How will The Upper House stand out in the Hong Kong hotel industry?
One of the physical differences is probably room size. We’ve taken two 35-metre footprints and combined them together. But also a lot of hotels around the world can overcomplicate things, from services to design. Our approach has been relative simplicity; there are 117 rooms and one great restaurant, there’s a small gym and no spa. Our service is quite different as well. There are no reception desks for example, so you don’t have this barrier between customer and staff. So when you’re checking in you can literally go from the ground floor entrance straight to your room – you’ll be checked in on a tablet PC, which is connected by Wi-Fi. Likewise, when you go into the reception you don’t feel like you’re in a lobby, it’s like a lounge but all the hotel services are available to you there. You really don’t feel like you’re in a hotel, more like somebody’s home. Can you tell us a bit more about the restaurant? Chef Gray Kunz was formerly a successful restaurateur in Hong Kong before he wen
