LAST year, I had the privilege of staying at the Marco Polo Gateway Hotel when I visited Hong Kong for the first time in years. I found myself back in Hong Kong and back at the Marco Polo just a year later. This time, I got to stay at the Prince Hotel and dine at the Hong Kong Hotel. All three Marco Polo properties—Gateway, Prince, and Hong Kong Hotel—are situated on Hong Kong’s main Canton Road, but each has its own distinct personality. One can see just from each hotel lobby how contemporary and business-like Prince is, how cool and chic Gateway is, and how classically grand the Hong Kong Hotel is.
It was a much-needed getaway for me, as I happen to work a full-time job aside from writing two columns for SunStar Cebu. The first thing I did after checking in was take a nap! Second, after waking up hungry, was visit the Continental Club Lounge, which offers a generous spread for afternoon tea (or merienda, in our case)—several little cakes, finger sandwiches, salad, salmon, and plenty of choices for beverages and freshly brewed coffee. Definitely check out the Lounge if your room at the Marco Polo in Hong Kong comes with Continental Club privileges.
A nifty amenity that comes with staying in any MPHK property is the complimentary mobile phone, which guests can use for the duration of their stay. It’s got unlimited data, which means you don’t need to pay expensive roaming fees to Google what’s good if you’re in the middle of Central... or, you know, update your Instastories. You can even call several countries free of charge. Nifty, as I said! I also appreciated the complete range of toiletries available in the room—you know you’re in a posh hotel that thinks of everything when the hair tie, good cotton pads and bath salts are provided for.
I was happy to catch up with Samantha Poon and Angel Wong of the communications team over lunch at Cucina, Marco Polo Hong Kong Hotel’s signature Italian restaurant. I was wowed by the view of Victoria Harbour even before I sat down, but I was in for one of the best lunches of my life, as Chef Andrea Delzanno shared his signature dishes with us. The Burrata cheese was the creamiest, the Sicilian prawns cooked in brandy and garlic the largest the hotel could get, the Australian Wagyu beef the softest from being cooked sous vide, 88 degrees for eight hours. These dishes are all so carefully prepared with the best ingredients, even if it had to travel farther than you to get to Hong Kong! Each bite in Cucina is made even more indulgent with the stunning view. For a luxurious lunch or a luxurious stay in the heart of Hong Kong, Marco Polo is the way to go.