Since opening its doors in 1963, Mandarin Oriental, Hong Kong has stood as a cultural and architectural landmark in the city’s Central district. With an investment of over USD $100 million, the hotel’s upcoming renovation will preserve its iconic identity while propelling it into a new realm of refined luxury. The design team reads like a who’s who of global talent—French designer Hubert de Malherbe will reimagine public spaces, while Jeffrey Wilkes and Thierry Lemaire bring their distinctive touch to guestrooms and newly introduced residential-style apartments.
A completely transformed lobby and lounge will serve as a dynamic new entry point, complemented by the debut of a Whisky Bar and cigar divan, promising a new level of sophistication. The Mandarin Spa will expand into a next-generation Wellness Club, designed as a serene sanctuary that draws from Hong Kong’s cultural rhythm and energy.
Dining takes on fresh character with Chef Daniele Cason launching an exclusive pizza counter inspired by his award-winning Tokyo concept, and The Mandarin Grill + Bar undergoing a thoughtful redesign. The Krug Room, the Clipper Lounge, and even the beloved Cake Shop will all receive updated interiors.
Perhaps the most headline-worthy culinary addition, however, comes via Michelin-starred Chef Daniel Boulud. In a landmark debut for Hong Kong, Boulud will introduce a new rooftop dining destination atop LANDMARK PRINCE’S, accessible via an enclosed walkway from the hotel. With sweeping views of Victoria Harbour and a day-to-night culinary program, the venue is poised to redefine Central’s social and dining landscape.
The renovation is set to begin in Q2 2025 and continue through late 2026 in four strategic phases, with hotel operations remaining uninterrupted for much of the process.
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