Designed by architect Andre Fu, the Kerry Hotel Hong Kong by Shangri-La group is the most recent addition to the city’s growing landscape.

Standing at 16 stories high with 546 rooms, the Kerry Hotel champions its stellar location and sprawling views of the diverse Victoria Harbour, impressively showcasing the most outdoor space with al fresco dining in all of Hong Kong.

The views from the hotel rooms, the outdoor swimming pool and the dining spaces are truly exceptional. The original Hong Kong airport (now Ferry Harbour) can be seen alongside Chai Wan across to IFC in Central as Kerry Hotel is in fact now positioned on land that was reclaimed 6 years ago, reflecting the growth and changes of Kowloon which predominately used to be sea.

Here, the design focus was an abundance in nature and greenery making it an escape from city life. There is an emphasis on the quiet attention to detail by architect Fu that makes Kerry Hotel ”˜comfortable contemporary luxury,’ from the Turkish onyx marble detailing on door handles, to bespoke furniture design created by Fu himself.

Especially-commissioned artworks scatter the hotel interior, outdoor areas and guest rooms. The curation comes from Shangri-La’s team of in-house curators from the company art archive. One key sculpture that features throughout the hotel is by Taiwanese artist Ju Ming, who is originally trained in woodcarving. His artworks at the Kerry Hotel are made from green bronze, traditionally used in ancient sculptures and part of his Tai Chi series. The works provide a pensive moment to reflect and appreciate the given moment.

Navigating the hotel is effortless, with a central set of elevators taking you to the ”˜Big Bay Cafe’ Buffet Dining floor located on level 3, or the swimming pool, gym and sauna overlooking the entire Victoria Harbour. Exceptional. The lobby entrance showcases a sprawling lounge area and a striking Italian marble central staircase, with the hotel’s signature scent, ”˜A Walk In The Woods’ (Italian citrus fruits, Calabrian bergamot, Mediterranean lemon), filling the space.

The hotel’s own restaurant Hung Tong, is the perfect place to dine, not only for it’s excellent menu (created by award-winning Head Chef Ken Yu) but for it’s interior design too. The red brick replicas that once were key structures at Hung Hom Bay in 19th Century are a nod to the area’s history.

At night, enter the hotel’s lively in-house bar ”˜Red Sugar’ through a tunnel-like entrance with an encompassing neon artwork done by revered Hong Kong artist Adrien Wong. Head mixologist Joe prepares his own special blend of liquor and liqueurs aged in barrels for 2-8 weeks. His ”˜Vieux Carré,’ aged for 3 weeks in a 21-22 degree temperature room, exuded a balanced aroma and sweetness, and was served with a cube of ice, on a slice of wood to reflect the aged wooden barrel.

It’s important to note that the Kerry Hotel is positioned amongst other retailers in a locally-invited complex, particularly a tech-enabled food hall open to the neighbouring community. This year they will also welcome a co-working space ”˜Kafnu’ on the first floor of the hotel, creating a working environment that invites not only local creatives but visiting guests also.

http://www.shangri-la.com/jp/hongkong/kerry

Kerry Hotel Hong Kong
38 Hung Luen Road
Hung Hom Bay, Kowloon, Hong Kong

This article comes in cross-collaboration with our friends at Champ Travel.

Joanna is the co-editor and founder of Ala CHAMP Magazine, a London and Tokyo-based biannual printed publication focused on curiosity and investigations into creativity and cultural insight. She is Tokyo-based, and co-founder of agency Champ Creative where she is Art Director and Producer, and is a contributing writer for various publications in travel, art, architecture and design.

(All images via Kerry Hotel Hong Kong.)

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