TTG Asia Media celebrates its Golden Jubilee this year along with several industry players that have also thrived through the past five decades
A 50 and Fabulous Special: The Park Lane Hong Kong
TTG Asia Media celebrates its Golden Jubilee this year along with several industry players that have also thrived through the past five decades
The Park Lane Hong Kong is celebrating 50 years in business this year.
It all began in 1974 when The Park Lane Hong Kong, owned by the Chan family, first opened its doors under the name Hotel Plaza, which was part of a cluster of great hotels in Causeway Bay, together with the Lee Garden hotel and The Excelsior.
Since then, this sole grand dame has been a fixture here – it underwent a transformation in 1985 and was renamed The Park Lane Hong Kong, encapsulating the hotel’s commitment to offering timeless luxury, personalised experiences, and perfecting the art of hospitality.
Today, the hotel boasts 807 rooms and 13 suites, an executive lounge, three distinctive dining venues and over 1,700m² of event spaces, as well as recreational facilities.
The property’s continuous investments, modernisation and unique repositioning has strengthened its appeal to today’s traveller.
Next year in 2025, The Park Lane Hong Kong will join Marriott’s Autograph Collection under a 15-year franchise deal.
Luc Bollen, general manager of The Park Lane Hong Kong, shared: “We embarked on a transformational repositioning of the hotel in early 2015. The classic feel was replaced by a tech-savvy, engaging and interactive feel, all restaurants were completely recreated, and state-of-the-art meeting facilities were developed on the highest floors with breathtaking views over the views of the harbour, Victoria Park, and the Kowloon skyline. Rooms were turned into contemporary yet classy and tech-rich experiences. Today, SKYE Roofbar & Dining has become iconic in the Hong Kong dining vibe.”
He continued: “In order to bring our farm-to-table culinary concept to life, we have established our own rooftop Secret Garden, where we source fresh fruits, herbs, and spices. It also highlights the hotel’s commitment to sustainability and low carbon emission, ensuring an eco-friendly and sustainable future.”
In addition, The Park Lane Hong Kong’s dedicated staff members, many of whom have been with the property for a decade or more, are at the core of its exceptional service.
Over the years, the hotel has hosted heads of state and other celebrities. In recent years, it welcomed notable guests like US vice president Dan Quayle, as well as top celebrities such as Japanese actor Koji Yakusho, British fashion designer Vivienne Westwood, British singer Henry Moodie, and Australian celebrity chefs Curtis Stone and Dan Hong.
Additionally, The Park Lane Hong Kong has served as the official hotel for various events, including the Soccer Sevens, Hong Kong Open (tennis), World Open (snooker) 2024, FIBA 3×3 World Tour 2024, and Clockenflap 2023, a music and arts festival.
The property is celebrating its 50th anniversary with a theme of Where Heritage Meets Innovation. Since November 2023, a series of celebratory events centred around art, sustainability, heritage, and innovation have been launched.
Bollen contended: “My vision for The Park Lane Hong Kong is to strengthen it as a community icon in Causeway Bay, and to engage meaningfully with all stakeholders over the next 50 years. My greatest aspiration is for the hotel to be recognised as a benchmark for exceptional guest experiences, locally and globally. We strive to meticulously tailor every aspect of our guests’ stay to their needs and expectations. I firmly believe that the hospitality industry thrives on creativity, flexibility, and adaptability.
“By embracing innovations and staying abreast of new trends, we can continually raise the bar and provide even better guest experiences. Moreover, during my time here at The Park Lane Hong Kong, I am excited to lead my team in adopting more sustainable practices. By prioritising sustainability, we aim to make a positive impact on the environment and encourage others in the hospitality industry to follow suit.”