A local escape awaits at Island Shangri-La, Hong Kong

Island Shangri-La, Hong Kong offers the ultimate in summer delights, from a luxurious spa treatment to a mouthwatering selection of authentic Hokkien dishes

As another month of scorching heat and stifling humidity looms before us, it’s tempting to escape Hong Kong for far-flung – and preferably far more temperate – corners of the world. But you don’t even need to leave Hong Kong Island to enjoy a soothing and satisfying escape, thanks to Island Shangri-La’s latest offerings across its spa and dining spaces. Home to seven restaurants – including two with Michelin stars: Summer Palace and Restaurant Petrus – two bars and lounges, and a nature-inspired wellness centre, the iconic hotel is continually introducing new ways to indulge our taste buds and nurture our well-being. Herewith, two of this summer’s best.

Yun Wellness

Featuring a community area and spa, a 28.5m outdoor swimming pool, an innovative gym kitted out with state-of-the-art equipment and an elegant hair salon, Yun Wellness is a true urban oasis. The eighth-floor space taps into Shangri-La’s half-century of service excellence while drawing on the wisdom of its Asian heritage to offer guests a carefully curated collection of innovative treatments that are tailored to individual needs.

August is the perfect time to treat yourself to the Yun Wellness Detox & Whitening Treatment, a luxurious 120-minute experience that includes a back peel, a detox body massage with special blended oil and a Tata Harper Express manual facial. As a special offer, you’ll receive a complimentary 20% off voucher for your next spa treatment, as well as a day pass to enjoy the hotel’s wellness facilities. Don’t leave without paying a visit to the newly refurbished and now ultra-glam pool area or the far-infrared sauna, the only one in Hong Kong housed inside a hotel.

Ming Pavilion

A celebration of the warmth, freshness and flavour of Hokkien cuisine, Ming Pavilion offers guests a rare opportunity to deepen their understanding of both this tantalising food and the people behind its narrative. Head Chef Lam Yeung, who has 20 years of experience in well-known restaurants across Hong Kong, Sydney and Shanghai, skilfully incorporates different ingredients and innovative elements into his Hokkien cuisine while honouring its traditions. By the end of the meal, what remains is not only the memory of taste, but also the rekindled bonds of people and community.

Ming Pavilion’s latest menu brings the authentic essence of Hokkien cuisine to life in 11 new dishes. Highlights include Drunken New Zealand Tua Tua Clams, an homage to the coastal culinary traditions of Fujian, and Tea Smoked Crispy Skin Chicken, which is smoked with Da Hong Pao tea and slow cooked to perfection. Each dish is complemented by exquisite new cold brew teas curated by Tea Master Tiffany Chan, a skilled tea mixologist who attained the honorary title of Chinese Tea Culture Promotion Ambassador in the MingXing Tea Specialists Competition in the Guangdong, Hong Kong and Macao Division in 2021.

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