In the lap of Hong Kong luxury

TOUCHING THE SKY: Cathay Pacific soaring above the Hong Kong skyline. Picture supplied

Experience the epitome of luxury and timeless elegance at Hong Kong’s Peninsula Hotel as Mike Yardley takes on a journey through 95 years of opulent hospitality.

She has been the first lady of Hong Kong hospitality for a staggering 95 years. First impressions count and nothing can beat the blissed-out glamour of being whisked between Hong Kong Airport and the Peninsula Hotel in one of their magnificently regal Rolls Royce Phantoms. Faithfully staffing the main entrance, you’re warmly met on arrival by their emblematic pillbox-topped door staff and bellhops, immaculately attired in creamy pageboy attire.

Hong Kong’s grand dame is the pinnacle of destination hotels and you can’t beat a harbour-view room at “The Pen” for the best front-row seat on the Symphony of Light nightly harbour spectacle. Accommodations combine warm brown woods and soft leather with ultra-contemporary comforts and discerning works of local art. It’s the artisan detailing that is so impressive, from the leather-finished wardrobes and vintage travel trunk-inspired drawer handles, to the exceptional burlwood cabinetry and reflective-metal blossom wall art. My elegant dark green and cream marbled bathroom featured a built-in bathtub, overlooking Kowloon, and a spacious rain shower, with superb pressure. It would make the most fussy temple-bathing Roman blush.

In-room amenities, such as a welcome fruit plate and steaming hot tea greeted me on arrival. Indulge in white-gloved room service. My in-room breakfast was a silver tray affair, lavishly set with silver utensils, pewter teapots, fluffy croissants, homemade jams, succulent fruits, a choice of mains, juice and plunger coffee. What a wake-up. Tech features impress. You’ll love the illuminated mirrors that glide up at a touch and the interactive tablets, where you can order everything from ice buckets to excursion tickets, at a click, alongside tending to the TV, blinds, air-con and lighting.

Despite all the mod-cons, the hotel cherishes its rich heritage and the glorious Italian Renaissance lobby, majestically studded with gold-clad pillars, sets the stage for their insatiably popular afternoon tea service, soundtracked by a live string quartet.

Another headline experience is The Peninsula’s Michelin-starred Cantonese restaurant, Spring Moon. Specialities include seafood dishes, spectacular dim sum and the restaurant’s famed XO sauce made to a secret recipe. I savoured a delightful lunch menu crafted by Executive Chef, Lam Yuk Ming. The array of small dishes spanned steamed Sicilian shrimp and minced pork dumpling; double-boiled sea conch soup with yam in a young coconut; wok-fried Kagoshima beef fillet with black garlic, beetroot and yam beans; Spring Moon’s signature fried rice with roasted goose and XO chilli sauce in a play pot; and a terrific chilled mango pudding, to finish.

Gaddi’s is a long-standing Michelin-starred gourmet institution, serving up exquisite French cuisine under the opulent dining room’s sparkling chandeliers. Then there’s Felix restaurant, specialising in contemporary European cuisine and crowning the hotel’s top-floor with unmatched Victoria Harbour views. I’m a huge fan of their Peninsula Time initiative, whereby you can arrange to have your room ready as early as 6am on your arrival day, and check out as late as 10pm on the day of departure at no extra charge, when booking direct. www.peninsula.com

Flying Kiwis to Hong Kong and beyond for 40 years, Cathay Pacific blends the best of cutting-edge entertainment technology and cabin design with their whisper-quiet A350s. Business Class includes enhanced frills such as fully-flat beds which are eight centimetres longer than their predecessors; extra stowage space within easy reach, and personal “Do Not Disturb” and “Wake up Call” functions in your entertainment system. I enjoyed ample sleep time, thanks to the blissful comfort of lying fully flat, nestled in luxurious 400-thread-count Bamford bed linen.

From refreshing breakfasts and sophisticated dinners to cheeky midnight snacks, you can expect around-the-clock, high-end restaurant standard dining. Cathay Pacific is currently collaborating with Hong Kong’s Michelin-starred restaurant Duddell’s, showcasing curated dishes for flights out of Hong Kong.

Cathay’s Premium Economy product is an excellent mid-range option, where you’ll enjoy a generous seat recline, expanded legroom and a supported headrest. Full-length calf rests and leather-padded footrests accentuate the comfort. An award-winning selection of wines and beverages are on-hand to complement your meal.  Accompaniments include larger pillows, softer blankets, an amenity kit, welcome drinks, complimentary water bottle and an enticing array of entrees and snacks. In Premium Economy, enjoy double the checked baggage allowance — two pieces of up to 23kg per bag.

Across all classes, on-demand entertainment is laid on thick. Post-Covid pandemic, the curated line-up of content has been super-sized by four times the previous offering, with over 3000 hours of film, TV and music content, at your fingertips – and it’s refreshed monthly.

Cathay Pacific has three Business Class lounges at Hong Kong Airport. The Pier is the best. Feast on the city’s flavours and expansive home comforts at your leisure, from the delightfully elegant Teahouse to the wildly popular Noodle Bar. For best fares and seats to suit, head to www.cathaypacific.com/nz