In the heart of a vibrant and ever-changing city, Mandarin Oriental, Hong Kong has maintained its leading position for almost half a century.  When asked why they continue to return, guests will cite a myriad of reasons, including superb service and wonderful food, comfortable rooms, the attention to detail and of course, an excellent location.  Most of all though, they refer to that sense of heritage, that sense of being part and parcel of Hong Kong’s history that draws them back, time and again.  It is this blend of oriental heritage infused with western savoir faire that makes Mandarin Oriental, Hong Kong what it is.

The hotel replaced the colonial Queen’s Building on the waterfront and was destined to be not only the finest, but a living edifice that Hong Kong could be proud of in decades to come. The cost of construction came to HKD 42 million, while the interior design amounted to HKD 66 million. John Howarth of Leigh & Orange architectural firm was appointed architect, while the interior design fell to Don Ashton, Art Director for such films as Bridge Over the River Kwai, Indiscreet and Billy Budd.

The Mandarin opened progressively in 1963 by several floors a week; and by the end of October 1963 was fully open for business. The Mandarin soon became a byword for impeccable service and elegance, and was known even then for having its own identity and distinctive style. By 1967, Fortune magazine listed the Mandarin alongside the Ritz in Paris, the Grand in Rome and the Connaught in London, as one of the eleven great hotels in the world.

Having become an integral part of Hong Kong’s every day life, The Mandarin Oriental began to take on the aura of a legend; trends came and went and changes were made to décor and design, but “The Mandarin” remained the place to see and be seen.  In 2005, authorisation was given for a total renovation of the much-loved hotel, and when its doors closed in December the trading floor of the stock exchange held a two-minute silence in memory of the loss of a hotel that had become a part of their every day lives.

The traders need not have worried.  Mandarin Oriental, Hong Kong re-opened on 28 September 2006 to tremendous international acclaim. The USD 150 million renovation had effectively created an entirely new hotel.  The much-loved lobby, Captain’s Bar, The Clipper Lounge and Chinnery Bar – while all receiving a facelift – remained recognisable, but the remaining restaurants, bars, public areas and rooms were entirely new.

For over 40 years it has been placed on numerous short lists of ‘best hotels’. In 1967, the then General Manager maintained that “Every guest is special. We want to welcome him as if he were returning home. A great hotel should be able to anticipate guests’ needs and make an extraordinary task seem routine.”  The same philosophy still applies today.

Developing A Legend

1963

The Saddle & Sirloin opens on the 1/F, and is destined to become Hong Kong’s best loved grill room – The Mandarin Grill.

The Captain’s Bar is described in the South China Morning Post as the city’s ‘fashionable new rendezvous’.

The Chinnery Bar opens as a gentlemen only club.

1965

Prince’s Building shopping arcade opens connecting the mezzanine of The Mandarin by a covered bridge, thus making it the most comprehensive shopping complex on Hong Kong island.

1968

The top floor of the hotel is redecorated, creating the Harbour Restaurant and temporarily closing the then open-air swimming pool.

The Lookout Lounge on the 25/F has a new window treatment to enhance guests’ enjoyment of the harbour views.

The Button Supper Club on the 25/F closes, and is replaced by Man Wah restaurant.

1969

The Connaught Rooms meeting and banqueting area is created to take advantage of the growing needs of the Hong Kong business community. Some of the city’s best receptions and business meetings are still held here.

1973

The Harbour Restaurant is renamed the Harbour Room and given a new glowing, golden look and a stage for cabaret performances. Eartha Kitt opens the season coinciding with the first Hong Kong Arts Festival.

1974

Mandarin International Hotels Limited established for the development and operation of worldwide deluxe hotels.

1979

Pierrot, Mandarin Oriental’s classic French restaurant opens on the 25/F.

The Lookout Lounge on the 25/F becomes the Harlequin Bar.

The covered swimming pool is reopened.

1980

The New Coffee Shop opens replacing The Causette.

The Lobby is restyled and a Business Centre is opened—the first in Hong Kong.

1985

Through the management of the Mandarin in Hong Kong and the Oriental in Bangkok, the company rationalizes its corporate structure to form the Mandarin Oriental Hotel Group.

1987

Mandarin Oriental Hotel Group is floated on The Stock Exchange of Hong Kong. The well-recognised fan logo, that is the symbol of Mandarin Oriental Hotel Group, is launched.

1990

Most of the hotel’s twelve theme suites undergo renovation and refurbishment.

The Chinnery Bar is redesigned and open to both men and women.

The Health Centre emerges with a brand new design, 1,500 sq feet gymnasium and spa facilities.

1996

The Coffee Shop is redesigned and renamed The Café at Mandarin Oriental.

1997

After 18 years, Pierrot and the Harlequin Bar are replaced by Vong Restaurant and Bar.

2000

All six lifts are renewed with minimum disruption to hotel operations.

2002

The 2/F Executive Offices are moved to make way for four new meeting rooms, a Boardroom and state-of-the-art Business Centre.

2005

The hotel closes for nine months for a comprehensive USD 150 million renovation.

2006

The hotel reopens on 28 September. State-of-the-art technology is integrated throughout the property and the balconies are enclosed to allow for increased guest room size. An all-encompassing Spa and fitness facility is situated over three floors, and includes a holistic 1930’s Shanghai-styled Spa, Mandarin Barber and contemporary salon.

The Mandarin Grill is redesigned by Sir Terence Conran. The windows are reopened for the first time in 40 years with views overlooking Statue Square. Vong is replaced with Michelin-starred chef Pierre Gagnaire first Hong Kong venture – Pierre, and M bar replaces Vong bar on the 25/F.

The Mandarin Cakeshop and Café move to a new location on the Mezzanine floor and The Café becomes Café Causette. The Krug room, located in the hotel’s main kitchen, opens as Hong Kong’s most exclusive dining room.

2007

The Mandarin Spa over is unveiled over three floors and incorporates a holistic Spa offering Traditional Chinese Medicine and Ayurveda-inspired treatments, indoor swimming pool, Fitness centre including Kinesis Studio, enlarged 2/F Mandarin Barber and contemporary Mandarin Salon on the 24/F overlooking Victoria harbour.