Rebuilding Luxury: How One Hong Kong Hotel Built Back Better During A Global Pandemic

05.11.2023 - 12:01 / forbes.com

The logistical challenges of sourcing everything from food to cleaning supplies during Covid-19 were difficult. Imagine that multiplied by nearly 500 rooms and suites. Throw in furniture, wallpaper, artwork, expensive bottles of liquor, and of course, labor, and it is truly a feat to complete.

It wasn’t supposed to be that way for Regent Hong Kong, which had already scheduled to close in early 2020 after years of planning a remodel (and long before people knew the word Covid). When general manager Michel Chertouh cuts the ribbon this week at a grand opening gala in front of hundreds of guests and dignitaries, the wait is finally over.

This legendary hotel sits in Kowloon and faces Hong Kong Island as what is the only true waterfront hotel (a new pedestrian promenade was built over the water here, too).

Visitors to Hong Kong know that the lobby lounge views from here are unrivaled. Chertouh is ready to welcome them back, but it is worthy to understand how his team navigated the ever-changing rules and requirements in one of the most locked-down parts of the globe.

Supply chain, logistics and delivery obstacles were the hardest part, and we couldn’t meet personally with many of the stakeholders. Our designer Chi Wing Lo, who is originally from Hong Kong, traveled back and forth to Milan for the project. Each time, he had to spend several weeks in mandatory quarantine when arriving in Hong Kong.

Chi Wing Lo’s serene design has a “sustainability element.” Raw materials were used in the design, and these materials like natural oak, granite and Nero African stone (instead of marble). The stone is fired; its rough edges smoothed away. The unpolished stone has a natural look.

When the opening team was at the property, staff had to be spread around the building in different offices for social distancing. And whenever cases would spike, it would lead to a delay.

In the bar, the mixologists have managed to source some of the most rare and special wine vintages and whiskeys among other things to craft some special drinks. But, getting these bottles was quite difficult. Import rules and taxes are complex in Hong Kong, made more difficult during the pandemic. On top of that, these same bottles may have been stuck in their own export countries, which had their own rules and paperwork that were changing regularly during the pandemic.

In general, everything took longer to procure, arrive and be fitted, and some of the décor items were stuck in customs for awhile. And the valuation or price of goods was also changing. The hotel had a buyer visiting different auction houses to find unique items. Once found, they had to undergo special fire treatment to adhere to local codes, which added another layer of delays. The