashions for dining and living changed. The Harbour Room, which has seen performers, revues and cabaret-dinners became Pierrot restaurant, a superbly designed restaurant specialising in French cuisine, with a new lounge-bar, Harlequin, next to it. An indoor, Roman-style pool and health club were added and the original coffee shop, Causette, was relocated and renamed The Coffee Shop. For the business traveller, now a regular occurrence in all corners of the world, technology and phone lines were upgraded, and a Business Centre was built.

In the 1980’s, Hong Kong became the third most important banking centre of the world. Captaining the hotel during that decade, was Peter French, who became General Manager in 1981 – returning to the same position in 2004 – and was there to welcome the continuing line up of dignitaries, royals and celebrities to The Mandarin.

The Mandarin’s 25th anniversary in 1988 was celebrated in style, accompanied by a souvenir coffee table book, but while trends came and went and small changes were made to décor and design, The Mandarin Hong Kong remained the place to see and be seen.

Having become an integral part of Hong Kong’s every day life, The Mandarin Oriental began to take on the aura of a legend. An extensive renovation of the suites took place in 1990, and that same year, women were allowed to enter the Chinnery Bar, formerly a bastion of male solidarity.

Many a nostalgic visitor retains an emotional recollection of watching the 1997 handover of Hong Kong from Great Britain to China in a rain-soaked ceremony on 1 July 1997 from The Mandarin Oriental’s balconies overlooking Statue Square and the Legislative Council building. Alan Whicker, the eminent British broadcaster, was one such, and the sensation he felt at the time compelled him to return more than ten years later to revisit the scene.

The 21st century saw Mandarin Oriental in fine form, though in need of a little attention. In 2005, authorisation was given for a total renovation of the much-loved hotel, and, when its doors closed in December, the trading floor of the stock exchange held a two-minute silence in memory of the loss of a hotel, that had seemingly become a part of their every day lives. The traders need not have worried. The doors of Mandarin Oriental, Hong Kong re-opened again on 28 September, 2006 to tremendous international acclaim. Actress Maggie Cheung, cut the ribbon to declare the property officially open. The US $140 million renovation had effectively created an entirely new hotel. The much-loved lobby, Captain’s Bar, The Clipper Lounge and Chinnery Bar – while all receiving a facelift – remained recognisable, but the remaining restaurants, bars, public areas and rooms were new. It was a delicate task: the extensive renovation had to upgrade the facilities and services of this legendary hotel, while maintaining its classic, Chinese-influenced elegance and the feel of ‘home’ to those who have been visiting for four decades. Feedback from regular guests and the Hong Kong social scene proved eloquent testimony to the success of this venture.

A major component of the work was the enclosure of the hotel’s balconies, which increased the size of the guestrooms and provide scope for the creation of extremely spacious bathrooms. The overall number of hotel rooms was reduced to 502, while the number of suites increased to 68.

A 2,100 square metre luxurious spa, in line with the Group’s award-winning international spa concepts, was created on the 23rd, 24th and 25th floors. Michelin-starred chef, Pierre Gagnaire opened his eponymous restaurant, Pierre, which replaced Vong, and super-stylish M-Bar replaced the Vong Bar next door.

A stalwart of Hong Kong’s dining scene, the Mandarin Grill, was completely unrecognisable by those who had dined there before. Sir Terence Conran discovered windows behind the wooden panelling, and the somewhat stygian décor was modernised with a vibrant, contemporary design, filled with natural daylight.

Man Wah, by now one of the world’s leading Cantonese restaurants, was elegantly renovated in a 1930s Shanghai style, with many original features re-instated, while The Café and Mandarin Cake Shop were relocated to the mezzanine floor with lively and sophisticated décor with an open kitchen and full height picture windows overlooking Chater Road

For over 40 years Mandarin Oriental, Hong Kong has been placed on numerous short lists of ‘best hotels’. In 1967, Peter Stratford, the then General Manager, maintained that “Every guest is special. We want to welcome him as if he were returning home. A great hotel should be able to anticipate guests’ needs and make an extraordinary task seem routine.” The same philosophy still applies to Mandarin Oriental today.

Incidents

Leslie Cheung, a famous singer and movie star in Asian cinemas committed suicide by leaping off the 24th floor of the hotel building on 1 April 2003. The hotel site has now become a place where his fans pay their respects every year on 1 April.

Gallery

• Mandarin Suite
  Mandarin Suite
• Mandarin Bathroom
  Mandarin Bathroom
• Macau Suite
  Macau Suite
• Lord Lichfielt Suite
  Lord Lichfielt Suite
• Lord Lichfielt Bedroom
  Lord Lichfielt Bedroom
• Deluxe Oriental Bedroom
  Deluxe Oriental Bedroom
• Taipan Bedroom
  Taipan Bedroom
• Veranda Bedroom
  Veranda Bedroom

External links

• Mandarin Oriental Hong Kong
• Hong Kong Reopens Its Doors
• Mandarin Oriental Dining in Hong Kong