Monthly Archives: September 2022


Good news for hotels and restaurants in South Africa

The Bureau for Economic Research (BER) has published its Other Services survey results for the third quarter of 2022, showing that the hospitality sector in South Africa continues to show positive growth.카지노사이트

Hospitality – including hotels and restaurants – transport, real estate, and business services make up the other services sector – distinguished from the retail, wholesale and motor trade sectors, which are included in the RMB/BER business confidence index (BCI).

Out of the four sub-sectors that comprise the other services sector, hospitality showed the highest growth year-on-year, the BER noted.

This growth is due to the continued benefit from the removal of all Covid-19 restrictions, with the number of patrons continuing to rise from the previous quarter, it said.

However, while the rate at which the number of patrons has increased has tempered compared to the second quarter records, pre-lockdown levels have not been reached. But the upcoming summer peak season and the gradual return of business travellers bode well in the short term for both hotels and restaurants, the economists said.

The BER flagged some points of concern for the sector, namely high menu price increases and an adverse real income shock to South Africa’s main tourist source markets. These are likely to hinder the sustainability of the sector’s recovery as it commences with the off-peak season in 2023, it said.

Ups and downs

Among the other sectors, the BER survey showed that growth in the business services and real estate sectors subsided in the third quarter, with transport – in contrast – showing a rebound.

“Although the growth in activity in business services lost some momentum relative to the second quarter, it remained in good stead compared to its long-term average,” it said.

Over the past year, real estate saw a surge in activity thanks to the unwinding of the backlog due to the lockdown. However, this surge has started to subside as this unwinding ran its course, interest rates began to rise, and flooding put the KZN market temporarily on hold, it said.

More positively, a revival in demand in the residential rental market is expected to boost the sector in the near term.

Regarding transport, BER’s survey indicated that activity in road freight transport bounced back after the KwaZulu Natal floods disrupted the second quarter. However, High fuel costs and excess supply suppressed freight hauliers’ profitability.바카라사이트

More good news for tourism is that passenger transport is expected to recover more meaningfully with the return of international tour groups from the Far East – China in particular.


Overall, BER’s survey expects South Africa’s GDP growth in the third quarter to benefit positively from the continued recovery of the other services sector.

The other services sector’s contribution to GDP is likely to persist into 2023, as consumer spending keeps on shifting to services, international visitor numbers recover further, and the utilisation of business services deepens.

However, its support to the GDP thereafter may weaken as its delayed recovery will have run its course by then, the BER said.

Given that a large part of the demand for the other services sector comes from the non-services sectors of the economy, the performance of the other services sector should start to normalise in 2023.온라인카지노


3 common thinking traps and how to avoid them, according to a Yale psychologist

The mind is a tricky thing. It can lead us to believe that we can confidently sing “Bohemian Rhapsody” at karaoke even though we haven’t heard the song in years, or that one terrible review on Yelp is reason enough not to go to a 4-star rated restaurant.카지노사이트

These thinking errors are what people in the psychology community call cognitive biases. And that’s the focus of a new book out this month, Thinking 101: How to Reason Better to Live Better, by Yale psychology professor Woo-kyoung Ahn. In the book, Ahn highlights some of the most pernicious cognitive slip-ups we make — and how biases can cloud our judgment and affect the people around us.

Researchers suspect that many of these biases are evolutionary, says Ahn. During times of scarcity, our ancestors had to make quick judgments in order to survive among predators or thrive in a difficult environment. But in a time of abundance, she adds, these quick judgments don’t always do us good.

However, we can do our best to try to correct these thinking traps, says Ahn, which she teaches her students how to do in her popular undergraduate course at Yale. In general, she says, the key is to pause before making assumptions — and be aware of our tendencies for different kinds of bias.

The bias: We overestimate our abilities

This is known in the field of psychology as an “illusion of fluency,” which describes our tendency to be overconfident in our abilities without sufficient evidence. This can lead us, for example, to bungle career-altering presentations because of inadequate preparation, or dramatically underestimate the time it takes to complete projects.

In her class at Yale, Ahn uses an experiment to illustrate this phenomenon with her students. She shows them a dance clip from the song “Boy with Luv” by the K-pop group BTS. After watching six seconds of the easiest choreography moves over and over again, she invites the students who believe they have the dance down to do it themselves. One after another stumbles.

“People can have overconfidence about what they can accomplish by watching other people do it so fluently,” Ahn says. When the pros dance in a way that looks effortless, they think they can do it effortlessly too.

How to counteract it: You can correct this bias, she says, by doing what the Yale students did: Try it out yourself. It will quickly put any feelings of overconfidence to rest.

You can also fight this tendency by over-preparing and considering potential obstacles beforehand, says Ahn. For example, if you’re working on a home remodeling project for the first time and have no idea how long it will take, don’t try to guess. Talk to friends who went through a recent remodel or consult with a few contractors to understand how long the project might take and what problems may arise. The more information you have, the better and more accurately you can assess a situation.

The bias: We tend to fixate on the negative

The concept of “negativity bias” illustrates our propensity to weigh negative events a lot more heavily than an equal amount of positive events. It explains why a friend’s unenthusiastic review of an Oscar-nominated movie, for example, might spur you to watch something else. Or why you might be less inclined to hire a potential employee after hearing one negative thing about them, despite positive referrals.바카라사이트

Negativity bias can be dangerous because it can lead us to make the wrong choices. It can hold us back from making a decision about something, say a big purchase like a house, or even a political candidate, out of fear there was once a negative event associated with an otherwise good choice.

How to counteract it: When making a choice, play up the positive attributes of your options, says Ahn. Marketers use this tactic all the time. For example, instead of saying that ground beef contains 11% fat, they label it is as 89% lean. These are both true and accurate descriptions of the same product, but flipping the framing of it can make it a more attractive choice for buyers concerned with fat intake.

The bias: We cherry-pick data to fit our worldview

Ahn considers “confirmation bias” — the tendency to seek out or interpret information to support what we already believe — the worst bias of all. That’s because of its potential to lead us to miss an entire range of possibilities for ourselves and others.

Ahn and Matthew Lebowitz, a psychology professor at Columbia University, conducted an experiment in 2017 to illustrate the pitfalls of this bias. They gathered a group of participants and told some of them they had a genetic predisposition to depression – even though they did not. The results of that group’s depression self-assessments showed much higher levels of depression than people in a control group who were told they did not have the predisposition.

Because of confirmation bias, the participants who were told they had a genetic risk of depression retrieved “only the evidence that fit with that hypothesis,” says Ahn. And in doing so, they managed to convince themselves that they were actually depressed. The study shows that if we believe something is a fact, even if it isn’t, our mind can find information to support those views.

Now imagine this bias at work on a societal level. Ahn says it can lead to under- or over-representation in say, leadership in politics, business and other industries, which can feed gender or racial inequality.

She shares an example. Let’s say you’re a male scientist and you’re looking to hire other scientists to join your company. Because you see that the most prominent scientists in your field are currently men, you’ve convinced yourself that the next generation of great scientists will also be men. This colors your decision-making in hiring — and so you fill the positions with men.

That choice will continue to have a ripple effect, says Ahn. For others looking at the new hires, it might perpetuate the idea that “only men can be great scientists — and that’s exactly how prejudice and stereotypes get formed in society.”

How to counteract it: Allow yourself to examine all possible explanations before you make a judgment. For example, if an actor landed a part but her parents were also in the entertainment business, many of us might attribute her employment to nepotism. Since we’ve seen many examples of parents giving their kids a leg up in business or politics, another example of a child benefiting from their parents’ success would fit that theory.

But could it also be true that she gave the best audition? By looking at the issue from many different viewpoints – not just your own – it challenges your confirmation bias. And you might realize that perhaps there is another side to the story.온라인카지노


Transportation secretary on averting rail strike that threatened major disruptions

SARAH MCCAMMON, HOST: A massive rail strike that threatened major disruptions has been avoided for now. Rail carriers and unions representing thousands of workers have reached a tentative deal, which President Biden celebrated this morning.카지노사이트


PRESIDENT JOE BIDEN: This agreement allows us to continue to rebuild a better America with an economy that truly works for working people and their families. Today is a win – and I mean it sincerely – a win for America.

MCCAMMON: Transportation Secretary Pete Buttigieg helped negotiate the deal, and he joins us now. Welcome to the program.

PETE BUTTIGIEG: Thank you. Good to be with you.

MCCAMMON: How confident are you, first of all, that union members will ratify this deal?

BUTTIGIEG: I believe this is a deal that was reached in good faith that the parties came to after very intense conversations and a lot of clear thought into what they needed. So, of course, now it has to go up for ratification. But everybody is invested in that process being successful.

MCCAMMON: And assuming that it is, how soon should we expect to see the trains moving again?

BUTTIGIEG: Well, right away. But there are some impacts that came just even from the preparations for the possibility of a shutdown that started at the beginning of this week. So our Federal Rail Administration is going to continue coordinating with Amtrak and the rail carriers just to make sure that those ripple effects are smooth as they work their way through the system over the next two or three days.

MCCAMMON: Now, workers made clear during these negotiations that they don’t just care about wages. The quality of life is also important – for instance, being able to take time off when they’re sick and not face punishment for that. What kind of a message do you think this sends to other employers?

BUTTIGIEG: Well, this is something that we see a lot, in particular when it comes to essential transportation workers because of the nature of their work. Similarly with truck drivers, you know, some of the issues that have really impacted the availability of truck drivers are not just things relating to their dollars and cents compensation but the ability to have places – safe places to park and rest. In their case, even something like access to bathrooms – these basic quality-of-life issues that stand alongside compensation as a very important matter. That’s what you saw here, too, clearly a very important issue for the workers in terms of how their sick time was addressed, especially for workers who are on call for long periods of time. And because of the nature of this transportation business often requires very unusual things that most 9-to-5 workers don’t deal with, I think that will continue to be something that is expressed as a real priority for workers in negotiations and the public dialogue about what it means to treat essential workers as essential.바카라사이트

MCCAMMON: What do you think it does mean?

BUTTIGIEG: Well, what it means is that it’s important to have competitive pay and a high quality of life. For the unions, it means, of course, pay increases and improvements in quality of life for the railroads. It means a way to attract and retain great workers who are the key to making rail operation work. And for the country, it means avoiding the disruptions that could have accompanied any kind of shutdown or slowdown.

MCCAMMON: Now, a rail strike does appear to be averted for the moment, but West Coast dockworkers are still in negotiations about their new contract. That, of course, is another key piece of the supply chain. How hopeful are you, Secretary, that those issues can also be resolved?

BUTTIGIEG: Very hopeful but also continuing to monitor closely. You know, our supply chains are only as strong as our most congested link. And we’ve seen that throughout the pandemic period and recovery from the worst days of it, whether it’s ships, trucks, warehouses or trains. All of these things need to be working well in order for our economy to thrive.

MCCAMMON: Yeah, maybe on that note, President Biden said in response to the news of the tentative deal that he’s hopeful that similar agreements can be struck in other fields as well. What else might be in the works?

BUTTIGIEG: Well, when you look at the things that are important to the transportation workers, it does, of course, vary by sector. But compensation will always be important. Quality of life matters, and that means different things to a rail worker than it might mean to a flight attendant or to a longshore worker. But what it all adds up to is making sure that people can build a career, support their families, be satisfied with their career choices. And all of that adds up into a functioning supply chain who, you know, no matter how much infrastructure we build – and even today we’re announcing 26 places where we’re deploying $1.5 billion – that’s just a piece of the puzzle in helping build our physical infrastructure, supporting supply chain. But for all of that, at the end of the day, the most important element of our supply chain is people.

MCCAMMON: My last question for you, Secretary Buttigieg, is just does this deal go far enough? I mean, if it’s successful, it will make conditions better for these workers in some ways. But as you’ve alluded to, we’ve seen other labor shortages in other pieces of the supply chain. What is the administration doing to push the railroads and other critical industries to just do what needs to be done to attract and retain these workers and avoid these kinds of disruptions in the future.

BUTTIGIEG: This is exactly what falls to the parties to come to agreement on, a solution that makes sense for the workers and for the railroads. Again, every industry, every sector is a little bit different. But what they all have common is it’s people make it all possible. And we need to do right by the people who we count on for transportation and for goods movement, whether we realize it or not.

MCCAMMON: Secretary of Transportation Pete Buttigieg, thank you so much for your time.

BUTTIGIEG: Thank you. Good being with you.온라인카지노


57 Indian Malls Are Unused; These Ghost Malls Incur A Loss Of $524 Million

Have you ever come across ghost malls? Well, these are not the malls that are haunted or spooky but have less than 40% occupancy. Yes, the malls which are not fully occupied are termed ghost malls. And, sadly these ghost malls are leading to huge losses amounting to $524 million. A report by Knight Frank India suggests that ghost malls have a high number in metro cities. Here’s all you need to know about them and why it is a cause of concern –카지노사이트

Ghost Malls In India Cities Remain Unused

From Delhi to Pune to Hyderabad, major malls in India remain unused today. Approximately eight cities in the country house ghost malls and have incurred great losses. There are numerous reasons why these malls still remain unused. A few of the reasons include –

  • No diligence towards maintaining them
  • Size issues
  • Issues of ownership of these malls바카라사이트
  • Lack of tenants
  • The improper layout of the malls

However, the report also claims that despite efforts to revamp these ghost malls, they still remain unoccupied. As a result, the revenue collection of these malls is super low than actually expected of them. The report also says that many malls are on the verge of being shut down, and demolition of the shops inside the malls is also underway. This is also being done due to various issues like non-payment fees, other irregularities etc.

How Can These Unused Malls Be Reused?

The report also suggests that instead of demolishing the 57 malls in various cities in India, they can be converted into other spaces that various establishments can use. As per the report, these establishments can be of various sectors food and clothing banks, event and exhibition spaces, daycare centres, training centres and more. The report shows that the number of ghost malls decreased greatly, and the overall growth of malls has improved. Despite the overwhelming nature of consumers sticking to e-commerce sites, and finally, mall spaces are increasing.온라인카지노

Hong Kong

Hotels in Hong Kong with Michelin-starred restaurants

Hong Kong ’s culinary scene is legendary, so much so that the Michelin Guide debuted its first ever street-food section here in 2015. Think historic noodle shops like Kwan Kee and Mak Man Kee, dim sum at Tim Ho Wan, the third-generation-run Kam’s Roast Goose, rice noodle rolls at Hop Yik Tai, Thai noodle shop Samsen, Taiwanese street snacks at Ding Ba, tofu pudding at Kung Wo Beancurd Factory and black sesame soup at Kai Kai. The Michelin-starred restaurants are a reflection of Hong Kong ’s deep and diverse culinary scene, such as the Cantonese Seventh Son run by Chui Wai-kwan, son of the famous chef Chui Fook-chuen; Yong Fu that brings Ningbo flavours from the Shanghai chain; the izakaya-style, 20-year-old Nishiki; Italian 8 ½ Otto e Mezzo Bombana; French restaurant Belon; contemporary Korean Hansik Goo; the Latin American-inspired Mono and Singapore-influenced Whey. And these are only the tip of Hong Kong ’s excellent dining. The Asian culinary capital is home to 15 hotels with Michelin-starred restaurants, including the world’s first Chinese eatery to earn three stars (see Lung King Heen below). Gourmet travellers, this one’s for you.카지노사이트

Hotels with Michelin-starred restaurants in Hong Kong

The guide awards one Michelin star to restaurants for “high quality cooking that is worth a stop”, two stars for “excellent cooking that is worth a detour” and three stars for “exceptional cuisine that is worth a special journey”. Bookmark these stays that serve Michelin-approved meals!

The Landmark Mandarin Oriental Hotel

A dish at Sushi Shikon at The Landmark Mandarin Oriental Hotel, Hong Kong
This sleek hotel in Hong Kong ’s Central district has 111 rooms and suites with spa-inspired bathrooms, robust wellness offerings including a studio by celebrity podiatrist Bastien Gonzalez and six restaurants and bars. The three Michelin-starred Sushi Shikon serves Edomae sushi with ingredients from Tokyo’s Toyosu market, which guests can watch being prepared by the chef from across a centuries-old hinoki counter. Executive chef Yoshiharu Kakunima works closely at this outpost with chef Masahiro Yoshitake of the flagship Tokyo restaurant. The Guide says: “The famous sushi-ya moved to this prestigious address in 2019 and had the best Japanese designers and artisans pitching in on every detail, including the karatsu dinnerware. But one thing hasn’t changed: long-standing executive chef Kakinuma still leads the same team to deliver the best food with the best skills. The signature Shimane abalone is steamed in sake for seven hours and served with an abalone liver sauce made with a secret recipe.” The hotel is also home to the two-starred Amber, which won a Michelin Green Star in 2022 for its sustainable focus. The dining room is composed by New York’s Tihany Design, with culinary director Richard Ekkebus helming the French cuisine prepared with consciously sourced ingredients. The Guide notes: “​​There has been a radical revamp at this restaurant helmed by Dutch-born chef Richard Ekkebus. The brightly-lit dining room boasts organic curves, luxury materials and a gold and beige palette. As opposed to the à la carte in the past, it now offers only prix-fixe menus, including a dairy- and gluten-free vegetarian one with reduced salt and sugar. Top-notch ingredients, mostly from Japan, are crafted into light and delicate creations with a modern touch.” 바카라사이트

The Four Seasons Hotel

Rooms and suites at this Central hotel come with harbour views, and guests can dip in the four harbourfront pools, find zen in the spa’s therapies and wellness sessions and book an exclusive culinary tour with special treats and a guided walk-through of Kowloon’s Cantonese highlights with the first chef behind a three Michelin-starred Chinese restaurant, executive chef Chan Yan Tak of Lung King Heen. The Guide remarks of the restaurant: “For many, the roast Peking duck alone is reason enough to dine here. However, Chef Chan Yan Tak is a master of Cantonese cuisine and his repertoire is extensive, so consider ordering the Chef’s Tasting Menu; wok-fried Wagyu with morels and peppers and simmered lobster in crystal sauce are just two specialities. Superb ingredients, flawless cooking and tantalising flavour combinations are his hallmarks. Ask for a window table for harbour views.” The three-starred French restaurant Caprice is helmed by chef Guillaume Galliot. The Guide says: “One of the most glamorous and elegant restaurants in Hong Kong that also boasts impressive harbour views, Caprice always delivers an amazing experience. French cuisine of the highest order features luxurious ingredients, superb techniques and a mastery of flavours and harmony. ‘Menu Connaisseur’ lets diners sample an array of specialities all at once at a reasonable price. Also check out the stunning wine list and the dazzling selection of cheeses.” The hotel’s one-starred Sushi Saito draws on seafood picked daily by chef Takashi Saito at Tokyo’s Toyosu market. The Guide notes: “Supervised and managed by famed chef Takashi Saito, the team masterfully crafts Edomae-style sushi using the best seasonal seafood. Rice from Akita and Nagano is cooked in spring water from Kagoshima and dressed in a special vinegar blend. But before you get to taste these divine creations at the cypress counter, you must first get a seat, which are always hard to come by​​—the reservation hotline only works during specific days and times.”

Mandarin Oriental Hotel, Hong Kong

Opened in 1963 in Central, the Mandarin Oriental hotel group’s flagship offers rooms and suites with views of Victoria Harbour and the skyline, a Shanghainese-inspired spa with therapies including a Chinese meridian massage, and dining spaces that were recently revitalised. The one Michelin-starred Man Wah, launched in 1968, serves Cantonese classics by executive chef Wing Keung-Wong over views of the skyline and Victoria Harbour. The Guide says: “Following a 2020 makeover, this elegant and neo-Chinese chic room now boasts a royal blue theme which works well with wood-rich details and bird cage chandeliers. The menu includes a range of traditional dishes underpinned by skilful preparation and a degree of originality. Try deep-fried matsutake mushroom pudding that melts in the mouth. For adventurous oenophiles looking for surprises, the sommelier also offers blind tasting flights.” Meanwhile, the Guide says of the one-starred Mandarin Grill + Bar: “This stylish room designed by the late Sir Terence Conran features a glass-fronted kitchen and fan-shaped reliefs on the ceiling, reminiscent of the hotel’s logo. The well-versed team puts a new spin on steakhouse classics like steak tartare and house-smoked salmon. Quality meat cuts from the US, Australia and Japan are grilled to perfection and guests can choose a starter and a dessert from the menu on top of their mains to make it a set meal.”

The Ritz-Carlton, International Commerce Centre

Set in the upper floors of the International Commerce Centre in West Kowloon, the hotel’s 118th floor hosts the world’s highest rooftop bar (the funky Ozone, for cocktails and Sunday brunch) and one of the highest swimming pools. The top-notch spa is two floors down, and rooms and suites offer sweeping city or harbour views. The two Michelin-starred Tin Lung Heen led by chef Paul Lau Ping-Lui offers Cantonese delicacies with a focus on dim sum. The Guide notes, “Aptly named ‘sky dragon pavilion’ in Chinese, this grand restaurant perched on the 102nd floor of a skyscraper is furnished generously in red wood veneer. The vast windows flood the room with natural light and make it a good spot to see the sunset or the city’s nightscape. Among the signature dishes are honey-glazed Iberian pork char siu (pre-ordering needed), and double-boiled chicken soup with fish maw in coconut. Private rooms are also charming.” The one Michelin-starred Tosca di Angelo helmed by chef Angelo Aglianó serves Mediterranean-inspired cuisine made with seasonal ingredients from Italy. The Guide says, “The Sicilian chef champions dishes that may look deceptively unfussy on the plate, but their obvious refinement makes them especially delicious. His signatures include house-made pasta and blue lobster dishes, while his modern take on rum babà is quite something. The set menu comprises seasonal and signature dishes, making it the best way to sample all specialities. Did I mention its sweeping views from the 102nd floor?”

The St Regis Hotel, 1 Harbour Drive

Set in Wan Chai on Hong Kong Island, the chic, 127-key, heritage-inspired The St Regis is designed to feel like a “curated mansion” by the acclaimed André Fu. Dining spaces include a two-Michelin-starred French restaurant helmed by chef Olivier Elzer and a one-Michelin-starred Chinese restaurant led by chef Hung Chi-Kwong. The Guide says of L’Envol, “Managed by chef Olivier Elzer, L’Envol is elegantly furnished in marble and wood. Shrewdly prepared, artfully plated dishes coupled with thoughtful service capture the quintessence of French fine dining. Only set menus are offered and they change from time to time—and usually have a seafood focus, featuring courses like Hokkaido sea urchin box, or ‘la langoustine de Loctudy’. Many wine choices are not found elsewhere and can be ordered by the glass.” Of Rùn, The Guide says, “Chef Hung has worked in many 5-star hotel restaurants and values food quality and shrewd techniques more than anything else. Seasonal ingredients from around the world are painstakingly prepared the traditional way and then plated with modern refinement. Alongside classic Cantonese fare, vegan and non-gluten set menus take care of differing dietary needs. The wine and tea sommeliers, as well as the professional service team, make for a pleasant experience.”

The Pottinger

The 68-key hotel, on the historic Pottinger Street in Central district, is a short walk from the MTR station and the nightlife hub of Lan Kwai Fong. Among its four dining spaces is the two Michelin-starred Ta Vie, which marries French culinary techniques with seasonal Asian ingredients. The Guide says, “The mantra of chef Hideaki Sato is ‘pure, simple and seasonal’. His passion for cooking and his experimental approach on food combinations and preparation are evidenced by his original and sophisticated creations made mostly with ingredients from his native Japan. The tasting menu changes according to season; sourdough and cultured butter made daily in-house are quite addictive. The wine list features some interesting Asian vintages as well as sake.”

Island Shangri-La

Located on Hong Kong Island, the 56-floor hotel affords panoramic views of Victoria Harbour and Peak. The 557 rooms and suites have European furnishings and Asian-inspired decor, and overlook the city, harbour or The Peak. Contemporary French cuisine by executive chef Uwe Opocensky comes with impressive harbour views at the one Michelin-starred Restaurant Petrus, with Cherish Ho as head sommelier. The Guide says, “Heavy drapes at the windows, thick carpets and elegantly laid tables give this restaurant the look of a grand Parisian salon—but here you also get fabulous harbour views. The French cooking, however, shows a certain modernity; the menu is ingredient-led with the luxury ingredients coming from as far as France or sometimes no further than Hong Kong Island. The wine cellar is notable too and includes 45 vintages of Château Pétrus dating back to 1928.” The hotel’s seven restaurants and bars include the one-starred Summer Palace led by executive Chinese chef Leung Yu King who has been here since the opening in 1991. “There’s a timeless, exotic feel to this room whose decoration of gilt screens, golden silk wall coverings and lattice panels is inspired by the palace in Beijing. The menu is a roll-call of Cantonese classics; double-boiled soups are a speciality; dim sum is a highlight; and signature dishes include marinated pig’s trotters with spicy ginger, braised ‘20-head’ Yoshihama abalone in oyster sauce, and deep fried crispy chicken. They also offer a good selection of teas,” says The Guide.

JW Marriott Hotel

Set above the Pacific Place complex in Admiralty, the area neighbouring Central and Wan Chai, the 600-plus rooms and suites take in views of Victoria Harbour, The Peak and the downtown skyline. Opened in 1989 with a major refresh in 2019, this is the Marriott’s flagship hotel in the region. The one Michelin-starred Man Ho is led by executive Chinese chef Jayson Tang; the Guide remarks, “After a major makeover in 2019, Man Ho now welcomes guests with a sophisticated interior inspired by a Chinese garden. Cascading glass chandeliers shaped like morning glory are set nicely against marble moon gates and camellia enamel art. The young but experienced head chef takes a creative approach to Cantonese classics, as manifested in specialities like honey-glazed barbecued Iberico pork loin, and pan-fried fish maw in almond milk chicken broth.”


Situated in the lively Mong Kok neighbourhood, Cordis, Hong Kong fills out 665 rooms and suites across 42 floors, alongside a spa, pool, health club and four F&B venues. At the one Michelin-starred Ming Court, tuck into executive chef Li Yuet Faat’s Cantonese specialities for lunch or dinner, or splash out on Lalique, the nature-themed room and 11-course menu created in collaboration with the eponymous French crystal brand. The Guide says: “Diners are greeted at the door by the dazzling collection in the glass wine cellar. Chef Li has over 20 years of experience, having worked at Ming Court since it opened its doors. Quality ingredients are shipped from all over the world to make remarkable dishes such as drunken sea prawns with Shaoxing wine, roasted crispy chicken, and shrimp dumplings made with blue angel prawns. It’s busy any time of the day, so it’s wise to book ahead.”

The Peninsula

Billed as the Grand Dame of the Far East, The Peninsula opened as the flagship of the Hongkong and Shanghai Hotels in 1928, overlooking Victoria Harbour in Tsim Sha Tsui. Built in the Baroque style, the hotel exudes old-school glam, with a fleet of bespoke Rolls-Royces in the signature Peninsula Green. There’s a helipad for the seven-minute flight to the airport, 300 rooms and suites updated with touch-screen tablets, and impressive views from its spa and Roman-inspired, indoor heated pool. Chef Albin Gobil helms the one Michelin-starred French restaurant Gaddi’s, named after a former hotel general manager. The Guide notes, “This grand restaurant opened in 1953 and now occupies what was once The Peninsula’s ballroom—it even has its own dedicated entrance on Nathan Road. The well-versed team looks after the guests so well here you may find yourself loathed to leave. Top quality European and Japanese produce is well prepared in a modern French style. Dishes such as blue Brittany lobster with Romesco sauce are not to be missed. For those wanting something a little different, book the Chef’s Table in the kitchen.” Of the one-starred Spring Moon helmed by chef Yuk Lam (specialities include the dum sum and the restaurant’s XO sauce), The Guide opines: “The room, spread over two levels, evokes old-Shanghai circa 1920s—stained glass windows, teak floors and rugs all speak of the golden era. On the menu, however, classics are showcased side by side with novel creations such as scrambled egg white with lobster and crabmeat, and dishes garnished with edible flowers that taste of spring. Dim sum at lunch is also recommended, to be enjoyed with your choice of tea from 30 varieties.”


The 43-storey hotel atop a mixed-use skyscraper is a spectacular way to enjoy the Kowloon waterfront. The tower is designed by Kohn Pedersen Fox Associates while the interiors, landscaped lawns and terraces are the work of American designer Tony Chi. The 322 rooms and 91 suites are elegant and spacious, with most overlooking the harbour; the hotel also has an outdoor infinity pool and urban wellness hub Asaya. Set in the upcoming Victoria Dockside arts and design district, the hotel has an impressive art collection including contemporary artist Bharti Kher’s life-sized elephant sculpture. Chef Manav Tuli, previously at London’s Chutney Mary and Tamarind restaurants, is behind the one Michelin-starred Chaat that brings more Indian flavour to Rosewood Hong Kong with its modern take on streetside food. The Guide remarks: “‘Chaat’ means ‘to lick’ in Hindi, as the food here is so good that you’d have the urge to lick the plate. The menu covers classics from all over India, re-imagined with finesse and acumen. The must-try black pepper chicken tikka from the tandoor oven is best enjoyed with its signature cocktails. The food, the fragrant spices in the glass-clad Masala room, and a terrace affording nice harbour views work together to render a feast for all the senses.”

Kowloon Shangri-La

The Tsim Sha Tsui waterfront hotel has 679 rooms and suites done up in Asian-inspired decor and floor-to-ceiling windows with harbour or skyline views, a health club that includes an indoor pool and massage therapies, and seven dining venues. The one Michelin-starred Shang Palace is led by chef Wong, rustling up Cantonese delicacies that can be paired with Chinese tea and wine by the resident tea master and sommelier. The Guide says: “This elegant restaurant has been a reliable favourite for classic Cantonese for over 35 years. Chandeliers and Sung-style paintings create an impressive backdrop for some sophisticated cooking that has changed little over time. Signatures include steamed garoupa with egg white sauce, and sautéed giant green crab with peppercorns in claypot. Those wanting to sample all the house specialities should opt for the chef’s signature tasting menu.”

Eaton Hong Kong

Rooms and suites come with Himalayan salt lamps and Alchemist bath products at this hotel in Jordan, a historic neighbourhood known for its Temple Street Night Market. Eaton HK is inspired by the 1990s Hong Kong films of iconic director Wong Kar Wai, and aims to usher guests and locals into a vibrant and intimate community. There’s a co-working space, rooftop pool, fitness centre and yoga studio and four F&B venues. A buffet, cocktail bar and food court are joined by the one-starred Cantonese restaurant, Yat Tung Heen led by chef Tam Tung and designed to evoke 1920s Shanghai taverns. The Guide observes, “The dining room boasts dark wood panels and moody lighting, which is refreshingly different from its formerly conventional décor. Since 1990, the kitchen team has been creating traditional but refined Cantonese fare that highlights the ingredients’ natural tastes. Dim sum, barbecued meats, stir-fries and slow-cooked soups are hugely popular. Regulars also order the abalone and bird’s nest set menu for their banquet dinners in the private rooms.”

FWD House 1881

Formerly the Marine Police Headquarters, the restored FWD House 1881 comprises a boutique hotel (all 13 rooms have private balconies) and dining concepts including the one Michelin-starred, Edomae-style sushi restaurant The Araki. The Guide says: “Helmed by Mitsuhiro Araki himself, The Araki is the second overseas venture of this highly acclaimed chef, following his five years in London. The minimalistic dining room in a heritage building boasts a 200-year-old cypress counter with just 12 seats. There is only one 20-course omakase menu, with fish mostly flown in from Japan. But the chef’s considerable skills in melding local culinary culture and sushi tradition are evident in creative courses using bird’s nest and fish maw.”

Regent Hong Kong

Due to reopen in 2022, the Regent Hong Kong is being redesigned by architect and artist Chi Wing Lo. The two Michelin-starred Yan Toh Heen remains open during the hotel’s renovation. Expect beautiful harbour views from this jade-themed restaurant designed by Cap Atelier, and traditional Cantonese dishes with a modern twist by executive chef Lau Yiu Fai, who has worked here since it opened in 1984. The Guide says: “The location may be somewhat concealed but it’s well worth seeking out this elegant Cantonese restaurant, not just because of the lovely harbour views. The kitchen team cherry-picks top-quality ingredients to prepare authentic specialities that demonstrate its skills. Try stuffed crab shell with crabmeat, crispy-skin Longgang chicken, or wok-fried lobster with black garlic and herbs in cognac that comes with tableside service.”온라인카지노