The Kerry Hotel
With its debut on 28 April 2017, Kerry Hotel, Hong Kong brings a dynamic approach to hospitality and the shores of Victoria Harbour. The first new build hotel to open on the Kowloon waterfront in over two decades, Kerry Hotel is Hong Kong’s first urban resort for visitors and local residents, offering an unparalleled array of dining options, leisure activities, business and meeting services and wellness programs.
Set on Hung Hom Bay, the 16-storey hotel was conceived by architect and designer Andre FU with his studio, AFSO involved with all interior design aspects of the hotel.
Speaking to Premier Hospitality International about the development, Andre Fu commented: “The project involved the creation of a free standing hotel with over 500 rooms, multiple event spaces, a destination spa and fitness centre and three food and beverage destinations – The Lobby Lounge, The Big Bay Café, Hung Tong and its adjoining Red Sugar bar.”
Renowned for his innovative approach to hospitality projects, Fu has created an “urban resort,” emphasising light and space within Kerry Hotel. The design takes full advantage of its waterfront setting with a multi-level podium space with extensive elevated outdoor landscaped gardens that connect seamlessly to the hotel’s public leisure areas. Over 1,000 pieces of art can be found throughout the property, many of which were specially commissioned for the hotel from leading Asian contemporary artists.
Over 60% of the hotel’s 546 guestrooms feature panoramic views of Victoria Harbour and the Hong Kong Island skyline. Rooms start at 42 square metres and range up to 294 square metres for the impressive Presidential Suites. The views and space are complimented by a full range of services including Internet Protocol Television and complimentary mini bar choices upon arrival. The Club offer guests a 300-sqaure-metre lounge with a comprehensive offering of personalised services and amenities.
Unique to Hong Kong, all of the hotels five restaurants and bars include both indoor and outdoor space overlooking Victoria Harbour. The Lobby Lounge serves Hong Kong comfort food and nostalgic classics in a relaxed environment for afternoon tea and evening cocktails. Hung Tong takes inspiration from the heritage of the Hung Hom neighbourhood and creates a modern experience of Chinese cuisine in a setting that plays homage to the area’s industrial past as a shipping yard. Guests at Red Sugar enjoy 270-degree views of the harbour and Hong Kong’s skyline from an expansive wraparound terrace. Seven individual pavilions greet diners at the all-day dining restaurant Big Bay Café, offering up a variety of international cuisines.
Dockyard brings a wide variety of international culinary talents under one roof in a food market hall. Diners can select offerings from ten different kitchens to sample Indian fusion dishes, Korean snacks, Vietnamese banh mi sandwiches, Thai street food and Hong Kong noodles. Craft beers and creative desserts are also available to complete any meal.
Andre added: “This is one of the largest projects that our studio has undertaken and it was a remarkable opportunity to craft a hotel of such scale on Hong Kong’s dynamic waterfront. I wanted to challenge myself to create a sense of intimacy within a large establishment and to infuse lifestyle qualities into a sizeable hotel. The vastness of the hotel is in many ways contradicting to my design philosophy and I believe that is partly the reason why I was attracted to take up the project in the first place.”