THE WATERHOUSE AT SOUTH BUND, SHANGHAI
Maojiayuan Road, No 1-3, Zhongshan Road South, Huangpu District, Shanghai,
Tel: +86 21 6080 2988, www.waterhouseshanghai.com
What is it: Once a crumbling factory built in the 1930s and a one-time Japanese military headquarters during the Second-Sino Japanese War (1937 – 1945). Aside from the novelty of feeling like you’ve stepped into a time portal, the architecture and décor is every designophile’s wet dream; the exterior’s Old WorldArt Deco charm juxtaposes rather nicely with the interior’s industrial chic-meets-modern Chinese aesthetic only Shanghai-based duo, Neri & Hu can execute with such effortless chic.
Why we love it: Luxury is all about exclusivity: with only 19 rooms available all year round, expect to be put on a long wait list. And as they say – location, location, location. The hotel is adjacent to the hipster-tinged hotspot Cool Docks, and is across the road from Zhongshan Nan Lu, where you can stock up on bespoke suits at the famous Shiliupu fabric market. For more upmarket offerings, check out the boutiques on nearby Huaihai Zhong Lu and Xintiandi.
TOWN HALL HOTEL, LONDON
Patriot Square, London,
Tel: +44 (0)20 7871 0460. www.townhallhotel.com
What is it: In an ironic twist of fate, the former Bethnal Green Town Gall – an Edwardian building set in London’s vibrant East End – is now colonised by Singaporean hotelier, Loh Lik Peng as part of his Unlisted Collection properties. Rechristened The Town Hall Hotel Apartments, the 1930s building has been assiduously restored by London/Paris-based Rare Architecture, and transformed into a spacious 98-room hotel and residence. The hotel still retains the historical essence of the building, with the original Henry Poole sculptures remaining untouched, and the council chambers restored for the public to be reacquainted with the hotel’s rich heritage.
Why we love it: This one’s for foodies. The hotel has made a name for itself in London’s culinary scene with its restaurant, Viajante, helmed by celebrity chef, Nuno Mendes, who’s worked with the upper echelons of gastronomy across both sides of the Atlantic such as Wolfgang Puck, Trocco di Spirito and Jean-Georges Vongerichten.
The full article was published in the May13 issue.