HOTEL REVIEW
LEFT: Designed by Conran & Partners, The Market is inspired by the wet markets of Hong Kong BELOW: By contrast, Above & Beyond is more refined with a Western influence and takes its inspiration from the new breed of contemporary private members clubs
Ballroom, based on black-box theatre concept, is
also a flexible space with a latticework crystal ceiling that can change colour through the use of LED lighting to suit different events. “We want the public areas to be like streets in Hong Kong which is active, vibrant yet with its pockets of quiet moments,” explains Lim. “After all, the design is for people and the way people use spaces is always an inspiration to us.” The guestrooms, ranging in size from 36m2
to 80m2
, follow Lim’s favoured aesthetic of having a strong architectural sense, yet elegant, clean and contemporary. A neutral colour palette ensures the harbour view, visible from 80 per cent of the rooms, is the key focus. Taking a fresh look at guestroom planning, Lim has introduced a curved sliding door to separate the bedroom and bathroom that effectively opens up the space. To fulfill the expectations travellers expect from a hotel – particularly one looking to train the next generation of hoteliers – guestrooms feature a number of technologically advanced accessories including online Radio Frequency identification keycards, 40-inch Ultra High Definition LED TV, interactive IPTV with express check-out functions, docking station with alarm clock for iPhone or iPod, complimentary wired and Wi-Fi high- speed internet, iCloud printer (Club rooms) and kinematic eco-friendly desk and chair. Hotel Icon’s two food and beverage offerings
Pic: Courtesy of Conran & Partners 068 JANUARY / FEBRUARY 2012
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have been designed by UK-based Conran & Partners, led by Managing Director (Far East) Richard Doone and Associate Director Tina Norden. Inspired by the wet markets of Hong Kong, The Market is a reinterpretation of the popular buffet-style restaurant. “Our intent was to capture the vibrancy of the traditional Asian food market in their rawness, busyness and showcase their abundance of food but represent this in a contemporary context,” explains Norden. “Guests enter through a rustic timber-lined tunnel as a transition from the hotel into the restaurant area, past the counter area with its displays of food and into the dining area. The materials are natural and tough and we have left the ceiling services and
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