Cover Inside Mondrian Hong Kong (Photo: courtesy of Mondrian Hong Kong)
Inside Mondrian Hong Kong (Photo: courtesy of Mondrian Hong Kong)
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The newly opened Mondrian Hong Kong offers spacious rooms with sweeping harbour views, quirky art spaces and the debut of Carna, a steakhouse by Tuscan butcher Dario Cecchini
Opened in March, Mondrian Hong Kong is located in a grittier pocket of Tsim Sha Tsui. Surrounded by street food vendors, massage parlours and local hardware stores, it’s a far cry from the high-end shopping malls that often come part and parcel with the city’s five-star hotels.
But Mondrian Hong Kong is for the traveller who wants to feel immersed in the soul of a city—who seeks authentic experiences by day, and five-star comforts to go home to at night.
Mondrian Hong Kong’s general manager, Dirk Dalichau, says the hotel’s locale reminds him of a Wong Kar Wai film. “Especially at night, when you walk down these neon-lit streets and then arrive at this hotel with a giant mosaic at the entrance,” says Dalichau, adding that guests visiting Mondrian Hong Kong’s bar, Avoca, and restaurant, Carna, are in for a special treat.
Entering via the hotel’s parking lot, a glass elevator lifts guests out of the streets of Tsim Sha Tsui, scaling the surrounding maze of buildings and rooftops, before opening up to a panoramic view of Victoria Harbour. “It’s quite spectacular,” says Dalichau. “All of these elements really kickstart your journey and your experience, leading you into the world of Mondrian.”
See also: These are Hong Kong's best luxury hotels
Above Avoca at Mondrian Hong Kong (Photo: courtesy of Mondrian Hong Kong)
Avoca at Mondrian Hong Kong (Photo: courtesy of Mondrian Hong Kong)
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First impressions
Designed by Karin Krautgardner, blocks of primary colours and bold shapes throughout the hotel’s design are a nod to Mondrian Hotels’ namesake, Dutch painter Piet Mondrian.
Taking its love and support for the arts even further, Mondrian Hong Kong took over a hole-in-the-wall, wedge-shaped former money exchange shop across the street and transformed it into a micro-gallery showcasing a rotating selection of works by local artists. Named The Corner Shop, it feels symbolic of Hong Kong’s resourcefulness—its ability to take a seemingly useless space and transform it into something interesting and functional.
In the hotel lobby, a small but soaring atrium features a full-height mural by Christy Lee Rogers, a visual artist from Kailua, Hawaii, and a cascading chandelier of circular neon lights.
Unlike other Mondrian properties around the world—such as Mondrian Singapore or Mondrian West Hollywood, which have a somewhat domineering presence in their respective locales—Mondrian Hong Kong feels intimate and discreet, like a secret shared among friends. Making it all the more mysterious and exciting.
A mural by Christy Lee Rogers welcomes guests to Mondrian Hong Kong (Photo: courtesy of Mondrian Hong Kong)
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The rooms
We were surprised to learn that Mondrian Hong Kong has over 300 guest rooms. The hallways—which are slate grey and feature whimsical murals—and the hotel, in general, feel deceptively small.
We stayed in one of the 12 two-bay suites, the hotel’s most spacious offering. It features a separate room built for entertaining, complete with a curved, maroon velvet lounge, floor-to-ceiling windows and a minibar fashioned from a Chinese lacquer cabinet.
It’s very mid-century modern-meets-chinoiserie, and we are here for it.
In the bedroom, pops of primary colours to set the tone, complemented by subtle nods to Hong Kong’s heritage: lamp shades inspired by junk boat sails, a series of ceramic plate artwork by Lau Chao Tao, and artsy bathroom lighting that resembles stitches—a tribute to the generations of tailors who’ve set up shop in Tsim Sha Tsui.
Not to worry if the suites aren’t available—even the smaller room configurations feel spacious, thanks to the clever use of draping textiles and the hotel’s distinct triangular windows.
Tatler tip: Book a room on the 13th floor or above. The lower floors tend to look out to surrounding buildings, which make for a uniquely Hong Kong experience in itself. But if you’re after those postcard-perfect Victoria Harbour views, rooms on level 13 and up is the way to go.
The lounge in Mondrian Hong Kong's suites, built for entertaining
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Wine and dine
This corner of Tsim Sha Tsui is known for being home to some seriously good food. But nevertheless, Mondrian Hong Kong stepped up to the plate with its flagship restaurant, Carna by Dario Cecchini.
You might recognise the mustachioed eighth-generation Tuscan butcher from his episode of Netflix’s Chef's Table, where the world was introduced to his ethical approach to raising cattle, supporting farmers and his nose-to-tail approach that ensures every part of the animal is used. The menus at Carna even feature a diagram of a cow, its varying cuts and which dishes they're used in.
Despite this, there are plenty of very decent options for your pescatarian, vegetarian and even vegan friends. The zucchini salad with mint, pesto and crunchy hazelnut was superbly fresh.
Much like Hong Kong itself, Carna is place of contrasts. The retro-inspired interiors, designed by Joyce Wang, feature ornate wood carvings, stained glass and oversized banquettes. Service is also charmingly old-world, with a divine Chianti tartare prepared tableside and a flow of rare grappas. Meanwhile, all of this is set against the neon-lit sprawl of Hong Kong's skyline through floor-to-ceiling windows. It's a fun double act.
Carna by Dario Cecchini at Mondrian Hong Kong
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One floor below is Avoca, Mondrian Hong Kong’s all day dining and bar venue.
“I love this space as it changes from morning to evening,” says Dalichau. “In the morning, it’s bright and sunny, and gives you a bit of energy. In the afternoon you have the golden sunset, and in the evening you have the lights from the harbour, you have music and drinks.”
Those said drinks include a selection of cocktails inspired by Hong Kong flavours. There’s a risk of being gimmicky here, but Avoca’s mixologists have crafted a sophisticated menu featuring the likes of a Lao Gan Ma Mary—a light and playful take on the Bloody Mary, a pickled cucumber gimlet and a smoky lap yuk Old Fashioned, capturing the flavours of Hong Kong’s preserved meats with the use of bourbon infused with Chinese bacon and cantaloupe molasses.
Coco Marett is a writer and editor who grew up between Hong Kong and Melbourne. She currently heads the travel section for Tatler Asia, and manages the Tatler Travel account on Instagram. She is known for her features on unique, under-the-radar properties and destinations. She's also known for her in-depth interviews that paint a refreshingly candid portrait of influential figures across various industries —from artists to political figures, CEOs to celebrity chefs. Follow her on Instagram @cocomarett
