A message from our Hong Kong Branch

Richard Hatter FIH, general manager of Hotel ICON and chair of the Institute of Hospitality Hong Kong branch, writes: “We have recently re-launched the Institute of Hospitality Hong Kong Branch. In particular, members and representatives of the Institute’s Hong Kong Student Chapter brought forward many constructive ideas on how to promote what we do in the city, by conducting a wide range of leadership and education-based events. We look forward to re-engaging and attracting new industry professionals in Hong Kong to join the Institute and promote excellence while facilitating learning.

Hotel ICON celebrated its fifth anniversary in September 2016 and we continue to be emblematic of Hong Kong’s dynamism and creative energy by offering guests unexpected and unique touches which make their stay truly memorable.

 We’ve always endeavored to be a pioneer, leading the industry with genuinely innovative and pioneering technology and thinking. For example, our carbon footprint has recently been further reduced with the introduction of a fully-electric transportation fleet, consisting of Hong Kong’s first electric hotel shuttle bus, two Tesla Model S cars and a BMW i3. Naturally guests are delighted with our sleek, energy-efficient and cutting edge transportation options which whisk them around the city.

From design, culinary to service – and everything in between – Hotel ICON’s DNA is based on always improving, looking for smarter, greener and more compelling ways to enhance the experience of every guest who walks through our doors. Regular guests will notice that we’re completely re-vamping the design wardrobe for our front- line staff, giving them a fresh look. It’s a small detail, but an important one, and taken together these developments allow us to offer an experience unlike any other in the city.

Finally, we’re delighted to welcome one of London’s hottest culinary talents, Chef Andrew Wong, to Hotel ICON in March 2017. Stylish, contemporary beautiful interpretations of Chinese cuisine are his hallmark, set to have a temporary home in Hong Kong at our own Above & Beyond restaurant, itself a venue for Cantonese cooking at its finest. With Chef Wong set to visit, once again we find ourselves at the cutting edge of creativity and invention, so come join us for what should mark a brilliant and pioneering pop-up as we take some of the world’s most exciting Cantonese cuisine back to the source.”