A la Colthard/ Peninsula Hotel
Over the years I have heard only good things of the Peninsula Hotel, Hong Kong and had always wanted to stay there. I was not to be disappointed. It’s the last word in luxurious service.
The disembarkment was the now customary officious process. We were given a green luggage tag and called to disembark at 9-30 but told to vacate our rooms by 8 am. Even when we breathed free air, the authorities insisted we went to a displacement camp in the Peninsula where we waited another hour.
It was Bob’s and my first visit to Hong Kong and we were anxious to explore. On reaching Nathan Road, the busiest shopping street, Bob was immediately hassled by guys with cards promoting their tailor shops. Bob was quite specific in purchasing only some spectacles which would be ready within 24 hours. The commercial bustle and activity was something to behold.
However I wanted to enjoy the Peninsula. I went to the Spa and after the massage relaxed in a lounger with divine smoothies and fresh fruit, headset provided over looking the harbour. Heaven!!!!
Hong Kong itself, not Kowloon where the Peninsula is situated was leased to China but they wanted everything back and not even the iron lady Mrs Thatcher could negotiate otherwise. The British were given Hong Kong at the end of the Opium Wars in 1842. There was nothing the Chinese wanted so we dumped opium on them. Now there is some tension between older citizens who cling to being from Hong Kong and the younger generation but mainland Chinese love the place and it must have been a catalyst to their brand of red capitalism.
We had lunch with the art curator of the cruise ship in the lobby. Just a light salad to leave space for the Cantonese restaurant in the hotel with a Michelin star. The masseuse had said the hot honeyed walnuts appetiser was scrumptious. They indeed were. Bob and I went to the Felix bar on the 28th floor to admire the view over whisky sours. Three America executives talked loudly of the aviation business.
At the restaurant we ordered sucking pig and duck which arrived in small squares. Then we had fish dish that the head waiter suggested, which sounded like caliper but I think was grouper, which was succulent too. The portions might have been bigger and, at £100 per head with one glass of wine, not cheap but I didn’t expect it to be.
My room was huge and everything operated from iPads which baffled me at first but I got the hang of it eventually. Twice reception staff explained how it all functioned – a nice and welcome touch. I had good soak with Oscar de la Renta smellies in the massive bath whilst watching SKY NEWS. In truth it’s blend of traditional standard of comfort and service and high tech. It’s a place where you do business not take your lover, but then that is Hong Kong for you!!!!
