A shimmering glass building resembling a vast wooden lattice work, Niccolo Chengdu is a sleek, elegant base for a stay in the vibrant, pulsating 24-hour city of Chengdu. Stephenie Gee checks-in
Chengdu is a city of contrasts: where famously fiery Sichuan cuisine coexists with the placid rituals of teahouse culture; where thousand-year-old temples, alleyways and city walls sit steps away from glassy skyscrapers; and where the hum of traffic and packed shopping streets give way to one of the world’s leading panda conservation bases.
This dynamic blend of modernity and heritage is especially pronounced in the bustling Chun Xi Road district. Here, cars and scooters whiz by at breakneck speed, street vendors shout out at all hours of the day and night peddling their wares, elegant women emerge from luxury stores like Hermès and Tiffany and Co. carrying armfuls of bags, and incense smoke curl through the Tang-style rooftops of the nearby Daci Temple. And Niccolo Chengdu, adjoined to the city’s flagship retailing landmark International Finance Square (IFS), is at the heart of it all.
The inaugural hotel of the Niccolo by Marco Polo brand – a tribute to the pioneering spirit of Niccolo Polo, the father of Marco Polo – Niccolo Chengdu makes a bold first impression with its shimmering, glass box façade. The design drama deepens inside, drawing inspiration from the worlds of luxury, fashion and art. The latter takes centre stage here, displayed throughout the hotel’s public spaces parallel to how a major exhibition would foist an invaluable canvas: central, highlighted, framed and lit like the important pieces they are.
Intricately suspended from the foyer ceiling, “Breeze Bird” by Hirotoshi Sawada of Studio Sawada Design consists of 3,800 metal birds, symbolising the voyage and epic journey of Niccolo Polo while capturing the interplay of yin and yang. In the lobby, Li Xiao Feng’s “Timeless Fashion” and “The Urban Explorer” reimagine a traditional cheongsam and modern suit, respectively, using shards of ancient Chinese porcelain strung together with fine steel. Above, “Cloud Ball” also by Sawada floats as a cluster of suspended metal orbs, resembling clouds in the sky and invoking a sense of calm and tranquillity for a relaxing welcome. Check-in takes place under and against an impressive vista of the city. The feel of the place is convivial, with cushy sofas and armchairs set around a fireplace. A panda shop is through a hidden door on the left, stocked with panda-themed merchandise from diffusers to plushies, while a set of lifts to the right lead you up to the rooms.
I stayed in a N2 Grand Deluxe room, which, like most of the hotel’s 238 rooms, overlooks the iconic Daci Temple and bustling Taikoo Li shopping district. The elegant interiors have been brought to life by leading designers, anchored by a roomy king-size bed with a separate lounge area by the floor-to-ceiling windows. Almost everything is button-operable within arm’s reach of the bed, with a full range of plugs and ports both next to the bed and at the desk. A sliding mirror door opens to the marble cocoon of a bathroom, replete with a deep freestanding tub and rain shower supplied with customised Lorrenzo amenities.
After dropping my bags off, I take lunch at Yue Hin, the hotel’s signature Chinese restaurant. Led by Chinese executive chef Lucas Li, who brings two decades of experience in the industry, the menu spans Cantonese and Sichuanese favourites. Think, plum pickled cherry tomatoes, deep-fried spicy pork jowl, double-boiled pine mushroom and chicken soup, roasted suckling pig with glutinous rice and wok-friend kung pao prawns. The standout was the clay pot yellow croaker, sautéed tableside with bold aromatics then blanketed with a generous layer of broad bean paste and pickles.
Adjacent to the lobby, Steak Frites is a modern twist on the French bistro, while the all-day eatery Niccolo Kitchen offers Asian and Western fare. Save some space for afternoon tea at The Tea Lounge. When we visit, we’re served a special edition inspired by the Vivienne Westwood & Jewellery exhibition in Chengdu. It’s a lengthy affair, artfully put together by pastry chef Una Zhang. On the sweet side, there’s a lemon mousse almond biscotti with raspberry coulis, shaped after the house’s classic three-dimensional crown and orb; walnut praliné with cinnamon cheese mousse accented with pearlescent details that echoes the house’s embrace and reconfiguration of diverse cultures; and almond chocolate cookies that embody the rebellious spirit of the Chaos collection. Meanwhile, savouries take inspiration from Westwood’s healthy eating ethos, with three refreshing yet sumptuous bites: sous-vide scallops with bergamot dressing; lobster with avocado, finished with a touch of caviar; and beetroot-cured salmon with caviar.
The Niccolo’s location offers easy access to much of the city – from Taikoo Li, a trendy mixed-use development that marries traditional Sichuan architecture with modern retail and F&B names just across the road; to Jinli, a vibrant ancient street referred to as “the first street of the Shu Kingdom” rife with history – and exceptional food; and the Chengdu Research Base of Giant Panda Breeding. Dissected by paved lanes and wooden plank paths, the park is home to over 200 giant pandas – the largest captive panda population in the word – and dozens of red pandas. Once you’ve worked up an appetite at the base, pull into the one-Michelin-starred Ma’s Kitchen for some authentic Sichuan flavours like. Or, Yuan Li Hot Pot, which serves both the tongue-scorching and forgiving types in a clean, angular, design forward space.
Back at the hotel after a day spent exploring the city, I was able to enjoy more of the hotel’s amenities, including the 24-hour gym offering unparalleled views of the city from your treadmill and intimate lap pool for a respite from the harried pace of life. And when I finally do retreat back to my room, I find the lights dimmed, bed turned down and a warm eye mask awaiting me on my nightstand.
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