Living the Life Featured
- Written by Jason Feinberg
- Published in Travel Articles
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Heading across the globe can certainly be a daunting task but when you choose the right airline and hotel, everything else simply falls into place and you haven’t a care in the world.
Our journey started with Cathay Pacific’s Boeing 777, a plane that has quickly taken over the spot of the famed 747. While it may be missing the second floor (actually the 777 has a full second story commonly reserved as flight crew rest and sleeping area), the airplane seems to go on and on and on. While I was certainly filled with excitement, there is, of course, that reluctant anticipation of sitting on a plane for 15 hours in a cramped premium economy seat. Thankfully, my concerns were put to rest as soon as I stepped on board.
Cathay’s premium economy was actually perfect and more like a domestic business class seat. The section was secluded in its own private area and my seat had all of the amenities that you would expect. The best part for me was that the foot room and reclining space was suburb for someone who is six feet tall. As we were getting ready to take off, I started flipping through the channels on my personal entertainment center and came across what I call the ‘real time flight experience’ channel. The plane was equipped with an underbelly camera that I’ve seen more on private jets than commercial. Being a huge airplane buff, this was the best channel for me, although since my flight was at night it was pretty much like a TBS sports blackout for much of the flight. But being able to watch the takeoff without straining my neck to look out the window was a major plus. Then there was the sudden chuckle outburst as watching the takeoff from this angle reminded me of the movie Airplane!
Like I usually do, I fell quickly asleep and woke up about an hour into the flight. At no point did I feel restless or uncomfortable. The food on board was excellent with a variety of choices. And consider this: Cathay prepares 60,000 meals per day, 4,500 special meals and 1,500 meals for children, according to Alex Claxton, manager of catering services, who has 18 years experience in the food industry. Their specialty is to ‘define dishes as signature.’ I learned that at the higher altitudes your taste buds change and often people complain that airline food is bland. One of Alex’s biggest challenges is to compensate for this, something that he has certainly achieved.
We took a northern route that took us over north Canada, the Arctic, along Russia and China, finally landing in Hong Kong where our lap of luxury transitioned to the Peninsula Hotel.
Waiting patiently for us were two Rolls Royce Phantoms complete with WiFi. Yeah, this was nice. It was about an hour’s drive to the hotel. Immediately I could see how quickly the country was growing – yes, the country, not just the city. Everywhere I looked there was construction. Roadways, skyscrapers and beautification projects were abundant.
If there were ever a time I could kick myself for not having my camera ready, it was now. As we pulled up to the Peninsula Hotel, the staff was lined up out front to greet us. My first thought was that they were waiting for the Royal Family. My second thought was, wow, I’m going to meet the Royal Family. But it was just for us! I guess our reputations preceded us.
The Peninsula, located in Kowloon, defines luxury. Everything is spot on. From the moment you enter the hotel to the moment you leave, every detail is well planned and executed. The lobby entrance is grand and boasts two dining areas on either side lined with luxury brand boutique stores such as Cartier, Davidoff, Hermès, Louis Vuitton and the list goes on…
My room was filled with hidden amenities and some very interesting technology as well as a bathroom area that could easily be mistaken for a spa. Everything in the room is controlled by touch tablets and wall sensors – there are no light switches. In fact, each tablet and sensor is multifunctional so you can change the light settings, temperature control, privacy and valet services. The room is equipped with a few tablet control devices that take things to the next level. Developed as proprietary technology by the Peninsula, the tablet controls the television, music and curtains, has updates of weather, flight information, and contains the hotel’s dining menu (in addition to all of the HVAC, privacy and lighting controls). In the bathroom, alongside the bathtub, are additional touch screens that control a hidden television and a spa button that transforms the room into a dimly lit spa-like experience with soothing music emanating from unseen speakers.
Everything is in the room is cleverly hidden. On the desk is a hidden power port and docking station that appear at the touch of a button. An additional docking station is available bedside and a vanity mirror rises out of the top of the makeup table. A refrigerator and snack bar are blended into a large armoire that also hides bar utensils and a variety of snacks, all complimentary.
As I was looking at the incredible skyline and view of Victoria Harbor from my room, I heard a noise and my ears perked up like a dog. I could see a helicopter approaching but it slowed and disappeared. So I headed up to the roof to the China Clipper Lounge where the helicopter had just landed on the hotel’s rooftop helipad. Entering the China Clipper you’re whisked into aviation history as you climb aboard the famed Martin model 130 Seaplane that was the staple of Pan Am’s Asian Pacific route in the late 1930s. The Peninsula spared no expense to recreate the authentic feel in this 1300-square-foot space. Guests can sit comfortably overlooking the city skyline and taking in all the historical photos and models in this museum-like VIP conference room while awaiting departure on one of two helicopters operated by the hotel.
Kowloon has undergone a metamorphosis to become a world hub of luxury. Long gone is the famed Walled City and death-defying Kai Tak Airport, which now serves as a cruise line hub, but at one time had pilots holding their breath on each landing. Instead, a complete modernization of architecture and arts is sprawled throughout the landscape with luxury brand boutiques dotting every corner.
We ventured over to Hong Kong Island where things become less hustle and bustle. Along the winding roads, navigating the hilltops, the views are majestic. Here life slows down in the primarily residential area and it resembles more of a tropical getaway. For lunch we stopped at the Peninsula-owned restaurant The Verandah at Repulse Bay. Here you can relax with fine wine and continental cuisine while overlooking palm trees and turquoise water.
In the afternoon, back at the Peninsula, the lobby, which resembles more of a royal palace, opens its doors for an iconic English tradition that the hotel has become known for: high tea. Here the normally silent hall becomes filled with the who’s who and the sounds of teacups clinking mixed with light chatter. It is certainly something that shouldn’t be missed.
If you’re looking for a little something more, the Peninsula offers a number of 5-star restaurants. At Spring Moon, known for its dim sum, we had a behind-the-scenes look with Chef Fong Li Hing at the art of making this delicious tradition. I have to say, I think I did pretty well myself but I was certainly no match for him.
At the Verandah (separate from the restaurant mentioned earlier), you have a buffet option that will satisfy even the most stubborn palate. But for a taste of luxury and opulence, head over to Yin Yang for a taste of Cantonese and sweet jazz music. Trust me, you won’t want to leave.
Living in such proximity to New York City, I think we, from time to time, may take for granted the spectacular view of the most recognizable and arguably the most beautiful skyline in the world, something the view from the Peninsula reminded me of. Hong Kong certainly has done a ‘one up’ on NYC, however. At night, as we were enjoying cocktails in the Penthouse Peninsula Suite overlooking the harbor, the sun started to set, the skyscrapers started to illuminate, and an eerie fog started to form off in the distance. As it approached, it engulfed the harbor, covering everything in a thick blanket, leaving nothing but the crying warning of foghorns from the boats below. It was as if the fog had created a stage for what was about to happen.
With a clear view above the fog, from one end of the city to the other, we watched the lights on the buildings start to dance in what appeared to be a completely choreographed ensemble, including lasers shooting off into the night sky and flashing LED lights almost answering back. Even without music, it was an amazing sight.
As the trip came to a close, it was time to head back to the airport in my last ride in the Rolls Royce. “Take the long way,” I requested, so I could soak up every last minute. I boarded the plane and I felt my smile widen as I looked at my seat, the size of a small NYC apartment (or as Cathay likes to call it, ‘business class’) and I comfortably settled in, reclining the seat into its bed with plenty of room to spare. This would certainly be a flight I would not want to end. ‘Champagne before takeoff, sir?’ ‘But of course.’ After all, this is living the life.
For more information please visit Peninsula Hotel’s website at hongkong.peninsula.com and Cathay Pacific at cathaypacific.com
