Tag Archives: kowloon

Ozone, Ritz Carlton Hong Kong

Unless you’ve been reading censored news, you’ve probably heard about Ritz Carlton’s return to Hong Kong, and the crowning glory of the hotel is Ozone, the highest (and quite possibly one of the most stylish) bars in the world.

Ritz Carlton Hong KongThe Ritz-Carlton Hotel Company has been pretty busy of late. After the 2008 closure of their elegant property in Central the group went silent for a while both here in the city and the region, but now they have returned with a palpable bang, as The Ritz Carlton Hong Kong and their latest properties have shown. Recently the brand has changed their positioning in the market slightly and a slight shift in their design philosophy and service evolution has emerged across their stunning portfolio (particularly in the newer properties). Up on the top floor of The Ritz Carlton Hong Kong, Ozone is a testament to this fact, with the bar and light eatery boasting top-notch service and a conspicuously eye-goggling design scheme.

While the ICC is sadly not the highest building in the world, Ozone is, vertically speaking, the highest bar in the world – period. This alone is reason enough to visit the 118th floor venue, but thankfully this is not the only incentive, with the stunning views complemented by top-quality drinks and food, fine service, plus a stunning interior. The interior design was overseen by Masamichi Katayama and his self-owned company Wonderwall Inc., a design company with a difference that has an incredible catalog of exclusive interiors which includes impressive store spaces designed for Bape, Uniqlo and I.T, plus a Tokyo restaurant interior for Harrods, a Parisian restaurant called Collette and more. Although Wonderwall Inc. is anything but typical, their typical atypical design style can be seen all over Ozone, with playful contemporary plastic features appearing alongside first-rate materials and creative atmosphere-building gilding. There is a distinct Alice-in-Wonderland vibe about the whole interior, which was created around the theme of an ‘Edenic Experiment’ – “a man-made environment of nature in an imaginary world,” as the designer overview states. In other words, blown-up inspirations of nature can be seen everywhere, from the dim neon color-changing forest-like entrance through to the beehive-resembling ceilings and marble-shaped bamboo.

Ozone-Ritz-Carlton-Hong-KongAfter being zoomed up to Ozone in an elevator which reaches ear-popping speeds of nine meters per second, one is greeted by an atmospheric entrance area, where layered mirror ceilings, curtain-shaped walls and rock-resembling floor patterns tease and tantalize one’s expectations before entry. Once inside one is greeted by an eccentric white pillar which resembles oversized stacked marshmallows and acts as a visual centerpiece. Further in the interchanging neon colors continue to shine out along the ceiling, where they are complemented by beehive-like ceilings, geometric shapes and flower petal patterns on the walls below. The beehive shapes run behind the bar as well where they take on a web-like appearance. Along from the main bar is a sushi bar, and things get taken down a notch here, where a whitewashed marble counter is matched by marble bamboo-shaped pillars behind. In the main dining area the hive ceiling continues, but globular bubble light fittings add a different touch here. Outside, in the semi-al fresco area where 12-foot walls of glass offer panoramas of the city, there is another bar, and this one takes on an iceberg appearance. Various bar tables correspond with the white ice theme while a few rattan seats and bar stools provide a nice place to admire the view from.

Of course all this perfection would not be complete without a good selection of food and drink, and luckily, Ozone does not disappoint in this area either. Covered with custom-made holograms, the menus contain wonders such as wines that hover around the $100’000 mark, custom-made cocktails and signature drinks, plus a fine selection of sushi, sashimi, tapas, tempura and caviar.

Originally published in Today’s Living magazine, July 2010

Whisking it Up – Whisk, Mira Hotel

With their face lift and rebranding now fully complete The Mira Hotel has emerged as a top contender forHong Kong’s most stylish hotel, and Whisk is the latest and greatest outlet just recently launched in the property.

When one sees the curvaceous exterior and enters the ethereal realm that is the lobby of the freshly refurbished Mira Hotel one can immediately tell that this is no ordinary property. Reincarnated and renamed as The Mira Hotel, the 51-year-old Hotel Miramar has been reborn after a hefty metamorphosis. A hotel modernization would not be complete without contemporary food and beverage outlets, and The Mira boasts plenty, with Whisk coming in as the dining climax of the hotel.

Whisk is the high point of the Mira’s dining outlets for a number of reasons, but the one that we’re going to start on is the connecting terrace – just because we like it best, and because it is a rarity to have such a substantial outdoor area inHong Kong. While the terrace is technically part of Vibes – Mira’s outdoor bar cum lounge – it is still joined to Whisk (with 20 outdoor seats) and is part of the lush view that gives Whisk’s interior its extra appeal. With exquisite landscaping consisting of eye-catching fire, water and green features, the 4,000 square-foot open-air space is an al fresco haven, complete with barbeque-tapas and innovative drinks. There is also a DJ booth, rattan cabanas and plenty of bamboo, frangipani trees and many more plants to help one get in touch with their green side.

However, the terrace is but a small ingredient adding flavour to Whisk’s overall scrumptiousness, because inside things hot up all the more so. The interior design was overseen by the international interior stylist Charles Allem of CAD Associates, and – having designed exclusive residences, hotels and commercial spaces in places like Palm Beach, Las Vegas, New York, and Bel Air – he shows what he is good at, with atmospheric lighting, frequent spots of natural light and lively retro circular-patterned carpets patterns giving Whisk an uplifting yet unpretentious feeling. With monochromatic black, greys and platinum silvers, circularly galaxy-like chandelier fixtures and plenty of nonstandard low-slung dining chairs, there is a cosmically retro vibe to the interior, but enough touches of elegance keep the space sophisticated and formal. There are various areas to the restaurant, with a barcode-patterned bar greeting one upon entry, a mezzanine area complete with views over Kowloon Park, two cosy private rooms and, of course, the main dining room, which connects up to the terrace.

The good taste doesn’t stop at the interior, with a menu assembled together by Justin Quek, a European chef trained under many Michelin-star eateries throughoutEurope. Quek’s specialty is French fare sprinkled with a touch of orientalism – a forte that he perfected when he was at the widely acclaimed French establishment, Les Amis, inSingapore. At Whisk he brings in a few more European flavours and refines a number of Asian favourites, with items like roasted crackling suckling pig and baked Miso Marinated Cod. In addition there are plenty of juicily fresh seafood options, plus a cellared selection of carefully selected European wines. If these features aren’t reason enough to check out this new establishment then you’re either still feeling the economic pinch of 2009, or simply suffering from cibophobia (totally true definition; fear of food).

Originally published in Today’s Living magazine, February 2010

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A Cut Above – The HarbourView Place Presidential Suite

Taking luxury further once more, the leading Sun Hung Kai Properties have set the new benchmark for hedonism with this exquisite Presidential Suite, located in the stunning development of The HarbourView Place that just opened last year.

Located next to the third tallest building in the world and above one of the most luxurious shopping malls in Hong Kong, The HarbourView Place is worlds apart from your average serviced accommodation – and not just in terms of elevation.

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